Noriko's catfish nuggets
Noriko Faria learned to make this dish in her hometown of Tokyo. She now gets the main ingredient from Imperial Catfish, where husband Dennis is general manager.
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2 to 4 lb. catfish fillets, cut into chunks
1/4 cup white wine
1/4 cup soy sauce
1 tbsp. Japanese sweet cooking sake
1 tsp. canola oil
1 tsp. chopped green onion
1 tsp. grated fresh garlic
1 tsp. grated fresh ginger
1 tsp. sugar
Canola oil, for frying
2 to 3 cups fine ground yellow cornmeal
Mix together wine through sugar. Combine fish chunks and marinade in plastic bags and refrigerate for 2 to 3 hours. Turn after 1 hour to evenly distribute marinade.
Pour enough canola oil in a skillet to cover chunks. Heat oil on medium-high. Remove fish from marinade and dip in cornmeal. Fry in heated oil about 10 minutes, 5 minutes on each side, or until golden brown. Remove nuggets from skillet and drain on paper towels. Serve warm.
Serves 6 to 8