- 3 finely chopped garlic cloves
- 1 t. ground ginger
- 1 t. ground coriander
- 1 t. cayenne
- 1/2 t. turmeric
- 3 T. chopped peanuts
- 3 T. vegetable oil
- 1/4 cup fresh lemon juice
- 4-inch piece of ginger, grated or chopped very fine
- 4-6 skinless catfish fillets
- Oil for frying
- 2 T. corn starch
- 1/2 cup flour
- 1 T. cayenne
Heat 2 tablespoons of vegetable oil over medium-high heat until hot, about 2-3 minutes, then saute the garlic, peanuts, ground ginger, turmeric, coriander and cayenne for 2-3 minutes, stirring often.
Move this to a food processor, and add the lemon juice and buzz to combine. Add the grated ginger and a little salt, then buzz just to combine, maybe 10 seconds or so. This is your marinade.
Slice the catfish fillets into thirds and salt well. Set aside for 15-20 minutes.
Coat the catfish in 1 tablespoon of vegetable oil and then cover it completely with the ginger marinade. Cover and put in the fridge for an hour.
Heat enough oil to come up about 1/2 inch in a heavy skillet, like a cast-iron frying pan, to about 350 degrees.
In a shallow pan, mix in 1 tablespoon salt, the tablespoon of cayenne, the corn starch and the flour to combine.
Take the catfish out and scrape off most of the marinade; it's OK if there is some still on the fillets. Dredge in the seasoned flour and fry until golden brown, about 5 minutes. Turn once if the fish is not submerged in the oil.
Serve with steamed rice and veggies.