Fried gingered-catfish fillets

1.5 lb catfish fillets, cut into 4-6 pieces, then rinsed and dried
4 cloves garlic, finely chopped, then minced (2 tsp jarred minced garlic)
1 lemon, cut into wedges
1" fresh ginger, peeled, chopped, and minced
3 cups snow peas or green peas in pod
.75 cup water
.5 cup flour
.5 cup dry white wine
.25 cup lite soy sauce, low sodium prefered
.25 cup fresh parsley, chopped
3 tbsp. extra virgin olive oil
2 tsp. sesame oil
salt - to taste
fresh ground papper - to taste

Wisk together flour with 3 tbsp. soy sauce and as much water as needed to make a thin batter; when batter has right consistency, add half the ginger and half garlic and mix well. Heat 1.5 tbsp olive oil in a large skillet (2-3 minutes); dip catfish fillets in teh batter and fry skillet over medium-high heat, until golden brown and opaque all the way through; when done, remove fish to a warm plate. Raise heat to high and add remaining olive oil, rest of ginger and garlic, and cook peas until vivid green and/or lightly browned (2 minutes); turn off heat and add remaining soy sauce, wine and sesame oil and mix well to make sauce. Remove peas and scatter nicely over fish, and pour sauce over fish and peas. Garnish with parsley and serve immediately.

servings per recipe: 4

Number of Servings: 4

Recipe submitted by SparkPeople user JOHNRF15.