Deep Fried Spicy Catfish Nuggets
Since I arrived in the United States, I saw the catfish nuggets at the grocery store. I do not have any idea what to do with it. We use to buy the fish with bone in our country. Here, I could see mostly are all boneless meat and fish.
I did once ask that question to my culinary teacher about the boneless fish in the store. My teacher said that we may get those from the farmer's market or fisherman from the lake. But the legal issue and some rules may apply at the store because for Law enforcement to protect the business.
Some customer may sue the company because of that bone. There are a lot of legal systems and law enforcement applied in this country. Most of the American respect the Honesty and Sincerity. But some may abuse that system for their own self-interest by claiming the cause.
The catfish in Burma are also from the likes and rivers. The size of the fish is small. Their skin is dark and slimy. In Burma, we usually deep fried with turmeric powder and salt to pair with steam sweet sticky rice or porridge for older people when they are sick. We can also deep fried those and cook again with chili flakes with shallot to pack for the picnic lunch. We can enjoy this dish with the warm steamed rice.
I am also thankful to those who shared this recipe when I arrived in this country. I will always remember their generosity and caring act throughout my life.
Spicy and Crispy Fried Catfish with Shallot ( 3 Serving )
Ingredients
2 Lb Catfish Nuggets
2 cups Thinly sliced Shallots
1/2 cup Thinly sliced Garlic
1 tsp Salt
1 tsp Turmeric Powder
1/2 tsp Pepper
2 cups Oil
2 tbsp Crushed Red pepper
1 tsp Pepperika
3 tsp Fish Sauce
Instruction
1. Cut the fish nuggets into small pieces as preferred to fry crispy pieces.
2. Marinate with salt, pepper and turmeric powder for 1 hour.
3. In the Asian Wok on the stove top with medium-high heat, add oil for a few minutes.
4. Fry the garlic and shallot slices to make it crispy golden brown.
5. Strain it from the pan and let it cool down in a dry plate.
6. In the same pan, fry the marinated fish pieces till golden brown color and strain on the paper towel to soak extra oil.
7. Mix the crushed red pepper and paprika with 2 tablespoons of water and fry in the pan.
8. When the chili is mixing well with oil and fragrant add the fish sauce then stir till flavorful.
9. Add the crispy fried fish in the chili paste ( step 8) and turn off the heat.
10. When the chili fish is cooled, add the crispy fried shallot and garlic to the fried fish.
( Note. This dish can be paired with lentil bean soup and rice. It will make a perfect meal as Myanmar Authentic Lunch.)
