How to Cook Yummy Mike's Asian Dipping Sauce & Fried Catfish

Mike's Asian Dipping Sauce & Fried Catfish.

You can cook Mike's Asian Dipping Sauce & Fried Catfish using 24 ingredients and 6 steps. Here is how you cook it.

Ingredients of Mike's Asian Dipping Sauce & Fried Catfish

1. Prepare of Spicy Asian Garlic Sauce.
2. Prepare of Soy Sauce.
3. It's of Chicken Broth.
4. Prepare of Extra Fine Minced Fresh Garlic [shaved then minced].
5. It's of Fine Shaved Scallions [separate rounds].
6. You need of Hot Chile Peppers [thin sliced - Jalapeños - Thai - Habenero - Scotch Bonnet - Ghost - Dried Red Peppers Or Serrano Chiles].
7. Prepare of Fresh Or Bottled Lime Juice [or less].
8. You need of Fresh Cilantro [packed-rough chop-no stems].
9. You need of Fresh Minced Ginger.
10. Prepare of Light Brown Sugar [more or less].
11. You need of Red Pepper Flakes [optional].
12. It's of Chopped Chives [optional].
13. It's of Chinese Rice Wine [optional].
14. You need of Fresh Parsley [optional].
15. Prepare of Orange Juice Or 1/2 teaspoon Orange Zest [optional].
16. You need of Shreaded Carrots [optional-for color].
17. It's of Crispy Fried Catfish Nuggets.
18. It's of 3 lb Frozen Bag Catfish Nuggets [de-thaw amount desired].
19. You need of Egg Cold Whites [whisked until frothy].
20. Prepare of All Purpose Flour.
21. You need of Each: Garlic Powder & Onion Powder.
22. Prepare of Each: Black Pepper [or 1/2 tsp white pepper] - Old Bay Seasoning.
23. It's of Chinese 5 Spice [optional-if omitting old bay for sodium content concerns].
24. You need of Cornstarch.

Mike's Asian Dipping Sauce & Fried Catfish instructions

1. Items you'll need..
2. Chop all ingredients as directed and mix everything together in the Spicy Asian Garlic Sauce Section. Leave sauce in fridge to marinate for 45 minutes or longer..
3. Your sauce can be served hot, warm or cold and with a myriad of other dishes. Serve this dipping sauce with any type of well coated, deep fried, crispy seafood. If choosing soft shell crab, this recipe will support six medium sized crabs..
4. Tonight, this sauce will accompany several thick, well seasoned, deep fried, crispy catfish nuggets..
5. °De-thaw your required amounts of catfish nuggets in sink. Whisk cold egg whites in a cold metal bowl until frothy. In a separate bowl, mix all powdered ingredients together. Place your [dabbed dry] catfish pieces in egg mixture then dip into your flour coating. Deep fry at 350° or fry nuggets in a stove top pan with 2"-3" of high heat oil. Don't overfill your fryer or pan with too many pieces. 4 or 5 smaller ones should fry at one time, tops. Fry nuggets until done, meaning golden brown and crispy on the outside. About 3 minutes on each side if they're slightly larger pieces. Drain in strainer or on paper towels and serve immediately with a side of your dipping sauce. Enjoy!.
6. Authors Note: While your sauce may taste even better with some additional marinade time in the fridge, aesthetically speaking, it won't be nearly as pretty the following day. And, it certainly won't be as vibrant color wise. Plan to make this sauce just before serving but make sure it's chilled for your guests. Enjoy!.