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Noriko's catfish nuggets

Noriko's catfish nuggets

Ingredients

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


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.

Directions

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