How to Make Ultimate Mike's Asian Dipping Sauce & Fried Catfish

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The ingredients needed to make Mike's Asian Dipping Sauce & Fried Catfish:

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

Instructions to make Mike's Asian Dipping Sauce & Fried Catfish:

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!

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