Catfish Tempura with Fennel Fried Freekeh
Chuck Federic seasoned catfish in Korean barbecue sauce before dipping it in tempura batter.
Mark Welsh | Staff Photographer
3 catfish filets (about 1˝ pounds) cut into 3-inch strips
1 cup Ying's Korean BBQ Marinade
2 cups flour
2 egg yolks
˝ cup ice cold water
Vegetable oil for frying
Fennel Fried Freekeh
1 package (8 ounces) original Freekeh
2˝ cups vegetable broth
3 tablespoons vegetable oil
2 teaspoons minced garlic
8 green onions (chopped bottoms, save tops for garnish)
1 cup sliced carrots
1 bulb fennel, sliced into strips
˝ pound snow peas
˝ cup Ying's Korean BBQ Marinade
For the catfish: Put the catfish in a nonreactive container and coat with 1 cup of Ying's Korean BBQ Marinade; let stand 1 hour.
In the meantime, make the Freekeh: In a medium saucepan, empty package of Freekeh and vegetable broth and bring to a boil. Cover, reduce heat and simmer 20-25 minutes or until desired tenderness is reached. Add salt to taste. Let cool
Place the oil in a wok or large skillet, preferably nonstick, and turn the heat to high. A minute later, add the garlic, green onion bottoms, carrots, fennel and show peas and cook for 3-5 minutes. Remove vegetables from wok or skillet.
Reduce heat a little bit and into wok add the Ying's Korean BBQ marinade and cooked Freekeh; stir frequently for 2 minutes.
Make a little whole in the center of the Freekeh and pour in the eggs. Mix gradually, until eggs are cooked. Add the cooked vegetables back to the skillet and cook 3 more minutes. Set aside and keep warm.
To cook the catfish: Pour vegetable oil into large heavy skillet or saucepan, filling no more than one-third full. Heat oil to 375 degrees on medium heat.
In a bowl, stir together egg yolks and iced water, mix well then blend in flour. Pat marinated fish pieces dry and dip into batter; shake off excess batter.
Carefully add several pieces at a time to hot oil and fry 3-5 minutes or until golden brown, turning once, drain on paper towel, salt to taste.
Serve tempura-dipped catfish with fennel fried freekeh on the side.
Cook's note: If you would like the Freekeh a bit more spicy, I recommend Siriacha sauce or your favorite hot pepper.
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close