Sichuan Pepper Fried Catfish (Spicy-Sour Sesame Dip)

Ingredients

• 300 g catfish fillets
• 60 g cornstarch
• 1/2 tsp kosher salt
• 2 tbsp neutral oil (for frying)
• 1 tsp Sichuan peppercorns
• 1 tbsp sesame oil
• 1 tbsp chili crisp or chili oil
• 1 tbsp Chinese black vinegar (or rice vinegar)
• 1 tbsp soy sauce
• 1 tsp honey (or sugar)
• 1 clove garlic
• 1 tsp fresh ginger

Instructions

1. 1

   Prep (15 minutes total): Pat catfish dry and cut into bite-size pieces. Mix cornstarch with salt; toss catfish in the cornstarch mixture until evenly coated. Finely mince garlic and ginger. Toast Sichuan peppercorns in a dry pan for 30–45 seconds, then grind to a powder.

2. 2

   Cook (12 minutes total): Heat neutral oil in a skillet over medium-high. Fry catfish in a single layer (work in batches if needed) until crisp and cooked through, about 4–6 minutes per side, then transfer to a plate.

3. 3

   Make the sesame-chili dip: In a bowl, whisk sesame oil, chili crisp/chili oil, black vinegar, soy sauce, honey, garlic, ginger, and the ground Sichuan peppercorns until smooth.

4. 4

   Serve: Serve the fried catfish hot with the spicy-sour sesame dip on the side.