Sichuan Peppercorn-Crusted Fried Catfish with Vinegar Soy Dip

Ingredients

• 2 fillets catfish fillets
• 1 tbsp Sichuan peppercorns
• 2 tbsp white sesame seeds
• 1/3 cup cornstarch
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 3 tbsp neutral oil (for frying)
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tsp brown sugar
• 1 clove garlic (minced)
• 1 tsp fresh ginger (grated)
• 1/4 tsp chili flakes or chili oil (optional)(optional)

Instructions

1. 1

   Prep (about 15 minutes): Pat catfish dry and cut into 2-inch pieces if needed. Season with salt and black pepper. Grind Sichuan peppercorns to a coarse powder and mix with sesame seeds and cornstarch.

2. 2

   Coat (about 5 minutes of the prep time): Press catfish pieces into the peppercorn-sesame-cornstarch mixture until evenly coated.

3. 3

   Fry (about 12 minutes total cook time): Heat neutral oil in a skillet over medium-high heat. Fry catfish in a single layer (work in batches if needed) until deep golden and cooked through, about 4–6 minutes per side.

4. 4

   Make dip (during frying): Whisk soy sauce, rice vinegar, brown sugar, garlic, ginger, and chili flakes (if using) until sugar dissolves.

5. 5

   Serve: Drain briefly on a rack or paper towel and serve hot with the vinegar-soy dip.