Pan Fried Catfish

Directions

1. 1
   Rinse the beans under cold running water, then place them in a saucepan with the sherry.
2. 2
   Place over medium heat and cook for 2 minutes.
3. 3
   Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/ 3.
4. 4
   Scrape the liquid and beans into a blender and puree.
5. 5
   Pass the puree through a strainer to remove the skins of the beans and replace in saucepan.
6. 6
   Add the cream and cook until the sauce has a consistency to coat the back of a spoon.
7. 7
   Off flame, whisk in the butter.
8. 8
   Keep the sauce warm while you cook the fish.
9. 9
   Dry the catfish fillets on towels and dredge lightly in the cornstarch, shaking off the excess.
10. 10
    Heat the oil in a skillet and when hot, place the catfish fillets in the hot oil.
11. 11
    Cook 3 to 4 minutes on each side, or until crispy and dark golden in color.
12. 12
    Remove to paper towels and pat dry.
13. 13
    To serve, mask the bottom of a serving platter with a little sauce.
14. 14
    Arrange the fillets on the platter, and decorate with cilantro.
15. 15
    Offer the sauce on the side.