Gluten-Free Sautéed Catfish with Peanuts and Fresh Herbs

Reprinted with permission from The Gluten-Free Asian Kitchen: Recipes for Noodles, Dumplings, Sauces, and More. Copyright © 2011 by Laura B. Russell, Ten Speed Press.

Metric conversions added by The Cook’s Cook.

Since my early memories of catfish bring to mind cornmeal-crusted mud, I wanted to give this underrated fish another chance to win me over. I treated it to a very special Vietnamese-inspired preparation: a light sauté of rice flour-and-turmeric dusted catfish followed by a shower of fresh wilted herbs — delicious! The majority of catfish available today is farm raised, eliminating much of the murky flavor of its wild cousins. And while I’m generally not a huge fan of farmed fish, I actually prefer sustainably raised farmed catfish from the United States. Serve the fish over a bed of cooked rice vermicelli for a one-dish meal.

1. If the catfish feels wet or if it was previously frozen, pat it dry with paper towels or a clean kitchen towel.

   Combine the rice flour, salt, turmeric, and pepper in a gallon-size resealable bag or on a wide, rimmed plate. Add half the fish and shake to coat with the seasoned flour. Heat 1 tablespoon of the oil in a large nonstick frying pan over medium-high heat. Remove the fish from the bag, shaking any excess flour back into the bag. Add the seasoned catfish to the pan and cook until golden and cooked through, 2 to 3 minutes per side for .6 cm (¼ inch) thick fillets.

   Transfer the fish to a platter or large plate. Repeat with the remaining fish and 1 tablespoon more oil.

   When all the fish is cooked, wipe the pan clean. Heat the remaining 1 tablespoon oil over medium heat. Add the green onions and peanuts and cook, stirring, until sizzling and fragrant, about 1 minute. Stir in the dill and cilantro and cook until wilted, about 1 minute. Pour the fresh herb mixture over the catfish.

   Serve over rice vermicelli with Nuoc Cham on the side for drizzling.