Cat Cora's Coconut Catfish with Plum Dipping Sauce

5 tablespoons rice vinegar
3 teaspoons red chili flakes
8 cloves garlic, minced
1 teaspoon minced fresh ginger
1 teaspoon salt
2 fresh red chili peppers, seeded and sliced
1 cup whole canned tomatoes with juice

12 ounces red plum jam
1 cup apple cider (to thin sauce) (frozen apple juice works fine)
1 tablespoon finely chopped scallions

½-pound bag unsweetened coconut (hard to find)
1 cup bread crumbs (unsalted crackers work ok)
1-2 pounds Catfish cut into strips
2 cups all purpose flour
4 eggs beaten with 1 tablespoon water
Vegetable oil for frying (peanut oil is great)

Combine the first 7 ingredients in a food processor or blender and blend to a smooth
consistency. This will take several minutes and require stopping occasionally to scrape
down the sides.

Place the red plum jam in a medium saucepan over medium heat. Thin the melted jam
with apple cider to desired consistency. Pour the first 7 blended ingredients into saucepan.
While stirring, allow mixture to come to a boil. Reduce heat to simmer and cook for
20 more minutes. Stir in the chopped scallions.

Mix the coconut and bread crumbs together. Dredge the catfish strips in flour, dip in the
egg wash, then coat the catfish strips in the coconut/bread crumb mixture.

Heat the vegetable oil to 375 degrees in a deep-fry pan. Cook the catfish until golden
brown. Remove to a paper towel-lined platter to drain.

Serve catfish with plum dipping sauce on the side.

From: The Catfish Institute
www.catfishinstitute.com