Pan-Fried Catfish

Ingredients
•	4 catfish fillets, 6-8 oz each
•	1/4 cup Chinese fermented black beans
•	1/4 cup sherry
•	1 cup fish or low-sodium chicken stock
•	1 tablespoon finely minced garlic
•	1 teaspoon finely minced fresh ginger
•	1/2 cup whipping cream
•	4 tablespoon unsalted butter
•	Vegetable oil
•	1/2 cup cornstarch
•	8 cilantro sprigs

Preparation
1. Rinse the beans under cold running water until clean.
2. Place them and the sherry in a saucepan with medium heat and cook for 2 minutes.
3. Add the fish stock, garlic and ginger and cook for 5 minutes, reducing it by 1/4.
4. Scrape the liquid and beans into a blender and puree
5. Strain the puree and replace in saucepan.
6. Add whipping cream and cook until sauce thickens up.
7. Once completed, remove from heat and whip in the butter.
8. Keep the sauce warm while you cook the fish.
9. Dry the catfish fillets on towels and dredge lightly in the cornstarch. Shake off any excess cornstarch from fillet.
10. Fill skillet with 1" of oil and heat it to 375 F.
11. Place catfish fillets in oil, heating for 3 to 4 minutes on each side. 
12. Remove and place on rack to drain excess oil.
13. Serve immediately, offering the sauce on the side.