Chef Paul Prudhomme's Magic Seasoning Blends

ASIAN SESAME CATFISH
Makes 4 servings

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Four 3- to 4-ounce fresh catfish (or other firm-fleshed fish) fillets, cut into pieces about 2 inches by 2 1/2 inches
Peanut oil, preferred, or vegetable oil, for frying
2 large eggs
1 1/2 cups Chef Paul Prudhomme's Magic Sauce & Marinade® - San Francisco Teriyaki, in all
1/4 cup sesame seeds
1/4 cup yellow corn meal
1/4 cup all-purpose flour
1 1/4 cups white grape juice
2 teaspoons fresh lemon juice
2 teaspoons fresh lime juice
1 tablespoon lightly packed light brown sugar

Pour enough oil into a 12-inch skillet to measure 1/2 inch and place over high heat. Bring the temperature of the oil to 350°. It's important to keep the temperature of the oil as close to 350° as possible, for if it drops below 325° your fish will be oily instead of crisp.

While the oil is heating, prepare the wet and dry batters. Place the eggs and 1 cup of the Teriyaki Marinade in an 8-inch square baking pan or casserole dish and whisk until well combined. In a similar dish combine the sesame seeds, corn meal, and flour.

When the oil reaches 350°, place the pieces of fish in the wet batter and turn until coated on all sides-do not discard the wet batter because you will use it later in the recipe. Transfer the pieces, a few at a time, to the dry batter. Mound the dry batter over the fish pieces and press with your hands until the pieces are evenly coated. Shake off the excess and return the fish to the wet batter and repeat the wet and dry batters for a second coat. Immediately but gently shake off the excess and transfer to the hot oil. Fry the pieces, turning them several times, until they are light golden brown on both sides, about 6 to 7 minutes in all. Drain on paper towels and keep warm while you make the sauce.

Pour out all but 4 tablespoons of the oil from the skillet. Return the skillet to high heat and add 3 tablespoons of the cornmeal/sesame seed mixture. Whisk constantly until the mixture darkens to a light brown and the sesame seeds are popping, about 2 minutes. Add the grape juice, lemon juice, lime juice, brown sugar and remaining 1/2 cup of Teriyaki Marinade. Bring to a boil, whisking constantly, then cook for 2 minutes. You should have about 1 cup of sauce.

Divide the fried fish into 4 portions and serve each with a generous 1/4 cup of the sauce.