Ingredients

• For catfish
• 2 cups cake flour
• 3 Happy Egg Co Large Free Range Eggs
• ½ cup Soy Vay Veri Veri Teriyaki Marinade & Sauce
• 4 cups 4C Japanese Style Panko Plain Bread Crumbs
• 4 (6 oz) fresh catfish fillets (about 1 ½ lb)
• 1 teaspoon kosher salt
• ½ teaspoon ground ginger
• 1 cup canola oil
• 1 lemon, for wedges
• For dipping sauce
• ¼ cup pickled Mezzetta Mild Banana Pepper Rings
• ½ cup mayonnaise
• 1 tablespoon sriracha sauce
• 1 tablespoon garlic stir-in paste
• 1 tablespoon ginger stir-in paste
• 1 teaspoon Ty Ling Pure Sesame Oil

Steps

1. Prepare catfish. Place flour in shallow bowl, whisk eggs and teriyaki sauce in second shallow bowl, and place bread crumbs in third shallow bowl. Slice catfish into 2-inch strips, then season with salt and ground ginger.
2. Dredge fish strips in flour, coating all sides (shake off excess), dip into egg mixture (letting excess drip off), and coat with bread crumbs, pressing with fingers to adhere (wash hands). Chill breaded fish until ready to fry.
3. Prepare sauce. Drain banana pepper rings (reserve 1 tablespoon brine); then chop finely. Combine in small bowl: banana peppers, reserved brine, mayonnaise, sriracha, garlic paste, ginger paste, and sesame oil until blended. Chill until ready to serve.
4. Place canola oil in large cast-iron skillet and heat to 350°F. Cut lemon into wedges. Place fish in skillet (in batches) and fry 2–3 minutes on each side until golden and 145°F. Drain fish on paper towels. Serve with dipping sauce, lemon wedges, and Kimchi Fried Rice.
Chef’s tip: Always check fish for bones.

Ingredients

• 2 (8.8 oz) pouches cooked basmati rice
• 4 green onions
• 6 cloves garlic
• ½ bunch fresh cilantro
• 3 limes, for juice/wedges
• 1 (14 oz) container mild kimchi
• 3 Happy Egg Co. Free Range Large Eggs
• 4 oz smoked sausage
• 3 tablespoons grapeseed oil
• 1 tablespoon ginger stir-in paste
• 2 tablespoons Soy Vay Veri Veri Teriyaki Marinade & Sauce
• 2 teaspoons Ty Ling Pure Sesame Oil

Steps

1. Heat rice following package instructions, then spread in thin layer on baking sheet and chill until ready to use.
2. Slice green onions and garlic thinly; chop cilantro (½ cup). Juice 2 limes (2 tablespoons), then cut remaining 1 lime into wedges. Drain kimchi, then chop coarsely. Beat eggs; slice sausage into ¼-inch-thick rounds.
3. Preheat large, nonstick sauté pan on medium-high. Place grapeseed oil and sausages in pan. Cook 2–3 minutes, stirring often, until sausages are browned and 165°F. Stir in kimchi, garlic, and ginger paste. Cook 4–6 minutes, stirring often, until kimchi liquid releases and evaporates.
4. Add rice and stir to coat. Continue cooking 3–4 minutes, stirring occasionally, until rice is browned and crisped. Add teriyaki sauce and stir well to coat. Push rice to edges of pan, leaving an empty space in center. Pour eggs into center of pan and cook 1–2 minutes, stirring continuously, until scrambled and 160°F.
5. Add green onions, sesame oil, lime juice, and cilantro to pan; stir to combine. Serve with lime wedges.