Cook Your Catch: Catfish Wontons with Avocado Dipping Sauce

If you’ve had dinner out at a Chinese or Thai restaurant, there’s a good chance you’ve tried Crab Rangoon. At the very least you’ve seen it on the menu. The recipe is believed to have been created in the 50s at San Francisco’s Trader Vic’s restaurant and is likely to have been an adaptation of fried wontons – a famous Cantonese dish.

The dish combines cream cheese, crab meat, scallions, garlic and other seasonings in a wonton wrapper and is typically deep-fried in vegetable oil. It is often served with sweet and sour sauce, soy sauce or Chinese mustard.

For this recipe, Jeremy Smith of “Lindner’s Angling Edge” takes the dish in an unexpected, but delicious, direction, swapping out the crab with some freshly caught catfish.

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