Ingredients:

* 1/3 cup lite soy sauce
* 2 tablespoons sugar
* 2 tablespoons rice wine vinegar
* 2 1/2 teaspoons McCormick® Gourmet Collection® Szechwan Seasoning, divided
* 1/2 teaspoon cornstarch
* 1 pound catfish fillets
* 1/2 cup all-purpose flour
* 2 egg whites, lightly beaten
* 1/4 cup McCormick® Gourmet Collection® Sesame Seed
* vegetable oil

Methods:

1. Bring soy sauce, sugar, rice wine vinegar, 1 teaspoon Szechwan seasoning, and cornstarch to a boil in a small saucepan over medium-high heat and cook, whisking constantly, 1 minute or just until thickened.Set sauce aside.
2. Sprinkle catfish evenly with remaining 1 1/2 teaspoons Szechwan seasoning.Dredge fillets in flour dip in egg whites, and sprinkle with sesame seeds.
3. Pour oil to a depth of 1/4-inch in a large skillet heat to 350 degrees F.Fry fish, in batches, 3 to 4 minutes on each side or until fish flakes with a fork.Drain on paper towels.Serve immediately with sauce.