4 4-ounce U.S. farm-raised catfish fillets, cut into strips 1-inch in diameter

8 cups canola oil

1/2 cup corn syrup

1 cup orange juice

1/4 cup lemon juice

1/4 cup lime juice

1/4 cup soy sauce

1 stalk fresh lemon grass (see Notes)

3 tablespoons fish sauce (see Notes)

2 teaspoons crushed red pepper flakes

1 tablespoon chopped fresh ginger

1 teaspoon chopped garlic

1 cup rice flour (see Notes)

1/2 cup all-purpose flour

1/4 cup cornstarch

2 tablespoons baking powder

2 cups water

4 genuine U.S. farm-raised catfish fillets, cut into 1-inch thick strips

2 cups sunflower sprouts or Italian flat-leaf parsley

5 French breakfast radishes or red radishes, thinly sliced

1. To prepare the glazed catfish, heat canola oil in a deep fryer or a large, heavy saucepan to 350 degrees F.

2. Mix corn syrup and fruit juices in a medium saucepan. Cook over medium heat until reduced by half. Add soy sauce, lemon grass, fish sauce, red pepper flakes, ginger and garlic and simmer for 1 minute. Remove lemon grass stalk and discard. Set glaze aside and keep warm.

3. Mix flours, cornstarch, baking powder and water in a large bowl. Dip catfish pieces into the batter. Add to the hot oil and cook, turning over to brown on all sides, until crispy and fish flakes when tested with a fork. Drain on paper towels. Add catfish to glaze and toss until well coated.

4. To prepare the Asian slaw, mix sunflower sprouts or parsley, carrots and radishes in a large bowl. Divide the sunflower slaw evenly among four serving plates. Top with catfish pieces. Drizzle some of the remaining glaze over the plates.

Note: Fresh lemon grass, fish sauce and rice flour are available at Asian markets and some large supermarkets.