Crispy Glazed Catfish With Sunflower Slaw

4 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 tablespoon 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

For the Asian slaw:
2 cups sunflower sprouts or Italian flat-leaf parsley
1 large carrot, julienned
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°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.

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