Fried Catfish With A Creamy Thai Sauce Recipes

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FRIED CATFISH WITH A CREAMY THAI SAUCE



Fried Catfish With a Creamy Thai Sauce image

This dish is Asian influenced. Thai being the main influence adjusting to make sure the RSC ingredients are added. This spicy sauce goes nicely with the crispy fish which has a hint of curry (Indian influence). You will not be disappointed! If Fresh Lemongrass is not available use dried or fresh lemon juice.

Provided by Rita1652

Categories     Catfish

Time 25m

Yield 4 serving(s)

Number Of Ingredients 20

4 farm-raised catfish fillets
2 tablespoons vegetable oil, to cover bottom of pan
1/2 tablespoon curry powder
1/2 tablespoon garlic powder
1/2 tablespoon crushed coriander seed
2 teaspoons salt
1/3 cup cornmeal
1/4 cup flour
2 teaspoons canola oil
3 ounces diced onions (1/2 cup)
1 piece fresh ginger, minced
2 cloves garlic, minced
1 stalk fresh lemongrass, finely sliced
5 teaspoons red curry paste, to taste
1 tablespoon brown sugar
1 tablespoon fish sauce (nam pla)
1 (14 ounce) can unsweetened coconut milk
3 basil leaves
1 lime, juice of
1/2 cup cashews

Steps:

  • Combine spices, salt, cornmeal, flour
  • Coat catfish with mixture
  • Let sit while making sauce
  • In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
  • Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
  • Stir mixture
  • Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
  • Cook over medium heat until thick about 5 minutes
  • Heat 2 tablespoons oil shaking off excess breading
  • Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
  • Remove and drain on paper towels
  • Salt fish
  • Serve with white rice
  • Placing the fish over the rice and topping with coconut sauce

Nutrition Facts : Calories 697.3, Fat 51.7, SaturatedFat 25, Cholesterol 74.7, Sodium 1724.5, Carbohydrate 30.9, Fiber 2.5, Sugar 5.8, Protein 32

SOUTHERN FRIED CATFISH



Southern Fried Catfish image

Fried catfish is a Southern tradition, along with buttermilk hush puppies and buttermilk coleslaw. Try these traditional foods together.

Provided by Mama Smith

Categories     Seafood     Fish     Catfish

Time 30m

Yield 2

Number Of Ingredients 8

½ cup buttermilk
½ cup water
salt and pepper, to taste
1 pound catfish fillets, cut in strips
1 ½ cups fine cornmeal
½ cup all-purpose flour
1 teaspoon seafood seasoning, such as Old Bay™
1 quart vegetable oil for deep frying

Steps:

  • In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
  • In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
  • Heat oil in deep fryer to 365 degrees F (185 degrees C).
  • Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.

Nutrition Facts : Calories 1427.2 calories, Carbohydrate 131.6 g, Cholesterol 145 mg, Fat 78.6 g, Fiber 6 g, Protein 45.7 g, SaturatedFat 13.2 g, Sodium 799.9 mg, Sugar 5.9 g

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