Ingredients for Fried Catfish With A Creamy Thai Sauce
- Catfish Fillets
- Vegetable Oil
- Curry Powder
- Garlic Powder
- Coriander Seed
- 1 teaspoon salt (plus extra for seasoning)
- 1/2 cup cornmeal
- 1 cup all-purpose flour
- Canola Oil
- 1/2 cup chopped onion
- Fresh Ginger
- 2 cloves minced garlic
- 2 stalks chopped lemongrass (or 1 teaspoon dried lemongrass)
- 2 tablespoons red curry paste
- 1 tablespoon brown sugar
- 2 tablespoons fish sauce
- Unsweetened Coconut Milk
- Basil Leaves
- Lime, Juice Of
- 1/4 cup raw cashews
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How to Make Fried Catfish With A Creamy Thai Sauce
- In a medium bowl, whisk together 1 cup all-purpose flour, 1/2 cup cornmeal, 1 tablespoon curry powder, 1 teaspoon salt, 1/2 teaspoon black pepper.
- Add the catfish fillets to the flour mixture, ensuring they are fully coated. Set aside while you prepare the sauce.
- Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
- In a saucepan, heat 2 teaspoons of vegetable oil over medium heat. Add 1/2 cup chopped onion, 2 tablespoons minced ginger, 2 cloves minced garlic, and 2 stalks of chopped lemongrass (or 1 teaspoon dried lemongrass). Sauté until softened, about 3-5 minutes.
- Stir in 2 tablespoons red curry paste and cook for 1 minute. Add 1 tablespoon brown sugar, 2 tablespoons fish sauce, 1 can (13.5 oz) full-fat coconut milk, 1/4 cup chopped fresh basil, and 2 tablespoons lime juice.
- Bring the sauce to a simmer, stirring occasionally.
- In a blender, combine 1 cup of the sauce mixture with 1/4 cup raw cashews. Blend until smooth and creamy. Pour back into the saucepan.
- Reduce heat to medium-low and simmer for 5 minutes, or until the sauce has thickened to your desired consistency.
- Carefully add the breaded catfish fillets to the hot skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the catfish from the skillet and place on a paper towel-lined plate to drain excess oil.
- Sprinkle with a pinch of salt to taste.
- Serve the crispy fried catfish over steamed white rice, generously topped with the creamy Thai coconut curry sauce.
Nutrition Information (Approximate per serving)
Sodium
71 g
Sugar
23g
Fat
124g
Carbs
10g
