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    You are in: Home / Deep-fried / Fried Catfish With a Creamy Thai Sauce Recipe
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    Fried Catfish With a Creamy Thai Sauce

    Fried Catfish With a Creamy Thai Sauce. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    Rita~'s Note:

    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.

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    Units: US | Metric

    Fried Catfish

    Thai Sauce


    1. 1
      Combine spices, salt, cornmeal, flour
    2. 2
      Coat catfish with mixture
    3. 3
      Let sit while making sauce
    4. 4
      In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
    5. 5
      Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
    6. 6
      Stir mixture
    7. 7
      Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
    8. 8
      Cook over medium heat until thick about 5 minutes
    9. 9
      Heat 2 tablespoons oil shaking off excess breading
    10. 10
      Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
    11. 11
      Remove and drain on paper towels
    12. 12
      Salt fish
    13. 13
      Serve with white rice
    14. 14
      Placing the fish over the rice and topping with coconut sauce

    Ratings & Reviews:

    • on March 02, 2005


      I love catfish and this was very very OH MY. great. The flavors all blended nicely it had a spicy but sweet taste and i will be making this again. Thanks great recipe good luck.

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    • on March 01, 2005


      Yummm...I loved the complex flavor from the two kinds of curry, and the catfish was tender and delicious. I wondered if the sauce would have chunks, but the texture was perfect, and I wondered if it would be too rich, but served over fluffy jasmine rice, it was great. I did make one major substitution: I used shallots instead of onion and garlic in the sauce, because I didn't have an onion and because I know shallots are authentic in Thai food and that this would be a fine substitution. I would suggest that you serve lots of bright, crisp vegetables with this, because it is all tan, but it is definitely not dull -- it's really, really good.

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    Nutritional Facts for Fried Catfish With a Creamy Thai Sauce

    Serving Size: 1 (351 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 697.2
    Calories from Fat 465
    Total Fat 51.7 g
    Saturated Fat 24.9 g
    Cholesterol 74.7 mg
    Sodium 1724.4 mg
    Total Carbohydrate 30.8 g
    Dietary Fiber 2.5 g
    Sugars 5.8 g
    Protein 32.0 g

    The following items or measurements are not included:

    fresh ginger


    red curry paste

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