Fried Catfish With a Creamy Thai Sauce
photo by Rita1652
- Ready In:
- 25mins
- Ingredients:
- 20
- Serves:
-
4
ingredients
-
Fried Catfish
- 4 farm-raised catfish fillets
- 29.58 ml vegetable oil, to cover bottom of pan
- 7.39 ml curry powder
- 7.39 ml garlic powder
- 7.39 ml crushed coriander seed
- 9.85 ml salt
- 78.78 ml cornmeal
- 59.14 ml flour
-
Thai Sauce
- 9.85 ml canola oil
- 85.04 g diced onions (1/2 cup)
- 1 piece fresh ginger, minced
- 2 clove garlic, minced
- 1 stalk fresh lemongrass, finely sliced
- 24.64 ml red curry paste, to taste
- 14.79 ml brown sugar
- 14.79 ml fish sauce (nam pla)
- 396.89 g can unsweetened coconut milk
- 3 basil leaves
- 1 lime, juice of
- 118.29 ml cashews
directions
- 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
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Reviews
-
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.
Tweaks
-
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.
RECIPE SUBMITTED BY
Rita1652
Jamesburg, New Jersey