Fried Catfish With a Creamy Thai Sauce

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.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

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
• 78.07 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:

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

Reviews

[Dancer^]

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.

[Nose]

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.