Cashew Catfish

Submitted by Derf2440

"entry for the RSC winter January 2005 - Main course Buttery, crisp and delicious."

 

• Ready In: 18mins
• Ingredients: 11
• Serves: 2

ingredients

• 1⁄4 cup all-purpose flour
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground pepper
• 1⁄2 teaspoon dried basil
• 1 egg
• 1 tablespoon water
• 2 tablespoons powdered milk (instant)
• 3⁄4 cup cashews, chopped
• 3⁄4 lb catfish fillet (2)
• 1 tablespoon butter
• 1 tablespoon olive oil

directions

1. On a plate, combine flour, salt, pepper and basil
2. In a bowl,whisk together egg, water and powdered instant milk
3. On another plate,place chopped cashews
4. Dredge catfish fillets in flour mixture, dip into egg mixture and coat with chopped cashews
5. Heat butter and olive oil in a nonstick frypan, over medium high heat; fry catfish fillets until golden brown, turn carefully and brown on the other side
6. About 4 minutes on each side
7. Serve hot with lemon wedges

Reviews

[loreengale]

This was fantastic. DH said, "This is definitely a 'keeper'." The only change I made to the recipe was to use Lawrey's Tabasco seasoned salt. I forgot the lemon wedges at the end and it was still fabulous--I'll try that next time. It seemed to take more time to prepare than I expected, but it was well worth it. I served this with rice pilaf (recipe #5034) and green beans. Terrific. I will definitely make this again.

 

[RogerOH]

This fish was very good. I felt the recipe was easy to make. I would of liked a little more flavor. Next time I will increase the basil and pepper in the flour mixture. Loved the unique flavor the cashews gave it. Not owning a non-stick pan, I used a cast oron pan. I don't know if this effected the outcome or not.

 

[TOOLBELT DIVA]

Well now.... I wanted a light supper and got one. This recipe is quick, simple, is just what it says and does not "dress to impress". Chef says it all: "Buttery, Crisp and Delicious". Perfect in its simplicity, easy in its preparation and tastes good too. Served with home fries a small lettuce salad, and a glass of chilled Chardonnay, life just does not get any better. Thank you Chef, for this uncomplicated approach to food preparation... I will keep this one!!

 

[Linda B]

I am sorry, but this dish did not turn out well for me. I followed the recipe exactly to the letter. The crust was very bland, and we could not taste the cashews flavor at all. I bought 2 fillets that weighed .77 pounds and cooked the first over medium high heat for 4 min on each side. The crust was burned and the fish was not done. So I cooked the second over med heat, and the same thing happened. Could it have been the powdered milk that caused it to brown too quickly? Also the cashews (chopped fairly fine) were too chewy. The poor result may have been something I did wrong, but I did follow instructions exactly.

 

[CoolMonday]

What a great recipe. It was easy and delicious. I didn't change a thing. Thanks for this creation.