Total Time
18mins
Prep 10 mins
Cook 8 mins

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

Ingredients Nutrition

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

Most Helpful

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.

loreengale February 08, 2007

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.

Roger/OH March 21, 2005

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!!

TOOLBELT DIVA March 18, 2005

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