Cashew Catfish

READY IN: 18mins
Recipe by Derf2440

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

Top Review by 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.

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

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