Cashew-Crusted Catfish with Tomato Basil Cream – TCI

Cashew-Crusted Catfish with Tomato Basil Cream

Serving Size: 2

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What you’ll need:

  • 2 U.S. Farm-Raised Catfish fillets
  • 3 tablespoons olive oil
  • ½ cup minced onion
  • 4 cloves garlic, minced
  • 2 cups canned crushed tomatoes
  • ¼ cup chicken stock or canned broth
  • ¼ cup heavy cream
  • ¼ cup minced fresh basil leaves
  • 2 cups ground cashews
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • ½ teaspoon dried basil
  • ½ teaspoon black pepper
  • 2 eggs, beaten
  • ½ cup milk
  • Vegetable oil for frying

How to prepare:

To prepare the tomato basil sauce, heat olive oil in a medium saucepan over medium heat. Add onion and garlic, and sauté until translucent. Add crushed tomatoes and chicken stock, and bring to a boil. Reduce the heat, and simmer for 20 minutes. Add cream, and return to a boil. Simmer for 5 minutes. Stir in basil. Set aside.

To prepare the catfish, mix cashews, garlic powder, cayenne pepper, basil and black pepper in a shallow dish or on a piece of wax paper.

Mix eggs and milk in another shallow dish. Dip catfish fillets in the egg mixture; then dredge in the cashew mixture. Set aside on a wax paper-lined baking sheet.

Pour a ½ inch of oil into a large skillet, and heat over medium heat. Place the fillets in the hot oil, and fry for 5 or 6 minutes on each side or until fish flakes easily when tested with a fork.

Spoon tomato basil sauce onto each serving plate, and top with a catfish fillet.