Cashew-Crusted Catfish with Tomato Basil Cream
Fish Recipes
My family cherishes this recipe! This recipe is graciousness of The Catfish Establishment.
Cooking Ingredients
• 3 tbsp. olive oil
• 1/2 cup minced onion
• 4 cloves garlic, minced
• 2 cups canned crushed tomatoes
• 1/4 cup chicken stock or canned broth
• 1/4 cup heavy cream
• 1/4 cup minced basil
• 2 cups ground cashews
• 2 tsp. garlic powder
• 1 tsp. cayenne
• 1/2 tsp. dried basil
• 1/2 tsp. pepper
• 2 eggs, beaten
• 1/2 cup milk
• 2 U.S. farm-raised catfish filets
• Vegetable oil
Cooking Direction
- To get ready tomato-basil sauce, heat olive oil in medium pot over medium intensity. Add onion and garlic and saute until clear. Add tomatoes and chicken stock and bring to bubble. Lessen intensity and stew for 20 minutes. Add cream and return to bubble. Stew for 5 minutes. Mix in basil. Put away.
- To get ready catfish, blend cashews, garlic powder, cayenne, basil, and pepper in shallow dish or on piece of waxed paper. Blend eggs and milk in another shallow dish. Dunk catfish filets in egg combination, then dig in cashew blend. Put away on waxed-paper-lined baking sheet.
- Pour 1/2 in. oil into huge skillet and intensity over medium intensity. Place filets in hot oil and broil for 5-6 minutes on each side or until fish chips effectively when tried with a fork.
- Spoon tomato-basil sauce onto each serving plate and top with catfish filet.