Fried Catfish With A Creamy Thai Sauce Recipes

FRIED CATFISH WITH A CREAMY THAI SAUCE

Steps:

• Combine spices, salt, cornmeal, flour
• Coat catfish with mixture
• Let sit while making sauce
• In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
• Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
• Stir mixture
• Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
• Cook over medium heat until thick about 5 minutes
• Heat 2 tablespoons oil shaking off excess breading
• Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
• Remove and drain on paper towels
• Salt fish
• Serve with white rice
• Placing the fish over the rice and topping with coconut sauce

FRIED CATFISH TOPPED WITH CRAWFISH AU GRATIN SAUCE

Steps:

• For the sauce: In a heavy-bottomed skillet over medium heat, melt the butter and saute the onions, peppers and garlic until wilted. Add the flour and stir until a blond roux is achieved, about 2 minutes. Stir in the sugar, chicken base, crab base, granulated garlic, basil, black pepper, cayenne pepper and thyme. Add the milk and wine and cook over medium heat until the milk thickens, stirring constantly, about 6 minutes. Add the cheese and stir until the cheese melts and fully incorporates into the sauce. Add the crawfish tails and cook until heated through, about 4 minutes. Add the green onions just before serving.
• For the catfish: Sprinkle the catfish with Creole seasoning. In a small bowl, beat the eggs and add the milk. Coat the catfish in flour and dip in the milk/egg mixture, then coat with cornmeal. Heat the oil to 350 degrees F in a large skillet. Fry the catfish until golden brown, 7 to 8 minutes.
• Serve the catfish with the crawfish au gratin sauce.

TODD RICHARDS'S FRIED CATFISH WITH HOT SAUCE

Steps:

• Combine the buttermilk, Worcestershire sauce, hot sauce, granulated garlic, granulated onion and 1 teaspoon each of the salt and black pepper in a large bowl or large resealable plastic freezer bag. Add catfish pieces; cover or seal and refrigerate for 2 to 8 hours.
• Whisk together the cornmeal, cayenne and remaining 3 teaspoons salt and 1/2 teaspoon black pepper in a shallow dish or pie pan.
• Heat the oil in a 12-inch skillet to 350 degrees over medium heat.
• Remove the catfish from the buttermilk mixture and dredge in the cornmeal. Let stand 5 minutes.
• Fry the catfish (large pieces first), in batches, until golden brown, 3 to 4 minutes per side. Drain on a plate lined with paper towels. Serve with additional hot sauce.