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Cashew Crusted Catfish with Tomato Basil Cream

Cashew Crusted Catfish with Tomato Basil Cream

  • 3 tablespoonsolive 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 fresh basil leaves
  • 2 cups ground cashews
  • 2 teaspoons garlic powder
  • 1 teaspoon cayenne pepper
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon black pepper
  • 2 eggs, beaten
  • 1/2 cup milk
  • 2 U.S. Farm-Raised Catfish Fillets
  • Vegetable oil for frying

  1. 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.
  2. 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.
  3. Pour a 1/2 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.