Fried Catfish With a Creamy Thai Sauce

• Fried Catfish
• farm-raised catfish fillets↗4
• vegetable oil, to cover bottom of pan↗2 tablespoons
• curry powder↗1⁄2 tablespoon
• garlic powder↗1⁄2 tablespoon
• crushed coriander seed↗1⁄2 tablespoon
• salt↗2 teaspoons
• cornmeal↗1⁄3 cup
• flour↗1⁄4 cup
• Thai Sauce
• canola oil↗2 teaspoons
• diced onions (1/2 cup)3 ounces
• fresh ginger, minced↗1 piece
• cloves garlic, minced↗2
• stalk fresh lemongrass, finely sliced1
• teaspoons red curry paste, to taste↗5
• tablespoon brown sugar↗1
• tablespoon fish sauce (nam pla)↗1
• (14 ounce) can unsweetened coconut milk↗1
• basil leaves↗3
• lime, juice of↗1
• cup cashews↗1⁄2

Step-by-step instructions

1. 1

   Combine spices, salt, cornmeal, flour

2. 2

   Coat catfish with mixture

3. 3

   Let sit while making sauce

4. 4

   In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft

5. 5

   Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice

6. 6

   Stir mixture

7. 7

   Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot

8. 8

   Cook over medium heat until thick about 5 minutes

9. 9

   Heat 2 tablespoons oil shaking off excess breading

10. 10

    Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size

11. 11

    Remove and drain on paper towels

12. 12

    Salt fish

13. 13

    Serve with white rice

14. 14

    Placing the fish over the rice and topping with coconut sauce