Delicious Fried Catfish with Spicy Creamy Sauce
Welcome, foodies! Today, I’d like to take you on a culinary journey through the tantalizing world of fried catfish. And not just any fried catfish, but one served with the most delectable and creamy Thai sauce that would make anyone’s taste buds sing!
There’s something about good old southern fried catfish that screams comfort food. But why stop there? Let’s take things to the next level by combining it with some mouthwatering Thai flavors – the best of both worlds in one dish.
I’ve put my heart and soul into creating this recipe for you, and trust me when I say it is worth every bit of effort. From savoring the crispy and tender texture of the fish fillet to digging into the satisfying richness of the creamy Thai sauce, this dish will leave you feeling content and happy.
So come along with me, fellow foodies, as we embark on a journey of culinary exploration through this mouth-watering recipe of Fried Catfish with a Creamy Thai Sauce that is sure to leave you wanting more.
Why You’ll Love This Recipe
Buckle up, foodies! Today, I am sharing a flavor-packed recipe that will have your taste buds dancing and leave you wanting more – Fried Catfish With a Creamy Thai Sauce Recipe.
If you’re a seafood lover, you know that catfish is amongst the most delicious fishes out there. And when it’s fried to crispy perfection, nothing else comes close. But hold on because this recipe doesn’t stop there. We will be adding a creamy Thai sauce to our crispy fried fish that will transport this dish to another level altogether.
This recipe’s magic begins with the red curry paste – it’s got the perfect mixture of heat and flavor. Next thing you know, we are sautéing onions with a hint of fresh ginger and garlic in melted butter, which fills your home with an intense aroma.
Then, we coat our catfish fillets with cornmeal and flour, which packs an additional crunchiness factor when fried. But what takes these perfectly seasoned fillets over the top is the Creamy Thai Sauce – It’s thick and creamyful; it’s salty and spicy – Honestly, it’s everything you could ask for!
The best part about this creamy Thai sauce is how versatile it is – It goes with almost any protein or starch – grilled chicken, pork chops, beef kabobs or even poured over some cheesy grits.
In conclusion, there are countless reasons why you will fall in love with Fried Catfish With a Creamy Thai Sauce Recipe. Firstly, the smoky and seasoned flavor of the fish as it crisps to perfection. Then there’s the burst of flavors from the Curry Thai Sauce that enhances all components of the dish into a mouth-watering meal.
So what are you waiting for? Go out and grab your ingredients because once you’ve taken your first bite of this crispy fried catfish with the flavorful sauce drizzled on top – trust us – You won’t be able to resist yourself from gobbling up more!
Ingredient List
Here are the ingredients you’ll need to make Fried Catfish With a Creamy Thai Sauce:
For the Catfish:
- 1 pound catfish fillets
- 1/2 cup flour
- 1/2 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon curry powder
- Canola oil, for frying
For the Creamy Thai Sauce:
- 1 can unsweetened coconut milk (13.5 ounces)
- 3 tablespoons red curry paste
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 2 stalks lemongrass, smashed and chopped
- 1 small onion, finely chopped
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- Juice of one lime
- Handful of fresh basil leaves, chopped
- Handful of cashews, chopped
For the Dipping Sauce:
- Sweet chili sauce or tartar sauce
For Serving and Pairing:
- Grits or rice
Make sure to have all of these ingredients on hand before starting your cooking adventures!
The Recipe How-To
Now that you have read about the ingredients, let’s dive into the recipe itself. This Fried Catfish With a Creamy Thai Sauce is easy to make and packs a flavorful punch. Here’s how to make it:
Prep the Catfish
- Begin by prepping the catfish fillets – rinse them under cold water and pat them dry with paper towels.
- Next, place them in a shallow dish and pour enough milk over them until they’re completely covered.
- Soak the catfish in the milk for 10-15 minutes – this step helps to tenderize the fish and cut down on any fishy taste.
Coat with Flour Mixture
- In another shallow dish, combine ½ cup of flour, ¼ cup of cornmeal, 1 teaspoon of salt, 1 teaspoon of garlic powder, and 1 teaspoon of curry powder.
- Remove the catfish from the milk and dredge it through flour mixture until it’s coated thoroughly.
Fry the Fish
- Heat up some canola oil in a skillet over medium heat until it reaches about 375°F – you can test the oil temperature using a thermometer or by dropping in small amount of flour mixture, if sizzling then oil is ready for frying.
- Once oil is ready, place coated catfish fillets into skillet one at a time to avoid overcrowding until golden brown – around five minutes per side depending on thickness.
- Use tongs to remove each piece from skillet and place on paper towel-lined plate to drain off excess oil.
Prepare Creamy Thai Sauce
While the catfish is frying why not prepare our mouth-watering Creamy Thai Sauce. You will need:
- 1 1/2 cups of unsweetened coconut milk
- 2 tablespoons of red curry paste
- 4 cloves of garlic
- 1 stalk of lemongrass
- 2 fresh ginger slices
- Juice of a fresh lime
- 3 tablespoons of brown sugar
- 2 tablespoons of fish sauce
- A handful of fresh Thai or regular basil leaves
- A few crushed cashews
Here’s how to make it:
- Begin by heating up some oil in a pan over medium-high heat.
- Add garlic, lemongrass, ginger and sauté until fragrant for about one minute.
- Next, add red curry paste and fry for about two minutes while stirring constantly.
- Add coconut milk, brown sugar, lime juice and fish sauce – stir well and allow sauce to simmer for about four minutes on low heat until thick creamy salty spicy gravy forms.
- Add shredded basil leaves and cashews – stir well.
- Taste-test the sauce while still cooking as adjustments to acidity or saltiness may be needed.
Serving
To serve
Substitutions and Variations
Variety is the spice of life, and that also rings true for cooking. Here are some substitutions and variations you can try out to give your fried catfish with creamy Thai sauce recipe a unique twist:
– Cashews: If you’re not a fan of cashews or have a nut allergy, you can substitute them with peanuts or almonds.
– Lime juice: Freshly squeezed lime juice is ideal for this recipe, but if you don’t have any on hand, you can use bottled lime juice.
– Basil leaves: Sweet basil leaves work best for Thai dishes, but you can also use Thai basil or even lemon basil for a refreshing twist.
– Red curry paste: This recipe calls for red curry paste, but if you want to make it milder or spicier, simply adjust the amount of paste according to your taste.
– Garlic and ginger: For added depth of flavor, you can roast the garlic and ginger before adding them to the sauce.
– Catfish fillets: This recipe works well with other types of white fish such as tilapia, cod or haddock.
– Flour and cornmeal: Instead of using flour and cornmeal mix, you can coat the fish in panko breadcrumbs for a crispy texture.
– Coconut milk: You can substitute unsweetened coconut milk with regular milk or heavy cream for a creamier sauce.
– Soy sauce: Fish sauce adds that distinct salty flavor to the sauce, but if you don’t have any on hand, soy sauce can be used instead.
Remember to experiment with different ingredients and flavors to find what works best for your palate. Happy cooking!
Serving and Pairing
Are you looking for a dish that will be the talk of the town? Look no further than this Fried Catfish with Creamy Thai Sauce recipe. It’s not only delicious, but it’s also a beautiful platter to present at any party.
Serve the crispy fried catfish alongside the creamy thai sauce to make sure everyone gets a taste of both elements. The sauce is full of flavor with a thick and creamy texture that perfectly complements the crunchy coating on the catfish. Drizzle the sauce over the catfish or serve it on the side for dipping.
To take it up a notch, try pairing this dish with some simple sides that will balance out its boldness. Some ideas include white rice, corn on the cob, or even cheesy grits! The cheesy grits provide a subtle contrast to the spicy and savory notes while enhancing its creaminess with their own.
For a more elegant feel, add some fresh basil leaves, lime wedges, and cashews to your plate to give it a vibrant burst of color and flavours. The freshness of these additions not only elevates your presentation but also ties in perfectly with the exotic flavors of the dish.
If you want to make it extra special, you can also throw in some wine – white wines pairs well with this recipe. A chilled spatlese riesling from Germany or a sauvignon blanc from New Zealand can add some fresh acidity to go along with the spice in both the catfish and sauce.
This magnificent meal exemplifies something special that could quickly become an all-time favourite. Once you’ve tried this fusion of crispy fried catfish and creamy Thai sauce, it’ll be hard to forget.
Make-Ahead, Storing and Reheating
Now, let’s talk about how to make the most of your leftovers with this fried catfish with creamy Thai sauce recipe. If you’re planning on making this dish ahead of time, it’s best to cook the catfish up to a day in advance, but don’t store it with the sauce. Instead, store the catfish in an airtight container in the fridge and store the sauce separately.
If you need to reheat the catfish, preheat your oven to 350 degrees F and place the fried fish on a baking sheet lined with parchment paper. Bake for about 10-12 minutes or until heated through. Don’t forget to keep an eye on it – you don’t want the crispy exterior to turn soggy!
As for the sauce, you can reheat it in a small saucepan over low heat while stirring constantly until it’s smooth and reheated thoroughly. Another option is to microwave it for 15-second intervals, stirring in between.
If you have any leftover sauce or catfish, they should be stored separately in an airtight container in the fridge for up to three days. To reheat the catfish, follow the same instructions as above. The sauce may thicken in the fridge as well – don’t worry! To thin it out, add a couple of tablespoons of water or coconut milk and heat over low heat while stirring until it reaches your desired consistency.
Remember, even though this recipe is best when served fresh, with proper storage and reheating techniques, you can still enjoy its delicious flavors for days after your party has ended.
Tips for Perfect Results
You want to impress your guests with perfectly crispy and flavorful fried catfish coated in a creamy and spicy Thai sauce. Here are a few tips to ensure that you achieve the best results possible:
1. Soak the catfish in milk before coating it in the flour and cornmeal mixture. This will help to tenderize the meat and reduce its fishy taste.
2. Make sure that your canola oil is heated to the correct temperature before frying the catfish. You want it to be around 375°F for the perfect fry.
3. Use a wire rack to let your fried catfish cool down and drain off any excess oil for a crispier texture. Don’t let it sit on paper towels – this can make it soggy.
4. For the creamy Thai sauce, sauté the onions until translucent before adding in any other ingredients. This will help build layers of flavor in your dish.
5. Keep stirring the sauce on medium heat until it starts to thicken into a thick, creamy, salty, spicy, gravy-like consistency that goes well with chicken or even as a dipping sauce for other dishes.
6. To add complexity to your sauce, try using soy sauce or cheese dipping sauce as an additional ingredient.
By following these tips, you’re sure to create a delicious dish that will leave your guests wanting more of that spicy red curry flavor paired with crispy catfish and creamy coconut milk. Your friends will be impressed by how you masterfully combined different flavors into one cohesive dish – making you not only a home chef but also a true expert in culinary arts!
FAQ
Now that you have all the information about the dish and how to make it, it’s time to address some commonly asked questions to ensure perfect results every time. Here are the answers to some of the most frequently asked questions regarding Fried Catfish with a Creamy Thai Sauce Recipe.
Why do you soak catfish in milk before frying?
To enhance the flavor of the catfish and make it more enjoyable, soak it in milk for an hour before frying. The cornmeal crust that covers the fillet gives it an ideal texture that’s crispy yet light. When the majority of the bubbling ends and the fillets float, you know that Jack believes the catfish is ready.
What is Thai fish sauce made of?
Thai fish sauce is a popular ingredient that is made by fermenting small ocean fish such as anchovies, along with salt. However, different brands may use other types of fish such as sardines, mackerels, herrings, or carps, and may include additional ingredients such as sugar or preservatives. The fermentation process gives the fish sauce its characteristic salty and umami flavor that is widely used in Thai cuisine.
Why is my fried catfish soggy?
When it comes to frying catfish, you want to avoid ending up with greasy, soggy fish at all costs. A common mistake is frying the fish at a low temperature, which leads to improper cooking. To avoid this, ensure the temperature of your frying oil is perfect and don’t rush the process by adding the fish before the oil is fully heated. Trust me, you’ll be much happier with the outcome.
How to make Thai fermented fish sauce?
To make this dish, various types of fish are marinated, with Snakehead Murrel being the main ingredient. The fish is first washed and sliced into pieces. Next, a mixture of salt and rice bran is added to the fish. The seafood is then placed in a large jar that is sealed with a wooden cover. After that, it is allowed to ferment for a period of three months to one year.
Bottom Line
In conclusion, there’s no denying that this fried catfish with creamy Thai sauce recipe is an absolute winner. If you’re looking to impress your guests or indulge in comfort food, then look no further than this dish. With crispy fried catfish, and a thick and creamy salty spicy gravy that goes well with chicken or even fish sandwiches, this recipe packs a punch of flavors that will leave you craving for more.
The use of fresh ingredients such as lemongrass, garlic, ginger and basil leaves along with the creamy unsweetened coconut milk and red curry paste ensures an authentic Thai flavor in every bite.
And given that this recipe is so versatile when it comes to serving and pairing, there are endless possibilities to switch up the meal. Whether you choose to enjoy it with grits or alongside a cheese dipping sauce, the options are endless.
So don’t hesitate and give this dish a try at your next party or family gathering. Trust me – your guests will thank you for bringing such a delicious and flavorful dish to the table.
Fried Catfish With a Creamy Thai Sauce Recipe
Ingredients
Fried Catfish
- 4 farm-raised catfish fillets
- 2 tablespoons vegetable oil, to cover bottom of pan
- 1/2 tablespoon curry powder
- 1/2 tablespoon garlic powder
- 1/2 tablespoon crushed coriander seed
- 2 teaspoons salt
- 1/3 cup cornmeal
- 1/4 cup flour
Thai Sauce
- 2 teaspoons canola oil
- 3 ounces diced onions (1/2 cup)
- 1 piece fresh ginger, minced
- 2 cloves garlic, minced
- 1 stalk fresh lemongrass, finely sliced
- 5 teaspoons red curry paste, to taste
- 1 tablespoon brown sugar
- 1 tablespoon fish sauce (nam pla)
- 1 (14 ounce) can unsweetened coconut milk
- 3 basil leaves
- 1 lime, juice of
- 1/2 cup cashews
Instructions
- 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
Your Own Notes
Nutrition
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Anna is a culinary expert who specializes in grilling delicious BBQ dishes. She also enjoys sharing her recipes and experiences with her foodie community on her blog. She’s the total package for any backyard barbecue!