Cashew Crusted Catfish

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[size 4]Cashew Crusted Catfish
with Tomato Basil Cream[/size][size 2]
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2 fresh Catfish fillets (5-7 ounces)[/size] [size 2]

Egg wash:[/size] [size 2]

2 eggs, beaten[/size] [size 2]

1/2 cup milk[/size] [size 2]

Cashew mixture:[/size] [size 2]

2 cups crushed cashews[/size] [size 2]

1 teaspoon cayenne pepper[/size] [size 2]

2 teaspoons garlic powder[/size] [size 2]

1/2 teaspoon basil, dried[/size] [size 2]

1/2 teaspoon black pepper[/size][size 2]




Dip Catfish fillets into egg wash, and dredge in cashew mixture. Saute fillets in oil on medium heat for 5-6 minutes on each side or until golden brown. Serve on bed of tomato basil sauce. Serves 2.


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Tomato Basil Sauce[/size] [size 2]

3 tablespoons olive oil[/size] [size 2]

2 cups crushed tomatoes[/size] [size 2]

4 cloves garlic, minced[/size] [size 2]

1/2 cup minced onion[/size] [size 2]

1/4 cup minced basil leaves[/size] [size 2]

1/4 cup chicken stock[/size] [size 2]

1/4 cup heavy cream[/size][size 2]




Saute garlic and onion in olive oil until transparent. Add crushed tomatoes and chicken stock. Simmer for 20 minutes. Add heavy cream, bring to boil, simmer for 5 minutes and add fresh basil.[/size]
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