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Nutrition Facts
Serving Size 1 (292g) Recipe makes 2 servings
Calories 769
Calories from Fat 486		(63%)
Amount Per Serving		%DV
	Total Fat 54.0g	83%
	Saturated Fat 14.4g	72%
	Monounsaturated Fat 28.1g
	Polyunsaturated Fat 8.1g
	Trans Fat 0.0g
Cholesterol 208mg		69%
Sodium 1106mg		46%
Potassium 966mg		27%
Total Carbohydrate 32.3g		10%
	Dietary Fiber 2.1g	8%
	Sugars 5.9g
Protein 41.3g		82%
detailed view... how is this calculated?

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Cashew Catfish

Recipe #116429 | 18 min | 10 min prep | add private note

⁽¹¹⁾ RATE IT NOW Print Recipe

By: Derf
Apr 12, 2005

entry for the RSC winter January 2005 - Main course Buttery, crisp and delicious.

SERVES 2 (change servings and units)

Ingredients

1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 teaspoon dried basil
1 egg
1 tablespoon water
2 tablespoons powdered milk (instant)
3/4 cup cashews, chopped
3/4 lb catfish fillet (2)
1 tablespoon butter
1 tablespoon olive oil

Directions

1
On a plate, combine flour, salt, pepper and basil
2
In a bowl,whisk together egg, water and powdered instant milk
3
On another plate,place chopped cashews
4
Dredge catfish fillets in flour mixture, dip into egg mixture and coat with chopped cashews
5
Heat butter and olive oil in a nonstick frypan, over medium high heat; fry catfish fillets until golden brown, turn carefully and brown on the other side
6
About 4 minutes on each side
7
Serve hot with lemon wedges

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Featured Reviews for This Recipe

From: loreengale

On Feb 8, 2007

This was fantastic. DH said, "This is definitely a 'keeper'." The only change I made to the recipe was to use Lawrey's Tabasco seasoned salt. I forgot the lemon wedges at the end and it was still fabulous--I'll try that next time. It seemed to take more time to prepare than I expected, but it was well worth it. I served this with rice pilaf (Parmesan Rice and Pasta Pilaf) and green beans. Terrific. I will definitely make this again.

1 person found this review helpful

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From: Uxbridge.Chef

On Mar 21, 2005

0 people found this review helpful

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From: Roger/OH

On Mar 21, 2005

This fish was very good. I felt the recipe was easy to make. I would of liked a little more flavor. Next time I will increase the basil and pepper in the flour mixture. Loved the unique flavor the cashews gave it. Not owning a non-stick pan, I used a cast oron pan. I don't know if this effected the outcome or not.

2 people found this review helpful

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From: TOOLBELT DIVA

On Mar 18, 2005

Well now.... I wanted a light supper and got one. This recipe is quick, simple, is just what it says and does not "dress to impress". Chef says it all: "Buttery, Crisp and Delicious". Perfect in its simplicity, easy in its preparation and tastes good too. Served with home fries a small lettuce salad, and a glass of chilled Chardonnay, life just does not get any better. Thank you Chef, for this uncomplicated approach to food preparation... I will keep this one!!

2 people found this review helpful

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