Ingredients
-
1/4
-
1/2
-
1/4
-
1/2
-
1
-
1
-
2
-
3/4
-
3/4
-
1
-
1
-
-
-
-
Directions
Cashew Catfish, entry for the RSC winter January 2005 – Main course Buttery, crisp and delicious , 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 (recipe #5034) and green beans Terrific I will definitely make this again
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Steps
|
1
Done
|
On a Plate, Combine Flour, Salt, Pepper and Basil |
|
2
Done
|
in a Bowl,Whisk Together Egg, Water and Powdered Instant Milk |
|
3
Done
|
on Another Plate,Place Chopped Cashews |
|
4
Done
|
Dredge Catfish Fillets in Flour Mixture, Dip Into Egg Mixture and Coat With Chopped Cashews |
|
5
Done
|
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
Done
|
About 4 Minutes on Each Side |
|
7
Done
|
Serve Hot With Lemon Wedges |
