Cashew Catfish
Elevate weeknight dinners with this irresistible Cashew Catfish recipe, featuring crispy, golden fillets coated in a flavorful blend of finely ground cashews and panko breadcrumbs. With a touch of cayenne pepper for a subtle kick and fresh lime zest for brightness, this dish strikes the perfect balance between nutty richness and zesty tang. Quick to prepare and pan-fried to perfection in just minutes, the catfish achieves a beautifully crunchy crust while remaining tender and flaky inside. Garnished with fresh parsley and served with a lime wedge for an extra pop of citrus, this easy yet elegant recipe is a showstopper that pairs wonderfully with a side salad or steamed veggies. Perfect for seafood lovers seeking a creative twist, this Cashew Catfish will be your new go-to for bold flavor and satisfying crunch.
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Recipe Information
Ingredients
- 4 pieces catfish fillets
- 1 cup unsalted cashews
- 0.5 cup panko breadcrumbs
- 0.5 cup all-purpose flour
- 1 piece large egg
- 2 tablespoons milk
- 0.5 teaspoon cayenne pepper
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 tablespoons olive oil
- 1 piece lime
- 2 tablespoons fresh parsley
Instructions
Begin by preparing the coating. In a food processor, combine the cashews and panko breadcrumbs, pulsing until the mixture reaches a fine, sandy texture. Transfer the mixture to a shallow dish.
In a separate shallow dish, mix the flour with the cayenne pepper, half the salt, and half the black pepper.
In a third shallow dish, whisk together the egg and milk until well combined.
Pat the catfish fillets dry with paper towels and season both sides with the remaining salt and black pepper.
Dredge each catfish fillet first in the seasoned flour, shaking off any excess, then dip it into the egg mixture, and finally coat it generously in the cashew-panko mixture. Press gently to ensure the coating adheres.
Heat the olive oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the coated fillets in the skillet. Cook for 3-4 minutes on each side, or until the crust is golden brown and the fish flakes easily with a fork.
While the fish is cooking, zest the lime and set the zest aside. Cut the lime into wedges for serving.
Once the catfish is cooked, transfer it to a plate lined with paper towels to drain any excess oil.
Serve the cashew-crusted catfish immediately, garnished with fresh parsley, lime zest, and a wedge of lime on the side for squeezing over the top.
Nutrition Facts
Calories |
1859 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.1 g | 141% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 469 mg | 156% | |
| Sodium | 2833 mg | 123% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 8.8 g | 31% | |
| Total Sugars | 11.9 g | ||
| Protein | 112.8 g | 226% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 202 mg | 16% | |
| Iron | 15.0 mg | 83% | |
| Potassium | 2295 mg | 49% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
