Fried Catfish with a Creamy Thai Sauce
Crispy, golden perfection meets bold Thai-inspired flavors in this irresistible Fried Catfish with Creamy Thai Sauce recipe. Succulent catfish fillets are coated in a seasoned cornmeal crust and fried to crunchy perfection, then topped with a luscious, flavor-packed sauce made from rich coconut milk, zesty lime juice, and aromatic red curry paste. A touch of fish sauce and a sprinkle of fresh cilantro and Thai basil elevate this dish to restaurant-worthy status. Ready in just 40 minutes, this fusion favorite pairs beautifully with fluffy jasmine rice or a crisp side salad, making it a perfect centerpiece for weeknight dinners or special occasions.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 4 catfish fillets
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 cup cornmeal
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups vegetable oil
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 1 teaspoon fish sauce
- 1 tablespoon lime juice
- 1 teaspoon brown sugar
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh Thai basil, chopped
Instructions
Rinse the catfish fillets under cold water and pat them dry with paper towels.
In a shallow dish, pour the buttermilk and soak the catfish fillets for 10-15 minutes.
In another shallow dish, mix together the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper.
Remove the catfish fillets from the buttermilk, allowing any excess to drip off, and dredge them in the flour mixture until well-coated. Set aside on a plate.
Heat vegetable oil in a large skillet or deep pan over medium-high heat. The oil should reach 350°F for frying.
Carefully place the coated catfish fillets into the hot oil, frying for 3-4 minutes per side or until golden brown and cooked through. Work in batches if necessary to avoid overcrowding the pan. Transfer the fried fillets to a paper towel-lined plate to drain any excess oil.
To prepare the creamy Thai sauce, combine the coconut milk, red curry paste, fish sauce, lime juice, and brown sugar in a small saucepan over medium heat. Stir continuously until the mixture is smooth and heated through, about 5 minutes.
Remove the sauce from heat and stir in the chopped cilantro and Thai basil.
Plate the fried catfish fillets and generously spoon the creamy Thai sauce over the top.
Serve immediately with steamed jasmine rice or a fresh side salad for a complete meal.
Nutrition Facts
Calories |
1381 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.8 g | 142% | |
| Saturated Fat | 17.1 g | 86% | |
| Polyunsaturated Fat | 67.5 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 1116 mg | 49% | |
| Total Carbohydrate | 76.1 g | 28% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 9.5 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 5.8 mcg | 29% | |
| Calcium | 109 mg | 8% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 657 mg | 14% | |
*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.
