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.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

In a separate shallow dish, mix the flour with the cayenne pepper, half the salt, and half the black pepper.

Step 3

In a third shallow dish, whisk together the egg and milk until well combined.

Step 4

Pat the catfish fillets dry with paper towels and season both sides with the remaining salt and black pepper.

Step 5

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.

Step 6

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.

Step 7

While the fish is cooking, zest the lime and set the zest aside. Cut the lime into wedges for serving.

Step 8

Once the catfish is cooked, transfer it to a plate lined with paper towels to drain any excess oil.

Step 9

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

Serving size	(801.3g)

Amount per serving	% Daily Value*
Calories	1859.4

Total Fat 110.1g	0%
Saturated Fat 20.6g	0%
Polyunsaturated Fat 4.0g
Cholesterol 468.7mg	0%
Sodium 2833.0mg	0%
Total Carbohydrate 112.8g	0%
Dietary Fiber 8.8g	0%
Total Sugars 11.9g
Protein 112.8g	0%

Vitamin D 54.0IU	0%
Calcium 201.9mg	0%
Iron 15.0mg	0%
Potassium 2295.2mg	0%

*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.

Source of Calories

Fat: 52.3%

Protein: 23.8%

Carbs: 23.8%