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.

Nutriscore Rating: 64/100

Prep Time:20 mins

Cook Time:20 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Rinse the catfish fillets under cold water and pat them dry with paper towels.

Step 2

In a shallow dish, pour the buttermilk and soak the catfish fillets for 10-15 minutes.

Step 3

In another shallow dish, mix together the all-purpose flour, cornmeal, paprika, garlic powder, salt, and black pepper.

Step 4

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.

Step 5

Heat vegetable oil in a large skillet or deep pan over medium-high heat. The oil should reach 350°F for frying.

Step 6

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.

Step 7

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.

Step 8

Remove the sauce from heat and stir in the chopped cilantro and Thai basil.

Step 9

Plate the fried catfish fillets and generously spoon the creamy Thai sauce over the top.

Step 10

Serve immediately with steamed jasmine rice or a fresh side salad for a complete meal.

Nutrition Facts

Serving size	(1748.2g)

Amount per serving	% Daily Value*
Calories	5487.6

Total Fat 448.1g	0%
Saturated Fat 69.2g	0%
Polyunsaturated Fat 269.3g
Cholesterol 306.8mg	0%
Sodium 4732.3mg	0%
Total Carbohydrate 298.1g	0%
Dietary Fiber 20.0g	0%
Total Sugars 35.7g
Protein 111.0g	0%

Vitamin D 126.9IU	0%
Calcium 402.4mg	0%
Iron 14.0mg	0%
Potassium 2434.3mg	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: 71.1%

Protein: 7.8%

Carbs: 21.0%