Fried Catfish With A Creamy Thai Sauce
Need a dairy free and pescatarian main course? Fried Catfish With A Creamy Thai Sauce could be a great recipe to try. This recipe covers 78% of your daily requirements of vitamins and minerals. One serving contains 3053 calories, 165g of protein, and 211g of fat. This recipe serves 1. If you have juice of lime, cornmeal, ginger, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. If you like this recipe, you might also like recipes such as Fried Catfish With a Creamy Thai Sauce, Pan-Fried Catfish with Cajun Tartar Sauce, and Fried Catfish Po'Boy with Celeriac Remoulade Sauce.
Instructions
Combine spices, salt, cornmeal, flour
Coat catfish with mixture
Let sit while making sauce
In a saucepan heat 2 teaspoons oil add and saute onions, ginger, garlic and lemon grass until soft
Add red curry paste and cook add brown sugar, fish sauce, coconut milk, basil and lime juice
Place 1 cup of sauce mixture in a blender with cashews blending (carefully hot) well add back to pot
Cook over medium heat until thick about 5 minutes
Heat 2 tablespoons oil shaking off excess breading
Add catfish and fry until golden brown, about 3-4 minutes on each side depending on size
Remove and drain on paper towels
Placing the fish over the rice and topping with coconut sauce
Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir
Catfish works really well with Pinot Grigio, Gruener Veltliner, and Pinot Noir. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Loveblock Pinot Gris with a 4.6 out of 5 star rating seems like a good match. It costs about 24 dollars per bottle.
Loveblock Pinot Gris
Loveblock Pinot Gris is a pale golden with hints of green. The 2013 vintage is a dry style with floral aromas and a hint of ripe pineapple. The palate reveals poached pear and blood orange, and finishes with a touch of citrus, good texture and rich mouth feel.