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Chefs of
by Mike Lane & Chefs of Rodnreel


• 3 tbsp. olive oil
• 1/2 cup minced onion
• 4 cloves garlic, minced
• 2 cups canned crushed tomatoes
• 1/4 cup chicken stock or canned broth
• 1/4 cup heavy cream
• 1/4 cup minced basil
• 2 cups ground cashews
• 2 tsp. garlic powder
• 1 tsp. cayenne
• 1/2 tsp. dried basil
• 1/2 tsp. pepper
• 2 eggs, beaten
• 1/2 cup milk
• 2 U.S. farm-raised catfish filets
• Vegetable oil


To prepare tomato-basil sauce, heat olive oil in medium saucepan over medium heat. Add onion and garlic and saute until translucent. Add tomatoes and chicken stock and bring to boil. Reduce heat and simmer for 20 minutes. Add cream and return to boil. Simmer for 5 minutes. Stir in basil. Set aside.

To prepare catfish, mix cashews, garlic powder, cayenne, basil, and pepper in shallow dish or on piece of waxed paper. Mix eggs and milk in another shallow dish. Dip catfish filets in egg mixture, then dredge in cashew mixture. Set aside on waxed-paper-lined baking sheet.

Pour 1/2 in. oil into large skillet and heat over medium heat. Place filets in hot oil and fry for 5-6 minutes on each side or until fish flakes easily when tested with a fork.

Spoon tomato-basil sauce onto each serving plate and top with catfish filet.

Personal Notes: My family loves this recipe! This recipe is courtesy of The Catfish Institute. Visit their Web site at for additional recipes and information.

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