Spicy Catfish Strips

• 2 U.S. Farm-Raised Catfish Fillets, cut into 1-inch strips
• 2 tablespoons chili sauce, such as Sriracha sauce
• ½ cup fish breading
• 1 tablespoon Chinese 5 Spice
• 2 cups vegetable oil

Thai Peanut dipping Sauce

• ½ cup reduced-fat coconut milk
• 3 tablespoons peanut butter
• 1 tablespoon reduced-sodium soy sauce
• ¼ teaspoon red pepper flakes
• ¼ teaspoon sesame oil
• 1 garlic clove, minced

1. In small bowl, combine catfish and chili sauce.
2. In another small bowl, mix breading and Chinese 5 Spice. Add catfish strips a few at a time, tossing gently to coat with breading; shake off any excess.
3. In large skillet, heat oil to 350º F. Add catfish strips slowly and cook until golden brown, turning once (about 4 minutes).
4. Remove strips from oil and drain on paper towels. Place on serving dish with Thai Peanut Dipping Sauce.

Serves 2

Thai peanut dipping sauce
In small saucepan, whisk together all ingredients over medium heat; bring to a simmer. Reduce heat to low cook 5 minutes. Remove from heat and let cool to room temperature before serving.

Recipe provided by The Catfish Institute.