Spicy Catfish Strips with Thai Peanut Dipping Sauce


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.