Cashew-Crusted Catfish with Tomato Basil Cream Recipe | USA

Cashew-crusted Catfish with Tomato Basil Cream

Cashew-Crusted Catfish with Tomato Basil Cream Recipe | USA
Region / culture: USA | Preparation time: 30 minutes | Cooking time: 15 minutes | Servings: 2


Cashew-crusted Catfish with Tomato Basil Cream
Cashew-crusted Catfish with Tomato Basil Cream

Cashew-crusted Catfish with Tomato Basil Cream is a delicious and flavorful dish that combines the crunchiness of cashews with the creaminess of a tomato basil sauce. This recipe is perfect for a special dinner or a weekend meal with family and friends.


This recipe is a modern twist on traditional Southern catfish dishes. The combination of cashews and tomato basil cream adds a unique and gourmet touch to this classic dish.


How to prepare

  1. 1. To prepare the tomato basil sauce, heat olive oil in a medium saucepan over medium heat. Add onion and garlic and sauté until translucent. Add crushed tomatoes and chicken stock and bring to a boil. Reduce the heat and simmer for 20 minutes. Add cream and return to a boil. Simmer for 5 minutes. Stir in basil. Set aside.
  2. 2. To prepare the catfish, mix cashews, garlic powder, cayenne pepper, basil, and black pepper in a shallow dish or on a piece of wax paper. Mix eggs and milk in another shallow dish. Dip catfish fillets in the egg mixture, then dredge in the cashew mixture. Set aside on a wax paper-lined baking sheet.
  3. 3. Pour 0.5 inch of oil into a large skillet and heat over medium heat. Place the fillets in the hot oil and fry for 5 or 6 minutes on each side or until they easily flake when tested with a fork. Spoon tomato basil sauce onto each serving plate and top with a catfish fillet.


  • Substitute the catfish fillets with tilapia or cod for a different flavor.
  • Use almonds or pecans instead of cashews for the crust for a different nutty flavor.

Cooking Tips & Tricks

Make sure to pat the catfish fillets dry before dipping them in the egg mixture to ensure that the cashew coating sticks well.

- Fry the catfish fillets in batches to avoid overcrowding the skillet, which can lower the oil temperature and result in soggy fish.

- Serve the catfish fillets immediately after frying to maintain their crispy texture.

Serving Suggestions

Serve the Cashew-crusted Catfish with Tomato Basil Cream with a side of steamed vegetables or a fresh green salad for a well-rounded meal.

Cooking Techniques

Frying: The catfish fillets are fried in oil to achieve a crispy and golden crust.

Ingredient Substitutions

You can use almond milk or coconut milk as a dairy-free alternative to heavy cream.

- Use gluten-free breadcrumbs or crushed gluten-free crackers instead of cashews for a nut-free version of this dish.

Make Ahead Tips

You can prepare the tomato basil sauce ahead of time and store it in the refrigerator for up to 2 days.

- The cashew-crusted catfish fillets can be breaded and stored in the refrigerator for up to 1 day before frying.

Presentation Ideas

Serve the catfish fillets on a bed of creamy mashed potatoes or a colorful quinoa salad for an elegant presentation. - Garnish with fresh basil leaves or a sprinkle of chopped cashews for added texture and flavor.

Pairing Recommendations

Pair this dish with a crisp white wine such as Sauvignon Blanc or Chardonnay to complement the creamy tomato basil sauce.

- Serve with a side of garlic bread or crusty French bread to soak up the delicious sauce.

Storage and Reheating Instructions

Store any leftover catfish fillets in an airtight container in the refrigerator for up to 2 days.

- Reheat in a preheated oven at 350°F for 10-15 minutes or until heated through.

Nutrition Information

Calories per serving

560 per serving


18g per serving


- Total Fat: 42g per serving

- Saturated Fat: 10g per serving


- Protein: 32g per serving

Vitamins and minerals

Vitamin A: 15% of the daily recommended intake per serving

- Vitamin C: 20% of the daily recommended intake per serving

- Iron: 10% of the daily recommended intake per serving


Contains nuts (cashews)

- Contains dairy (cream)


This dish is a good source of protein and healthy fats, but it is also high in calories and saturated fat due to the cashew crust and cream sauce.


Cashew-crusted Catfish with Tomato Basil Cream is a flavorful and indulgent dish that is perfect for a special occasion or a weekend dinner. The combination of crunchy cashews and creamy tomato basil sauce creates a delicious and satisfying meal that is sure to impress your guests.

How did I get this recipe?

The first time I saw this recipe, I was captivated by its flavors. I remember it like it was yesterday. It was a warm summer day and I was visiting my dear friend Martha. We were sitting in her cozy kitchen, sipping on iced tea and chatting about our favorite recipes. Martha pulled out a worn cookbook from her shelf and flipped through the pages until she found the recipe for Cashew-crusted Catfish with Tomato Basil Cream.

As she read through the ingredients and instructions, my mouth started to water. The combination of crunchy cashews, tender catfish, and creamy tomato basil sauce sounded like a match made in culinary heaven. Martha explained that she had learned this recipe from her grandmother, who had passed it down through the generations. I knew that I had to learn how to make it myself.

Martha graciously offered to teach me the recipe, and we spent the afternoon in her kitchen, chopping, sautéing, and simmering. The smell of garlic, basil, and tomatoes filled the air as we cooked together. I watched as Martha expertly coated the catfish fillets in crushed cashews and pan-fried them until they were golden and crispy. The tomato basil cream sauce was the perfect finishing touch, adding a burst of fresh flavor to the dish.

After we had finished cooking, we sat down at the table to enjoy our meal. The catfish was tender and flaky, with a delicious crunch from the cashew crust. The tomato basil cream sauce was creamy and rich, with a hint of sweetness from the ripe tomatoes. It was a meal fit for royalty, and I was so grateful to Martha for sharing her family recipe with me.

From that day on, Cashew-crusted Catfish with Tomato Basil Cream became a staple in my own recipe repertoire. I made it for family gatherings, dinner parties, and quiet nights at home. Each time I cooked it, I thought of Martha and her grandmother, and the love and tradition that they had passed down through the generations.

Over the years, I have made a few tweaks to the recipe, adding my own personal touches and experimenting with different ingredients. I have swapped out the catfish for other white fish varieties, such as tilapia or cod, and have even tried using different nuts for the crust, like almonds or pecans. Each variation has been delicious in its own way, but the original cashew-crusted catfish will always hold a special place in my heart.

I have shared this recipe with friends and family, passing it on to the next generation just as Martha did for me. I have taught my grandchildren how to make it, watching with pride as they master the art of cooking this flavorful dish. I hope that they will continue to make Cashew-crusted Catfish with Tomato Basil Cream for years to come, creating new memories and traditions of their own.

As I sit here reminiscing about that fateful day in Martha's kitchen, I am filled with gratitude for the recipes and stories that have been passed down to me. Cooking has always been a way for me to connect with loved ones, to share a piece of myself with others. And through this recipe, I have been able to do just that.

So the next time you find yourself craving a delicious and comforting meal, why not give Cashew-crusted Catfish with Tomato Basil Cream a try? I promise you won't be disappointed. And who knows, maybe one day you'll pass it on to someone special in your life, just as Martha did for me. Happy cooking!


| American Recipes | Basil Recipes | Cashew Recipes | Chicken Stock And Broth Recipes | Fish Recipes | Garlic Powder Recipes | Heavy Cream Recipes | Sautéed Catfish Recipes |

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