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

Thai Peanut Dipping Sauce

  • 1/2 cup reduced-fat coconut milk
  • 3 tablespoons peanut butter
  • 1 tablespoon reduced-sodium soy sauce
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon sesame oil
  • 1 garlic clove, minced


  1. In a 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.
  2. In a large skillet, heat oil to 350° F. Add catfish strips slowly and cook until golden brown, turning once (about 4 minutes).
  3. Remove strips from oil and drain on paper towels. Place on a serving dish with Thai Peanut Dipping Sauce.

Thai Peanut Dipping Sauce

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

Serves 2.