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Spicy Catfish Strips with Thai Peanut Dipping Sauce
- Yield: 2 Servings 1x
Ingredients
Scale
- 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
Instructions
- 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.
- In a large skillet, heat oil to 350° F. Add catfish strips slowly and cook until golden brown, turning once (about 4 minutes).
- Remove strips from oil and drain on paper towels. Place on a serving dish with Thai Peanut Dipping Sauce.
Thai Peanut Dipping Sauce
- In a 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.
