Pan-Seared Curry Crusted Catfish
It’s Friday. Where are you going to go? What are you going to eat? These are staple, Friday night questions. The weekday grind has finally come to an end and it’s time to let loose.
For me, Friday nights have always meant a fish fry. If you remember, I grew up in Wisconsin. Meaning every Friday, people all around Wisconsin run out of work, race home, and head out to get their hands on some golden fried fish. Myself included. Ahhhh that golden fried fish (or baked cod in my case), crispy french fries and a big bowl of coleslaw. Gosh I love the coleslaw. Why aren’t you on the fish fry train? You most definitely should be!
My hubby is currently on a fishing trip with the boys, so I don’t have a dinner date for the evening. Plus, it’s my weekend to cover the hospital. Meaning an early night for me. But my heart still hearts. The world still has my heart aching for some Friday fish. However, this girl is going to eat some fish. Pan-Seared Curry Crusted Catfish to be exact.
I get on kicks for different styles of food. Today the food is Thai-inspired. I say inspired because I don’t really know what I’m doing. Just winging it around here. I doubt my recipes are anywhere near authentic. Anyhow, I decided to pair my Pan-Seared Curry Crusted Catfish with some coconut rice and sweet chili green beans. Did you think I could make Thai food without a little coconut?! No way. With a little time, this meal can be yours as well.
Well, I tried to keep this as simple as possible. I’m so sorry that it requires a few cooking dishes. I know the last thing you want to do is slave over the sink. Can you just make the kids do it? I mean it’s delicious!
Start the rice to get going. Rice naturally takes the bulk of the time. When cooking the rice, boil in half water, half coconut milk. For me, I use the light coconut milk. Add in a little salt and sugar and you’re on your way. This is what dreams taste like! When the rice is done cooking, fluff with a fork and top with some cilantro.
While your rice is cooking away, get started on the fish. Combine your chickpea/garbanzo bean flour with the spices. Then, dip the thawed fish into the mixture, coating on both sides. When well coated, place into a hot pan with a little oil and allow to sear for a few minutes, until golden. For me, I like to spray the top side with a little cooking spray to set the breading.
I’m a multitasker in the kitchen. So while the rice is simmering and the fish is searing, I get the beans going too. I kept it all to the stove top. Grab yourself another fry pan and get it hot. Toss some trimmed green beans with oil, sweet chili sauce, garlic powder and salt n’ pepper. Throw them in the pan for a few minutes. Don’t forget to flip your fish while you are messing with the beans. Burnt fish is no good.
Finally, when the rice is fluffed, fish seared, and beans sautéed, dinner is served! Place your fish over the bed of rice and serve with a hefty side of green beans. Moreover, no restaurant needed!
Well, are you in my boat this weekend? In the meantime, make your own Pan-Seared Curry Crusted Catfish, fish fry happen! Be sure to let me know by tagging a photo #stephanieleenutrition on Instagram. I’d love to see what you all cook up. Happy eating, xo!
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servings
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- 1 cup jasamine rice
- 1 cup light coconut milk
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon sugar
- cilantro optional
- 4 4 ounce catfish fillets (may substitute for white fish, swai, barramundi, etc)
- 1-2 tablespoons olive oil
- 1 cup chickpea/garbanzo bean flour (may substitute flour of choice)
- 1 tablespoon yellow curry powder
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 tablespoon coconut oil
- 1 tablespoon garlic, minced
- 1/4 cup sweet chili sauce
- 1 pound green beans ends trimmed
- salt and pepper
Ingredients
Coconut Rice
Curry Crusted Catfish
Sweet Chili Green Beans
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- Cook rice per package instructions. Substituting 1 cup of the recommended water with coconut milk and add in salt and sugar.
- While rice cooks, heat a large skillet over medium heat, adding in olive oil. Combine flour, curry powder, chili powder, garlic powder, salt and pepper in a small dish. Toss to combine. Rinse fish and pat dry. Dip fish into flour mixture and evenly coat both sides.
- Transfer breaded fish into hot pan, cooking for 3-5 minutes per side. Breading should be golden and fish should begin to flake apart.
- While cooking fish, heat another skillet over medium heat. Add in coconut oil and garlic, stirring for 1-2 minutes. Add in sweet chili sauce and green beans, stirring occasionally. Season with salt and pepper to taste. Let cook for 4-5 minutes until crisp-tender.
- Divide sweet chili green beans and rice among four plates. Garnish rice with cilantro if desired. Place fish over the bed of rice. Serve immediately.
