Amazon Catfish

Total Time: 1 hr Preparation Time: 40 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 tablespoon peanut oil or 1 tablespoon vegetable oil
• 1 onion, diced
• 1/2 cup diced jicama
• 1/2 cup drained diced tomato
• 1/4 cup peanut oil
• 1/4 cup diced onion
• 1 teaspoon minced garlic
• 1 pinch crushed red pepper flakes
• 1/4 cup flour
• 3 cups water
• 4 cups unsweetened pineapple juice
• 3 tablespoons curry powder
• 1/2 cup raisins
• 1/2 cup shredded sweetened coconut
• 1 banana, chopped
• 1/2 cup almonds, chopped
• 1/2 teaspoon salt
• 4 teaspoons sugar
• 2 eggs
• 1 tablespoon water
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 cup flour
• 4 (6 ounce) catfish fillets, skin removed
• 1 cup unseasoned breadcrumbs
• 1/2 cup cornmeal
• peanut oil or vegetable oil, for frying fish
• 1/4 cup spicy roasted peanuts, for garnish (store bought or use recipe that follows) (optional)

Recipe

• 1 to make sauce: heat 1 tablespoon oil in skillet.
• 2 add onion and cook over medium heat until onion turns color and is golden brown (5 minutes).
• 3 add 1 cup curry sauce (recipe follows) and bring liquid to a boil.
• 4 add the jicama and the tomatoes.
• 5 reduce heat to low and let simmer 2 minutes.
• 6 set aside but keep warm while preparing fish.
• 7 to make fish: beat eggs, water, salt and pepper in a shallow bowl or pie plate.
• 8 pour flour in separate pie plate or dish.
• 9 combine breadcrumbs and cornmeal in a third pie plate or dish.
• 10 coat the fish with four, then dip in egg mixture and finally dredge then in the cornmeal mixture.
• 11 make sure both sides of fish are coated.
• 12 set aside until all four pieces of fish are prepared for frying.
• 13 heat 1/2 inch oil oil to 350°f in a heavy skillet (suitable for frying fish).
• 14 add 2 pieces of fish and cook over medium heat, turning once, until brown (6-8 minutes).
• 15 remove with slotted spoon and drain on paper towels.
• 16 repeat with remaining fish.
• 17 top with sauce and garnish with spicy roasted peanuts (recipe follows).
• 18 to make curry sauce (makes 5 cups of sauce): heat oil in sauce pan.
• 19 add onion, garlic and red pepper flakes.
• 20 cook over medium heat until onion is soft (5 minutes).
• 21 add flour a spoonful at a time, stirring constantly until paste forms.
• 22 slowly add the water and then the pineapple juice.
• 23 stir constantly to avoid getting lumps.
• 24 when the mixture begins to simmer, reduce heat to low and add curry powder, raisins, coconut, bananas, almonds, salt and sugar.
• 25 simmer until sauce has been reduced by 1/4 (10-15 minutes).
• 26 transfer mixture to blender and puree.
• 27 place mixture in sieve over bowl and strain mixture, reserving liquid and discarding solids.
• 28 sauce may be served immediately or refrigerated covered in an airtight container.
• 29 if refrigerated, reheat sauce before using.
• 30 to make spicy roasted peanuts (makes 2 cups): one (1-lb) can honey roasted peanuts 2 tablespoons habanero hot sauce preheat oven to 300°f.
• 31 combine peanuts and hot sauce in bowl.
• 32 stir until peanuts are coated.
• 33 spread nuts on cookie sheet.
• 34 bake until nuts are dry (8-10 minutes).
• 35 store nuts in a covered container, however do not put nuts in container until they are completely cooled.