Cashew-crusted Catfish with Tomato Basil Cream

Description
A catfish recipe.

Ingredients

 * 3 tablespoons olive oil
 * 1/2 cup minced onion
 * 4 cloves garlic, minced
 * 2 cups canned crushed tomatoes
 * 1/4 cup chicken stock or canned broth
 * 1/4 cup heavy cream
 * 1/4 cup minced fresh basil leaves
 * 2 cups ground cashews
 * 2 teaspoons garlic powder
 * 1 teaspoon cayenne pepper
 * 1/2 teaspoon dried basil
 * 1/2 teaspoon black pepper
 * 2 eggs, beaten
 * 1/2 cup milk
 * 2 U.S. Farm-Raised Catfish Fillets
 * Vegetable oil for frying

Directions
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. 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. Pour a 1/2 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 fish flakes easily when tested with a fork. Spoon tomato basil sauce onto each serving plate and top with a catfish fillet.