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Features for "Egypt Ridge Catfish"
Served as main course. Non-vegetarian dish. Speciality: Low Sodium.
Ingredients for "Egypt Ridge Catfish" (Click here for measurement conversion) 1 lb Catfish Fillets
1/3 cup Vegetable Oil
1/3 cup All-purpose Flour
1 Tablespoon Curry Powder
1/2 teaspoon Cayenne Pepper
1 large Red Onion, sliced
1/3 cup Raisins
1/3 cup Cider Vinegar
1/3 cup Honey
Method for "Egypt Ridge Catfish"
Place catfish fillets on paper towels to dry. Heat oil in a large skillet over medium heat. Place flour, curry powder, salt and cayenne pepper in a plastic bag. Slice catfish into 3-inch lengths and add to bag. Shake bag to coat catfish with flour mixture. Fry catfish in the hot oil two at a time for about 3 minutes on each side, or until fish flakes easily when tested with a fork. Drain on fresh paper towels. Add onion to remaining oil in pan, stirring to distribute in oil. Reduce heat to low and cook for 2 minutes or until softened. Stir in raisins and cook for 2 minutes. Add vinegar and cook for 2 minutes. Add honey and cook until mixture comes to a boil. Add catfish pieces to pan and stir to coat with the sauce. Cover and cook until the fish is warmed through. Serve garnished with peanuts and chopped parsley.
Comments
Preparation time: 20 minutes
Cooking time: 40 minutes
Serves: 2
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