EGYPT RIDGE CATFISH
Make and share this Egypt Ridge Catfish recipe from Food.com.
Provided by CoffeeMom
Categories Catfish
Time 40m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- 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.
Nutrition Facts : Calories 997.7, Fat 54.4, SaturatedFat 8.9, Cholesterol 106.5, Sodium 131.4, Carbohydrate 91.5, Fiber 3.8, Sugar 64.2, Protein 39.4
HAM AND CHEDDAR MUFFINS
These are so yummy! Great for breakfast or a savory snack anytime of the day. I make these every time I have leftover ham. Sometimes I sauté a little garlic and finely chopped bell peppers with the onions to add even more flavour.
Provided by thepurpleturtle
Categories Quick Breads
Time 45m
Yield 12 muffins
Number Of Ingredients 12
Steps:
- Preheat oven to 375° and lightly grease 12 muffin cups.
- Sauté onion in butter until soft.
- In a bowl, combine flour, baking powder, salt, pepper and garlic powder.
- In another bowl, combine eggs, milk and mustard. Add the sautéed onion, ham and cheese.
- Stir the wet mixture into the dry mixture just until moistened, don't over stir!
- Spoon batter into prepared muffin pans and bake in preheated oven for 25-30 minutes. Enjoy!
PEANUT CRUSTED CORNMEAL CATFISH
Why not coat a typical Southern fish with another Southern crop - peanuts. The results - delicious.
Provided by Mary Jenny
Categories < 30 Mins
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper then oil parchment.
- In a food processor, whirl peanuts with cornmeal until peanuts are finely chopped (or chop peanuts by hand). Place mixture in a pie plate along with parsley and thyme, and stir. In a small bowl, stir yogurt with hot sauce and salt. If catfish fillets are large, cut into serving-size pieces.
- Working with one fillet at a time, brush each side with yogurt mixture. Then, dip in cornmeal mixture, pressing to coat both sides. Place on baking sheet, and repeat with remaining fillets. Any extra peanut mixture can be sprinkled over top, coating any missed spots. Bake until golden and fish flakes with a fork, about 15 minutes.
Nutrition Facts : Calories 393.3, Fat 22.5, SaturatedFat 4.2, Cholesterol 89.4, Sodium 236.3, Carbohydrate 16.6, Fiber 3.3, Sugar 1.8, Protein 32.4
CATFISH FILLETS WITH EGYPTIAN TAHINI SAUCE
Steps:
- Coarsely chop garlic and in a blender purée with tahini, water, lemon juice, cumin, and salt until smooth.
- Using the flat side of a large knife coarsely crush coriander seeds. Pat catfish dry and season with salt and pepper. In a 10-inch nonstick skillet heat oil over moderately high heat until hot but not smoking and sauté fish 2 minutes. Turn fish over, sprinkling crushed coriander around it, and sauté 2 minutes more, or until just cooked through. Divide tahini sauce between 2 plates and top with fish, crushed coriander and oil from skillet, and parsley.
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