Egypt Ridge Catfish Recipes

DIJON MUSTARD BAKED CATFISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl.
• Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish.
• Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.

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.

EGYPT RIDGE CATFISH

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.