Skip to main content
Egypt Ridge Catfish
Photo: Gregor Moser

Egypt Ridge Catfish

12 ingredients 4 steps fandom
Share this recipe

Estimated Nutrition (whole recipe, rough)

926
Calories
23g
Protein
30g
Fat
146g
Carbs

Counts 10 of 12 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 10 portions →
Ingredient Portion assumed kcal
Flour 1 cup (125g) all-purpose 455
Peanut 1 oz (28g) 161
Olive Oil 1 tbsp (14g) 119
Honey 1 tbsp (21g) 64
Grape 1/2 cup (76g) 62
Onion 1 medium (110g) 44
Turmeric 1 tsp ground (3g) 9
Chili 1 tsp (2.7g) 8
Vinegar 1 tbsp (15ml) distilled 3
Parsley 1 tbsp chopped fresh (3.8g) 1
Catfish not in our table 0
Cider not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • =
  • 1 pound U.S. Farm-Raised 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, cliced
  • 1/3 cup raisins
  • 1/3 cup cider vinegar
  • 1/3 cup honey
  • For garnish: Peanuts and finely chopped parsley
  • =

Directions

1

1. Place catfish fillets on paper towels to dry. Heat oil in a large skillet over medium heat.

2

2. 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.

3

3. 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.

4

4. 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.

Recipe sourced from fandom

Curious what else pairs well?

Use our flavor tools to explore molecular pairings, find substitutes, and discover novel combinations.