Egypt Ridge Catfish Recipes

Steps:

• Heat the oil in a deep saucepot or small fryer to 350 degrees F.
• Next, in a bowl, whisk together the eggs and milk, ensuring to mix well. Then place in a shallow pan.
• To bread the fish, evenly sprinkle both sides of the fillets with the salt and pepper, then dip in the seasoned flour and tap off any excess. Follow with the egg wash and finish with the cornmeal. The breading should be evenly over the fillets. Proceed to place in the heated oil and cook for 3 minutes. Then flip and finish for 2 minutes. The crust should be golden brown and crisp. Then remove from the oil and place on a paper-towel-lined platter.
• To finish, drizzle with lemon juice and serve.

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.

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.

Steps:

• In a small bowl, mix buttermilk, water, salt, and pepper. Pour mixture into a flat pan large enough to hold the fillets. Spread fish in one layer over bottom of pan, turning to coat each side, and set aside to marinate.
• In a 2 gallon resealable plastic bag, combine the cornmeal, flour, and seafood seasoning. Add fish to mixture, a few fillets at a time, and tumble gently to coat evenly.
• Heat oil in deep fryer to 365 degrees F (185 degrees C).
• Deep fry fillets until golden brown, about 3 minutes. Avoid overcrowding so fillets have room to brown properly. Fish should be slightly crisp outside, and moist and flaky inside. Drain on paper towels.