Egypt Ridge Catfish Recipes

CAPTAIN KOFI'S CANDLELIGHT CATFISH

Steps:

• For the seafood rub:
• Combine all ingredients in a bowl and set aside.
• Clean the fish, leaving bone in. Drizzle the fish with lemon juice and olive oil. Scatter the rub over the fish and sprinkle with soy sauce. Let marinate, covered, overnight in the refrigerator.
• Preheat the grill to medium.
• Arrange the fish on the grill and cover with foil. Grill for 15 minutes. Using a broad spatula, carefully turn the fish over and continue to grill, covered, for 20 to 30 minutes.
• Transfer the fish to a serving platter and serve.

CAMBODIAN GINGER CATFISH

Steps:

• Heat oil in a large skillet over medium heat. Cook and stir ginger in the hot oil until slightly softened and brown, 5 to 7 minutes. Add catfish fillets; cook until firm, about 3 minutes per side. Remove fillets from the skillet to a plate and set aside.
• Stir fish sauce, soy sauce, and oyster sauce together in the skillet. Add onion and red bell pepper; cook and stir until softened, about 4 minutes. Return catfish fillets to the skillet and spoon sauce and vegetables over the fillets. Continue cooking until the flesh of the fish flakes easily with a fork, about 3 minutes more. Garnish with green onions to serve.

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.

CATFISH DINNER

Steps:

• For the catfish: To marinate the catfish, place the fillets and buttermilk in a flat bottomed container. Allow to marinate in the fridge for a minimum 30 minutes, maximum 1 day.
• Preheat a fryer to 350 degrees F with vegetable oil. Before frying, remove the catfish from the marinade and allow any excess buttermilk to drip off. Season the cornmeal with salt and pepper. Coat a fillet with flour, then egg wash, then seasoned cornmeal and repeat the process with the remaining fillets before frying. Fry until the catfish reaches 145 degrees F, 4 to 5 minutes. Remove from the fryer and allow to drain any excess oil on a plate with paper towels.
• For the sauce: In a medium saucepan over medium heat, add the butter and melt. Next, add the onions, peppers and celery and sweat until translucent. Then stir in the flour, seafood seasoning and garlic to thicken the butter. This will take 1 to 2 minutes.
• Next, add the cream and reduce the heat to medium-low. Cook until the cream sets. Finally, add the crawfish and whisk to blend, cooking for final 2 minutes.
• To serve, place 1/2 cup grits or polenta on the plate, then a quarter of the prepared crawfish sauce and top with a crisp cooked fish. Finish with green onions or chives.

PEANUT CRUSTED CORNMEAL CATFISH

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.

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.

FRIED CATFISH WITH CHIVE-GINGER SAUCE

Steps:

• Whisk vinegar, soy sauce, lime juice, grated ginger, garlic and golden brown sugar in small bowl to blend. Mix in 3 tablespoons chopped chives. (Sauce can be prepared 1 day ahead. Cover and refrigerate.) Press 1 tablespoon chopped chives onto both sides of fish. Sprinkle fish with salt and pepper. Dredge fish in flour; shake off excess.
• Pour peanut oil into heavy large skillet to depth of 1/4 inch. Heat oil over medium-high heat. Add catfish fillets to skillet and cook until crisp outside and just opaque in center, about 3 minutes per side. Transfer catfish to paper towels to drain. Place catfish on plates. Pour sauce over. Garnish catfish with whole chives and serve immediately.