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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Middle Eastern >> Egyptian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place catfish fillets on paper towels to dry. Heat oil in a large skillet over medium heat. | 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. 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. 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. | 5. 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
catfish fillet	1	lb		403.4676	0.0	89.7602	2.2667
vegetable oil	1/3	cup		626.3867	0.0	0.0	72.6667
purpose flour	1/3	cup		403.4676	0.0	89.7602	2.2667
curry powder	1	tablespoon		20.475	3.5173	0.9003	0.8826
cayenne pepper	1/2	teaspoon		2.862	0.5097	0.1081	0.1554
red onion	1		sliced	60.0	14.01	1.65	0.15
raisin	1/3	cup		166.1	43.736000000000004	1.8645	0.253
cider vinegar	1/3	cup		16.73	0.7409	0.0	0.0
honey	1/3	cup		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.