Egypt Ridge Catfish
Mary Steele Lawler-Benoit, Mississippi 

Serves 4

Ingredients:

• 1 lb. genuine U.S. farm-raised catfish
• 1 Tbsp curry powder
• 1 heaping Tbsp. salt
• 1/2 ts cayenne pepper
• 1/3 scant cup flour
• 1 large red onion, sliced
• 1/3 cup raisins
• 1/3 cup honey
• 1/3 cup cider vinegar
• 1/3 cup vegetable oil
• 2 Tbsp. peanuts (optional garnish)
• 1 Tbsp chopped parsley (optional garnish)
  

Directions:
Unwrap catfish and place on paper towels. Assemble ingredients, measuring all dry ingredients into a plastic bag. Heat oil in skillet to high heat.

Slice catfish into 3-inch lengths. Shake in bag to coat with flour mixture. Brown catfish on both sides, about 3 minutes per side. Drain on fresh paper towels. Add onion to pan, stir to distribute oil. Turn heat to low and cook until limp, about 2 minutes. Stir in raisins, cook 2 minutes. Add vinegar, cook 2 minutes. Add honey, cook until mixture comes to a boil, about 2-3 minutes.

Add catfish pieces back to pan, coat with sauce, cover pan and warm the catfish or wait and reheat later. Serve catfish and sauce with steamed white rice and a salad or green vegetable. Garnish, if desired. Sliced orange sections are a compatible dessert.