Thursday, December 25, 2008

Cajun Catfish With Spicy Strawberry Sauce

2 lbs. of Catfish Fillets
Salt
Black Pepper
2 oz Hot Pepper Sauce
1 1/2 cup Strawberry Preserves
1/2 cup Red Wine Vinegar
1 tb Soy Sauce
1/4 cup Seafood Cocktail Sauce
1 Clove Garlic, minced
2 ts Horseradish
3/4 cup Cornmeal
3/4 cup Flour
1/2 cup Safflour Oil
Fresh Strawberries
Parsley Sprigs, optional

Instructions: * Strawberry Flavored Vinegar may be used
instead of Red Wine Vinegar. Place fillets in large
shallow dish.

Season fish with salt, black pepper and hot pepper
sauce; cover and refrigerate 1 hour.

In small saucepan, combine preserves, vinegar, soy
sauce, cocktail sauce, garlic and horseradish; simmer
sauce over low heat stirring occasionally, while
preparing catfish.

Blend cornmeal and flour in shallow bowl.

Drain catfish and dredge in cornmeal mixture, coating
on all sides.

Heat oil in heavy skillet over medium-high heat; when
hot, add catfish and saute' until browned on both sides.

Drain well on paper towels; keep warm.

Spoon 1/4 cup sauce on each plate; top with catfish
fillets.

Garnish with sliced strawberries and parsley, if
desired.

submitted by QuiQue L. - Kennesaw

These Recipes are sponsored by The Cajun Kitchen 840 Marietta Street, Atlanta Ga 30318