Recipes from Cajun Country :: Cajun Main Dish Seafood
2 lbs. catfish fillets
Salt
Black pepper
2 oz. hot pepper sauce
1 1/2 (one and one-half) c. strawberry preserves
1/2 c. red wine vinegar *
1 Tbsp. soy sauce
1/4 c. seafood cocktail sauce
1 clove garlic, minced
2 tsp. horseradish
3/4 c. cornmeal
3/4 c. flour
1/2 c. canola (or other vegetable) oil
Fresh strawberries (optional)
Parsley sprigs (optional)
* 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 every side. Heat oil in heavy skillet over med.-high heat; when hot, add catfish and sauté until browned on both sides. Drain well on paper towels; keep warm.
Spoon 1/4 c. sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.
