Kat's
Cajun
Catfish
With
Strawberry
Sauce
2 lb Catfish Fillets
Salt Black Pepper
2 oz Hot Pepper Sauce
1 1/2 c Strawberry Preserves
1/2 c Red Wine Vinegar
1 tbs Soy Sauce
1/4 c Seafood Cocktail Sauce
1 Clove Garlic, minced
2 tesp Horseradish
3/4 c Cornmeal
3/4 c Flour
1/2 c Safflour Oil
Fresh Strawberries, 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 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
Foolproof
systems don't take into account the ingenuity of fools.
-
Gene Brown