Fish

Cajun Catfish with Spicy Strawberry Sauce
(Serves 4)

  • 2 lbs Cajun catfish fillets
  • Salt and freshly ground pepper, to taste
  • 2 oz. hot pepper sauce
  • 1 ½ cup strawberry jam
  • ½ cup red wine vinegar
  • 1 Tbsp soy sauce
  • ¼ cup seafood cocktail sauce
  • 1 clove garlic, minced
  • 2 Tbsp horseradish, minced
  • ¾ cup cornmeal
  • ¾ cup flour
  • ½ cup vegetable oil
  • Fresh strawberries and parsley sprigs
  1. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate one hour.
  2. In small saucepan, combine jam, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish.
  3. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides.
  4. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and sauté until browned on all aides.
  5. Drain well on paper towels; keep warm. Spoon ¼ cup sauce on each plate; top with catfish fillets.
  6. Garnish with sliced strawberries and parsley, if desired.