Cajun Catfish with Spicy Strawberry Sauce

Recipe by Julesong

This unusual and delicious recipe comes from "Quick & Delicious Cajun Cooking" by Johna Blinn.

Top Review by Chef MB

This sounds unusual, but it's really delicious. My only problem is, I haven't figured out anything good to do with the leftover strawberry sauce!

Ingredients Nutrition

Directions

  1. Place fillets in large shallow dish.
  2. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour to marinate.
  3. When ready to cook the dish: in a small saucepan over low heat, combine the preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; let simmer, stirring occasionally.
  4. In a shallow dish, combine the cornmeal and flour.
  5. Drain catfish and dredge in cornmeal mixture, coating on all sides.
  6. In a heavy skillet over medium high temperature, heat the oil; when it is hot, add the dredged catfish fillets and fry, browning both sides. Drain the cooked fillets well on paper towels; keep warm.
  7. Prepare to serve: get out the individual serving plates, then spoon 1/4 cup sauce on each and top with the catfish fillets.
  8. Garnish with sliced strawberries and parsley (or a bit of chopped basil). Serve and enjoy!
  9. This is an adopted recipe.

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