Cajun Catfish with Spicy Strawberry Sauce

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

• Ready In: 0 mins
• Serves: 4

Ingredients

• 2  lbs catfish fillets
•  salt
•  freshly ground black pepper
• 2  ounces  hot pepper sauce
• 1 1⁄2 cups  strawberry preserves
• 1⁄2 cup red wine vinegar
• 1  tablespoon soy sauce
• 1⁄4 cup  seafood cocktail sauce
• 2  cloves garlic, minced (or more to taste)
• 2  teaspoons horseradish
• 3⁄4 cup cornmeal
• 3⁄4 cup flour
• 1⁄2 cup  safflower oil, or other vegetable oil
•  fresh strawberries, sliced
• 1  sprig parsley (or a bit of chopped basil)

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.