Cajun Catfish with Spicy Strawberry Sauce

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. 1

   Place fillets in large shallow dish.

2. 2

   Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour to marinate.

3. 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. 4

   In a shallow dish, combine the cornmeal and flour.

5. 5

   Drain catfish and dredge in cornmeal mixture, coating on all sides.

6. 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. 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. 8

   Garnish with sliced strawberries and parsley (or a bit of chopped basil). Serve and enjoy!

9. 9

   This is an adopted recipe.