| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Cajun |
Fish, Cajun |
4 |
Servings |
INGREDIENTS
| 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 |
tb |
Soy Sauce |
| 1/4 |
c |
Seafood Cocktail Sauce |
| 1 |
|
Clove Garlic, minced |
| 2 |
ts |
Horseradish |
| 3/4 |
c |
Cornmeal |
| 3/4 |
c |
Flour |
| 1/2 |
c |
Safflour Oil |
|
|
Fresh Strawberries, |
|
|
Parsley Sprigs, optional |
INSTRUCTIONS
* 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, if desired. Source: Quick & Delicious Cajun
Cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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