Cajun Catfish With Spicy Strawberry Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
2 lbs: Catfish Fillets,
Salt,
Black Pepper,
2 ounce: Hot Pepper Sauce,
1 1/2 cup: Strawberry Preserves,
1/2 cup: Red Wine Vinegar,
1 tbsp: Soy Sauce,
1/4 cup: Seafood Cocktail Sauce,
1 Clove: Garlic, minced
2 tsp: Horseradish,
3/4 cup: Cornmeal,
3/4 cup: Flour,
1/2 cup: Safflour Oil,
Fresh Strawberries,
Parsley Sprigs, optional
Directions:
* 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
Source from luhu.jp
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
Source from luhu.jp