Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Catfish fillets

  2. 1 Garlic - minced Salt

  3. 2 teaspoons 10ml Horseradish Black pepper

  4. 3/4 cup 46g / 1.6oz Cornmeal

  5. 2 oz 56g Hot pepper sauce

  6. 3/4 cup 46g / 1.6oz Flour

  7. 1 1/2 cups 355ml Strawberry preserves

  8. 1/2 cup 118ml Safflower oil

  9. 1/2 cup 118ml Red wine vinegar Fresh strawberries

  10. 1 tablespoon 15ml Soy sauce Parsley sprigs - optional

  11. 1/4 cup 59ml Seafood cocktail sauce

Instructions Jump to Ingredients ↑

  1. Recipe 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.


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