Okay, so it’s not Creole & Cajun Monday, but it is Friday and that means:
Strange as this recipe sounds, you really must try it to appreciate the wonderful blend of flavors. A little spice, a little sweet, fruity and tasty white catfish fillets – yum yum.
Strawberry Cajun Cats
- 2 pounds catfish fillets
- Salt & black pepper
- 2 ounces hot red pepper sauce
- 3/4 cup cornmeal
- 3/4 cup flour
- 2 teaspoons horseradish
- 1 clove garlic, minced
- 1 1/2 cups strawberry preserves
- 1/2 cup safflower oil
- 1/2 cup red wine vinegar
- 1 tablespoon soy sauce
- Fresh strawberries
- Parsley sprigs, optional
- 1/4 cup seafood cocktail sauce
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. Heat oil in heavy skillet over medium-high heat. Drain catfish and dredge in cornmeal mixture, coating on all sides. Add catfish to hot pan and sauté until browned on both sides. Drain well on paper towels and keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.
Note – Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.