|photo by tasteofhome|
I know this may sound strange to some of you, actually it is a recipe I posted a long time ago.
It is not a recipe I came up with, in fact, one that is served up in many fine Cajun homes along the south. The recipe comes from a newspaper article I tore out years ago and, like many I have added my own touch. And with strawberry season still in full swing, I thought about this as I was munching on a few last week.
I thought I would put it back out here for you to decide, for you to comment on and for you to tell me what you think of the spicy sweet combination. Is this something you would try? Send me a comment and let me know.
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 vegetable oil
1/2 cup red wine vinegar
1 tablespoon soy sauce
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.