Cajun Catfish with Spicy Strawberry Sauce

“This unusual and delicious recipe comes from "Quick & Delicious Cajun Cooking" by Johna Blinn.”
READY IN:
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place fillets in large shallow dish.
  2. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour to marinate.
  3. When ready to cook the dish: in a small saucepan over low heat, combine the preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; let simmer, stirring occasionally.
  4. In a shallow dish, combine the cornmeal and flour.
  5. Drain catfish and dredge in cornmeal mixture, coating on all sides.
  6. In a heavy skillet over medium high temperature, heat the oil; when it is hot, add the dredged catfish fillets and fry, browning both sides. Drain the cooked fillets well on paper towels; keep warm.
  7. Prepare to serve: get out the individual serving plates, then spoon 1/4 cup sauce on each and top with the catfish fillets.
  8. Garnish with sliced strawberries and parsley (or a bit of chopped basil). Serve and enjoy!
  9. This is an adopted recipe.

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