Guest Author - Vannie Ryanes
The catfish is hot and spicy, the strawberry sauce gives it a nice extra kick, soy sauce keeps this sauce from being too sweet for fish. Yes, the sauce does work well with this fish. Serve with a side dish of kale, collards or any leafy green cooked vegetable.
2 lb catfish fillets
1 to 2 oz red hot pepper sauce*
Salt and black pepper to taste
1-1/2 cups strawberry jam or strawberry preserves*
1/2 cup red wine vinegar
1 tbspn light soy sauce
1/4 c seafood cocktail sauce, any brand
1 clove garlic minced
2 tspn prepared horseradish
3/4 cup yellow cornmeal
3/4 cup flour,
1/2 cup grapeseed oil
Fresh chopped parsley to decorate
Mix black pepper, salt and hot pepper sauce together. Rub cat fish with mix, cover and place in refrigerator to marinate for at least one hour.
While waiting for fish to marinate, prepare spiced strawberry sauce. In small sauce pan combine together strawberry jam, red wine vinegar, soy sauce, cocktail sauce, garlic and horseradish. Bring to a simmer over medium low heat. Stir to keep mixture from burning. Remove from heat after 5 minutes. Set aside.
Get catfish ready for frying by blending cornmeal and flour together in in large paper bag or plastic bag. Drain catfish and place fillets in bag, shake until fillets are thoroughly coated.
Heat grapeseed oil in large heavy skillet over medium-high heat. When oil is hot, add catfish to pan and fry until golden brown both sides. Do not crowd skillet, you may have to cook in two batches. When golden brown, remove fish from skillet and place on paper towels or brown paper to drain oil from fish. Place fish fillets on platter and sprinkle chopped parsley to decorate.
Pour spices strawberry sauce in small server. When ready to serve catfish, spoon a large a large tblsn of strawberry sauce on each serving place and top with catfish. May be garnish with sliced strawberries. Serve with fried potatoes or home fries. If having bread, serve with corn muffins.
Serves 3 to 5
*I recommend Franks Hot Pepper Sauce, but any can be used.
*The difference between the two is that jam is made from pureed fruit and preserves are made from whole fruit. I like jam because there are no small seeds in the sauce.