Recipe - Cajun Catfish With Spicy Strawberry Sauce

2 pound Catfish Fillets
Salt
Black Pepper
2 ounce Hot Pepper Sauce
1 One half cup Strawberry Preserves
One half cup Red Wine Vinegar
1 tablespoon Soy Sauce
One fourth cup Seafood Cocktail Sauce
1 Clove Garlic, minced
2 teaspoon Horseradish
Three fourths cup Cornmeal
Three fourths cup Flour
One half cup Safflour Oil
Fresh Strawberries,
Parsley Sprigs, optional

* 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 mediumhigh heat; when hot, add catfish and saute' until
browned on both sides. Drain well on paper towels; keep warm. Spoon One fourth cup
sauce on each plate; top with catfish fillets. Garnish with cut or sliced up
strawberries and parsley, if desired. Source: Quick & Delicious Cajun
Cooking

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini