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Cajun Catfish with Spicy Strawberry Sauce
Yield: 4 servings

2 lb catfish fillets
salt
black pepper
2 oz hot pepper sauce
1 1/2 c strawberry preserves
1/2 c red wine vinegar or strawberry vinegar
1 tb soy sauce
1/4 c seafood cocktail sauce
1 clove garlic, minced
2 ts horseradish
3/4 c cornmeal
3/4 c flour
1/2 c oil
fresh strawberries
parsley sprigs

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 medium-high heat, when hot, add catfish and saute' until
browned on both sides. Drain well on paper towels, keep warm. Spoon
1/4 cup sauce on each plate, top with catfish fillets. Garnish with
sliced strawberries and parsley, if desired.

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