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Cajun Catfish with Spicy Strawberry Sauce

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Submitted by sara73

YIELD

4 servings

PREP

1 hrs

COOK

15 min

READY

1 hrs

Ingredients

2 907.2
POUNDS G CATFISH FILLETS *
1 1
X X SALT *
1 1
X X BLACK PEPPER *
2 57.8
OUNCES ML/G RED HOT PEPPER SAUCE
1 ½ 355
½ 118
1 15
TABLESPOON ML SOY SAUCE, TAMARI
¼ 59
1 1
CLOVE CLOVE GARLIC
minced
2 1E+1
TEASPOONS ML HORSERADISH
¾ 177
CUP ML CORNMEAL
¾ 177
½ 118
CUP ML SAFFLOWER OIL
1 1
X X STRAWBERRIES
fresh *
1 1
X X PARSLEY SPRIGS
optional *

Directions

  • 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 medium-high heat; when hot, add catfish and sauté until browned on both sides.

Drain well on paper towels; keep warm.

Spoon ¼ cup sauce on each plate; top with catfish fillets.

Garnish with sliced strawberries and parsley, if desired.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 124g (4.4 oz)
Amount per Serving
Calories 419 61% from fat
 % Daily Value *
Total Fat 28g 44%
Saturated Fat 2g 9%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 319mg 13%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 10%
Sugars g
Protein 10g
Vitamin A 6% Vitamin C 3%
Calcium 1% Iron 13%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sugar-Free
 

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