** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
This intriguing variation makes ordinary catfish into something special. The sweet-and-sour sauce will appeal even to those who don't ordinarily like catfish, which is a boon since this fish is now so readily available, even at the big discount stores.
1. Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
2. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour.
3. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish.
4. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides.
5. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides.
6. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets.
7. Garnish with sliced strawberries and parsley, if desired.
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Dietary Notes:
This recipe is high in Vitamin C with 95% of your daily recommended intake per serving. This recipe is high in Vitamin E with 32% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Soy, Fish, Gluten, Strawberry, MSG, Corn, Sulfites, Garlic, Horseradish, Vinegar allergies.
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