You’ll Need:

2 lb Catfish fillets
Salt
Black pepper
2 oz hot pepper sauce
1 1/2 cup strawberry preserve
1/2 cup red wine vinegar
1 tbsp soy sauce
1/4 cup seafood cocktail sauce
1 clove garlic, minced
2 tsp horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup safflour oil
Fresh strawberries,
Parsley sprigs, optional

Directions : 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.