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2 lbs catfish fillets
1 clove garlic, minced
salt and black pepper to taste
2 teaspoons horseradish
3/4 cup cornmeal
2 oz hot pepper sauce
3/4 cup flour
1 1/2 cups strawberry preserves
1/2 cup safflower oil
1/2 cup red wine vinegar or strawberry flavored vinegar
1 tablespoon soy sauce
fresh strawberries
parsley sprigs, optional
1/4 cup seafood cocktail sauce
1. Place fillets in large, shallow dish.
2. 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.
4. Meanwhile, 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.
7. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.
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