Cajun Catfish with Spicy Strawberry Sauce

• 2 lbs catfish fillets
• salt
• freshly ground black pepper
• 2 ounces hot pepper sauce
• 1 12 cups strawberry preserves
• 12 cup red wine vinegar
• 1 tablespoon soy sauce
• 14 cup seafood cocktail sauce
• 2 cloves garlic, minced (or more to taste)
• 2 teaspoons horseradish
• 34 cup cornmeal
• 34 cup flour
• 12 cup safflower oil, or other vegetable oil
• fresh strawberries, sliced
• 1 sprig parsley (or a bit of chopped basil)

1. Place fillets in large shallow dish.
2. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour to marinate.
3. When ready to cook the dish: in a small saucepan over low heat, combine the preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; let simmer, stirring occasionally.
4. In a shallow dish, combine the cornmeal and flour.
5. Drain catfish and dredge in cornmeal mixture, coating on all sides.
6. In a heavy skillet over medium high temperature, heat the oil; when it is hot, add the dredged catfish fillets and fry, browning both sides.
7. Drain the cooked fillets well on paper towels; keep warm.
8. Prepare to serve: get out the individual serving plates, then spoon 1/4 cup sauce on each and top with the catfish fillets.
9. Garnish with sliced strawberries and parsley (or a bit of chopped basil).
10. Serve and enjoy!
11. This is an adopted recipe.

catfish fillets, salt, freshly ground black pepper, pepper sauce, strawberry preserves, red wine vinegar, soy sauce, cocktail sauce, garlic, horseradish, cornmeal, flour, safflower oil, fresh strawberries, parsley

Taken from www.food.com/recipe/cajun-catfish-with-spicy-strawberry-sauce-7296 (may not work)