Ingrédients pour Cajun Catfish With Spicy Strawberry Sauce
- 1 lb catfish fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp hot pepper sauce (e.g., Tabasco)
- Strawberry Preserves
- Red Wine Vinegar
- 1 tbsp soy sauce
- Seafood Cocktail Sauce
- 1 clove garlic, minced
- 1 tsp prepared horseradish
- 1/2 cup cornmeal
- 1/4 cup all-purpose flour
- Safflower Oil
- Fresh Strawberries
- Fresh parsley, chopped, for garnish
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Comment préparer Cajun Catfish With Spicy Strawberry Sauce
- In a large shallow dish, combine catfish fillets, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp hot pepper sauce.
- Cover and refrigerate for at least 1 hour (or up to 4 hours) to marinate.
- While the fish marinates, prepare the sauce: In a small saucepan over low heat, combine 1 cup strawberry preserves, 2 tbsp white wine vinegar, 1 tbsp soy sauce, 2 tbsp cocktail sauce, 1 minced garlic clove, and 1 tsp prepared horseradish.
- Bring to a simmer, stirring occasionally, until slightly thickened (about 5-7 minutes).
- In a shallow dish, combine 1/2 cup cornmeal and 1/4 cup all-purpose flour.
- Drain the marinated catfish fillets and dredge each fillet in the cornmeal mixture, ensuring it's fully coated on all sides.
- Heat 1/4 cup vegetable oil in a heavy skillet over medium-high heat.
- Once the oil is hot (a pinch of cornmeal should sizzle immediately), carefully add the dredged catfish fillets to the skillet.
- Fry the fillets for 3-4 minutes per side, or until golden brown and cooked through.
- Remove the cooked fillets and place them on a paper towel-lined plate to drain excess oil.
- To serve, spoon 1/4 cup of the spicy strawberry sauce onto each plate.
- Top with a catfish fillet, garnish with sliced strawberries and chopped parsley, and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
235g
Fat
26g
Carbs
39g
