CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE

      Title: CAJUN CATFISH WITH SPICY STRAWBERRY SAUCE
  Categories: Fish, Cajun
       Yield: 4 Servings
  
       2 lb Catfish Fillets
            Salt
            Black Pepper
       2 oz Hot Pepper Sauce
   1 1/2 c  Strawberry Preserves
     1/2 c  Red Wine Vinegar
       1 tb Soy Sauce
     1/4 c  Seafood Cocktail Sauce
       1    Clove Garlic, minced
       2 ts Horseradish
     3/4 c  Cornmeal
     3/4 c  Flour
     1/2 c  Safflour Oil
            Fresh Strawberries,
            Parsley Sprigs, optional
  
   * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar.
   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. Source: Quick & Delicious Cajun Cooking
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