Ingredients
4 catfish fillets (6 ounces each)1/4 teaspoon salt1/4 teaspoon pepper1 teaspoon hot pepper sauce1/4 cup strawberry spreadable fruit2 tablespoons red wine vinegar1 tablespoon seafood cocktail sauce3/4 teaspoon reduced-sodium soy sauce1/2 teaspoon grated horseradish1 garlic clove, minced1/3 cup all-purpose flour1/3 cup cornmeal1 tablespoon olive oil
Preparation
Sprinkle catfish with salt, pepper and hot pepper sauce; set aside. In a small saucepan, combine the spreadable fruit, vinegar, seafood sauce, soy sauce, horseradish and garlic. Cook over low heat until heated through, stirring occasionally.
Meanwhile, in a large resealable plastic bag, combine flour and cornmeal. Add catfish, one fillet at a time, and shake to coat. In a large nonstick skillet, cook fillets in oil over medium-high heat for 2-3 minutes on each side or until fish flakes easily with a fork. Drain on paper towels. Serve with strawberry sauce.
