Bean Dip a la Dr. Pepper
INGREDIENTS:
2 lb Catfish Fillets 1 ea Clove Garlic, minced
1 x Salt 2 ts Horseradish
1 x Black Pepper 3/4 c Cornmeal
2 oz Hot Pepper Sauce 3/4 c Flour
1 1/2 c Strawberry Preserves 1/2 c Safflour Oil
1/2 c Red Wine Vinegar 1 x Fresh Strawberries,
1 tb Soy Sauce 1 x Parsley Sprigs, optional
1/4 c Seafood Cocktail Sauce
2 lb Catfish Fillets 1 ea Clove Garlic, minced
1 x Salt 2 ts Horseradish
1 x Black Pepper 3/4 c Cornmeal
2 oz Hot Pepper Sauce 3/4 c Flour
1 1/2 c Strawberry Preserves 1/2 c Safflour Oil
1/2 c Red Wine Vinegar 1 x Fresh Strawberries,
1 tb Soy Sauce 1 x Parsley Sprigs, optional
1/4 c Seafood Cocktail Sauce
* 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.