| Ingredients:
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2 lbs. North Shore Fresh Catfish fillets, cut
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into 11/2 “ squares (approximately)
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TT Salt & Pepper
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2 ozs. Hot Pepper sauce
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1/12 C Strawberry preserves
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½ C Haserot Red Wine Vinegar
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1 T Soy sauce
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¼ C North Shore Cocktail sauce
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1 ea Natural Pak Garlic clove, minced
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2 tsp White Mustang Horseradish
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¾ C Cornmeal
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¾ C Baker Boy A/P flour
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½ C Bocelli Canola / Extra Virgin Olive Oil Blend
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Instructions:
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Place fish chunks in shallow dish and season with
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salt, pepper and hot pepper sauce
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Cover fish chunks and refrigerate 1 hour
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In small pan combine preserves, vinegar, soy,
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cocktail sauce, garlic and horseradish
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Simmer sauce over low heat stirring occasionally
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Blend flour and cornmeal
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Drain catfish and dredge completely in flour mix -
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coat well on all sides
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Heat oil in sauté pan over medium high flame (to
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shimmer)
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Add catfish bites and sauté until browned on both
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sides and cooked through
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Spoon 2 ounces of strawberry sauce into glass
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ramekin
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Arrange a small lettuce cup on each service plate
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Place catfish bites into lettuce cup, set ramekin
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of sauce beside
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Garnish with freshly chopped parsley and sliced
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fresh strawberries |