This iconic whiskey is a "Jack of all trades" when it comes to cooking. Toss it in some pasta, as a savory dipping sauce, and even bake it into something sweet.
Cajun Catfish with Spicy Strawberry Sauce
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- #15554
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 pounds catfish fillets
salt and black pepper, to taste
2 ounces hot pepper sauce
1 1/2 cup strawberry preserves
1/2 cup red wine vinegar*
1 tablespoon soy sauce
1/4 cup seafood cocktail sauce
1 clove garlic, minced
2 teaspoons horseradish, minced
3/4 cup cornmeal
3/4 cup flour
1/2 cup safflower oil
fresh strawberries,
parsley sprigs, optional
directions
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.
*strawberry flavored vinegar may be used instead of red wine vinegar.
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nutrition data
951 calories, 35 grams fat, 121 grams carbohydrates, 43 grams protein per serving.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
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