2 lb catfish fillets
1 salt
1 black pepper
2 oz hot pepper sauce
1 1/2 cup strawberry preserves
1/2 cup red wine vinegar
1 tbsp soy sauce
1/4 cup seafood cocktail sauce
1 clove garlic, minced
2 tsp horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup safflour oil
1 fresh strawberries,
1 parsley sprigs, optional
Directions
* 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
Servings: 4 servings
Cajun Catfish With Spicy Strawberry Sauce Recipe brought to you by Recipe Ideas
Categories: Cajun; Fish; Fruit; Sauce; Seafood
The History of Recipes
Recipes as an idea can be found far back into the far past, at least as far back into recorded history as pharonic Egypt, and potentially, even further back. Having said that, in the main part, these early recipes were just very simple hieroglyphic instructions for food preparation.
In an interesting twist, the oldest recipe discovered, according to food historians are some clay tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel `exhilarated, wonderful and blissful`. Moving our culinary historical trip onwards, we find a couple of interesting books which were published in the fourteenth century - a book titled `Forme of Cury`, and another, similary called `Curye on Inglish`. Perhaps surprisingly, these books are nothing to do with the curry that we all know today, but instead recipes for the types of meals on the tables of the rich and wealthy people of the time. Over the succeeding few centuries, the powerful and rich competed with each other to offer the most extravagent banquests, and consequentially the best chefs and their recipes could command a high salary. Nevertheless, it wasn`t until the 1800s that formal cookery and recipe books reached a high level of popularity. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, devoted much of their lives to collecting, trying out, and recording recipes of the day. The arrival of TV gave us TV cookery programs and the demand for the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, permitting everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Cajun Catfish With Spicy Strawberry Sauce recipe.
