---------- Recipe via Meal-Master (tm) v8.02
  Categories: Fish, Cajun
       Yield: 4 servings
       2 lb Catfish Fillets
            Black Pepper
       2 oz Hot Pepper Sauce
   1 1/2 c  Strawberry Preserves
     1/2 c  Red Wine Vinegar
       1 tb Soy Sauce
     1/4 c  Seafood Cocktail Sauce
       1    Clove Garlic, minced
       2 ts Horseradish
     3/4 c  Cornmeal
     3/4 c  Flour
     1/2 c  Safflour Oil
            Fresh Strawberries,
            Parsley Sprigs, optional
   * 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