Categories: Fish/sea, Cajun, Sauces 
      Yield: 4 servings 
  
      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. 
  Source: Quick & Delicious Cajun Cooking