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Coconut Catfish with Sweet Dipping Sauce

Aug
4
2013
Coconut Catfish with Sweet Dipping Sauce
Ingredients

  • 2 pounds U.S. Farm-Raised Catfish Fillets, cut into 1-inch strips
  • 2 cups all-purpose flour, divided
  • ½ teaspoon baking powder
  • ½ teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon cayenne pepper
  • 1 (12-ounce) can beer
  • 1 (14-ounce) package
  • sweetened flaked coconut
  • Vegetable oil

Sweet Dipping Sauce

  • 1 (10-ounce) jar orange marmalade
  • 3 tablespoons prepared horseradish
  • 3 tablespoons Creole mustard

Mix above ingredients. May
be served hot or cold.

Instructions

  1. COMBINE 1½ cups flour, baking powder, paprika, curry powder, salt, cayenne pepper and beer in a large bowl.
  2. DREDGE catfish strips in ½ cup flour.
  3. DIP strips in beer batter and roll in coconut.
  4. FRY coated strips in deep, hot oil (350° F) until coconut is golden brown. Drain on paper towels. Place on serving dish with Sweet Dipping Sauce.
SERVES 6-8

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