Coconut Catfish with Sweet Dipping Sauce – TCI

Coconut Catfish with Sweet Dipping Sauce

Serving Size: 6 to 8

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What you’ll need:

  • 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

How to prepare:

Mix dipping sauce ingredients. May be served hot or cold.

Combine 1 ½ cups flour, baking powder, paprika, curry powder, salt, cayenne pepper and beer in a large bowl.

Dredge catfish strips in ½ cup flour.

Dip strips in beer batter, and roll in coconut.

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 to 8

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