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Coconut Catfish with Sweet Dipping Sauce
- Yield: 6-8 Servings 1x
Ingredients
Scale
- 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
Instructions
- COMBINE 1½ 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.
Sweet Dipping Sauce
- MIX above ingredients. May be served hot or cold.
