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coconut crusted catfish strips with sauce

Coconut Catfish with Sweet Dipping Sauce

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Servings: 6 -8 Servings
Ingredients Method

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

Method
 

  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.
Sweet Dipping Sauce
  1. MIX above ingredients. May be served hot or cold.