Coconut Catfish with Sweet Dipping Sauce

Coconut 2.jpg

Coconut Catfish with Sweet Dipping Sauce


  • 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.


  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.