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
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.
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.