ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.

Fried Catfish Fillets with Spicy Red Pepper Sauce

Contributed by Donna Downey

Southerners have a penchant for fried catfish and spicy sauces, usually catsup, hot cocktail sauce, or tangy tartar sauce. This taste for spicy foods was influenced partially by the food prepared by the slaves from Africa or the West Indies, who had a taste for highly seasoned food. Try this easy, sweet and tangy red pepper sauce when you want something a bit more sophisticated than catsup to accompany your catfish.

Ingredients for Pepper Sauce

7-ounce jar roasted red peppers (pimentos), drained

2 1/2 tsp. sugar

4 tsp. red wine vinegar

4 drops Tabasco sauce, or more, to taste

2 tbs. tomato paste

Pinch of ground red pepper (cayenne)

1/8 tsp. salt

Ingredients for Fish

2/3 cup vegetable oil

1/3 cup clarified butter (or substitute 1/3 cup vegetable oil)

6 (6-ounce) catfish fillets

salt and freshly ground black pepper, to taste

2 eggs beaten

1 cup cornmeal

Lemon wedges

Directions

1. Pur'ee peppers in food processor or blender. Place in a small saucepan over low heat and add sugar, vinegar, Tabasco, tomato paste, ground red pepper and salt. Cook, stirring frequently, until warm and well blended, about 6 to 8 minutes. Set aside.

2. In a very large skillet (or two medium skillets) heat oil and clarified butter over medium heat.

3. Season fillets with salt and pepper then dip each into the egg and then the cornmeal.

4. When oil and butter are sizzling hot, add fillets, one by one, and cook over low heat until crisp and golden brown, about 4 to 5 minutes on each side. Drain briefly on paper towels. Serve hot with Red Pepper Sauce on the side and lemon wedges.

Serves @ 6