Coconut Catfish with Sweet Dipping Sauce

Crispy coconut breaded catfish served with a tangy mustard, horseradish and orange marmalade dipping sauce.

Recipe Ingredients:

Coconut Catfish:
2 pounds U.S. Farm-Raised Catfish Fillets, cut into 1-inch wide strips
2 cups all-purpose flour - divided use
1/2 teaspoon baking powder
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 (12-ounce) can beer
1 (14-ounce) package sweetened flaked coconut
Vegetable oil for frying

Sweet Dipping Sauce:
1 (10-ounce) jar orange marmalade
3 tablespoons prepared horseradish
3 tablespoons Creole mustard

Cooking Directions:

1. For Coconut Catfish: Combine 1 1/2 cups flour, baking powder, paprika, curry powder, salt, cayenne pepper and beer in a large bowl.
2. Dredge catfish strips in 1/2 cup flour.
3. Dip strips in beer batter and roll in coconut.
4. Fry coated strips in deep, hot oil (350°F | 175°C) until coconut is golden brown. Drain on paper towels. Place on serving dish with Sweet Dipping Sauce.
5. For Sweet Dipping Sauce: Mix all ingredients together. May be served hot or cold.

Makes 6 to 8 servings.

Recipe and photograph provided courtesy of The Catfish Institute.