Coconut Catfish With Sweet Dipping Sauce
2 lbs Simmons Catfish Fillets cut into 1 inch strips.
2 cups all-purpose flour, divided.
1/2 teaspoon baking powder.
1/2 teaspoon paprika.
1/2 teaspoon salt.
1/4 teaspoon cayenne pepper.
1 (12 ounce) can of beer.
1 (14 ounce) package sweetened coconut flakes.
Sweet Dipping Sauce
1 (10 ounce) jar Orange Marmalade.
3 tablespoon prepared horseradish.
3 tablespoon Creole mustard.
Mix ingredients for Sweet Dipping Sauce. Set aside (May be served hot or cold).
Combine 1 1/2 cups flour, baking powder, paprika, salt, cayenne pepper and beer in a large bowl.
Dredge catfish strips in 1/2 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.