Cajun Catfish with Spicy Strawberry Sauce

2 pounds catfish fillets
Salt
Black pepper
2 ounces hot pepper sauce
1 1/2 cups strawberry preserves
1/2 cup red wine vinegar *
1 tablespoon soy sauce
1/4 cup seafood cocktail sauce
1 clove garlic, minced
2 teaspoons horseradish
3/4 cup cornmeal
3/4 cup flour
1/2 cup vegetable oil
Fresh strawberries (optional)
Parsley sprigs (optional)

* Strawberry-flavored vinegar may be used instead of red wine vinegar.

Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour.

In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish.

Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saut? until browned on both sides. Drain well on paper towels; keep warm.

Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired.