The standard obligatory accompaniments to fried fish are tarter sauce, cocktail sauce, or just plain ole ketchup. So if you want to try something new the next time you host a fish fry, grab the duo of Stripling's Vidalia Onion & Georgia Peach Hot Sauce and Stripling's Peach Salsa. As shown in this recipe (below), the hot sauce is a terrific marinade, locking in both the onion and the peach essence. Then the salsa brings out the peach taste even more and acts almost like a chutney.

Georgia Classic Fried Catfish

• 8 medium catfish, cleaned and dressed
• 3 oz. Stripling's Vidalia Onion & Georgia Peach Hot Sauce*
• Dash of salt and pepper
• 3 c. cornmeal
• Frying oil: vegetable oil or other preferred oil
• Stripling's Peach Salsa**

Directions:

Marinate fish in hot sauce in pan for up to 2 hours in refrigerator. Having put cornmeal and salt and pepper in a bag, add fish one at time and shake until well coated. Fry in a deep fryer until fish are a golden brown color and are sufficiently cooked throughout. Dollop each fish fillet with spoonfuls of peach salsa. *1(5 ounce) bottle of Stripling's Vidalia Onion & Georgia Peach Hot Sauce will meet the recipe requirement and leave a nice amount remaining for other uses! **Stripling's Peach Salsa comes in a hearty 17 ounce jar.