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Buffalo-Style Catfish Strips

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The inspiration for this appetizer is Buffalo chicken wings. The catfish strips are breaded and baked, then drizzled with a spicy sauce. Perhaps you could modify the pepper and Tabasco sauces to incorporate a milder taste. My whole family has Pepper Belly Syndrome so we like the hot. Speaking of family, I usually double or triple this recipe.



Ingredients Needed For Buffalo-Style Catfish Strips
2 TBS all-purpose flour
1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp salt
1/8 tsp ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups crushed cornflakes
1 lb catfish fillets, cut into 1/2-inch-thick strips
plenty of Pam spray
1/3 tsp hot sauce (such as Louisiana)
1 tsp hot pepper sauce (such as Tabasco)
1/2 tsp Worcestershire sauce
1 TBS butter (Don't use margarine, please. It's disgusting.)
1/2 cup bleu cheese dressing (I'm the only one in my house who digs the traditional dip for buffalo wings. Everyone else likes Ranch which works just as well.)
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks

Directions To Prepare Buffalo-Style Catfish Strips
Preheat oven to 400°.

Combine first 6 ingredients in a shallow dish, stirring with a whisk. Place egg whites in a shallow dish. Place cornflakes in a shallow dish. Working with 1 fish strip at a time, dredge in flour mixture. Dip in egg whites; dredge in cornflakes. Place on a baking sheet coated with cooking spray. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes.

Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.

Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; bring to a boil. Reduce heat, and simmer 1 minute. Remove from heat; stir in butter. Drizzle hot sauce mixture over fish. Serve with dressing, celery, and carrots.

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Monday, October 23, 2017, 6:45 pm


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