Buffalo-Style Catfish Strips with Ranch Dressing

Buffalo-Style Catfish Strips with Ranch Dressing

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The inspiration for this appetizer is buffalo chicken wings. I breaded and baked catfish strips, then drizzled them with a spicy sauce. If you don't like spicy foods, omit the hot pepper sauce.

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Bradenton, FL

Ingredients

  • 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 lg. egg whites, lightly beaten
  • 1 1/2 C. coarsely crushed cornflakes
  • 1 lb. catfish fillets, cut into 1/2-inch strips
  • cooking spray
  • 1/3 C. hot sauce (i.e. Crystal)
  • 1 tsp. hot pepper sauce (i.e. Tabasco)
  • 1/2 tsp. Worcestershire sauce
  • 1 Tbs. butter
  • 1/2 C. fat-free ranch dressing
  • 4 celery stalks, cut into 1/4x3-inch sticks
  • 4 carrots, cut into 1/4x3-inch sticks

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Directions

Preheat oven to 400 degrees. 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 degrees 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 ranch dressing, celery, and carrots.

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