Crispy Buffalo Style Catfish - cooking recipe

Ingredients
    1 cup cornmeal
    1 tablespoon flour
    1 teaspoon ground chili powder
    cayenne, to taste
    1/4 teaspoon garlic powder
    1/2 teaspoon salt
    1/4 teaspoon black pepper
    4 catfish fillets
    1 large egg, lightly beaten
    1 teaspoon vegetable oil
    2 tablespoons butter, divided
    5 tablespoons hot pepper sauce
    1 clove garlic, minced
    1 teaspoon minced onion
    celery rib
    good blue cheese dressing
Preparation
    Combine cornmeal, flour, ground chili powder, cayenne to taste, garlic powder, salt, and pepper on a shallow dish.
    Coat each fillet in the beaten egg, then dredge in the cornmeal mixture.
    Place breaded fillets in a single layer on a plate, cover, and refrigerate for at least 30 minutes to set breading.
    In a skillet over medium-high heat, melt 1 Tbsp of the butter together with the oil.
    Take chilled fillets from refrigerator and brown them until golden brown on each side and cooked through, about 4 to 6 minutes per side.
    Transfer cooked fish to serving plates.
    Over low heat, heat remaining butter in the same pan you cooked the fish in; saute the minced onion and minced garlic clove for 3 minutes, then stir in the hot pepper sauce, making sure to scrape the bottom of the pan with a spatula to get up the cooked bits.
    Divide the sauce between the 4 servings and drizzle over the fillets.
    Serve fillets immediately with good blue cheese dressing and celery sticks.

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