Crispy Buffalo Style Catfish

1. 1

   Combine cornmeal, flour, ground chili powder, cayenne to taste, garlic powder, salt, and pepper on a shallow dish.

2. 2

   Coat each fillet in the beaten egg, then dredge in the cornmeal mixture.

3. 3

   Place breaded fillets in a single layer on a plate, cover, and refrigerate for at least 30 minutes to set breading.

4. 4

   In a skillet over medium-high heat, melt 1 Tbsp of the butter together with the oil.

5. 5

   Take chilled fillets from refrigerator and brown them until golden brown on each side and cooked through, about 4 to 6 minutes per side.

6. 6

   Transfer cooked fish to serving plates.

7. 7

   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.

8. 8

   Divide the sauce between the 4 servings and drizzle over the fillets.

9. 9

   Serve fillets immediately with good blue cheese dressing and celery sticks.

* Per serving · 4 servings · Values may vary.

No additional tips available.