Buffalo-Style Catfish Strips with Ranch Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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The inspiration for this dish is Buffalo chicken wings. We breaded and baked catfish strips, then drizzled them with a spicy sauce. If you don't like spicy foods, omit the hot pepper sauce. Ingredients:
2 tablespoons all-purpose flour |
1 teaspoon garlic powder |
1 teaspoon paprika |
1/2 teaspoon onion powder |
1/2 teaspoon salt |
1/8 teaspoon ground red pepper |
2 large egg whites, lightly beaten |
1 1/2 cups coarsely crushed cornflakes |
1 pound catfish fillets, cut into 1/2-inch-thick strips |
cooking spray |
1/3 cup hot sauce (such as crystal) |
1 teaspoon hot pepper sauce (such as tabasco) |
1/2 teaspoon worcestershire sauce |
1 tablespoon butter |
1/2 cup fat-free ranch dressing |
4 celery stalks, cut into 1/4 x 3-inch sticks |
4 carrots, cut into 1/4 x 3-inch sticks |
Directions:
1. Preheat oven to 400°.
2. 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.
3. Lightly coat fish strips with cooking spray. Bake at 400° for 10 minutes or until done, turning once.
4. 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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