Buffalo-Style Catfish Strips with Ranch Dressing
The inspiration for this appetizer 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. Products labeled “hot sauce” generally have less heat and stronger vinegar flavor than those labeled “hot pepper sauce,” which are intensely hot and should be used sparingly.
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
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
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 ranch dressing,
celery, and carrots.
Yield: 8 servings (serving size: about 2 ounces fish, 1/2 celery stalk, 1/2
carrot, and 1 tablespoon dressing)
Cooking Light, SEPTEMBER 2002