Crispy Buffalo Style Catfish

By mahto

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 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

Step 1

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; sauté 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.