Go Back
Print
Recipe Image
–
+
servings
How To Make Buffalo-Style Catfish Strips with Ranch Dressing
5
from 1 vote
Review
Print
Try these crispy catfish strips with buffalo sauce and ranch dressing for a tangy ad savory dish that you won't be able to resist.
Preparation:
10
mins
Cooking:
15
mins
Total:
1
hr
25
mins
Serves:
8
Ingredients
1
lb
catfish fillets
cut into ½-inch strips
⅓
cup
hot sauce
1½
cup
cornflakes
coarsely crushed
2
pcs
egg whites
lightly beaten, large
2
tbsp
all-purpose flour
1
tbsp
unsalted butter
1
tsp
garlic powder
1
tsp
paprika
½
tsp
Worcestershire sauce
½
tsp
onion powder
½
tsp
salt
⅛
tsp
ground black pepper
cooking oil
For Ranch Dressing:
½
cup
mayonnaise
¼
cup
buttermilk
or sour cream
1
tsp
green onions
or chives, thinly sliced
1
tsp
dried parsley
minced
¼
tsp
dried dill
⅛
tsp
garlic powder
⅛
tsp
onion powder
salt and ground black pepper
to taste
For Serving:
vegetable sticks
Instructions
Combine all your ingredients for the dressing, season with salt and pepper.
Cover and set aside in a chilled area. Allow the flavors to develop, for at least 30 minutes.
Prepare your breading station. Add the flour, garlic and onion powders, paprika, salt, and pepper in a mixing bowl. Stir to combine.
Place the egg whites and cornflakes in separate bowls.
Combine the hot sauce and Worcestershire in a small saucepan and bring to a boil. Reduce to a simmer remove from heat.
Add butter and swirl until evenly incorporated. Set aside.
Dredge the fish strips in the flour mixture, dip in egg whites, and coat in cornflakes.
Deep fry for 3 minutes or until golden brown. strain.
Drizzle the hot sauce mixture over the fish strips once they're finished. Serve together with vegetable sticks and ranch sauce.
Nutrition Facts
Calories:
196
kcal
|
Carbohydrates:
7
g
|
Protein:
10
g
|
Fat:
14
g
|
Saturated Fat:
3
g
|
Polyunsaturated Fat:
7
g
|
Monounsaturated Fat:
3
g
|
Trans Fat:
1
g
|
Cholesterol:
43
mg
|
Sodium:
574
mg
|
Potassium:
255
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
228
IU
|
Vitamin C:
10
mg
|
Calcium:
22
mg
|
Iron:
2
mg