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
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
vegetable sticks
Preparation
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.
