s BUFFALO-STYLE CATFISH STRIPS WITH RANCH DRESSING ***** s   



Yields: 0


Ingredients


 
Instructions
***
2-22-2012 very good, made with swordfish chunks
***

4-1-09 well I made this as a meal not an appetizer, had a piece of
swordfish and two tilapia filets which were cut into chunks, (probably
any firm white fish would work)and then pretty much followed the
instructions, used 1/3 cup franks and no tobasco, served with blue
cheese dressing not the ranch dressing, I thought it was excellent,
Joellyn thought it was ok
***
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.


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

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)

CALORIES 183 (30% from fat); FAT 6.2g (sat 2g,mono 2.5g,poly 1.1g);
IRON 3mg; CHOLESTEROL 31mg; CALCIUM 34mg; CARBOHYDRATE 19.2g; SODIUM
618mg; PROTEIN 12.5g; FIBER 2g

Cooking Light, SEPTEMBER 2002

Notes:

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