Buffalo-Style Baked Swai Fish and Chips

This is a spicy new twist to use with Swai, regular Catfish or it's even tasty on grilled salmon.  This is the same sauce we use for Buffalo Chicken Wings.

To Make the Buffalo Sauce

3/4 stick Salted Butter

3/4 cup Franks Red Hot Original Sauce
1 TB Red Pepper Flakes
3 TB Garlic Powder
1 tsp Black Pepper
1/4 tsp Salt
1 TB White Vinegar

Melt butter in saucepan then add red pepper flakes, garlic powder, salt and pepper. Heat and stir until you get a roux consistency. Add Franks Red Hot sauce and vinegar and heat to a low simmer. Continue to simmer for 10 - 15 minutes on low heat.

To Prepare the Fish Fillets
1 1/2 pounds Catfish Fillets
1 cup Buttermilk
1 cup Flour
3/4 cup Cornmeal
2 tsp Seasoned Salt
1/2 tsp Black Pepper
Canola Oil, for frying

Place catfish fillets on a plate, pat dry with a paper towel and set aside.

Combine the flour, cornmeal, salt and pepper. Mix well and pour onto a large plate.

In a deep skillet, heat about 1/2 inch of canola oil until hot.

Using 2 shallow bowls, place the buttermilk in one bowl and the flour mixture in the other. Dip the pieces of catfish in the buttermilk then in the flour/cornmeal mixture and toss to coat. Gently place the fillets into the heated oil and fry the fish, in batches, about 3 - 4 minutes per side until evenly cooked through, turning only once. Transfer the catfish to a paper-towel lined plate and let drain briefly.

Place a fillet on the serving plate and use a pastry brush to apply a layer of the Buffalo Sauce to the top. If you prefer, use a thin layer of sauce and serve with a small dish of sauce on the side.

Serve with waffle-cut fries or cole claw and celery sticks.  Enjoy!