To Make the Buffalo Sauce
3/4 stick Salted Butter
3/4 cup Franks Red Hot Original Sauce1 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!
Curious to see your recipe for swai. It is such a popular fish. Did you use Frank's Hot Sauce like many hot wing recipes use?
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