Crispy Buffalo Style Catfish

Ingredients

• 1 cup cornmeal
• 1 tablespoon flour
• 1 teaspoon ground chili powder
• cayenne, to taste
• 1/4 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 catfish fillets
• 1 large egg, lightly beaten
• 1 teaspoon vegetable oil
• 2 tablespoons butter, divided
• 5 tablespoons hot pepper sauce
• 1 clove garlic, minced
• 1 teaspoon minced onion
• celery rib
• good blue cheese dressing

Directions

1. 1

   Combine cornmeal, flour, ground chili powder, cayenne to taste, garlic powder, salt, and pepper on a shallow dish.

2. 2

   Coat each fillet in the beaten egg, then dredge in the cornmeal mixture.

3. 3

   Place breaded fillets in a single layer on a plate, cover, and refrigerate for at least 30 minutes to set breading.

4. 4

   In a skillet over medium-high heat, melt 1 Tbsp of the butter together with the oil.

5. 5

   Take chilled fillets from refrigerator and brown them until golden brown on each side and cooked through, about 4 to 6 minutes per side.

6. 6

   Transfer cooked fish to serving plates.

7. 7

   Over low heat, heat remaining butter in the same pan you cooked the fish in; sauté the minced onion and minced garlic clove for 3 minutes, then stir in the hot pepper sauce, making sure to scrape the bottom of the pan with a spatula to get up the cooked bits.

8. 8

   Divide the sauce between the 4 servings and drizzle over the fillets.

9. 9

   Serve fillets immediately with good blue cheese dressing and celery sticks.