Southern Fried Catfish With Tangy Dipping Sauce
- Servings: 4
- Prep Time:
- Cook Time:
Ingredients:
| 2 | eggs | 2 |
| 1 ½ cup | buttermilk | 375 mL |
| ¼ cup | FRANK'S® REDHOT® Original Cayenne Pepper Sauce | 50 mL |
| 4 | catfish or tilapia fillets (split in half lengthwise if large) - 6 oz./150 g each | 4 |
| 1 ½ cup | cornmeal | 375 mL |
| ½ cup | all-purpose flour | 125 mL |
| ½ tsp | garlic powder | 2 mL |
| 1/2 tsp | salt and pepper | 2 mL |
| Vegetable oil for deep-frying | ||
| Tangy Dipping Sauce (recipe follows) |
Directions:
BEAT eggs, buttermilk and Frank's RedHot Sauce in 2-qt. (2 L) shallow dish. Add fish fillets and turn to coat well.
MIX cornmeal, flour, garlic powder, salt and pepper on a sheet of waxed paper.
DREDGE fillets in cornmeal mixture.
DEEP-FRY fillets, 2 pieces at a time, in 350°F (180° C) oil about 5 min. until golden and fish flakes. Splash on Frank's RedHot Sauce and serve with Tangy Dipping Sauce.
TANGY DIPPING SAUCE: Stir to combine ½ cup (125 mL) sour cream, ½ cup (125 mL) mayonnaise, ¼ cup (50 mL) Frank's RedHot Sauce, 2 tbsp. (30 mL) French's Horseradish or Bold 'n Spicy Deli Mustard and 2 tbsp. (30 mL) minced parsley. Chill.
