© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Janeth
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
½ teaspoon onion powder
½ teaspoon salt
⅛ teaspoon ground red pepper
2 large egg whites, lightly beaten
1 ½ cup coarsely crushed cornflakes
1 pound catfish fillets, cut into ½-inch strips
⅓ cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
½ teaspoon Worcestershire sauce
1 tablespoon butter
½ cup fat-free ranch dressing
4 cerlery stalks, cut into ¼ x 3-inch sticks
4 carrots, cut into ¼ x 3-inch sticks
Preheat oven to 400°F.
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°F for 10 minutes or until done, turning once.
Combine hot sauce, pepper sauce, and Worcestershire in a small sauce; 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.