8 servings (serving size: about 2 ounces fish, 1/2 celery stalk, 1/2 carrot, and 1 tablespoon dressing)
2 tablespoons all-purpose flour
1 teaspoon garlic powder
1 teaspoon paprika
1/2 teaspoon onion powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper
2 large egg whites, lightly beaten
1 1/2 cups coarsely crushed cornflakes
1 pound catfish fillets, cut into 1/2-inch-thick strips
1/3 cup hot sauce (such as Crystal)
1 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1 tablespoon butter
1/2 cup fat-free ranch dressing
4 celery stalks, cut into 1/4 x 3-inch sticks
4 carrots, cut into 1/4 x 3-inch sticks
How to Make It
Preheat oven to 400°.
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° for 10 minutes or until done, turning once.
Combine hot sauce, pepper sauce, and Worcestershire in a small saucepan; 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.
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I agree that the method of cooking produces fabulous results. I used whole catfish fillets, included oregano and cajun seasoning in with the flour, and dipped in one whole egg rather than two whites. Used Dinosaur hot sauce and passed fresh limes at table. Served with sweet potato fries and broccoli slaw.
Makes for a great dinner -- as long as you have a salad or veggies on the side to fill you up -- as well as a fantastic part of a snack plate. I made a couple of changes to use ingredients I already had. I used dried bread crumbs in place of corn flakes and I used Anchor Bar's Buffalo Wing Sauce instead of the Crystal and Tabasco combination the recipe calls for. I'll definitely make it again!
Another weekday meal winner from Cooking Light! I made with two omissions - onion powder and Tabasco sauce. It was easy, delicious and a perfect use for catfish. I served with deli-bought coleslaw, carrot sticks, and blue cheese dressing. I can see using the crust and buffalo sauce for chicken tenderloins, too. I will make again next time they have fresh catfish at grocery for sure. And, it's one of the few recipes I've made that looked like the photo ;-)
wow! this was awesome. Both my son and I love buffalo wings and this was great. I couldn't get fresh catfish so I used chicken tenders instead. I did need to double the flour mixture to have enough. I also put the sauce on the side b/c it is VERY spicy. My kids loved it and so did I! I used low fat blue cheese dressing instead of ranch b/c I prefer that with buffalo wings. Will definitely be a keeper!
Good, but very different. Love the cornflake crust and the hot sauce, but just something weird about dipping fish in ranch dressing. I served it with fries, fish and chips style. Probably would not make again. Although I think it would be awesome with chicken.
My husband and I absolutely love this recipe. I like to save a step and put the crushed cornflakes right in with the four mixture. It comes out great every time. Tonight I think I will double the coating and try it on chicken!
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