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Buffalo Catfish Strips with Ranch Dressing

Catfish as part of the perfect pair: buffalo and ranch

Nutrition Facts: Calories 183, Fat 6.2, Protein 12.5g Carbohydrates 19.2g, Fiber 2g, Cholesterol 31mg, Iron 3mg, Sodium 618mg, Calcium 34mg
Yield: Serves 8


  • 2 Tbs. all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. paprika
  • 1/2 tsp. onion powder
  • 1/2 tsp. salt
  • 1/8 tsp. ground red pepper
  • 2 large egg whites, lightly beaten
  • 1 1/2 cups coarsely crushed cornflakes
  • 1 lb. catfish fillets, cut into 1/2-inch strips
  • Cooking spray
  • 1/3 cup hot sauce
  • 1 tsp. Tabasco hot pepper sauce
  • 1/2 tsp. Worcestershire sauce
  • 1 Tbs. 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


  1. Preheat oven to 400 degrees F
  2. Combine first 6 ingredients in a shallow dish, stirring with a whisk
  3. Place egg whites in a shallow dish
  4. Place cornflakes in a shallow dish
  5. Working with one fish strip at a time, dredge in flour mixture
  6. Dip in egg whites; dredge in cornflakes
  7. Place on a baking sheet coated with cooking spray
  8. Repeat procedure with remaining fish strips, flour mixture, egg whites, and cornflakes
  9. Lightly coat fish strips with cooking spray
  10. Bake at 400 degrees F for 10 minutes or until done, turning once
  11. Combine hot sauce, pepper sauce and Worcestershire sauce in a small saucepan; bring to a boil
  12. Reduce heat, and simmer 1 minute
  13. Remove from heat; stir in butter
  14. Drizzle hot sauce mixture over fish
  15. Serve with ranch dressing, celery, and carrots

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The fish strips were really good. I cooked them until they were really crunch. We really didn't care for the sauce, because we don't like the vinegar flavor too much so my son substituted it with ketchep, I had it with a little ranch and my husband with Tapatio.


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