SOUTHERN FRIED CATFISH WITH TANGY DIPPING SAUCE

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Owner/Copyright: RBI 2008

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Servings: 4 servings

Prep Time: 15

Cook Time: 20

INGREDIENTS:

2 eggs

1 1/2 cups buttermilk

1/4 cup FRANK'S® REDHOT® Original Cayenne Pepper Sauce

4 (6 oz. each) catfish or tilapia fillets (split in half lengthwise if large)

1 1/2 cups cornmeal

1/2 cup all-purpose flour

1/2 tsp. garlic powder

1/2 tsp. each salt and pepper

Vegetable oil for deep-frying

Tangy Dipping Sauce (recipe follows)

DIRECTIONS:

BEAT eggs, buttermilk and Frank's RedHot Sauce in 2-qt. 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 oil about 5 min. until golden and fish flakes. Splash on Frank's RedHot Sauce and serve with Tangy Dipping Sauce.

TIPS:

Tangy Dipping Sauce: Stir to combine 1/2 cup mayonnaise, 1/2 cup sour cream, 1/4 cup FRANK'S RedHot Sauce, 2 tbsp. FRENCH'S Horseradish or Spicy Brown Mustard and 2 tbsp. minced parsley. Chill.