Back to Southern Fried Catfish with Spicy Cream Sauce

Printable Area

FRANK'S® REDHOT® RECIPE CARDS

Print and cut along the dotted lines to add these 4x6 recipe cards to your collection.

Print and cut along the dotted lines to add these 5x3 recipe cards to your collection.

Southern Fried Catfish with Spicy Cream Sauce logo

Makes: 4 servings
Prep Time: 15 min
Cook Time: 20 min

Ingredients:

  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 4 (6 ounce) catfish fillets, split in half lengthwise if large) [or or tilapia]
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Salt and pepper
  • 1 vegetable oil for frying
  • 1 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.

1

Southern Fried Catfish with Spicy Cream Sauce logo

Makes: 4 servings
Prep Time: 15 min
Cook Time: 20 min

Ingredients:

  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 4 (6 ounce) catfish fillets, split in half lengthwise if large) [or or tilapia]
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Salt and pepper
  • 1 vegetable oil for frying
  • 1 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.

2

Southern Fried Catfish with Spicy Cream Sauce logo

Makes: 4 servings
Prep Time: 15 min
Cook Time: 20 min

Ingredients:

  • 2 eggs
  • 1 1/2 cups buttermilk
  • 1/4 cup FRANK'S RedHot® Original Cayenne Pepper Sauce
  • 4 (6 ounce) catfish fillets, split in half lengthwise if large) [or or tilapia]
  • 1 1/2 cups cornmeal
  • 1/2 cup all-purpose flour
  • 1/2 tsp. garlic powder
  • 1/2 tsp. Salt and pepper
  • 1 vegetable oil for frying
  • 1 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.

Copyright 2019 The French's Food Company LLC. All Rights Reserved. 3

Copyright 2019 The French's Food Company LLC. All Rights Reserved.

Print Sizes:

large 8.5 x 11"
medium 6 x 4"
small 5 x 3"
Hide Images Include Images
Print Recipe