Crispy Buffalo Style Catfish

Total Time
Prep 30 mins
Cook 10 mins

Take buffalo style and apply it to crispy catfish fillets and you get = yum!

Ingredients Nutrition


  1. Combine cornmeal, flour, ground chili powder, cayenne to taste, garlic powder, salt, and pepper on a shallow dish.
  2. Coat each fillet in the beaten egg, then dredge in the cornmeal mixture.
  3. Place breaded fillets in a single layer on a plate, cover, and refrigerate for at least 30 minutes to set breading.
  4. In a skillet over medium-high heat, melt 1 Tbsp of the butter together with the oil.
  5. Take chilled fillets from refrigerator and brown them until golden brown on each side and cooked through, about 4 to 6 minutes per side.
  6. Transfer cooked fish to serving plates.
  7. Over low heat, heat remaining butter in the same pan you cooked the fish in; sauté the minced onion and minced garlic clove for 3 minutes, then stir in the hot pepper sauce, making sure to scrape the bottom of the pan with a spatula to get up the cooked bits.
  8. Divide the sauce between the 4 servings and drizzle over the fillets.
  9. Serve fillets immediately with good blue cheese dressing and celery sticks.


Most Helpful

I used more onion and 8 tablespoons hot sauce for 4 fillets catfish and it worked great!! Makes a really good and spicy sauce and the coating on the fish is good and crispy!!

CHornsby June 17, 2002

We made this for dinner a few nights ago and to tasted great. We doubled the sauce amount and it still wasn't quite enough so next time we might triple it. Makes great sauce. Update: I just noticed that the amount of hot sauce in the recipe is different from what we used. I think it originally had 2 tablespoons? So tripling 5 tablespoons as the recipe says now might be too much but I bet you could have a total of about 7 or 8 and the sauce would be fine. Experiment to see how you like it.

Steingrim June 13, 2002

My dh loves catfish and he said this was some of the best he's ever had. I did not make the sauce as dh is a purist and only likes lemon juice on fish. My biggest problem was that I did not cook it quite long enough and had to put it back for a little more time. I will definitly make this for him again.

Marla in California November 07, 2002

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a