Crispy Buffalo Style Catfish

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“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.

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