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)
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.
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.