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Frank's® RedHot®



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Servings: 6


  • 2 each Eggs
  • 1/4 cup FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2/3 cup Yellow Cornmeal
  • 3 tbsp. Seafood seasoning
  • 2 tsp. Garlic powder
  • 1/2 cup Flour
  • 2 lbs. Catfish fillets
  • as needed Vegetable oil
  • 1 cup Mayonnaise
  • 3 tbsp. FRANK'S® RedHot® Original Cayenne Pepper Sauce
  • 2 tbsp. FRENCH'S® Spicy Brown Mustard
  • 2 tbsp. Pickle relish
  • 1 tbsp. Minced capers


  • 2. Combine cornmeal, seafood seasoning and garlic powder.
  • 3. Coat fillets in flour; shake off excess.
  • 4. Dip each fillet into the egg mixture, then coat in seasoned cornmeal. Place fillets on a clean dish and allow to set at room temperature (about 15 minutes) for slightly dry coating.
  • 5. Deep-fry fillets until golden and cooked through. Drain well. Serve with Zippy Tarter Sauce.
  • 6. Sauce: Combine all ingredients. Chill and hold for service.
  • 1. Beat eggs with Frank's RedHot Sauce.