Photo by Tom McCorkle and food styling by Gina Nistico for The Washington Post
Bite-size chunks of firm, white fish are browned in a skillet, then slathered in Buffalo sauce — a mixture of cayenne pepper sauce (ideally Frank’s RedHot) tempered with a little melted butter. True to the classic, the fish bites are served with cooling celery sticks and a creamy blue cheese dip, made different by a base of Greek yogurt and a touch of mayo for a lighter, creamy texture and fresh acidity. Together, they hit the Buffalo spot healthfully and are a flavorful way to switch things up.
Storage: Refrigerate the fish in a lidded container for up to 2 days, and the dip for up to 3 days.
Buffalo Fish Bites With Blue Cheese Dip
Directions
Make the dip: In a small bowl, stir together the yogurt, blue cheese, mayonnaise, vinegar and black pepper until well combined. Cover and refrigerate until needed.
Make the fish: Place the fish in a medium bowl. Sprinkle with the flour, garlic and cayenne pepper, and toss to coat evenly.
In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Add the fish and cook, turning three to four times, until browned all over and just cooked through, 5 to 6 minutes total.
While the fish is cooking, in a large bowl, stir together the hot sauce and butter until combined. Add the cooked fish to the bowl with the sauce and gently toss to coat.
Serve with the blue cheese dip and celery sticks, with extra hot sauce on the side, if desired.
Serves 4
Per serving size: (about 5 pieces fish, 4 celery sticks and 2 tablespoons dip): Calories 284; Total Fat 20g; (Sat Fat 5g); Protein 23g; Carb 2g; Fiber 0g; Cholesterol 56mg; Sodium 483mg; Total Sugar 0g (including 0g added sugar)