Buffalo Fish

When I look at this post's title, I envision a piscine mutant swimming around in Lake Springfield (a la The Simpsons). No, there is no new species called "Buffalo Fish," at least not that I'm aware of (although I always find it fascinating that Chilean sea bass was known as "Patagonian toothfish" --which sounds decidedly less appetizing--until about ten years ago). But if you're a sucker for Buffalo wings, like I am, you'll welcome this recipe.

I used to eat Buffalo wings when I was on a diet. Chicken is low fat, right? And the sauce isn't creamy, right? And protein is good, right? Got one out of three there. Although broiled chicken breasts are good diet food, DEEP FRIED CHICKEN WINGS, which is what Buffalo wings are, are not. Buffalo sauce, while not creamy in texture, is made with half hot sauce and half butter. But protein IS good. So when I saw the recipe for Buffalo salmon in Cooking Light, I was intrigued.

But combining my beloved Buffalo flavor profile with my equally beloved salmon just didn't sound right. It's like getting your best friend from college together with best friend from high school--sometimes the things you adore most don't adore each other. I had some frozen cod lounging around and just knew that mild fish would be a terrific foil for the sauce. And I was right. Vinegary and spicy, with just a hint of butter, this preparation is the fix for my Buffalo jones without sending me into the caloric stratosphere.

I'm gonna try this with chicken one of these days, but if you're looking for an unusual preparation for fish that just doesn't taste like diet food, this is a major contender.

Buffalo Cod
serves 3 or 4

1 T butter, melted (I remember reading somewhere that it's important to keep the butter in here and not sub out olive oil or omit the fat. I did taste the butter, and if you figure that it works out to a teaspoon or less per serving, I can't imagine it would do you much harm unless you have the world's most severe dairy allergy. Go on. Live dangerously.)
3 T Frank's hot sauce (the original used at the Anchor Bar in Buffalo, NY)
about 1 lb. cod fillets
salt and pepper to taste
2 slices any type of bread, whirred in processor to make breadcrumbs
cooking spray

Preheat oven to 400 degrees.

Combine butter and hot sauce. Place the cod fillets on a baking sheet and sprinkle with salt and pepper. Brush the fish with the hot sauce mixture; use about 2/3 of it. Cover the fish with the breadcrumbs, patting them down so they'll stick. Drizzle the remaining hot sauce mixture over the fish and spray the fillets with the cooking spray.

Cook the fish till it's done, about 15-20 minutes. You'll know it's done when it's opaque in the center. If you like, place the fish under the broiler for the last few minutes of cooking. If you want to get really fancy, sprinkle the fish with a little Parmesan cheese before broiling.

I served it with steamed veggies and sweet potatoes, but I know celery sticks, blue cheese dressing, and a cold frosty one would fit the bill too.

Finally, if you're feeling lazy and use dried breadcrumbs or panko, it will make a crispier crust. Don't put this under the broiler--it will get too burnt. I like the mushier topping because it absorbed more sauce, but if you're using breadcrumbs you have on hand, you'll need about 3/4 cup.