Crispy Buffalo Fish Bites with Wild Alaska Pollock

1. Heat up high-heat cooking oil in a deep-sided skillet or pot over medium-high heat, using just enough oil to come about a third of the way up the pieces of fish.

2. Meanwhile, pat the wild Alaska pollock quick cuts dry with a tea towel or paper towel, then transfer to a medium mixing bowl. Season lightly with salt and pepper, then toss in enough cornstarch to lightly coat all sides.

3. Once the oil begins to shimmer, use tongs to lower a piece of wild Alaska pollock into the oil and listen for sizzling. If fish doesn’t sizzle, wait for oil to get hotter, or turn up the heat. Otherwise, carefully add remaining quick cuts to the pan. Do this in batches if necessary.

4. Fry wild Alaska pollock quick cuts for 2 or 3 minutes total, flipping halfway through cooking. If fish seems like it’s picking up color too quickly, lower heat to medium. The pieces should be crispy and lightly golden when done. Transfer to a paper towel or brown paper bag to drain excess oil.

5. While wild Alaska pollock is draining, melt butter with Frank’s RedHot in small pan over medium-low heat until just combined into a smooth sauce. Do not allow butter to bubble, as it will separate and affect the texture of the sauce. Add wild Alaska pollock to the pan and toss in sauce to coat. Serve immediately.

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food-borne illness, especially if you have a certain medical condition. The FDA recommends an internal temperature of 145°F for cooked fish.