Shorelunch: Buffalo Burbot Bites

2 medium to large burbot fillets, cut into nuggets
1 cup Original Shorelunch
½ cup milk
½ hot sauce
½ cup ranch dressing
cilantro or green onions
canola oil for frying

Heat canola oil to 375F in a deep pan. Dip nuggets into milk then dredge in Shorelunch. Fry for three to four minutes or until golden brown. Drain on paper towels. In a large bowl, mix ranch dressing and hot sauce. Toss in fish and shake to coat well. Top with chopped cilantro or green onions. Makes a great appetizer.

Recipe from Shel Zolkewich