BAKED CATFISH 3/4 c. seasoned bread crumbs 1 tbsp. tarragon 1 tbsp. lemon & pepper seasoning 1 tbsp. thyme 5-6 catfish fillets 6 tbsp. reduced calorie French dressing Vegetable cooking spray 1/2 c. shredded Swiss cheese Combine bread crumbs, tarragon, thyme and lemon & pepper seasoning.

Vegetable oil spray 2 pounds catfish fillets (6 pieces) 3/4 cup low-fat buttermilk 1/4 teaspoon salt 1/4 teaspoon hot pepper sauce 3 ounces (about 30) cholesterol-free, low saturated fat, low-sodium wheat crackers, crushed 2 tablespoons acceptable margarine, melted 2 tablespoons chopped fresh

Season fish with salt and pepper. Place fish in oval casserole dish. Melt 4 ounces butter in small sauce pan. Add wine and remaining ingredients, except the paprika. Simmer about 2 minutes. Remove from heat and spoon over fish. Now sprinkle paprika over fish. Bake fish in 375 degree oven for 10 to

: Rinse catfish in cold water, pat dry with paper towels. Place catfish in lightly greased 9x13x2 inch baking dish with stomach cavities down and open. In a bowl, thoroughly mix salad dressing, parsley, lemon juice, salt and pepper. Using pastry brush, coat each fish with mixture. Bake uncovered in

Review/Rate this Recipe Save to MyRecipes Rating: Title: Baked Catfish Yield: 4 Servings Ingredients 2 lb skinned catfish fillets;

Instructions Heat oven to 450§. Spray broiler pan rack with nonstick cooking spray. Mix cornmeal, bread crumbs, chili powder, paprika, garlic salt and pepper. Lightly brush dressing on fish fillets, coating all sides of fish. Coat fish with cornmeal mixture. Place fish on rack in broiler pan.