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catfish fillets light ranch salad dressing eggs yellow cornmeal Parmesan cheese flour red pepper salt basil parsley
Viewed: 53 - Published at: 2 years agoIngredients
- 4 catfish fillets
- 2 tablespoons light ranch salad dressing
- 1 eggs or 2 egg whites
- 6 tablespoons yellow cornmeal
- 4 tablespoons parmesan cheese, grated
- 2 tablespoons flour
- 1/4 teaspoon red pepper seasoning
- 1/8 teaspoon salt
- 1 teaspoon basil
- 1 teaspoon parsley
Method
- Preheat oven to 425 degrees.
- Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
- Spray a glass baking dish with Pam or olive oil.
- Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
- Dip each catfish fillet in wet ingredients and dredge in breading to coat. Just a nice, light covering is enough. Don't try to completely cover in breading.
- Place catfish fillets in glass baking dish & refrigerate for 10 minutes. This step, plus making sure the fillets are very dry before dipping in the egg will help the breading stick to the fish and NOT the pan!
- Bake at 425 for 10 to 12 minutes per side.
- Serve with lemon wedges for garnish.
