Baked Catfish Fillets – a delicious recipe with catfish fillets, light ranch salad dressing, eggs, yellow cornmeal, parmesan cheese, flour. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Preheat oven to 425 degrees.
2
Whisk wet ingredients together in a bowl and combine dry ingredients on a piece of wax paper.
3
Spray a glass baking dish with Pam or olive oil.
4
Rinse catfish in cool water and DRY THOROUGHLY with paper towels.
5
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.
6
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!
7
Bake at 425 for 10 to 12 minutes per side.
8
Serve with lemon wedges for garnish.
148
kcal
Calories
7
g
Fat
11
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 4 catfish fillets, 2 tablespoons light ranch salad dressing, 1 eggs or 2 egg whites, 6 tablespoons yellow cornmeal, and more.
Yes, Baked Catfish Fillets falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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