Oven-Baked Catfish
A crunchy cornbread coating on these tender catfish fillets makes a tempting, easy-from-the-oven dinner.
Ingredients
1 cup Pepperidge Farm® Cornbread Stuffing, crushed
0.5 teaspoon paprika
1 pound fresh or thawed frozen catfish (about 4 fillets)
1 egg
2 tablespoons butter
0.5 teaspoon paprika
1 pound fresh or thawed frozen catfish (about 4 fillets)
1 egg
2 tablespoons butter
Instructions
Stir the stuffing and paprika on a plate. Beat the egg in a shallow dish with a fork or whisk. Dip the fish into the egg. Coat the fish with the stuffing mixture. Place the fish onto a baking sheet. Drizzle the fish with the butter.
Bake at 400°F. for 20 minutes or until the fish flakes easily when tested with a fork.
Bake at 400°F. for 20 minutes or until the fish flakes easily when tested with a fork.
Oven-Baked Catfish
A crunchy cornbread coating on these tender catfish fillets makes a tempting, easy-from-the-oven dinner.
Directions
Print
Stir the stuffing and paprika on a plate. Beat the egg in a shallow dish with a fork or whisk. Dip the fish into the egg. Coat the fish with the stuffing mixture. Place the fish onto a baking sheet. Drizzle the fish with the butter.
Bake at 400°F. for 20 minutes or until the fish flakes easily when tested with a fork.
Ingredients
1 cup Pepperidge Farm® Cornbread Stuffing, crushed
0.5 teaspoon paprika
1 pound fresh or thawed frozen catfish (about 4 fillets)
1 egg
2 tablespoons butter
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