Crisp Catfish and Veggie Strips

Serves: 4
Total Calories: 519


1 pound fresh catfish filet
4 cups corn flake crumbs
1 cup bottled ranch salad dressing
2 teaspoons bottled hot sauce
1 medium zucchini, halved, cut into strips


Rinse fish, and pat dry. Cut into 1-inch-wide strips. Put cornflakes in large zipper bag. Combine dressing and hot sauce in a shallow dish. Reserve half the sauce mixture for dipping. To remaining half, add catfish and zucchini strips, and stir to coat. Add 1/3 of zucchini and fish to the bag with cornflakes; seal, and shake to coat. Place coated zucchini and fish in a single layer on a greased 10x15-inch baking pan. Repeat with remaining zucchini and fish. Bake in 425° oven about 15 minutes or until fish flake easily with a fork. Serve with remaining sauce.

Nutritional Facts:

Serves: 4
Total Calories: 519
Calories from Fat: 264

This Crisp Catfish and Veggie Strips recipe is from the 500 Fast and Fabulous Five Star 5 Ingredient Recipes Cookbook. Download this Cookbook today.

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