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Crunchy Catfish and Zucchini Recipe

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Crunchy Catfish and Zucchini Recipe

Prep Time: Cook Time:

Ingredients

  • Catfish, wild | 3.00 fillet
  • Zucchini squash, with skin, raw | 1.00 medium
  • Ralston Corn Flakes, cereal | 4.00 cup
  • Non fat ranch dressing | 1.00 cup
  • Sauce, pepper or hot | 2.00 tsp
Nutrition Facts (Per Serving)

Calories per serving: 299.90 mg

Fat per serving: 4.90 g

Saturated fat per serving: 0.97 g

Protein per serving: 22.10 g

Sodium per serving: 845.11 mg

Cholesterol per serving: 73.13 g

Instructions

  1. Thaw fish if frozen. Preheat oven to 425°F. Grease 15x10x1-inch baking pan; set aside. Rinse fish; pat dry with paper towels, Bias-cut fish into 1-inch strips. Cut zucchini in half lengthwise into six wedges.
  2. Place cornflakes in large resealable plastic bag; seal bag. Crush cornflakes slightly; set aside. In large bowl, combine ranch dressing and hot pepper sauce. Reserve half of the dressing mixture until ready to serve. Add fish and zucchini to remaining dressing mixture; stir gently to coat.
  3. Add fish and zucchini, one-third at a time, to crushed cornflakes, shaking to coat. Place fish and zucchini in single layer in prepared baking pan.
  4. Bake for 12 to 15 minutes or until fish flakes easily when tested with fork and coating is golden. Serve fish and zucchini with reserved dressing mixture for dipping.

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