A crunchy cornbread coating on these tender catfish fillets makes a tempting, easy-from-the-oven dinner.
Recipe from Pepperidge Farm
1 cup Pepperidge Farm® Corn Bread Stuffing , crushed
1/2 teaspoon paprika
4 fresh or thawed frozen catfish fillets (about 1 pound)
2 tablespoons butter
Creamy ranch salad dressing or chunky blue cheese salad dressing
Bake at 400 degrees F. for 20 minutes or until the fish flakes easily when tested with a fork. Serve with the salad dressing for dipping.
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