Crunchy Catfish and Zucchini

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  • Makes: 4 servings
  • Prep: 15 mins
  • Bake: 12 mins 425°F

Crunchy Catfish and Zucchini

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Directions

  1. Thaw fish, if frozen. Grease a 15x10x1-inch baking pan; set aside. Rinse fish; pat dry with paper towels. Bias-cut fish into 1-inch-wide strips. Cut the zucchini in half crosswise; cut each half lengthwise into 6 wedges.
  2. Preheat oven to 425 degree F. Place the cornflakes in a large resealable plastic bag; seal bag. Crush cornflakes slightly; set aside. In a large bowl combine the ranch dressing and hot pepper sauce. Set aside half of the dressing mixture to use as a dipping sauce. Add catfish and zucchini strips to remaining dressing mixture in bowl; stir gently to coat.
  3. Add one-third of the zucchini and one-third of the fish to the bag with the crushed cornflakes. Seal and shake to coat. Remove zucchini and fish; place in a single layer in prepared baking pan. Repeat with remaining zucchini and fish.
  4. Bake in preheated oven for 12 to 15 minutes or until fish flakes easily when tested with a fork and coating is golden. Serve with reserved dressing mixture. Makes 4 servings.
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Nutrition Facts (Crunchy Catfish and Zucchini)

  • Per serving:
  • 545 kcal ,
  • 40 g fat
  • (7 g sat. fat ,
  • 21 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 58 mg chol. ,
  • 779 mg sodium ,
  • 24 g carb. ,
  • 3 g sugar ,
  • 20 g pro.
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