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Ingredients

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Directions

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  • 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.

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  • 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.

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Instructions Checklist
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  • 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.

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  • 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.

Nutrition Facts

545 calories; 40 g total fat; 7 g saturated fat; 21 g polyunsaturated fat; 4 g monounsaturated fat; 58 mg cholesterol; 779 mg sodium. 24 g carbohydrates; 0 g fiber; 3 g sugar; 20 g protein;

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