Baked Catfish
Vegetable oil spray
2 pounds catfish fillets (6 pieces)
3/4 cup low-fat buttermilk
1/4 teaspoon salt
1/4 teaspoon hot pepper sauce
3 ounces (about 30) cholesterol-free, low saturated fat, low-sodium wheat crackers, crushed
2 tablespoons acceptable margarine, melted
2 tablespoons chopped fresh parsley
Garnish:
6 lemon wedges
Preheat oven to 400° F. Lightly spray a baking dish with vegetable oil spray. Rinse fish and pat dry. Set aside.
Combine buttermilk, salt and hot pepper sauce in a small shallow dish.
Place cracker crumbs on a plate. Dip fillets first in buttermilk, then in crumbs, taking care to coat evenly. Place fillets in prepared baking dish.
Drizzle 1 teaspoon margarine over each fillet. Bake uncovered 15 to 20 minutes, or until fish flakes with fork.
Arrange fillets on warmed serving platter and sprinkle with chopped parsley. Garnish with lemon wedges.
Serves 6
Corelle Livingware 12-1/4-Inch Serving Platter
