Cornbread Catfish with Fresh Sauce |
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Ingredients
| 1 | cup
chopped, seeded cucumber
| | 1 | cup
plain nonfat yogurt
| | 1/4 | cup
diced red pepper
| | 2 | tbsp.
chopped fresh parsley
| | 1 | tbsp.
prepared horseradish
| | 1/4 | tsp.
salt
| | 1/2 | cup
bottled Italian salad dressing
| | 2 | eggs, slightly beaten
| | 2 | cups
cornbread stuffing mix
| | 1 | lb.
catfish fillets
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Directions- For cucumber sauce, in small bowl combine first 6 ingredients; blend well. Cover and chill at least 15 minutes before serving. May be made several hours ahead.
- In shallow dish, combine salad dressing and eggs; blend well. Process cornbread stuffing mix in food processor until finely ground; place in second shallow dish. Coat fish fillets evenly in dressing and egg mixture; coat evenly in cornbread crumbs. Place on wax paper-lined platter; cover and chill up to 4 hours.
- Preheat oven to 400°F. Arrange catfish on greased baking sheet. Bake 12 minutes or until fish flakes with a fork.
- Serve with cucumber sauce.
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