Corn Crispy Catfish Fillets
- Cook Time: 13 - 15 minutes
- Servings: 4
- Course: Main Dish
- 1/4 cup mayonnaise
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons water
- 1 teaspoon instant minced onion
- 2 1/2 cups corn chips, coarsely crushed
- 1 pound skinless catfish fillets
PREHEAT oven to 450°F. Line a 13x9x2-inch baking pan with Reynolds Wrap® Non-stick Foil with non-stick (dull) side toward food; set aside.
COMBINE mayonnaise, cheese, water and onion in a shallow dish. Spread crushed chips onto sheet of Reynolds Cut-Rite Wax Paper; set aside.
DIP fillets in mayonnaise mixture to lightly coat both sides; coat with crushed corn chips. Remove foil-lined pan from oven. Place fillets 1 inch apart in foil-lined pan.
BAKE 13 to 15 minutes or until fish flakes easily with fork. Serve immediately.
REYNOLDS KITCHENS TIP: To line pans for easy cleanup, turn the pan upside down and press Reynolds Wrap Non-Stick Foil (dull side down) around it. Remove foil, flip pan over and drop foil inside. Crimp the edges over the rim of the pan and you are ready to cook.
Back to top