A crunchy cornbread coating on these tender catfish fillets makes a tempting, easy-from-the-oven dinner.
Stir the stuffing and paprika on a plate. Beat the egg in a shallow dish with a fork or whisk. Dip the fish into the egg. Coat the fish with the stuffing mixture. Place the fish onto a baking sheet. Drizzle the fish with the butter.Bake at 400°F. for 20 minutes or until the fish flakes easily when tested with a fork.
1 cup Pepperidge Farm® Cornbread Stuffing, crushed0.5 teaspoon paprika1 pound fresh or thawed frozen catfish (about 4 fillets)1 egg2 tablespoons butter
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