Oven-Fried Catfish or Chicken Tender Baskets
6
Points®
Temps total: 35 min • Préparation: 20 min • Cuisson: 15 min • Portions: 4 • Difficulté: Facile
Here’s a great way to put All-Purpose Fry Breading to use. The recipe is on the WW website, and is a great mix to have on hand for the catfish or chicken tenders called for here. It's worth it to make a double batch to have at the ready for this recipe. But don't stop at catfish and chicken tenders! Try it on other fish fillets, like cod or flounder, or on shrimp, too. It's fun to serve this in napkin-lined baskets.
Ingrédients
Cooking spray
1 spray(s)
Egg
4 large
Dijon mustard
¼ cup(s), or yellow mustard, plus more for serving
Hot sauce
2 tbsp(s), plus more for serving
All-Purpose Fry Breading
2 cup(s), see recipe in WW app
Kosher salt
1½ tsp(s)
Uncooked wild channel catfish fillet
32 oz, or chicken tenders (8 medium 4-oz tenders)
Instructions
1
Preheat oven to 400°F. Set wire rack inside rimmed baking sheet. Spray rack generously with nonstick spray. In large shallow bowl, whisk eggs, 1⁄4 cup mustard, and 2 tbsp hot sauce. In another large shallow bowl, mix All-Purpose Fry Breading and salt.
2
Coat both sides of each fish tender in breading, pressing to adhere crumbs. Dip tenders in eggs to coat, allowing excess to drip back into bowl. Return tenders to breading, pressing to coat completely. Spray tenders generously with nonstick spray and gently transfer to prepared wire rack. Bake until fish tenders are cooked through, golden brown, and crispy, 15 to 17 minutes. Transfer to napkin-lined basket. Serve fish tenders with mustard for dipping and hot sauce for sprinkling.
3
Serving size: 2 catfish tenders
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