Chef Dam
This is a very tasty dish that doesn’t take too long to prepare.
Here’s what you need:
- 2 pounds fish fillets (I used catfish…)
- 1/2 cup French dressing
- 1 1/2 cups crushed cheese crackers (I used water crackers…)
- 2 tablespoons margarine, melted
Note: You can use less fish without needing to adjust the other ingredients too much - just how much you feel is necessary
Cut fish into serving portions. Dip into dressing and roll in cracker crumbs. Place on greased cookie sheet and drizzle margarine over fish. Bake @500 for 12 minutes. Serves 4.
As I mentioned, this was a very tasty little dish. I couldn’t stop eating it once I started. Had a little sweetness to it which made it that much more tastier.
Add a glass of Pinot Grigio and voila! 
15 Comments so far
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Just a note about those water crackers - they may cause a little smoke…but that just adds to the taste! Just be careful of a little smoke…;-)
By Damonon 04.29.02 11:22 pm
Hey! You never made food like that before! So, when are you cooking for me?
By Caraon 04.30.02 11:05 am
Well I cracked open the “four-ingredient” cookbook last night, and that looked quick and easy!
By Damonon 04.30.02 12:04 pm
ok…so when are you making me dinner?
By Caraon 04.30.02 12:23 pm
What temperature do you set your oven at, Chef?
By Home Chefon 04.30.02 6:05 pm
What temperature do you set your oven at, Chef? This is also a very heart healthy meal. Good boy.
By Home Chefon 04.30.02 6:05 pm
What temperature do you set your oven at, Chef? This is also a very heart healthy meal. Good boy.
By Home Chefon 04.30.02 6:05 pm
OOPS! 500 degrees! I’ll edit the recipe when I get home.
By Damonon 04.30.02 8:16 pm
Did you have some trouble posting, Home Chef??
Hrrrm…next time I see you Cara?
By Damonon 04.30.02 8:16 pm
It was posting a bit slow, so I must have clicked it twice, maybe. I think it was me and not you because everything was slow for me this afternoon.
By Home chef (alias mother)on 04.30.02 9:08 pm
Don’t keep seafood leftovers beyond a day because they spoil pretty fast after that. Just want to keep you from food poisoning yourself!
By Home nurseon 04.30.02 9:12 pm
DOH!@ What if they’re in the freezer?
By Damonon 04.30.02 9:47 pm
Hey, you know, if you used water crackers, I suppose these fishies wouldn’t be too cheesy, would they?
By Antagoniston 05.01.02 2:16 pm
And you’ll see me at the end of May! I’ll be waiting for the non-cheesy fishy fillets.
By Caraon 05.01.02 2:17 pm
maybe use eggs instead of french dressing…you know…mix em up in a bowl. I think french dressing has formaldyhyde(sp) in it. (Unless it’s made by Paul Newman)
By Anonymouson 05.02.02 10:58 pm
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