4 fresh or frozen, thawed catfish fillets
2/3 c. bottled Italian salad dressing
2/3 c. crushed saltine crackers
1/3 c. grated Parmesan cheese
1/4 tsp. pepper
1/8 tsp. ground red pepper

Yields 4 servings. Place fillets in shallow baking dish. Pour dressing over fillets. Cover and refrigerate 30 minutes or overnight, turning once.

Preheat oven to 375 degrees. Line a baking sheet with aluminum foil and grease lightly. In pie plate, combine crackers, cheese, pepper and red pepper. With fork, remove fillets from marinade. Dredge in cracker mixture to coat well, shaking to remove excess. Place fillets on baking sheet. Drizzle remaining marinade over fillets. Bake 20-30 minutes or until fish flakes easily when tested with a fork.