4 fresh or frozen, thawed catfish filets (about 7 oz. each)
2/3 c. Italian salad dressing
2/3 c. crushed saltine crackers (about 23)
1/3 c. Parmesan cheese
1/4 tsp. black pepper
1/8 tsp. red pepper
Lemon slices and celery leaves for garnish (optional)

Place filets in shallow baking dish. Pour dressing over filets. Cover and refrigerate 30 minutes or overnight, turning occasionally.

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