Oven-Fried Catfish or Chicken Tender Baskets
4 large egg(s)
¼ cup(s), or yellow mustard, plus more for serving
2 tbsp(s), plus more for serving
All-Purpose Fry Breading
2 cup(s), see recipe in WW app
Uncooked wild channel catfish fillet(s)
32 oz, or chicken tenders (8 medium 4-oz tenders)
- 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.
- 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.
- Serving size: 2 catfish tenders