Chef’s Fillets

Smokey fish with dressing.

  • Servings: 8
  • Cook Time: 30 mins
  • Main Ingredient: Seafood


  • 2/3 cup prepared French or Russian dressing
  • 1 Tbsp. Wright's® Hickory Liquid Smoke (May substitute with Wright)
  • 2 lb. flounder or catfish fillets
  • 1-1/4 cups plain dry bread crumbs
  • 1 Tbsp. parsley (chopped)


Blend dressing and Wright's® Liquid Smoke; pour over fillets, turning to coat both sides. Let stand for 5 to 10 minutes. Combine bread crumbs and parsley. Dip coated fillets in crumb mixture; place on lightly greased baking pan. Bake at 450°F for 10 to 15 minutes or until fish flakes when tested with a fork.