Smokey fish with dressing.
prepared French or Russian dressing
Wright's® Hickory Liquid Smoke (May substitute with Wright)
flounder or catfish fillets
plain dry bread crumbs
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.