Mix first 5 ingredients in pie plate. Beat egg, dressing and mustard with fork in separate pie plate until well blended. Place flour on plate.
Dip fish in flour, then in egg mixture, then crumb mixture, turning to evenly coat both sides of each fillet. Place on foil-covered baking sheet.
Bake 15 min. or until fish flakes easily with fork.
Prepare using catfish or any other kind of white fish fillets.
Prepare using KRAFT Light Mayo Reduced Fat Mayonnaise.
Top cooked fish with a quick sauce. While fish is baking, whisk 1/4 cup PHILADELPHIA Fat Free Cream Cheese with 1 tsp. GREY POUPON Dijon Mustard in medium bowl until blended. Gradually whisk in 1/3 cup fat-free reduced-sodium chicken broth. Stir in 1 Tbsp. fresh lemon juice. Pour into small nonstick skillet. Bring just to boil on medium heat, stirring constantly; simmer 5 min. or until thickened, stirring constantly. Serve over fish.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.