Spicy "Fried" Catfish with Lemon Cream

Southern Living
Spicy "Fried" Catfish with Lemon CreamRecipe
Makes 6 servings (serving size: per serving of fish with lemon cream)


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6 (6-ounce) catfish fillets
1/2 teaspoon salt, divided
1/4 teaspoon black pepper
1 1/2 cups panko breadcrumbs*
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper
4 egg whites
Vegetable cooking spray
Garnishes: orange slices, parsley sprigs


Prep: 25 Minutes
Cook: 30 Minutes

Sprinkle catfish evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Set aside.

Combine breadcrumbs, remaining 1/4 teaspoon salt, 1/4 teaspoon garlic powder, and 1/4 teaspoon ground red pepper in a shallow bowl.

Whisk egg whites in a shallow bowl until frothy. Dip fillets in egg whites, and dredge in breadcrumb mixture.

Arrange fillets on a wire rack coated with cooking spray in an aluminum foil-lined 15- x 10-inch jellyroll pan. (Do not overlap fillets.) Lightly coat fillets evenly on both sides with cooking spray.

Bake at 375° for 25 to 30 minutes or until fish is golden brown. Serve with Lemon Cream. Garnish, if desired.

*1 cup plain dry breadcrumbs may be substituted for panko breadcrumbs.

Created date

September 2003

Nutritional Information

Calories 337
Caloriesfromfat 28 %
Fat 10.1 g
Satfat 4.1 g
Monofat 1.4 g
Polyfat 1.5 g
Protein 35 g
Carbohydrate 24.6 g
Fiber 1 g
Cholesterol 118 mg
Iron 0.6 mg
Sodium 480 mg
Calcium 93 mg