Crisp-Crusted Catfish

Crisp-Crusted Catfish Recipe
Becky Luigart-Stayner; Lydia DeGaris-Pursell
Hands down, this is the best darned catfish we've ever eaten.


4 servings

Recipe from

Cooking Light

Nutritional Information

Calories 313
Caloriesfromfat 26 %
Fat 9.1 g
Satfat 2.8 g
Monofat 3.6 g
Polyfat 3.3 g
Protein 32.9 g
Carbohydrate 14.3 g
Fiber 1.1 g
Cholesterol 87 mg
Iron 1.2 mg
Sodium 348 mg
Calcium 101 mg


2 tablespoons light ranch dressing
2 large egg whites
6 tablespoons yellow cornmeal
1/4 cup (1 ounce) grated fresh Parmesan cheese
2 tablespoons all-purpose flour
1/4 teaspoon ground red pepper
1/8 teaspoon salt
4 (6-ounce) farm-raised catfish fillets
Cooking spray
4 lemon wedges


Preheat oven to 425°.

Combine the dressing and egg whites in a small bowl, and stir well with a whisk. Combine the cornmeal, cheese, flour, pepper, and salt in a shallow dish. Dip fish in egg white mixture; dredge in cornmeal mixture.

Place fish on a baking sheet coated with cooking spray; bake at 425° for 12 minutes on each side or until lightly browned and fish flakes easily when tested with a fork. Serve with lemon wedges.

August 2001
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