Crisp Lemon-Pepper Catfish

This recipe is versatile--just change the spice mixture to create a different flavor. Use Cajun seasoning, Greek seasoning, or your favorite spice blend instead of lemon pepper. Serve with herbed rice and steamed asparagus.


4 servings (serving size: 1 fillet)

Recipe from

Cooking Light

Recipe Time

Prep: 10 Minutes
Cook: 10 Minutes

Nutritional Information

Calories 303
Caloriesfromfat 43 %
Fat 14.4 g
Satfat 3 g
Monofat 6.5 g
Polyfat 3.1 g
Protein 28.2 g
Carbohydrate 13.5 g
Fiber 0.5 g
Cholesterol 80 mg
Iron 1.1 mg
Sodium 508 mg
Calcium 20 mg


Cooking spray
4 (6-ounce) skinless, boneless catfish fillets
2 teaspoons fresh lemon juice
1/2 cup panko (Japanese) breadcrumbs
2 tablespoons all-purpose flour
2 teaspoons lemon pepper seasoning
1/4 teaspoon salt


Preheat the broiler.

Cover a baking sheet with foil; coat with cooking spray. Set aside.

Coat both sides of fish with cooking spray; drizzle with lemon juice. Combine breadcrumbs, flour, seasoning, and salt in a shallow dish. Dredge fish in breadcrumb mixture.

Place fish on prepared baking sheet; broil 10 minutes or until fish flakes easily when tested with a fork or until desired degree of doneness.