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.

Yield: 4 servings (serving size: 1 fillet)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 303
  • Calories from fat: 43%
  • Fat: 14.4g
  • Saturated fat: 3g
  • Monounsaturated fat: 6.5g
  • Polyunsaturated fat: 3.1g
  • Protein: 28.2g
  • Carbohydrate: 13.5g
  • Fiber: 0.5g
  • Cholesterol: 80mg
  • Iron: 1.1mg
  • Sodium: 508mg
  • Calcium: 20mg


  • 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


  1. Preheat the broiler.
  2. Cover a baking sheet with foil; coat with cooking spray. Set aside.
  3. 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.
  4. 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.
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