Prep Time
25 Mins
Cook Time
30 Mins
Yield
Makes 6 servings (serving size: per serving of fish with lemon cream)

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

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.

Step 5

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

Step 6

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

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