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Spicy "Fried" Catfish with Lemon Cream

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

Ingredients

  • 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
  • Lemon Cream
  • Garnishes: orange slices, parsley sprigs

Nutrition 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

How to Make It

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

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

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

  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.

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

  6. *1 cup plain dry breadcrumbs may be substituted for panko breadcrumbs.