Spicy "Fried" Catfish with Lemon Cream

Yield: Makes 6 servings (serving size: per serving of fish with lemon cream)
Recipe from Southern Living

More From Southern Living

Recipe Time

Cook Time:
Prep Time:

Nutritional Information

Amount per serving
  • Calories: 337
  • Calories from fat: 28%
  • Fat: 10.1g
  • Saturated fat: 4.1g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 35g
  • Carbohydrate: 24.6g
  • Fiber: 1g
  • Cholesterol: 118mg
  • Iron: 0.6mg
  • Sodium: 480mg
  • Calcium: 93mg


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Spicy "Fried" Catfish with Lemon Cream Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy