Spicy "Fried" Catfish 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

Preparation

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.