Spicy "Fried" Catfish with Lemon Cream

Southern Living OCTOBER 2003

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


  • 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


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

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

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

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.

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

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

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

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Spicy "Fried" Catfish with Lemon Cream recipe