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Recipe Summary

prep:
25 mins
cook:
30 mins
total:
55 mins
Yield:
Makes 6 servings (serving size: per serving of fish with lemon cream)
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

337 calories; calories from fat 28%; fat 10.1g; saturated fat 4.1g; mono fat 1.4g; poly fat 1.5g; protein 35g; carbohydrates 24.6g; fiber 1g; cholesterol 118mg; iron 0.6mg; sodium 480mg; calcium 93mg.
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