Spicy "Fried" Catfish With Lemon Cream – a delicious recipe with catfish fillets, salt, black pepper, breadcrumbs, garlic, ground red pepper. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
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 375u00b0 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.
277
kcal
Calories
12
g
Fat
25
g
Carbs
17
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 (6-ounce) catfish fillets, 1/2 teaspoon salt, divided, 1/4 teaspoon black pepper, 1 1/2 cups panko breadcrumbs*, and more.
Yes, Spicy "Fried" Catfish With Lemon Cream falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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