Spicy Fried Catfish with Lemon Cream |
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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 1 |
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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 |
Directions:
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.
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