The egg whites keep the moisture in the fish, I strongly suggest to serve this with creamy lemon sauce (recipe below) it is what makes this extra special and the sauce takes only minutes to make, it can be made up to 1 day ahead if desired, using low-fat sour cream for the sauce will reduce the some of the fat content, using fat-free sour cream it will make it almost totally fat-free, although I have never used fat-free sour cream I cannot say it will be okay, you can of coarse use full-fat sour cream if you wish! Adjust the cayenne pepper to taste.
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Units: US | Metric
- 1For the fish; wash the fish fillets under cold water, then pat dry with paper towels.
- 2In a shallow bowl mix together the dry breadcrumbs with seasoned salt, black pepper, garlic powder and cayenne pepper.
- 3In a bowl whisk or beat egg whites until foamy.
- 4Dip the fillets into egg whites, then dredge in the breadcrumb mixture.
- 5Place the fillets in one layer onto a well-greased wire rack that is set on a large baking sheet.
- 6Bake at 400 degrees for 20 minutes or until fish is golden brown (do not overbake).
- 7LEMON CREAM SAUCE; in a bowl mix together one 8-ounce container of sour cream (low-fat is okay) 1-2 tablespoons fresh chopped parsley, 1/2 teaspoon grated lemon rind, 2-3 tablespoons lemon juice and salt and pepper to taste.
- 8Cover and chill until ready to serve.
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Nutritional Facts for Spicy Oven-Baked Catfish
Serving Size: 1 (245 g)
Servings Per Recipe: 7
- Amount Per Serving
- % Daily Value
- Calories 392.8
- Calories from Fat 145
- Total Fat 16.1 g
- Saturated Fat 3.7 g
- Cholesterol 89.6 mg
- Sodium 366.2 mg
- Total Carbohydrate 22.6 g
- Dietary Fiber 1.4 g
- Sugars 2.1 g
- Protein 36.4 g
The following items or measurements are not included: