Spicy Fried Catfish With Lemon Cream

• 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
• Garnishes: orange slices, parsley sprigs

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 375u0b0 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.

catfish fillets, salt, black pepper, breadcrumbs, garlic, ground red pepper, egg whites, vegetable cooking spray, orange slices

Taken from www.myrecipes.com/recipe/spicy-fried-catfish-with-lemon-cream (may not work)