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Nutrition Facts
Serving Size 1 (171g) Recipe makes 4 servings The following items or measurements are not included below: seasoned fish coating
Calories 179
Calories from Fat 86		(48%)
Amount Per Serving		%DV
	Total Fat 9.6g	14%
	Saturated Fat 2.2g	11%
	Monounsaturated Fat 4.3g
	Polyunsaturated Fat 2.3g
	Trans Fat 0.0g
Cholesterol 53mg		17%
Sodium 115mg		4%
Potassium 442mg		12%
Total Carbohydrate 0.2g		0%
	Dietary Fiber 0.0g	0%
	Sugars 0.2g
Protein 21.4g		42%
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Recipe #25313 | 34 min | 12 min prep | add private note

⁽¹⁹⁾ RATE IT NOW Print Recipe

By: Sue L
Apr 16, 2002

The catfish has a nice crunchy coating, just as good as pan-fried without all the greasiness! I like to serve this with Southern dishes like baked sweet potatoes and collard greens.

SERVES 4 (change servings and units)

Ingredients

1 lb catfish fillet
1 cup seasoned fish coating
1/2 cup egg substitute
Emeril's Original Essence or other creole seasoning, blend
salt (optional)
black pepper (optional) or cayenne pepper (optional)
lemon wedge

Directions

1
Preheat oven to 450°F.
2
Heavily spray a large non-stick baking pan with non-stick cooking spray.
3
Pour egg substitute in large shallow bowl.
4
Sprinkle with some Emeril's essence; also some salt and pepper, if you prefer.
5
Place fish coating on a large plate.
6
Add some Essence to this also, if you wish.
7
Rinse fish fillets.
8
Squeeze lemon wedges over fish.
9
Sprinkle with Essence, salt and pepper on both side of fish.
10
Dip in coating.
11
Dip fish in egg substitute, then again in fish coating, and place on baking sheet.
12
Bake at 450°F for approximately 10-15 minutes, until bottom of fish starts to brown.
13
Turn fish, and bake about 5-8 minutes more, until fish is browned and crisp.
14
Serve.

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Featured Reviews for This Recipe

From: Aramis83

On May 29, 2009

This catfish was flavorful and the coating was crispy like classic fried fish but without the grease. The only issue was that the coating wanted to fall off when I flipped it halfway through. It still tasted great though and I will definitely make this again!

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From: qwerty3020

On May 18, 2009

I used tilapia fillets instead of catfish. This was really good, but not as crispy as I would have liked. I will make again soon.

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From: GaylaJ

On Jun 28, 2007

Very good! I was using more fillets, so I didn't really measure the fish coating or egg substitute--just eyeballed what I thought I would need. I did spray the tops of the fillets with olive oil before turning them over partway through baking. Thanks for posting!

3 people found this review helpful

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From: love4culinary

On Aug 6, 2003

THIS WAS FABULOUS!!! I thoroughly enjoyed this fish, and I do plan to make it again in the near future. The flavor is so good, and I cant believe that my family enjoyed it more than fried fish!!! I used Pro Bass (i think thats the name) seasoned fish coating, and creole seasoning Thanks for this marvelous recipe!!!