PECAN-CRUSTED CATFISH (MAKEOVER)

Pecan-Crusted Catfish (Makeover) image

From Betty's Soul Food Collection... Everyone goes nuts for our Pecan-Crusted Catfish, baked instead of fried and an outstanding recipe for anyone watching their cholesterol.

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 8

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Ingredients

3/4 cup corn flake crumbs
1/3 cup finely ground pecans
1/2 teaspoon salt
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon ground red pepper (cayenne)
2 egg whites
1 1/2 lb catfish, orange roughy, sole, or other medium-firm fish fillets (about 3/4 inch thick), cut into 6 serving pieces

Steps:

Heat oven to 450°F. Spray 15x10-inch pan with sides with cooking spray. In large resealable plastic food-storage bag, place cornflake crumbs, pecans, salt, paprika, garlic powder and red pepper; shake to mix well.
In shallow dish, beat egg whites slightly with fork. Dip fish into egg whites; place in bag. Seal bag and shake until fish is evenly coated. Place in pan.
Bake 15 to 20 minutes or until fish flakes easily with fork.

Nutrition Facts : Calories 230, Carbohydrate 5 g, Cholesterol 85 mg, Fiber 0 g, Protein 25 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 0 g, TransFat 0 g