Pecan-Crusted Catfish (Makeover)

 

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

• 1 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.
• 2 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.
• 3 Bake 15 to 20 minutes or until fish flakes easily with fork.