Whisk eggs in a third pie plate, using two eggs for every pound of fish. Add seasonings like cayenne, paprika or pepper, if desired.
Place a wire rack on a rimmed baking sheet or roasting pan. Spray completely with non-stick cooking spray. Preheat the oven to 425 degrees Fahrenheit.
Pat each fish fillet dry with paper towels. Dredge the fillets, first in the flour, then the egg mixture, then the prepared breading, whether bread crumbs or crushed cornflakes. Place on the prepared wire rack.
Bake for 18 to 25 minutes, or until the breading is golden brown and the inside of the thickest fillet is opaque and registers 140 degrees Fahrenheit with a cooking thermometer.
Remove fillets with a spatula and serve immediately.
Light and Crispy Pan-fried Fish
Recipe from Southern Living
Sprinkle 4 (6-ounce) catfish fillets evenly with salt and pepper to taste (or use a spicy seasoning blend, such as Creole or Caribbean jerk).
Stir together 1/3 cup yellow cornmeal and 1 tablespoon paprika in a shallow dish.
Dredge fillets in cornmeal mixture; coat lightly with vegetable cooking spray.
Cook in a hot, nonstick skillet over medium heat 3 to 4 minutes on each side or until fish begins to flake and is opaque throughout.
Makes 4 servings. Prep: 5 min., Cook: 8 min.
