| | Directions | | Preheat oven to 450°. Place a wire rack on a baking sheet; spray rack with nonstick cooking spray. Rinse fillets, and pat dry with paper towels. Sprinkle evenly with seasoned salt. In a shallow dish, place panko. Dip fillets in egg, and dredge in panko. Place fillets on prepared rack. Bake for 12 to 15 minutes, or until fish flakes easily with a fork. |
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| Ingredients | | - |  | 4 catfish fillets (6 ounce ) |
| - | | 1 teaspoon seasoned salt |
| - | | 1 egg (large) |
| - | | 1 1/2 cups Panko (Japanese bread crumbs) |
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