Directions

1. Preheat oven to 400°F. Coat a 9x13-inch baking dish with nonstick cooking spray. For the pico de gallo, in a medium bowl combine tomatoes, onion, jalapeño, cilantro, lime juice, cumin and chili powder. Cover and refrigerate until ready to serve.
2. For the catfish, in a shallow plate combine cornmeal and red pepper flakes. In another shallow bowl lightly beat egg whites. Dip fillets in egg whites, then in cornmeal, turning to coat both sides. Place fillets in baking dish.
3. Place baking dish in oven. Bake 10 minutes or until fish flakes easily with a fork. Serve with warm with pico de gallo.