Crunchy Catfish Fingers And Curried Rice

Total Time: 42 mins Preparation Time: 20 mins Cook Time: 22 mins

Ingredients

• Servings: 8
• 8 (4 ounce) catfish fillets
• 3/4 teaspoon seasoning salt, divided
• 1 1/2 cups low-fat milk
• 2 tablespoons dijon mustard
• 2 cups crushed corn chex or 2 cups similar cereal
• 1/4 cup cornstarch
• 1/2 teaspoon pepper
• vegetable oil cooking spray
• 1 cup uncooked long grain rice
• 1 small onion, chopped
• 1 apple, peeled & chopped
• 1 tablespoon curry powder
• 1 teaspoon minced garlic
• 2 teaspoons olive oil
• 2 cups reduced-sodium fat-free chicken broth
• 1/4 teaspoon salt
• 1/4 cup golden raisin
• 1/4 cup sliced green onion
• 2 tablespoons slivered almonds, toasted

Recipe

• 1 cut each filet lengthwise into 3 strips, sprinkle with 1/2 teaspoon seasoned salt.
• 2 whisk together milk and mustard.combine crushed cereal, cornstarch, pepper, and remaining 1/4 teaspoon seasoned salt. dip fish in milk mixture, dredge in cereal mixture. arrange fish fingers on a rack coated with cooking spray. place rack in an aluminum foil lined broiler pan. lightly coat fish with cooking spray.
• 3 bake at 375f for 20 -22 minutes or until fish flakes with a fork. serve with curried rice.
• 4 curried rice:.
• 5 saute first 5 ingredients in hot oil in a large saucepan coated with cooking spray, 5 minutes. (do not brown). stir in broth and salt, bring to a boil. cover, reduce heat, and simmer 20 minutes or until liquid is absobed. stir in raisins, green onions, and toasted almonds. 3 1/2 cups.