Crunchy Catfish Fingers and Curried Rice |
|
 |
Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 8 |
|
I used to like catfish, and I made this alot. I recently just lost my taste for catfish, don't know why, but mt dad loves it, and so I have passed this recipe on to him. Ingredients:
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 white 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 |
Directions:
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.
|
|