Crunchy Catfish Fingers with Curried Rice |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
8 (4-ounce) catfish fillets |
3/4 teaspoon seasoned salt, divided |
1 1/2 cups fat-free milk |
2 tablespoons dijon mustard |
2 cups crushed crispy corn cereal squares (about 5 cups uncrushed) |
1/4 cup cornstarch |
1/2 teaspoon pepper |
vegetable cooking spray |
curried rice |
Directions:
1. Cut each fillet lengthwise into 3 strips. Sprinkle fish evenly 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 wire rack coated with cooking spray. Place rack in an aluminum foil-lined broiler pan. Lightly coat fish with cooking spray.
3. Bake at 375° for 20 to 22 minutes or until fish flakes with a fork. Serve with Curried Rice.
4. Note: For testing purposes only, we used Corn Chex cereal.
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