Crunchy Catfish Fingers and Curried Rice Recipe

Name: Crunchy Catfish Fingers and Curried Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 (4 ounce) catfish fillets; ¾ teaspoon seasoning salt, divided; 1 ½ cups low-fat milk; 2 tablespoons Dijon mustard; 2 cups crushed Corn Chex or 2 cups similar cereal; ¼ cup cornstarch; ½ 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; ¼ teaspoon salt; ¼ cup golden raisin; ¼ cup sliced green onion; 2 tablespoons slivered almonds, toasted

Servings: persons

8 (4 ounce) catfish fillets
¾ teaspoon seasoning salt, divided
1 ½ cups low-fat milk
2 tablespoons Dijon mustard
2 cups crushed Corn Chex or 2 cups similar cereal
¼ cup cornstarch
½ 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
¼ teaspoon salt
¼ cup golden raisin
¼ cup sliced green onion
2 tablespoons slivered almonds, toasted

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.
3
Dip fish in milk mixture, dredge in cereal mixture.
4
Arrange fish fingers on a rack coated with cooking spray.
5
Place rack in an aluminum foil lined broiler pan.
6
Lightly coat fish with cooking spray.
7
Bake at 375F for 20 -22 minutes or until fish flakes with a fork.
8
Serve with Curried Rice.
9
Curried Rice:.
10
Saute first 5 ingredients in hot oil in a large saucepan coated with cooking spray, 5 minutes.
11
(do not brown).
12
Stir in broth and salt, bring to a boil.
13
Cover, reduce heat, and simmer 20 minutes or until liquid is absobed.
14
Stir in raisins, green onions, and toasted almonds.
15
3 1/2 cups.

652

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 8 (4 ounce) catfish fillets, ¾ teaspoon seasoning salt, divided, 1 ½ cups low-fat milk, 2 tablespoons Dijon mustard, and more.

Yes, Crunchy Catfish Fingers and Curried Rice falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Crunchy Catfish Fingers and Curried Rice

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