This was a dinner disaster. The coating did not stick to the fish very well, but the fish stuck really well to the rack. When I tried to lift the fish off the rack, it completely fell apart, I had to serve it in unappetizing mushy chunks. Will not make this again and deleted it from my file.
Crunchy Catfish Fingers with Curried Rice
Yield: Makes 8 servings (serving size: including 1/2 cup cooked rice)
Recipe from
More From Southern Living
Nutritional Information
Amount per serving
- Calories: 411
- Calories from fat: 26%
- Fat: 11.9g
- Saturated fat: 2.4g
- Monounsaturated fat: 5.8g
- Polyunsaturated fat: 2.3g
- Protein: 24g
- Carbohydrate: 51g
- Fiber: 2.5g
- Cholesterol: 54mg
- Iron: 7.9mg
- Sodium: 691mg
- Calcium: 162mg
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
Preparation
- Cut each fillet lengthwise into 3 strips. Sprinkle fish evenly with 1/2 teaspoon seasoned salt.
- 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.
- Bake at 375° for 20 to 22 minutes or until fish flakes with a fork. Serve with Curried Rice.
- Note: For testing purposes only, we used Corn Chex cereal.
Crunchy Catfish Fingers with Curried Rice Recipe at a Glance
- COURSE: Main Dishes
- CONVENIENCE: Kid-Friendly
- CUISINE: American, New American
- MAIN INGREDIENT: Fish
- COOKING METHOD: Bake
- PUBLICATION: Southern Living
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