Crunchy Catfish Fingers With Curried Rice

• 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

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 375u0b0 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.

catfish fillets, salt, milk, mustard, cereal squares, cornstarch, pepper, vegetable cooking spray

Taken from www.myrecipes.com/recipe/crunchy-catfish-fingers-with-curried-rice (may not work)