Crunchy Catfish Fingers and Curried Rice

• 8 (4 ounce) catfish fillets
• 34 teaspoon seasoning salt, divided
• 1 12 cups low-fat milk
• 2 tablespoons Dijon mustard
• 2 cups crushed Corn Chex or 2 cups similar cereal
• 14 cup cornstarch
• 12 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
• 14 teaspoon salt
• 14 cup golden raisin
• 14 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.

catfish fillets, seasoning salt, lowfat milk, mustard, cereal, cornstarch, pepper, vegetable oil cooking spray, long grain white rice, onion, apple, curry powder, garlic, olive oil, chicken broth, salt, golden raisin, green onion, slivered almonds

Taken from www.food.com/recipe/crunchy-catfish-fingers-and-curried-rice-175997 (may not work)