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    You are in: Home / Recipes / Crunchy Catfish Fingers and Curried Rice Recipe
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    Crunchy Catfish Fingers and Curried Rice

    Total Time:

    Prep Time:

    Cook Time:

    42 mins

    20 mins

    22 mins

    KittyKitty's Note:

    I used to like catfish, and I made this alot. I recently just lost my taste for catfish, don't know why, but mt dad loves it, and so I have passed this recipe on to him.

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    Units: US | Metric

    Curried Rice


    1. 1
      Cut each filet lengthwise into 3 strips, sprinkle with 1/2 teaspoon seasoned salt.
    2. 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 rack coated with cooking spray. Place rack in an aluminum foil lined broiler pan. Lightly coat fish with cooking spray.
    3. 3
      Bake at 375F for 20 -22 minutes or until fish flakes with a fork. Serve with Curried Rice.
    4. 4
      Curried Rice:.
    5. 5
      Saute first 5 ingredients in hot oil in a large saucepan coated with cooking spray, 5 minutes. (do not brown). Stir in broth and salt, bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absobed. Stir in raisins, green onions, and toasted almonds. 3 1/2 cups.

    Ratings & Reviews:


    Nutritional Facts for Crunchy Catfish Fingers and Curried Rice

    Serving Size: 1 (253 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 337.7
    Calories from Fat 87
    Total Fat 9.7 g
    Saturated Fat 2.1 g
    Cholesterol 64.6 mg
    Sodium 309.1 mg
    Total Carbohydrate 40.0 g
    Dietary Fiber 2.2 g
    Sugars 8.8 g
    Protein 22.0 g

    The following items or measurements are not included:

    seasoning salt

    reduced-sodium fat-free chicken broth

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