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Crunchy Catfish Fingers and Curried Rice

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“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.”
READY IN:
42mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  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. 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. Bake at 375F for 20 -22 minutes or until fish flakes with a fork. Serve with Curried Rice.
  4. Curried Rice:
  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.

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