Crunchy Catfish Fingers with Curried Rice

Ingredients

• 4 ounce catfish fillets 
• 2 cups corn cereal squares crispy crushed ( 5 cups uncrushed)
• 0.3 cup cornstarch 
• 2 tablespoons dijon mustard 
• 1.5 cups milk fat-free
• 0.5 teaspoon pepper 
• 8 servings curried rice 
• 0.8 teaspoon lawry's seasoned salt divided

Equipment

• oven
• whisk
• wire rack
• aluminum foil
• broiler pan

Directions

1. Cut each fillet lengthwise into 3 strips.
2. Sprinkle fish evenly with 1/2 teaspoon seasoned salt.
3. Whisk together milk and mustard.
4. 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.
5. Place rack in an aluminum foil-lined broiler pan. Lightly coat fish with cooking spray.
6. Bake at 375 for 20 to 22 minutes or until fish flakes with a fork.
7. Serve with Curried Rice.
8. Note: For testing purposes only, we used Corn Chex cereal.