Description[]
A Catfish recipe.
Ingredients[]
Pineapple chutney[]
- 1 x 8-ounce can crushed pineapple or 1 cup diced fresh pineapple
- ½ cup chopped green apple
- ½ cup chopped red bell pepper
- 3 tablespoons sugar
- 2 tablespoons cider vinegar
- 2 tablespoons instant minced onion
- 1 teaspoon curry powder
- 1 teaspoon mustard seed
Catfish[]
- 1 pound u.s. farm-raised catfish fillets
- 2 tablespoons lemon juice
- ¼ cup evaporated skim milk
- ⅔ cup cornflake crumbs
- 2 teaspoons vegetable oil
Directions[]
Pineapple chutney[]
- Place pineapple, apple, red pepper, sugar, vinegar, onion, curry powder, and mustard seed in a small saucepan and bring to a boil.
- Reduce the heat and simmer, stirring, for 5 minutes.
- Remove from the heat and set aside.
Catfish[]
- Preheat the oven to 450°F.
- Spray a sheet pan with no-stick cooking spray.
- Sprinkle catfish with lemon juice.
- Place milk in a shallow dish.
- Spread corn flake crumbs in another shallow dish or on a piece of wax paper.
- Dip fillets in milk, then roll in corn flake crumbs.
- Arrange fillets in prepared pan; drizzle with oil.
- Bake 8 to 10 minutes or until flakes easily when tested with a fork.
- Garnish with chutney and serve.