Rumor
09-07-2000, 09:21 AM
4 1/2 cups cornflakes, crushed
3/4 cup milk
1 egg, beaten
1/4 teaspoon salt
4 catfish fillets
Vegetable cooking spray
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
3/4 cup water
1 6 oz can tomato paste
2 tablespoons tabasco
Preheat oven to 350. Place crushed corn flakes in a shallow dish or pan. In another shallow dish, combine milk, egg, and salt; stir until mixed well. Dip fish into egg mixture, then coat with crushed corn flakes. Place on a greased baking sheet and spray fish lightly with vegetable cooking spray. Bake 25 to 30 minutes or until fish flakes easily when tested with a fork.
Meanwhile, prepare tomatoe-jalapeno chuntney. Heat oil in a saucepan over medium heat; stir in onion, bell pepper, celery and garlic and cook 5 minutes or until tender, stirring often. Add water, tomato paste and tabasco and mix well. Simmer 8 to 10 minutes longer, stirring often. Serve witht he catfish.
3/4 cup milk
1 egg, beaten
1/4 teaspoon salt
4 catfish fillets
Vegetable cooking spray
1 tablespoon vegetable oil
1/2 cup finely chopped onion
1/2 cup finely chopped green bell pepper
1/4 cup finely chopped celery
1 clove garlic, minced
3/4 cup water
1 6 oz can tomato paste
2 tablespoons tabasco
Preheat oven to 350. Place crushed corn flakes in a shallow dish or pan. In another shallow dish, combine milk, egg, and salt; stir until mixed well. Dip fish into egg mixture, then coat with crushed corn flakes. Place on a greased baking sheet and spray fish lightly with vegetable cooking spray. Bake 25 to 30 minutes or until fish flakes easily when tested with a fork.
Meanwhile, prepare tomatoe-jalapeno chuntney. Heat oil in a saucepan over medium heat; stir in onion, bell pepper, celery and garlic and cook 5 minutes or until tender, stirring often. Add water, tomato paste and tabasco and mix well. Simmer 8 to 10 minutes longer, stirring often. Serve witht he catfish.