Ingredients Weight Measure
Kellog's Corn Flakes® cereal, crushed 3-3/8 qts.
Milk 2-1/4 cups
Egg, beaten 3 ea.
Salt 1 Tbsp.
Farm-raised catfish fillets 3 to 4-1/2 lbs. 12 fillets
Vegetable cooking spray as needed
Vegetable oil 3 Tbsp.
Onion, finely chopped 1-1/2 cups
Green bell pepper, finely chopped 1-1/2 cups
Celery, finely chopped 3/4 cup
Garlic clove, minced 3 ea.
Water 2-1/4 cups
Tomato paste 1-1/8 lbs.
TABASCO® brand Green Jalapeño Pepper Sauce 3/8 cup


  1. Preheat oven to 350°F. Place crushed corn flakes in a shallow dish or pan. In another shallow dish, combine milk, eggs 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.
  2. To prepare tomato-jalapeño chutney, heat oil in a saucepan over medium heat; stir in onions, bell peppers, celery and garlic and cook 5 minutes or until tender, stirring often. Add water, tomato paste and TABASCO® Green Jalapeño Pepper Sauce and mix well. Simmer 8 to 10 minutes longer, stirring often. Serve with catfish.

Yield: 12 servings