Oven Fried Catfish with Pineapple Chutney

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1 pound Catfish filet
2 tablespoons lemon juice
1/4 cup evaporated skim milk
2/3 cup corn flake crumbs
2 teaspoons cooking oil

Pineapple Chutney:
1 can (8 ounces) crushed pineapple
(may substitute 1 cup fresh diced pineapple)
1/2 cup chopped green apple
1/2 cup chopped red pepper
3 tablespoons sugar
2 tablespoons cider vinegar
2 tablespoons instant minced onion
3/4 teaspoon curry powder
3/4 teaspoon mustard seeds

The Catfish: Heat oven to 450 F. Spray baking pan with non-stick coating; set aside. Sprinkle Catfish with lemon juice. Dip fillets in milk, then roll in crumbs. Arrange fillets in prepared pan; drizzle with oil. Bake about 8-10 minutes or until flakes easily. Garnish with chutney.

The Chutney: In small saucepan, combine all the ingredients; simmer, stirring 5 minutes. Makes 4 servings.

"Backwater Eddy"