Breaded Catfish Fillets With Braised Swiss Chard Recipes

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BAKED BREADED YUMMY CATFISH



Baked Breaded Yummy Catfish image

I don't know how original this is, but my husband loves it. It is full of flavor. We serve it with a baked sweet potatoe and sauteed spinach and garlic.

Provided by suzpizz

Categories     Catfish

Time 1h

Yield 2 serving(s)

Number Of Ingredients 8

2 catfish fillets
1 cup Italian salad dressing
1 egg
3/4 cup breadcrumbs
3/4 parmesan cheese
1 teaspoon garlic powder
1 teaspoon pepper
cooking spray

Steps:

  • Line baking dish with foil and spray with cooking spray.
  • Combine egg and Italian dressing in shallow dish.
  • Combine breadcrumbs, cheese, pepper, and garlic powder in second shallow dish.
  • Dip fish in egg mixture, followed by bread crumb mixture.
  • Drizzle remaining egg mixture over fish.
  • Add remaining breadcrumbs to fish.
  • Coat lightly with cooking spray.
  • Bake at 350 degrees for forty-five minutes.

Nutrition Facts : Calories 760.6, Fat 50.1, SaturatedFat 9.3, Cholesterol 180.5, Sodium 2360, Carbohydrate 43.3, Fiber 2.2, Sugar 12.8, Protein 34.1

PANKO-BREADED FISH STICKS



Panko-Breaded Fish Sticks image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 6

2 cups panko (coarse Japanese breadcrumbs)
1 cup all-purpose flour
2 large eggs, lightly beaten
Coarse salt and freshly ground pepper
Vegetable oil, for frying
1 pound sole fillet, cut into 1-by-3-inch pieces

Steps:

  • Place panko, flour, and eggs in three separate shallow dishes; season flour with salt and pepper.
  • Fill a large skillet with enough oil to reach a depth of 1/4-inch; heat over medium-high heat. Working in batches, dredge fish in flour, shaking off any excess; dip into egg. Transfer fish to panko, covering fish completely and pressing lightly to adhere. Arrange fish in the pan in a single layer without crowding; fry until golden and cooked through, about 1 minute per side. Transfer to a paper towel-lined plate to drain; season with salt. Serve immediately.

CAVATELLI WITH BEETS AND SWISS CHARD



Cavatelli with Beets and Swiss Chard image

Roasted beets and sauteed chard, tossed with cavatelli, are served at room temperature with warm goat cheese.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Number Of Ingredients 10

5 or 6 good-quality slices white bread
2 tablespoons chopped plus 1 teaspoon fresh rosemary, plus 1 sprig
1/2 cup extra-virgin olive oil, plus more to taste
8 ounce chilled fresh goat cheese, cut into 8 rounds (each 1/2 inch thick)
2 pounds beets, greens removed
2 tablespoons plus 1/2 teaspoon salt, plus more to taste
1/2 teaspoon freshly ground black pepper, plus more to taste
1 pound red Swiss chard
1 pound dried cavatelli, or orechiette
6 to 8 cloves garlic, thinly sliced

Steps:

  • Remove and discard crust from bread, and pulse bread in food processor into soft, small crumbs. Line a sheet pan with parchment paper. Combine breadcrumbs and rosemary in a small bowl. Pour 3 tablespoons olive oil onto a plate or a shallow bowl. Coat each round of goat cheese in olive oil, and dredge in breadcrumb mixture. Arrange cheese on the prepared parchment-lined pan or on a large plate, and place in the refrigerator to chill until firm, at least 1 hour or overnight.
  • Heat oven to 425 degrees. Line a baking sheet with aluminum foil. Cut beets in half, and toss with 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Arrange beets in one layer on aluminum foil, cut side down, and place rosemary sprig on top of the beets. Cover beets with another piece of aluminum foil, and seal the edges all around, creating a rectangular packet. Bake on the lowest shelf of the oven until beets are fork tender, about 30 minutes. Let stand until cool enough to handle. Peel beets; cut the larger ones in half, and set aside.
  • Strip chard leaves from stems. Discard stems, or saute for later use. Rinse and drain the leaves. Do not dry them. Place chard leaves in a large pot over medium heat, and sprinkle them with 2 teaspoons salt. Cover pot, and cook over medium heat, opening the lid only to stir, until just wilted. Remove from the heat, return to the colander, and rinse with cold water to stop them from cooking. Using your hands, gently squeeze any excess water from chard, and coarsely chop; you should have about 2 cups. Set chard aside, but leave the pot on stove.
  • Meanwhile, fill a pasta pot with water, and set over high heat. Bring to a boil, add 1 tablespoon salt, and stir in pasta. Let cook until pasta is al dente, 7 to 10 minutes. Remove from heat, drain in a colander, and set aside.
  • Heat 3 tablespoons olive oil in the chard pot over medium heat. Add garlic, and cook slowly until garlic is just toasted, stirring often. Add chard, remaining 1 teaspoon rosemary, remaining 1/2 teaspoon salt, and remaining 1/2 teaspoon pepper, and saute until chard is wilted, about 3 minutes. Add pasta, toss, and cook just until hot. Adjust seasoning to taste with olive oil, salt, and pepper, and transfer pasta to a large serving platter. Arrange beets over pasta.
  • Bake cheese in the oven until very soft to the touch, heated through, and golden brown, 6 to 7 minutes. Remove from oven, arrange hot cheese around platter of pasta, and serve immediately.

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