Breaded Catfish Fillets With Braised Swiss Chard Recipes

Steps:

• Preheat oven to 400 degrees. Process bread in a food processor until coarse crumbs form. Spread onto a rimmed baking sheet. Toast in oven, stirring occasionally, until golden brown, 5 to 7 minutes. Transfer breadcrumbs to a shallow bowl; let cool completely. (Leave oven on.)
• Rinse chard, but do not dry. Heat oil in a large skillet over medium heat. Add shallot and half of the garlic; cook, stirring, 1 minute. Stir in chard and 1/4 teaspoon salt. Cover, and cook until chard has wilted, about 10 minutes. in stock. Cook, covered, until chard is very tender, about 12 minutes. Stir in vinegar, and cook, uncovered, 5 minutes. Remove from heat; cover to keep warm.
• Coat a 13-by-9-inch baking dish with cooking spray; set aside. Add remaining garlic, the sage, parsley, zest, cayenne, and 1/8 teaspoon each salt and black pepper to breadcrumbs; stir. Put flour and egg white into separate shallow bowls. Season both sides of fish with remaining 1/8 teaspoon each salt and black pepper. Working with 1 fillet at a time, dredge in flour, shaking off excess; dip into egg white then into breadcrumbs, turning to coat. Transfer to prepared dish. Bake until fish flakes easily, 15 to 20 minutes. Divide fillets and chard among 4 plates. Serve with lemon wedges.

Steps:

• Finely zest and juice both lemons. Reserve the juice and half the zest. In a small bowl, combine the remaining zest with the olives, 1 tablespoon of the olive oil, 2 tablespoons of the chopped cilantro leaves, 1 teaspoon garlic, and the red pepper flakes until incorporated.
• Bring a small pot of water to a boil over medium-high heat. Use a knife to separate the leaves from the chard stems so you have 2 leaves from each stem. Thinly slice the stems crosswise. Dip the chard leaves in the boiling water for 10 seconds to soften; drain, cool slightly, and pat dry. Cut the fish into 8 equal-sized pieces, season with salt and pepper, and spread 2 teaspoons of the olive mixture on each piece of fish.
• Place 1 piece of fish on a piece of chard and roll it up; use the extra 2 leaves to patch any parts that need extra wrapping. Heat the remaining 3 tablespoons olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until tender and lightly golden, 8 to 9 minutes. Add the chard stems with the remaining 3 teaspoons garlic and cook, stirring, until softened, 3 to 4 minutes. Add the flour and cook, stirring, until absorbed, 1 minute. Add the reserved lemon zest and juice with the stock, salt, and pepper and cook, stirring, until the liquid thickens and bubbles, 2 to 3 minutes. Stir in most of the remaining cilantro.
• Nestle the fish in the skillet, scatter the tomatoes and whole olives over the fish, reduce the heat to medium-low, cover, and cook until the fish is opaque and the chard can be cut easily, 10 minutes. Serve over the grain of your choice with sauce spooned over the top; garnish with cilantro.

Steps:

• Break egg in a bowl and scramble with a fork. Put aside.
• Put almond flour in a pie plate and season with plenty of salt and garlic, cayenne, and oregano to taste.
• Cut fillets into serving size portions, dip them in egg, roll them in flour, and fry them in olive oil until browned, turning once.
• Catfish is thick, and might not be done through at this point, so line a pan with foil, put the browned fish in it, and cover it with more foil (or if you don't mind the clean up, put it in a covered casserole).
• Put it in the oven at 300 degrees F. for about 20 minutes.

Steps:

• Preheat oven to 425 degrees, with rack in upper third. On a rimmed baking sheet, toss broccoli, 2 tablespoons oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Roast until broccoli is tender and lightly browned, 15 to 20 minutes, tossing halfway through.
• Meanwhile, in a food processor, pulse bread, thyme, 1/4 teaspoon salt, and 1/8 teaspoon pepper until coarse crumbs form. Transfer breadcrumbs to a bowl and stir in butter with a fork.
• Coat another rimmed baking sheet with 1 tablespoon oil. Arrange fish on sheet and season with salt and pepper. Top each fillet with enough breadcrumbs to coat, pressing firmly to adhere. Bake until fish is opaque throughout and breadcrumbs are golden brown, about 8 minutes. Serve fish with broccoli and lemon wedges.

Steps:

• Whisk together buttermilk, mustard, Essence, garlic, and hot sauce in a small bowl. Place fillets in a shallow baking dish just large enough to hold them in an even layer. Pour buttermilk mixture over fish, making sure each fillet is evenly coated; set aside.
• In another shallow baking dish, whisk together flour, cornmeal, and salt.
• Working with 1 piece of fish at a time, remove from buttermilk mixture, shaking off any excess, and dredge in flour mixture to coat. Transfer to a plate and repeat process with remaining fillets.
• Heat vegetable oil in a large skillet over medium heat. When oil is hot, carefully add two fillets to skillet. Cook, until golden brown and crisp, about 4 minutes. Turn and continue cooking until golden brown and crisp on the second side, 3 to 4 minutes more.
• Using a fish spatula, transfer fillets to a paper towel-lined plate; repeat process with remaining 2 fillets. Serve immediately with tartar sauce, if desired, and lemon wedges.

Steps:

• Heat oven to 350°F. Spray shallow baking pan with nonstick cooking spray. In shallow dish or pie pan, combine croutons, cheese, parsley flakes and paprika; mix well. In another shallow dish, combine egg, lemon juice and water; beat well.
• Cut fish fillets into serving-sized pieces. Dip in egg mixture, tucking thin ends of fish under to form pieces of uniform thickness. Dip fish in crouton mixture, patting gently to coat; place in sprayed pan. Spray fish with cooking spray for about 5 seconds.
• Bake at 350°F. for 10 to 15 minutes or until fish flakes easily with fork.

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.

Steps:

• With a chef's knife or your hands, separate leaves from stems. Cut stems crosswise into 1/2-inch pieces; set aside. Stack leaves, roll them, and cut crosswise into 1/2-inch ribbons. Set aside, keeping separate from stems.
• In a large heavy pot or Dutch oven, heat oil over medium heat. Add garlic and cook until golden, about 1 minute. Stir in chard stems; reduce heat to medium-low, cover, and cook, stirring occasionally until stems have softened, 3 to 5 minutes. Add damp chard leaves and 1/2 cup of water. Cover and cook, stirring occasionally, until the greens are completely wilted and tender, 3 to 6 minutes. Season with salt and pepper. Serve immediately on a platter or in a bowl, with lemon wedges on the side.