Cracker Catfish with Swiss Chard
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Cracker Catfish with Swiss ChardVisit www.canadianliving.com for full recipe details.1 user reviews.
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 411411 cal |
| pro | 25 g25g pro |
| total fat | 25 g25g total fat |
| sat. fat | 5 g5g sat. fat |
| carb | 24 g24g carb |
| fibre | 6 g6g fibre |
| chol | 61 mg61mg chol |
| sodium | 1,199 mg1,199mg sodium |
| potassium | 1,756 mg1,756mg potassium |
| % RDI: | - |
| calcium | 1919 calcium |
| iron | 5050 iron |
| vit A | 8282 vit A |
| vit C | 7878 vit C |
| folate | 1818 folate |
- Preparation time: 10 minutes Chill: 20 minutes
- Cook time : 15 minutes
- Total time : PT15M
Ingredients
- 2 catfish fillets , (about 1 lb/500 g total)2 catfish fillets, (about 1 lb/500 g total)
- 1/2 cup buttermilk 1/2 cup buttermilk
- 1 tbsp Dijon mustard 1 tbsp Dijon mustard
- 3/4 cup crushed salted soda crackers , (about 20)3/4 cup crushed salted soda crackers, (about 20)
- 2 tbsp chopped fresh parsley 2 tbsp chopped fresh parsley
- 1 tsp paprika 1 tsp paprika
- 1/2 tsp garlic powder 1/2 tsp garlic powder
- 1/2 tsp salt 1/2 tsp salt
- 3 tbsp vegetable oil 3 tbsp vegetable oil
- Swiss Chard:
- 2 tbsp extra-virgin olive oil 2 tbsp extra-virgin olive oil
- 1 clove garlic , sliced1 clove garlic, sliced
- 1/4 tsp salt 1/4 tsp salt
- 1/4 tsp hot pepper flakes 1/4 tsp hot pepper flakes
- 1 bunch Swiss chard , coarsely chopped (about 6 cups/1.5 L)1 bunch Swiss chard, coarsely chopped (about 6 cups/1.5 L)
- Lemon wedges Lemon wedges
Preparation
Cut fish diagonally in half; place in glass bowl. Whisk buttermilk with mustard; pour over fish, turning to coat. Refrigerate for 10 minutes.
In shallow dish, combine crackers, parsley, paprika, garlic powder and salt. Dip fish in crumb mixture. Transfer to waxed paper–lined tray. Cover and refrigerate for 10 minutes or for up to 1 hour.
In large skillet, heat oil over medium-high heat; fry fish, in batches and turning once, until golden brown and fish flakes easily when tested, 8 to 10 minutes.
Swiss Chard: Meanwhile, in separate skillet, heat oil over medium-high heat; fry garlic, salt and hot pepper flakes for 1 minute. Add Swiss chard; cook, stirring, until tender. Serve with fish and lemon wedges.
In shallow dish, combine crackers, parsley, paprika, garlic powder and salt. Dip fish in crumb mixture. Transfer to waxed paper–lined tray. Cover and refrigerate for 10 minutes or for up to 1 hour.
In large skillet, heat oil over medium-high heat; fry fish, in batches and turning once, until golden brown and fish flakes easily when tested, 8 to 10 minutes.
Swiss Chard: Meanwhile, in separate skillet, heat oil over medium-high heat; fry garlic, salt and hot pepper flakes for 1 minute. Add Swiss chard; cook, stirring, until tender. Serve with fish and lemon wedges.
Source : Canadian Living Magazine: May 2010
- Keywords : Dinner; Catfish; Buttermilk; Dijon mustard; Swiss chard; Skillet; 400 calories;
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