This is a dish I started making to keep up with the crunchy french toast craze. Sorry, but using Captain Crunch is not in my kitchen. I chose a delicious pumpkin spice granola. This dish i will serve during the Jewish New Year.

My new favorite cookbook, The Modern Salad by Elizabeth Howes, offers both innovative and international recipes.

Serves: 4 People

Prep time: 45 Minutes


1½ pounds catfish fillets

¼ cup grated Parmesan cheese

½ cup seasoned breadcrumbs

½ cup flour

salt and pepper to taste

½ cup buttermilk

¼ cup extra virgin olive oil

¼ cup diced onions

2 tbsps diced celery

2 tbsps diced bell peppers

1 tbsp minced garlic

1½ cups crushed tomatoes


In a small mixing bowl, combine Parmesan, breadcrumbs and flour. Season mixture with salt and pepper. Season fish fillets with salt and pepper then dredge in buttermilk, allowing excess to run-off. Dredge coated fillets in breadcrumb mixture. In a large skillet, heat olive oil over medium-high heat and sauté fish about 4 minutes on each side until golden brown and cooked through. In a separate skillet, heat 1 tablespoon of oil used to sauté the fish over medium-high heat. Sauté onions, celery, bell peppers and garlic 3-5 minutes or until softened. Add tomatoes, and simmer for 5-7 minutes or until slightly thickened. Season sauce with salt and pepper and serve over fish.