CHESAPEAKE BLUE CAT
Executive Chef Walter Wilkes
5 lb. Chesapeake Bay Blue Catfish fillets, cut to 7-oz. portions
2½ to 3 c. vegetable oil/olive oil/or clarified butter
Crust
10 oz. bag wavy or ridged potato chips
10 oz. Panko bread crumbs
1 Tbs. ground white pepper
Egg Wash
1 qt. half-and-half
2 whole eggs
Braised Chard
Mise en place (for a la 1 minute preparation)
2 Tbs. olive oil, clarified butter/or vegetable oil
2 c. apple cider for deglazing as needed
2½ lb. cleaned and trimmed chard, cut into 1-inch strips
Braising liquid: 2 c. apple cider mixed with ½ c. Bacardi 151 rum
Kosher salt and cracked black pepper to taste
1 c. diced Edwards country Ham
Sauce
Mise en place (for a la 1 minute preparation)
½ c. garlic and shallots finely minced or puréed with 1 Tbs. olive oil
20 oz. malt vinegar
1 qt. heavy whipping cream
1 lb. crumbled Cave-aged Cheddar
Kosher salt and cracked black pepper to taste
Procedure for a la carte/a la minute preparation
Prepa...