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...