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Gourmet recipes for sumptuous seafood dishes

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 prepara...

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