Customizing Ketchn's Potato Chip Crappie yet Again

We just can't get enough of the Baked Slabs. I thought they deserve a full write up since they paid the ultimate price to feed us.



Get a load of the Size of these Jourdan River Fillets. That's a full grown Rolling Pin to compare them with. I caught these the other day, my last post.



So while the Fillets are warming up I beat 2 eggs in a round bottom bowl and season the eggs with 1 tablespoon of Zatarain's Liquid Crab Boil. Measure this as it is very potent. Beat eggs again to combine well. Soak the Fillets in the egg wash for 10 minutes before crusting turning every 3 minutes or so. The liquid crab boil seasons the fish adding a bit of Zip! More or less time adjusts how much Zip you like. I let the eggs rest a second while crushing a full bag of the Utz Crab Chips in a freezer Ziploc bag. I have tried several different methods for crushing and keep returning to Ketchn's Ziploc. I have found a much better coating crust can be applied if you ditry up another dish. Using the 9x9 allows us to lay Skin Side Up the seasoned, egg washed fillet into our crust and press well into the chips only after spooning chips over the top. This technique really uses the chips well.



6 Fillets cover a commercial baking sheet pan, SLABS! Anyway sorry I have to brag. Here it's hard to make Locals believe we have Crappie that big in our Tidal River System. Now with the flowing Estuary the Crappie have to swim almost all the time preventing most to ever make it over a pound. Back to cooking, I use the leftover egg wash to wet my fingers a bit before pinching up a little more of the Potato Chip coating to apply the "Browning" chips. This little bit of extra wet, topside chips gives a nice golden brown hue the the fish once baked. Since the thickness of these fillets was greater than normal I turned the oven down to 325 degrees, ran the fan, cooking the fish a little slower and more evenly.



So we can't eat the fish all alone and this is lunch time so I usually prepare a "One Plate Wonder". Here I weighed out 1/2 a bag of egg noodles (8 minute cook time), a steam bag of Stir Fry vegetables (8 minutes in the microwave), and a quick pack of Hollandaise Sauce (1 minute after boil on stove). Timing is everything here, at the 15 minute mark I start the water boiling, at boiling I add the noodles and turn on the microwave. While these are cooking I combine 4 Tablespoons salted butter, a cup of milk, and 1 pack of Hollandaise in a small pot and wisk to combine. I bring the sauce to a boil 1 minute before the timer for the pasta is up stirring constantly till thick.



So much salt and seasoning is present no seasoning is applied to the Stir Fry mix. A bed of Egg Noodles goes down first topped with the Stir Fry Mix. One pair of Slab Fillets crowns the Vegetables then Hollandaise Sauce, just everywhere!



Our companion Nikki patiently waiting for Her Fillet to be hand fed along with our meal.