Thread: Creamy Chees-it Crusted Crappie w/ Tasso Cream Sauce

Starting the sauce while the fillets let the flour form the beginning of the Crust. This is more SW Louisiana Tasso sliced (I think the best in the World), a small purple onion, 2 Tbls Minced Garlic, 3 pats of unsalted butter, 3 Tbls Avocado oil. As the pan heats I turn the contents cooking till the onions are clear and the pan is slightly dry.



While cooking the sauce I put a box of Chees-its Duo into a gallon freezer Ziploc to roll into crumbs.



As the dryness is apparent in the skillet I add a small scoop of AP Flour mixing it in well then cooking till the flour it ready to take some Chicken Stock.



I add stock till I have a thick nice gravy reduction then add some white wine for a little more flavor.



After reducing the liquid to about half then added the Heavy Cream. After the Cream is added I salt and black pepper.



Then I cook the sauce some more to bloom the seasoning. After it is finished I just keep it warm on the stove while finishing the Crappie & Broccoli.



Now that the sauce is finished except reducing and the flour has worked its magic I move back to coating the fish by egg washing each fillet before Dredging in the Crushed Chees-its.



After fitting as many Slab Fillets in the wire rack I bake at 350 degrees for about 20 minutes.



Quick shot of the Fillets baking.



Plating starts with a pile of Egg Noodles, then 2 fillets, after covering with the Creamy Tasso White Sauce.



I took a closeup just because.