Creamy crawfish crappie…..Rojo’s

[Rojo]

Creamy Crawfish Covered Corn Flakes Coated Crappie Fillets, say that fast 3 times.



Did I say, "Extra Rich too"



After taking pictures of most of the ingredients 3 Tbls of unsalted butter was added to the Iron skillet along with about a Tablespoon of Avocado Oil.



The egg wash & soak was prepared with 1 egg & 2Tbls liquid crab boil. I whisk together then add the fillets turning them in the wash periodically while working on the rest of the meal. This gives the fillets time to pick up some of the crab boil flavor.





I used elephant garlic for this dish so lots of garlic was added after cooking down the onions and celery. I browned the aromatics before adding the garlic. Then lightly saw some browning on the garlic before adding 2Tbls AP Flour.



Once the flour was cooked I used some white wine to deglaze the skillet then added chicken stock and Tony's seasonings along with extra cayenne pepper. You can see behind the box of wine the rolling pin on the ziploc bag of Corn Flakes.



Spaghetti was used for the pasta so that was put on to boil while I crusted the fish. I quit using ziploc bags to crust the fish and started using this rectangular plastic storage container. You really get a better coating on each individual fillet and can add more if needed easily. Also you use a lot less coating and the coating stays loose, no clumping.



After adding the crawfish I leave the sauce to simmer pulling the flavor out of the crawfish into the sauce. I really flavors the sauce well.



For extra richness 3 more tablespoons of unsalted butter & some heavy cream is added along with some dried cilantro & parsley.



The fillets were baked a 350 degrees with the convection fan on for 15 minutes so add about 5 minutes for conventional baking times to get that just starting to flake doneness.



I'm on really big Crappie right now, you can see after baking the 2 fillets almost cover the plate. Piling the Creamy Crawfish high on top made for a filling and satisfying meal.