11 Attachment(s)
Asian Flare Added to Ketchn's Crusted Crappie
I've wanted to try this and the last Slabs I caught were perfect to save for this. I pulled the fish out resting on the Island to warm up before sprinkling the tops with Bang Bang seasoning.
Attachment 498949
Once the seasonings has drawn out enough water to stick to the fillets I toss the fillets in AP Flour to coat using a Ziploc bag.
Attachment 498950
So laying the coated fillets on parchment paper I wait till the flour draws out more water from the fillet making a stick surface.
Attachment 498951Attachment 498952
Once there I dip the fillets in a straight egg wash then lay the fillets into the crushed corn flakes.
Attachment 498953Attachment 498954
I missed taking a picture of the finished crusted fillets before going into the oven.
Attachment 498955
These are Rice Flour noodles, super easy to prepare. Just boil water, turn it off, add the noodles, cover for 20 minutes and they're done.
Attachment 498956
Once finished drain in a colander.
I came up with a new sauce yesterday, I think this sauce would work better on BBQ Chinese Pork & Chicken after eating with the fish yesterday but it was very, very good on the Crusted Crappie too.
New Asian Sauce
Attachment 498957
1/8 cup seasoned rice vinegar
2 Tbsp Ponzu sauce
1 Tsp dark soy sauce
3 Tbsp Bon Temps' honey
1/2 Tsp sesame chili oil
1 Tbsp PF Chang's Chili sauce
1 Tsp garlic puree
1 Tsp fresh grated ginger root
1 Tbsp organic coconut oil
2 Tbsp cool water
2 Tsp Arrowroot
Combine all ingredients except the last 2 into a small pot to simmer.
Add the water & arrowroot into a small cup to mix first before adding to the pot.
Simmer whisking all the while till the sauce thickens.
Attachment 498958
To plate start with a healthy amount of the rice noodles, top with the baked Crusted Crappie fillets, and drizzle the Asian sauce over the top.
Attachment 498959
Another Ketchn's Crusted Crappie plate ready to eat.
