Crispy Fillet Of Chilean Seabass

By Chef Tim Hollingsworth

• 4 Cups Shamrock Farms® Buttermilk
• 1 Tbsp Aleppo Pepper
• 1 Tbsp Katy’s Kitchen^® Onion Powder
• 1 Tbsp Katy’s Kitchen Garlic Powder
• 1 Tbsp Salt
• 4 Pier 22^® Premium Chilean Bass Portions
• 3 Fair Meadow^® Eggs, Whisked
• 2 Cups Katy’s Kitchen Flour
• 3 Cups Panko Breadcrumbs
• 3 Cups Aspen Gold Xtreme^® Canola Oil

Chowder

• 3 Tbsp Trifoglio® Olive Oil
• 1 1/2 Cups Chorizo, Small Dice
• 1 1/2 Cups Shishito Peppers, 1/2” Dice
• 3 1/2 Cups Corn Kernels
• 4 Cups Shamrock Farms Buttermilk
• 1 1/2-2 Tbsp Wondra
• 1/2 Cups Markon® Micro Greens
• Lemon Wedges
• Salt And Pepper, To Taste

1. In a bowl, combine buttermilk, Aleppo pepper, onion powder, garlic powder, and salt. Place fish in the brine for 1 hour.
2. Remove fish from brine and pat dry. Season fish with salt.
3. Next, bread the fish. Dredge in flour, then eggs, and finally the panko.
4. Heat up the canola oil to 350 °F. Gently fry fish until it reaches an internal temperature of 145 °F, turning fish as needed to ensure even color. Drain fish on a rack and season with salt.
5. For the garnish, heat a pan over medium high heat. Add oil, shishito peppers and salt, then sauté until you have nice color, 3-
   4 minutes.
6. Next, add chorizo and continue to cook for another minute.
7. Add corn and continue to cook for 2 more minutes. Add buttermilk and Wondra. Bring to a boil and gently reduce to a sauce.