INGREDIENTS

2 Lbs. Fresh Perch (Cut Into Small Pieces)
2 Eggs
1/2 Cup Flour
1/2 Cup Sour Cream Or Yogurt
1/2 Cup Mayonaise
1/2 Cup Heavy Cream
2 Tsp. Lemon Juice
12 Corn (or Flour) Tortillas
2 Cups Shredded Leaf Lettuce (or Head Lettuce)
1 Cup Totally Chipotle® Party Sauce
1 Cup Oil For Frying
Fresh Avocado Slices (optional)

METHOD

1. In a medium mixing bowl, whisk together eggs, flour and a pinch of salt. 2. (SAUCE) In a separate bowl, whisk together heavy cream, mayonaise, sour cream, lemon juice and Totally Chipotle® Party Sauce.
2. Heat oil to 375 degrees and dip fish into batter and fry until golden brown
3. Remove fish from pan, drain on paper towels.
4. Heat each tortilla on a hot griddle and place 3 pieces of fish on each tortilla. Top with lettuce and drizzle about 2-3 tablespoons of sauce on each. Serve with avocados; add your favorite hot sauce, too!

SOUTHWESTERN BAKED BLUEGILL
YIELD: Serves 2 - 3

Don’t be stingy with the lemon juice!

INGREDIENTS

Bluegill (2 - 4 Fish)
¾ Cup Totally Chipotle® Party Sauce
2 Tbs Melted Butter
¾ Cup Lemon Juice (fresh or bottled)
Salt & pepper (to taste)
Lemon Wedges (garnish)

METHOD

1. Clean fish (remove scales and entrails; leave heads if desired).
2. Adjust oven’s broiling rack with fish approx. 4 inches from heat.
3. Preheat broiler and broiling pan.
4. Brush the fish liberally with lemon juice (both sides), sprinkle with salt
and pepper.
5. Coat broiling pan with melted butter, then arrange the fish.
6. Baste with Totally Chipotle® Party Sauce.
7. Broil for 4 - 5 minutes, or until fish begins to brown.
8. Turn, broil & baste fish for an additional 4 - 5 minutes, or until fish flakes easily with fork.
9. Garnish with lemon wedges, serve.

TOTALLY CHIPOTLE® CRAPPIE PICCATA
YIELD: Serves 4 - 6

This is adapted from a tried & true winner for chicken; this recipe substitutes fish, and calls for a little southwestern chipotle flavor & red color for a new spin. KEY TO SUCCESS: You’re looking for a final product with a smooth, creamy sauce; not too thick or too runny. You may need to remove the fish from the pan & continue reducing the sauce for desired consistency.

INGREDIENTS

6 - 8 Crappies (cleaned/scaled/gutted)
1/2 Cup Flour
3 Tbls. Butter or 2 Tbls. Olive Oil
2 Tbls. Totally Chipotle® Party Sauce
1/4 Cup White Wine (or Chicken Broth; or Water)
1 Cup Fresh Mushrooms (sliced or quartered)
3 Tbls. Lemon Juice
6 To 8 Lemon Wedges (garnish)
3 Tbls. Capers (Optional)
Salt & White Pepper (to taste)
1 Tbls. Chopped Parsley (optional)

METHOD

1. Dredge (i.e., coat) crappies in flour.
2. Add butter or olive oil to a large, hot pan or skillet - DO NOT let butter burn.
4. Sauté fish in pan (presentation side FIRST), approx. 3 minutes.
5. Turn fish, add mushrooms, cook another 3 minutes or until fish is transluscent.
6. Pour in choice of (one ONLY): chicken broth OR white wine OR water. CAREFUL. If fire is hot enough, alcohol may ignite.
6. Deglaze pan (i.e., use liquid to loosen flour stuck to pan). OPTIONAL. Some methods call for fish to be removed, helping reduce sauce more quickly; your choice.
7. Add lemon juice and Totally Chipotle® Party Sauce, stir in. Return fish to the skillet with the lemon slices; heat until sauce thickens. Add capers & parsley (if desired).
Serve with your favorite side dish, such as pasta, vegetables, etc..