Potato Chip Encrusted Striped Bass With Sautéed Backfin Crab, Papaya and Fresh Pineapple Recipe – Vi

Ingredients

• 4 Skinless striped bass fillets (6 ounces each)
• 1 ounce Flour
• 3 ounces Buttermilk
• 2 cups Salted plain potato chips, crushed
• 4 ounces, Clarified butter
• 2 tablespoons, Fresh shallots, chopped
• 1/2 cup Fresh papaya, diced
• 1/2 cup Fresh pineapple, diced
• 1 ounce Dry white wine
• 1 ounce Fresh orange juice
• 2 tablespoons Fresh cilantro
• 1/2 pound Fresh backfin crabmeat
• 3 tablespoons Whole butter, soft
• Salt, to taste
• White pepper, to taste