INSTRUCTIONS
1. Preheat oven to 350ºF. 2. Cut or tear cornbread into small cubes (1/4 inch) and toast them on a flat baking sheet for 6 minutes, stir them around and return to oven for an additional 5 to 6 minutes. 3.Remove, let cool. 4. Put toasted cornbread into a bowl, stir crab and corn chowder in to make a firm stuffing. 5. Put flour onto a flat plate or pan. 6. Separately, mix eggs in a bowl. 7. Season the fish filets with salt and pepper. 8. Cut a pocket, butterfly the filet, or “sandwich” two small filets together using ¼ cup of stuffing. 9. Heat butter and oil in a sauté pan. 10. Dip one stuffed fish into the flour and shake off excess. 11. Dip it into the egg, coating completely. 12. When oil/butter is hot, carefully place filet into the oil and repeat with other filets. 13. When the egg is golden in color, turn it over. When bottom is set, remove and place onto a flat baking sheet with a spatula. 14. Put into oven for 15-20 minutes. 15. Heat Shrimp Bisque with Sherry and pour around the filet before serving.