It's time for a fish fry.
And the only way to do that
is to know how to fry fish.
So I'm going to teach you
how to fry up
two different types of fish
with two different recipes.
Let's do it!
Oh my cod, you guys.
This recipe calls for cod.
It's a heartier fish,
and it's going to hold up
great with the high heat
and with the flavors
I'm going to add to it.
You're going to pat
your codfish dry.
You cannot fry a wet fish.
I'm going to use
this electric frying pot.
It's going to be
at about 375.
As that oil's heating up,
I'm going to add my McCormick
spice for my batter;
black pepper, paprika,
garlic powder, sea salt.
I'm going to mix that around.
I'm going to add
one egg and a beer.
Cheers, Mike!
My favorite beer
is either a light lager --
is this beer?
I don't know.
We're going to add
about three-fourth cup,
and mix it all together.
And make sure there's no clumps.
And like any hard-working
American,
you've got to rest.
So does this batter.
So while this is resting,
I'm going to go ahead
and season my codfish.
Salt, pepper, flip.
You want to make sure
you season both sides.
You're going to take
your McCormick Spice again --
Salt, pepper,
and we're done.
So our fish are dry
and seasoned.
[MUSIC]
Our fish are dry and seasoned.
Our batter is finally seasoned!
So our fish are dry,
and they're seasoned.
Our batter has rested.
So now we're ready
to fry that fish, baby!
Take your cod,
dunk it in this beer batter,
and very gently place it
in the oil.
Like a subway car,
you don't want your fry pot
to be overcrowded.
So we're going to do two,
maybe three,
so that they have room
to cook up and not touch.
The easiest way to know
that your beer-battered fish
is ready to go is, it's going
to float back up to the top.
In the meantime, I should make
the peppered vinegar.
It's really, really easy.
Okay, so you take your malt
vinegar, some black pepper --
and that's it.
This is your dip
for your battered fish.
Now why?
This is acidic, this is fat.
Fat and acid love
each other very much.
It should be a band,
"The Fat Acids" --
that would be awesome!
I would totally go
to that concert.
[MUSIC]
Come on!
The fish are floating.
So beautiful,
which means that they're ready
to go onto the paper towel
plate to absorb any extra oil.
They're so beautiful,
with tons of flavor.
And of course, delicious
with your peppered malt vinegar,
French fries --
whatever you want to do.
Now, what I want to do is teach
you how to make fried catfish.
It's delicious,
there's a ton of flavor,
and some great crunch
from the cornmeal
that we're going to use.
But first and foremost --
tartar sauce, yo?
Yo!
So you're going to take
your mayonnaise,
some sweet relish,
onion powder, garlic salt,
and a little ground red pepper.
I'm going to mix this up,
you're going to put it
in the fridge,
let those flavors combine.
And we're going to make
ourselves some fried catfish.
I'm going to take some vegetable
oil, put it in a frying pan,
turn it up to medium high heat.
So catfish, as far
as whitefish is concerned,
has a little bit
stronger flavor,
which is great, I love it.
But I want to up it even more
by taking my cornmeal mix
and adding some great
McCormick Seasoning.
onion powder, garlic salt,
ground cayenne,
and parsley flakes.
Mix that up.
And I've already
dried my catfish;
you want to make sure
that your fish,
before dipping it in egg wash,
are completely dry.
Now that I've made my mix,
I have my whisked egg,
you're going to take it,
put it in the egg wash,
dredge it,
if you will, into your cornmeal.
Now I like doing this by hand,
because I like to make sure
every little piece of the fish
is covered
in the cornmeal mixture.
The oil is starting to shimmer,
which means it's up to temp.
I'm going to take my catfish,
which has been dredged through
the delicious cornmeal mixture.
You keep the fry away from you.
Oh, yes. Perfect.
So these catfish,
when they're done cooking,
they're going to be golden,
and they're going to be crunchy,
full of flavor,
and great with
that tartar sauce we made.
Okay, so it's been about four
or five minutes,
and also, the catfish
are dancing in the pan,
which means it's time
to flip it.
Again, friends -- flip away.
Oh! I'm so excited!
They've been browned
on both sides,
and it's time
to take these catfish
and put them in my mouth.
So I'm going to take it --
there we go, beautiful.
Oh, yes! Look at these guys,
they're so beautiful,
and they're going
to taste so good!
I'm going to grab
the tartar sauce,
a little of this on my plate.
All right.
So these fish are fried,
tartar sauce is made --
oh, yeah.
Okay.
I've got crunchy catfish,
crispy codfish,
mild and delicious,
flavorful and crunchy.
Honestly, I don’t know
which one to eat first.
They both look so delicious!
Mmm!
Okay, you guys, I know
your phone's in your hand.
I want you to be inspired,
stay organized,
and get started on
your next incredible recipe,
by downloading
the Flavor Maker app.
Scan bottles, put it
in your digital spice rack.
You can look at recipes,
and basically the world of food
is in this little app
right here.
