Frying & Cooking Fish Recipes Part 1

Video Transcript

Hi! I'm Louis Ortiz on behalf of Expert Village and I'm back to show you I've started a video and showed you basic breading procedure and the order that we are going to use these items so that we could deep fried some fish. I got a couple of farmers cat fish fillets here it is just your basic round of the mill variety but it will give you a good example and show you how to how to pull this off efficiently. Instead of frying a whole fillet it tends to take a little bit longer and a lot of folks don't want to leave there food in the oil that long because it gives them the feeling that is more unhealthy and all those kinds of things. So to just cook it more efficiently I tend to cut it into smaller pieces so what I like to do is just kind of go down the middle line with my utility knife here and cut this half fish into some smaller pieces and just kind of keep them uniform. I know a fillets is different thickness all the way through but that is one of the reasons that I actually like cutting it into smaller pieces is simply because they are not all going to cook at the same rate. So when you cook them smaller pieces this way it tends to come out a little more even for you. Now as I mentioned in the previous video I didn't want to put a bunch of seasonings in the flour because from pass experience it tends to get kind of lost so it is always better to just season the protein directly and then starch your breading procedure. So I got some garlic salt here that I'm going to hit with them first. I got some black pepper here which you always need okay and I will be doing this on both sides. I got some sea salt in my salt grinder here which is always nice we will just turn these guys over and we are going to do the same song the second verse. I'm not just covering these guys they are really not going to need it and if you are Cajun you might want to throw in some Cajun it is up to up. So I will throw some more sea salt on the other side of this. So these guys are seasoned and ready to go. First and foremost I got some just plain all purpose flour here in this bowl again there is no seasoning in it. So I'm going to put them in the flour first. From there we are going to go into our milk and our egg wash. Okay I use some low fat milk and I beat a egg in there and this is going to make it really nice and gummy so that the last part of the the breading procedure is going to stick on there really nice. I'm going to move over to my season bread crumbs and these are just store bought season bread crumbs and I'm paying close attention not to put a bunch of finger prints on these while I bread them. I'm just doing it really nice and gentle so that I'm can get even coverage. The idea behind this is that the last breading procedure that you have here in the final product that you put on the end has something to bind to and its the binding agent is actually the flour and the milk and the egg wash so it all holds together and what happens is you are going to drop it that oil and the breading and everything would stay in tack and it would keep your food in the inside nice and moist so when you bit into it some steam comes out of there and you provide it like a jacket with this breading. So we did flour first, we did a milk and a egg wash and then we did some seasoning bread crumbs. Now another variation on this theme in some people like thick breading and some people like thin breading so we are going to do flour again and again these where seasoned already and we are going to move on over to our milk and our egg wash and then we are going to go over here to our cornmeal mix. You don't have to just do two pieces at the time you could use a bigger bowl and toss a bunch of pieces of fish all at once that is fine to but for today's intents and purpose I'm just showing you smaller pieces in smaller amounts so that you get a good idea what I'm doing here and there is that. Yet another way we could do this if you like this is you just go start into here. We already got our fish seasoned and actually this fish mix is cornmeal mix which I told you it is store bought and it is seasoned also so we are going to get a double shot of seasons here and we are just going to put it directly on there. Okay this is going to create a different effect and I will show you these once I have finished cooking them. Alright so in the as I said this is a basic 3 part breading procedure this would for vegetables as well as proteins and I will come back to your here in a little bit and show you the finished products.

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