Tip:
Highlight text to annotate it
X
UNI-TASKER, UNI-TASKER... RE-GIFT.
99 CENTS, THERE WE GO.
OOH, HEY, WOULD YOU LOOK AT THIS!
IT'S MY OLD FISHING ROD.
YOU KNOW, WHEN I WAS A KID I'D KEEP THIS BABY OUT IN THE CARPORT
SO WHEN I GOT HOME FROM SCHOOL I COULD JUST DUMP THE BOOKS AND STUFF
AND SNEAK OFF TO THE FISHING HOLE, UNBEKNOWNST TO MY MOM.
I'D DIG UP A FEW WORMS ALONG THE WAY,
PLOP DOWN ON THE BANK,
AND IN A COUPLE OF HOURS I'D HAVE MYSELF A FEW JUICY CATFISH.
WHOA!
WELL, THAT'S JUST THE WAY IT USED TO HAPPEN.
I'D COME HOME FROM SCHOOL, I'D HAVE CHORES TO DO,
AND I'D PICK UP THIS SILLY ROD AND - BOOM - THERE I'D BE...
AT THE FISHING HOLE WITH A CATFISH ON THE LINE.
SUPPOSED TO BE AT WORK AND...
I WONDER IF... WELL, WHAT THE HECK?
HEY, I THINK I GOT ONE!
IT SURE IS.
ICTALURUS PUNCTATUS, CHANNEL CATFISH.
GOOD SIZE FOR EATIN' TOO.
OF COURSE, WHEN I WAS A KID THERE WERE ONLY REALLY THREE WORDS
TO DESCRIBE THE COOKING OF A CATFISH --
DEEP, FAT, AND FRIED.
BUT AS I'VE MATURED, DONE A LITTLE TRAVELING,
I'VE LEARNED THAT THE HUMBLE CATFISH OF MY YOUTH
IS A CULINARY SOPHISTICATE,
WHO, WITH SUBTLE COAXING FROM THE COOK,
CAN BE CONVERTED TO A GLOBAL BUFFET OF...
♪
THE CATFISH IS A UNIQUE CRITTER
COMPARED TO OTHER FRESHWATER FISH.
I MEAN, FOR ONE THING, THEY'VE GOT WHISKERS,
BARBELS, TECHNICALLY SPEAKING, THAT FUNCTION NOT ONLY AS FEELERS,
BUT AS ANTENNAE, TUNING IN VARIOUS SIGNALS FROM THEIR SURROUNDING ENVIRONMENT.
TAKE A LOOK AT THE SKIN.
NOTICE, NO SCALES, JUST A NICE, SMOOTH, SLICK KIND OF SLIME.
THAT OOZE PROTECTS THOUSANDS OF TASTE BUDS.
THAT'S RIGHT, THIS CATFISH IS TASTING MY HAND RIGHT NOW.
THE SKIN IS ALSO INTERESTING BECAUSE CATFISH DRINK THROUGH IT.
YES, YOU DO.
ALL RIGHT, HERE YOU GO, LITTLE GUY.
THERE YOU GO, OFF YOU GO.
OH, DON'T WORRY, I'LL CATCH ANOTHER.
I'M AN EXCELLENT FISHERMAN.
ALL RIGHT, HERE WE GO.
WHERE WAS I?
OH, YEAH, BECAUSE OF THAT WHOLE DRINKING THROUGH THEIR SKIN THING,
CATFISH HAVE LONG BEEN PERSECUTED AS TASTING MUDDY
BECAUSE OF THE SMALL-TOWN, ROADSIDE, BACKWOODS FISH CAMPS
THAT ONCE DOTTED THE SOUTHERN LANDSCAPE
SERVED WILD FISH PULLED OUT OF MUDDY LITTLE HOLES IN THE GROUND
AND... WHOA, I GOT ANOTHER ONE!
WOULD YOU LOOK AT THAT, HOW LONG DID THAT TAKE?
LIKE, 30 SECONDS?
NO WONDER THE KIDS USED TO CALL ME "CATFISH BROWN."
OKAY, SO THE DECK WAS STACKED A LITTLE IN MY FAVOR.
BUT TRUTH BE TOLD, CATFISH AQUACULTURE IS THAT RARE CASE WHEN
GOOD ECONOMICS, GOOD ECOLOGY, AND GOOD EATS ALL ALIGN.
WONDER IF THEY'LL MAKE ME PAY FOR THIS.
AMERICAN FARM-RAISED CATFISH ARE CONSIDERED SUSTAINABLE
FOR A HOST OF REASONS.
FOR ONE, THEY GROW IN SCIENTIFICALLY CONTROLLED PONDS
ON SCIENTIFICALLY DESIGNED FEED
WHICH THEY CONVERT AT A VERY RESPECTABLE 1.8 TO 1.
THAT MEANS IT ONLY TAKES 1.8 POUNDS OF FEED TO GROW A POUND OF FISH.
AND UNLIKE, SAY SALMON OR TUNA, THAT REQUIRE A LOT OF OPEN WATER TO THRIVE,
CATFISH DIG POND LIVING,
WHICH MEANS THEY DON'T HAVE TO BE LOADED UP ON A BUNCH OF MEDS
JUST TO MAKE IT TO MARKET WEIGHT.
BEST OF ALL, FARMED CATFISH ARE SWEET, FIRM, AND VERSATILE,
A LOT LIKE CHICKEN.
IN FACT, I THINK WE OUGHTA CALL THEM "CHICKEN OF THE POND."
A LOT LIKE CHICKEN, IF YOU THROW OUT A LITTLE CHOW
THESE CATFISH WILL COME-A-RUNNING.
NOTICE, THEY FEED ON THE SURFACE.
THAT IS A SKILL THEY'RE ACTUALLY TAUGHT WHEN THEY'RE STILL SMALL FRY.
WHEN CHANNEL CATS REACH 1 TO 1 1/2 POUNDS IN WEIGHT
THEY ARE READY FOR HARVEST.
AFTER BEING ROUND UP IN A PEN,
THE FISH ARE SIMPLY SCOOPED UP 1,000 POUNDS AT A TIME
AND MOVED INTO WHAT'S CALLED A LIVE HAUL TRUCK,
WHICH FUNCTIONS AS A KIND OF BIG ROLLING AQUARIUM
WHICH TAKES THEM DIRECTLY TO THE PROCESSING PLANT.
NOW IT SHOULD BE NOTED THAT THESE RELATIVES OF THE BLUE AND BULLHEAD CATFISH
ARE FAR, FAR TASTIER THAN ANYTHING I EVER PULLED OUT OF A CREEK WHEN I WAS A KID.
IN FACT, IF I CAUGHT ONE LIKE THIS,
HE WOULD STILL BE HANGING ON MY WALL.
WHEN MOST OF US GO FISHING THESE DAYS
IT IS IN THE SEAFOOD DEPARTMENT OF OUR LOCAL MEGA-MART.
OR IF WE'RE LUCKY, AN ACTUAL FISHMONGER SHOP.
FARMED CATFISH COME IN MANY, MANY MARKET FORMS,
INCLUDING WHOLE WITH THE SKIN ON,
HEADS AND GUTS GONE, OF COURSE.
WHOLE, SKIN OFF, AND THEN THE FILLETS.
3 TO 5 OUNCES, 5 TO 7 OUNCES, 7 TO 9 OUNCES,
AND 9 TO 11 OUNCES.
ALTHOUGH I HAVE TO SAY, THE 7 TO 9 ARE THE MOST COMMONLY AVAILABLE.
AND THE ONES THAT I WILL BE USING TODAY.
NOW I SHOULD POINT OUT THAT WHILE I HAVE ABSOLUTELY NOTHING AGAINST
PURCHASING I.Q.F. OR INDIVIDUALLY QUICK-FROZEN CATFISH
IN THE WATER-GLAZED FLASH FROZEN STATE,
I DO NOT LIKE BUYING THAWED FISH.
ABOVE ALL, WHEN IT COMES TO FARMED CATFISH,
YOU WANT TO SEE U.S.A. ON THE COUNTRY OF ORIGIN STICKER,
BECAUSE CATFISH IMPORTED FROM ASIA --
1, THEY'RE NOT THE SAME FISH,
AND 2, THEY CAN BE RAISED IN WAYS THAT WOULD RAISE THE HAIR ON THE BACK OF YOUR NECK.
SHOP AMERICAN, EAT AMERICAN.
END OF LECTURE.
♪
♪
NOW THAT WE HAVE TWO DELICIOUS, SUSTAINABLE CATFISH FILLETS ON HAND,
LET US CONSIDER OUR MANY CULINARY OPTIONS.
WHAT? WHAT DOES THAT SAY?
UGH, WHY WOULD YOU INSTANTLY ASSUME THAT WE SHOULD FRY THAT CATFISH?
I MEAN, I KNOW IT'S A SOUTHERN STANDARD,
BUT... I TELL YOU WHAT, YOU WANT SOUTH?
I'M GONNA GIVE YOU SOUTH.
BEAUTIFUL SOUTH AMERICA, THAT IS.
YOU KNOW, IN PLACES LIKE PERU AND ECUADOR,
AND WELL, ALL AROUND THESE PLACES,
WHITE FIRM FISH ISN'T COOKED AT ALL.
IT'S MARINATED WITH HERBS AND CHILES AND CITRUS JUICES
AND THEN SERVED, SOMETIMES MIXED WITH OTHER BITS OF VEGETATION,
IN A DISH CALLED CEVICHE.
OR CEBICHE, DEPENDING ON WHERE YOU ARE AND WHO YOU ASK.
THE KEY IS THAT THE FISH THAT IS SERVED IS TECHNICALLY RAW
AND THEREFORE, THE FRESHEST, HIGHEST QUALITY FISH SHOULD BE USED.
NOW IN THE UPPER PART OF THE WESTERN HEMISPHERE
THERE IS NO BETTER CANDIDATE THAN FARM-RAISED CATFISH,
WHICH IS AS SQUEAKY CLEAN, SWEET AND FIRM AS YOU CAN GET.
AND IF YOU'RE AFRAID OF COOKING FISH,
THIS IS THE PERFECT APPLICATION FOR YOU
BECAUSE IT ISN'T COOKED AT ALL -- IT'S PICKLED.
SO GRAB YOUR SHARPEST, THINNEST KNIFE,
DON A GLOVE, IF YOU LIKE,
AND CUT YOUR 1 POUND OF CATFISH FILLETS INTO 1/2-INCH STRIPS.
THEN STACK THEM TOGETHER AND CROSS-CUT INTO CUBES.
YOU WANT NICE, EVEN 1/2-INCH CUBES HERE,
SO TAKE YOUR TIME.
GRAB A ZIP-TOP BAG, PLACE THE FISH INSIDE,
AND THEN TURN YOUR ATTENTION TO THE CITRUS.
THREE LIMES, ONE LARGE RED GRAPEFRUIT.
WE'RE GONNA NEED 1 TEASPOON OF ZEST FROM EACH, NO PITH, PLEASE.
AND 1/3 CUP OF JUICE FROM THE LIME AND 1/2 CUP FROM THE GRAPEFRUIT.
AND YOU'RE PROBABLY GONNA WANT TO FILTER THAT GRAPEFRUIT JUICE
AS IT CAN BE PRETTY PULPY.
THE ZEST GOES INTO THE FISH,
AS DO BOTH THE JUICES.
ODDS ARE YOU'RE GOING TO HAVE SOME GRAPEFRUIT JUICE LEFT OVER.
WASTE NOT, WANT NOT.
MMM, VITAMINS.
SEAL THE BAG, PLACE IN DRIP-PROOF CONTAINMENT
AND MARINATE IN THE FRIDGE FROM FOUR TO EIGHT HOURS
WITH SIX BEING DEAD-ON PERFECT.
AND YOU MIGHT WANT TO REACH IN A COUPLE OF TIMES DURING THAT
AND TURN THE BAG TO ENSURE EVEN COVERAGE.
NOW WHAT'S GOING ON HERE IS THE ACIDS FROM THE CITRUS JUICE
WILL DENATURE, OR CHEMICALLY UNFURL SOME OF THE FISH PROTEINS,
FIRMING THE MEAT AND TURNING IT OPAQUE.
NOW I SHOULD TELL YOU...
YOU KNOW MY ATTORNEYS.
WHAT IS THIS?
OH, THEY WANT ME TO REMIND YOU THAT ALTHOUGH MANY CHEFS
REFER TO CEVICHE AS BEING "COOKED" BY THE ACIDS,
THAT IS, IN FACT, NOT THE CASE.
AND ALTHOUGH MOST OF THE SURFACE BACTERIA SHOULD BE KILLED BY THE ACIDITY,
THERE IS NO WAY TO ENSURE THE ABSOLUTE SAFETY OF THE DISH.
ALTHOUGH I'VE HAD IT ABOUT 1,000 TIMES WITH NO ILL EFFECTS.
EXCUSE ME, GUYS, EXCUSE ME, THANK YOU VERY MUCH.
WHILE THE FISH MARINATES, WE TURN TO THE SALAD.
SEED AND MINCE ONE JALAPENO CHILE.
FINELY DICE ONE SMALL RED ONION,
SEED AND DICE ONE MEDIUM TOMATO,
THINLY SLICE FOUR CLOVES OF GARLIC,
CHOP 1 TABLESPOON'S WORTH OF CILANTRO LEAVES AND FRESH OREGANO,
AND FINALLY, PEEL, PIT, AND DICE ONE RIPE AVOCADO.
THESE YOU WILL COMBINE IN A LARGE MIXING BOWL
ALONG WITH 2 TABLESPOONS OF EXTRA *** OLIVE OIL,
1/2 TEASPOON OF TOASTED, GROUND CUMIN,
1/2 TEASPOON OF TURBINADO SUGAR
AND OF COURSE, 1 1/2 TEASPOONS OF KOSHER SALT.
TOSS TO COMBINE.
VERY NICE.
NOW WHEN IT'S TIME TO RETRIEVE THE FISH
GO AHEAD AND DRAIN IT AND SAVE THE MARINADE.
WE'LL BE USING THAT LATER.
PUT THE FISH RIGHT ON TOP OF THE SALAD
AND SIMPLY TOSS TO COAT.
NOW THESE FLAVORS ARE GOING TO NEED TO HAVE
A LITTLE BIT OF TIME TO GET TO KNOW EACH OTHER,
SO BACK INTO THE REFRIGERATOR FOR 30 MINUTES BEFORE SERVING.
♪
OF COURSE, WHEN IT COMES TO SERVING, YOU'VE GOT OPTIONS-A-PLENTY.
THERE.
NOW CEVICHE MAKES AN EXCELLENT DIP FOR CHIPS, JUST LIKE SALSA,
OR YOU CAN SERVE IT IN A MARGARITA GLASS AS A SALAD OR A LIGHT LUNCH.
NOW IF YOU WANT TO RESPECT THE ECUADORIAN TRADITION
YOU WILL GARNISH LIBERALLY WITH CORN NUTS, OF ALL THINGS.
OH, AND AS FOR THE DRAINED MARINADE,
THAT IS REFERRED TO AS "LECHE DE TIGRE," OR TIGER'S MILK.
AND IN MANY PARTS OF SOUTH AMERICA
IT IS CONSIDERED THE CURE FOR A HANGOVER.
SO WHAT DO YOU THINK?
WHAT?
UGH, NO, NOT GONNA HAPPEN, OUT OF THE QUESTION.
HAVING WITNESSED HOW AMERICAN CATFISH FARE IN ONE APPLICATION
FROM THE DEEP SOUTH,
PERHAPS WE SHOULD TRY ANOTHER.
THIS TIME FROM SOUTHEAST, WAY SOUTHEAST,
AS IN SOUTHEAST ASIA, RIGHT ABOUT HERE.
YOU CAN WALK INTO JUST ABOUT ANY RESTAURANT, OR HOME FOR THAT MATTER, IN THAILAND
AND ORDER UP A CUP OF TOM KHA PLADUK,
OR CATFISH COCONUT SOUP.
NOW WHY WOULD THIS BE SUCH A POPULAR DISH?
WELL, FOR ONE THING, IT TASTES REALLY FANTASTIC.
FOR ANOTHER, YOU SHOULD SEE THE SIZE OF THE CATFISH THEY'VE GOT OVER THERE.
THEY'RE JUST...
WHO IN THE WORLD COULD THAT BE?
PLUMBER.
CANDYGRAM.
NOBEL PRIZE COMMITTEE.
WELL, IT'S ABOUT TIME!
(screaming)
DON'T WORRY, FOLKS, DON'T WORRY.
THAT WAS, OF COURSE, JUST A DRAMATIZATION.
ALTHOUGH THOSE PROPORTIONS WERE CORRECT.
LUCKILY YOU DON'T HAVE TO LAND A MONSTER CATFISH
TO MAKE TOM KHA PLADUK,
BUT YOU WILL HAVE TO LAND A FEW INGREDIENTS
FROM THE INTERNATIONAL AISLE OF YOUR LOCAL MEGA-MART.
♪
♪
MOST OF THE SOFTWARE FOR THIS SOUP IS EASY-TO-FIND STUFF.
YOU NEED A COUPLE OF LIMES, SOME CILANTRO,
AN HABANERO CHILE, YOU COULD USE A THAI BIRD CHILE IF THEY'RE IN SEASON.
AND A STALK OF LEMONGRASS, WHICH MOST MEGA-MARTS HAVE THESE DAYS.
NOW TOM KHA PLADUK, THE "TOM" MEANS BOIL,
"PLADUK" MEANS CATFISH,
AND "KHA" REFERS TO GALANGAL.
IT'S ALSO CALLED BLUE GINGER
AFTER IT'S MORE COMMON COUSIN.
NOW I STRONGLY SUGGEST YOU SEEK THIS STUFF OUT.
IF YOU CAN'T FIND IT, GO AHEAD AND USE REGULAR GINGER,
BUT I REALLY LIKE THIS STUFF.
YOU'RE ALSO GOING TO NEED 2 CUPS OF FISH STOCK.
IF YOU WATCHED OUR JAPANESE PANTRY SHOW
YOU KNOW THAT YOU CAN COOK TOGETHER SOME DASHI FROM KOMBU AND BONITO FLAKES,
OR YOU COULD SIMPLY KEEP INSTANT DASHI ON HAND.
PRETTY HANDY STUFF.
OKAY, YOU'RE ALSO GOING TO NEED A 14-OUNCE CAN OF COCONUT MILK.
AND 1/4 CUP OF FISH SAUCE.
NOW THINK OF THAT AS KIND OF ASIAN WORCESTERSHIRE SAUCE,
ONLY A WHOLE LOT FUNKIER.
ALL RIGHT, SOUP'S ON.
MY FAVORITE THING ABOUT ASIAN SOUPS,
BESIDES THE WAY THEY TASTE,
IS THAT THEY TYPICALLY ONLY REQUIRE ONE PAN.
AND LITTLE, IF ANY, PRELIMINARY COOKING.
SO 2 CUPS OF YOUR DASHI, OR FISH STOCK,
WILL COME TO A SIMMER IN A LARGE 4-QUART SAUCE PAN
OVER MEDIUM TO MEDIUM-HIGH HEAT.
NOW WE ARE GOING TO NEED 2 TABLESPOONS OF THINLY SLICED LEMONGRASS
AND YOU DON'T WANT IT FROM THE TOP END BECAUSE IT'S VERY ***.
I'M GONNA TAKE IT ONLY FROM ABOUT THE BOTTOM THIRD.
YOU'RE JUST GONNA NEED TO USE A VERY SHARP KNIFE
AND JUST SAW BACK AND FORTH.
IT'S LIKE CUTTING A CULINARY LINCOLN LOG,
BUT BELIEVE ME, IT'S WORTH IT.
AS FOR THE GALANGAL, OR BLUE GINGER,
IT'S PRETTY TOUGH TO HARVEST AS WELL.
CERTAINLY MORE SO THAN GINGER.
SO BREAK IT DOWN INTO INDIVIDUAL FINGERS.
IT'S ALMOST LIKE LINKS OF SAUSAGE.
THEN TAKE SCISSORS AND CLIP OFF THE SHOOTS,
WHICH ARE VERY, VERY PAPERY, AND JUST KIND OF TRIM IT UP.
I USUALLY USE A PEELER TO GET OFF THE SKIN.
IT'S NOT LIKE REGULAR GINGER WHERE YOU CAN JUST USE A SPOON.
AS YOU CAN SEE, THERE'S A LOT MORE FIBER INVOLVED HERE.
THERE, NOW JUST USE THE SAME KNIFE AS YOU USED ON THE LEMONGRASS,
AND KNOCK THAT DOWN INTO MATCHSTICK SIZE.
NOT QUITE A JULIENNE.
IN FACT, YOU'LL NEED ENOUGH TO FIT INTO A MATCHBOX.
GOOD WAY OF MEASURING.
ALL RIGHT, THAT'S BOILING A LITTLE HARD SO I'LL REDUCE THE HEAT A BIT.
AND THE BLUE GINGER GOES IN,
ALONG WITH THE LEMONGRASS,
AND DON'T THINK I FORGOT THAT HABANERO,
I JUST FIGURED YOU KNEW HOW TO CHOP THAT UP.
ALSO, 1 TABLESPOON OF CILANTRO LEAVES, FRESHLY PICKED,
AND 1/4 CUP EACH OF THE FISH SAUCE AND LIME JUICE.
WE'RE GONNA LET THAT COME BACK TO A SIMMER,
IT'LL TAKE ABOUT 45 SECONDS.
THEN WE ADD THE COCONUT MILK,
THAT'S 14 OUNCES.
AND THE FISH, CATFISH FILLETS,
1 POUND CUT INTO 1-INCH CHUNKS.
AND JUST LET THAT RETURN TO A SIMMER.
DO NOT BOIL IT.
BECAUSE OF ITS PARTICULAR AND QUITE HONEST, PRIMITIVE MUSCULATURE,
THE CATFISH CUBES WILL NOT FALL APART THE WAY A FLAKIER FISH MIGHT.
CONTINUE COOKING FOR FOUR OR FIVE MINUTES
OR UNTIL THE FISH IS BARELY COOKED THROUGH.
BARELY COOKED THROUGH WILL LOOK A LOT LIKE THIS.
BARELY OPAQUE, NICE AND FIRM, NOT OVERCOOKED.
MMM, THE HEAT OF THE CHILE DOESN'T OVERWHELM THE SWEETNESS OF THE CATFISH.
AND THE COCONUT ACTUALLY BRINGS OUT THE FISH'S NUTTIER ATTRIBUTES.
NOW DOESN'T BEAT THE BANJOS OUT OF SILLY OLD FRIED CATFISH?
LOOK, I SIMPLY CANNOT BRING MYSELF TO PANDER
TO SUCH GROTESQUE SOUTHERN STEREOTYPES, OKAY?
HOWEVER, I DO KNOW SOMEBODY WHO SPECIALIZES IN JUST THIS SORT OF THING.
(banjo music playing)
(in Southern accent) HOWDY-DO, CHILDREN.
DON'T YOU WORRY ONE BIT,
YOUR COLONEL KNOWS EXACTLY WHAT TO DO WITH AN OLD RIVER CAT,
I'M GONNA FRY THAT THING UP RIGHT NOW, COME ON.
NOW CHILDREN, I KNOW REGARDLESS OF WHAT THAT KNOW-IT-ALL NEPHEW OF MINE SAYS,
THE ONLY WAY TO EAT CATFISH
IS TO FRY IT UP IN A LITTLE BLACK POT LIKE WE GOT RIGHT HERE
WITH SOME PEANUT OIL.
I GOT ABOUT A QUART OF THAT STUFF IN THERE
AND WE GONNA GET THAT HOT, LIKE 300-SOMETHING...
WELL, I CAN'T QUITE SEE THAT, BUT WE DON'T WANT IT SO HOT THAT IT'S SMOKIN'.
SMOKIN'S BAD FOR YOU.
'LESS OF COURSE YOU'RE A PIG, THEN THAT'S ANOTHER THING.
WE'LL LEAVE THAT ALONE FOR RIGHT NOW,
COME ON OVER HERE AND LOOK AT THESE HERE CATFISH.
WHOO, WE GOT SIX FILLETS OVER HERE
AND THEY LOOK MIGHTY JUICY.
WE GONNA SEASON THEM UP NOW.
THIS IS THE SCIENTIFIC PART SO PAY ATTENTION.
COME ON OVER HERE, COME HERE CLOSE.
I GOT ME A BOWL, I'M GONNA PUT SOME OLD BAY SEASONING,
A TEASPOON OF THAT, THOUGH IT'S YANKEE.
I'LL GIVE YOU THAT, IT'S YANKEE AS THE DAY IS LONG,
BUT I THINK THEY GOT A LITTLE SOUTH CAROLINA IN THE WOODPILE,
IF YOU KNOW WHAT I'M TALKIN' ABOUT, I KNOW YOU DO.
HERE WE GO, WE GONNA PUT SOME SALT, GOTTA HAVE SOME SALT.
1/2 TEASPOON OF THAT KOSHER SALT.
AND A SNUFF-SNIFFIN' BIT OF HOT AND SMOKY PAPRIKA
AND SOME PEPPER, THAT'S ABOUT 1/4 TEASPOON EACH, I RECKON.
MIX THAT UP THERE WITH THAT OL' FORK, THERE YOU GO.
WHOO, I CAN SMELL THAT, IT'S GONNA BE SOME KIND OF DELICIOUS.
WE JUST GONNA SPRINKLE THAT, PAPA GONNA MAKE IT RAIN ALL OVER THAT CATFISH.
THERE WE GO.
JUST BE LIBERAL WITH IT NOW.
I'M ESPECIALLY GOOD AT THIS
'CAUSE I GOT ME A LIBERAL ARTS DEGREE.
I JUST KILL ME SOMETIMES, I DO.
ALL RIGHT, WE GONNA GET THAT ALL OVER THAT FISH.
THERE YOU GO, EVERYBODY GETTIN' ALL SMOTHERED UP GOOD-LIKE.
NOW WE GONNA NEED TO FLIP ALL THEM OVER.
BUT WATCH THIS -- I GOT ME SOME HOCUS POCUS,
YOU JUST STAY THERE, I'LL BE BACK.
I'M JUST GONNA GET UP HERE AND GET THIS PAN RIGHT HERE
AND... OH, I SEE YOU!
YOU THINK YOU'RE HIDING, BUT YOU'RE NOT!
NO, SIR, NO.
♪
♪
(Southern accent) OKAY, HERE I COMIN', WATCH THIS NOW.
ARE YOU WATCHIN'?
WATCH CLOSELY HOW I DO THIS NOW.
WE GONNA PUT THIS RIGHT OVER HERE LIKE THIS, THERE WE GO,
AND JUST... WHOO, FLIP IT OVER.
THERE YOU GO, LOOK AT THAT, HOW EASY THAT IS.
HOLD ON A SECOND, I GOTTA GET MY ORTHOPEDIC SUPPORT DEVICE.
OKAY, I'M GOOD, I'M OKAY, HERE WE GO.
ALL RIGHT, HERE WE GO.
WE GOT ALL THAT SEASONING ON THERE, IT'S GONNA BE SO GOOD.
WHOO, I MAY JUST FAINT!
THERE WE GO, ALL RIGHT NOW, LOOKY HERE --
I GOT ME AN ASSEMBLY LINE ALL SET UP HERE.
WE GONNA TAKE THIS FISH AND WE'RE GONNA PUT IT INTO BUTTERMILK.
I GOT ABOUT 6 OUNCES OF THAT BUTTERMILK THERE,
JUST A LITTLE SWIM SHE GONNA TAKE,
AND LET IT DRIP AND DRAIN NOW, DON'T GET IMPATIENT.
WAIT ON IT, WAIT ON IT, OKAY, WE WAITED, THAT'S GOOD.
AND THAT'S GOING INTO OUR DREDGE.
AND THIS IS A SPECIAL CONCOCTION.
I GOT RIGHT IN HERE A CUP EACH OF SOME REGULAR ALL-PURPOSE FLOUR
AND SOME FINE CORNMEAL.
I DON'T MEAN FINE LIKE, "SHE'S FINE,"
I MEAN LIKE, GROUND UP REAL SMALL-LIKE.
YOU JUST WANNA KINDA DUST ALL THAT OFF OF THERE.
I KINDA GIVE IT A WIGGLE, THAT'S MY TRADEMARK.
WE PUT THAT OVER HERE ON THIS RACK.
THAT NEEDS TO SIT THERE ABOUT FIVE MINUTES NOW
BEFORE IT GOES INTO THE PAN.
YOU DON'T DO THAT ALL THE CRUST IS GONNA FALL RIGHT OFF
WHEN IT HITS THAT OIL.
THEN IT'LL BE A DARK DAY IN DIXIE, OR WHEREVER IT IS YOU STAY.
NOW I'M GONNA FINISH THIS UP HERE, JUST TAKE ME A MINUTE.
WHOO, ALL RIGHT NOW, OUR FISH IS STANDING BY.
OUR GOOBER OIL IS 350 DEGREES.
WE JUST GONNA SLIP SOME OF THESE BEAUTIES IN TWO AT A TIME.
I CALL THIS COOKIN' WITH NOAH!
COOKIN' WITH NOAH... 'CAUSE OF THE ARC... OH, NEVER MIND.
NOW I KNOW YOU COULD PAN-FRY YOUR CATFISH,
BUT I SAY DEEP-FAT-FRY IS THE ONLY WAY YOU GO.
BESIDES, ORDINARILY, WE'D BE SNEAKING IN SOME HUSHPUPPIES AS WELL,
BUT THAT'S ANOTHER SHOW.
NOW WE GONNA LET THESE COOK FIVE OR SIX MINUTES
'TIL THEY'RE GOLDEN BROWN AND SOME OTHER KIND OF DELICIOUS.
ALL RIGHT, I'M GONNA USE ONE OF THESE HERE SPIDER THINGS
THAT THEY TALKIN' ABOUT ALL THE TIME TO GET THAT OUT.
LOOK AT THAT, LOOK AT THAT!
OH MY GOOD GOOGLY MOOGLY!
THAT'S LIKE SOME KIND OF DEEP-FRIED PIECE OF HEAVENLY PARADISE.
LOOK AT THAT GOLDEN BROWN AND DELICIOUSNESS.
HERE COMES ANOTHER ONE NOW, HERE IT COMES.
ALL RIGHT NOW, YOU JUST LET THAT SIT FOR A FEW MINUTES
'CAUSE IT'S GONNA BE TOO HOT TO EAT, I RECKON.
♪
WHOO, THERE YOU GO NOW.
THERE'S SOME KETCHUP AND SOME TARTAR SAUCE IF YOU WANT IT.
WELL, THANKS, UNCLE BOB.
I HAVE TO ADMIT, THIS LOOKS RIGHTEOUS.
AH, FRYIN'S THE ONLY WAY TO EAT AN OLD RIVER CAT, I CAN TELL YOU THAT.
AND BY THE WAY, UM, I'M NOT YOUR UNCLE.
I'M ACTUALLY YOUR THIRD COUSIN ONCE REMOVED ON YOUR MOTHER'S HALF-SISTER'S SIDE.
MM-HMM.
NOW DIG IN NOW, DON'T LET YOUR FISH GET COLD.
YOU KNOW, DOWN SOUTH, WE MAY BE DISCOMBOBULATED ON A FEW POINTS, HERE AND THERE,
BUT WHEN IT COMES TO CATFISH,
WELL, WE KNOW GOOD EATS WHEN WE SEE IT.
Y'ALL COME BACK NOW.
Closed Captioning Provided by Scripps Networks, LLC