How to cook fish - Pan fried and baked Whiting | TA Outdoors

Description

Graeme Pullen shows you how to cook fish! In this Totally Awesome Outdoors video, he catches some Whiting. Graeme then shows you how to make a simple fish recipe of Pan fried and baked Whiting!

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Tags: Whiting (Organism Classification),Fish (Animal),Pan Frying,Food,Frying (Culinary Technique),Cooking,Baking (Industry),Fishing,Kitchen,Recipe,simple,easy,beginners,learning,how to,fish recipe,totally awesome outdoors,ta outdoors,graeme pullen,graham pullen,mike pullen,tafishing,totally awesome fishing

Video Transcription

now once or maligned or lost species I feel in a much the cookery section out there it's not the cod it's not the soul it's not the place it's not the bass they're all prime good eating fish we know that in a restaurant and the prices at those restaurants come and look quite frightening actually but one species that's almost as good really is the humble whiting now it can be caught virtually anywhere in a beach boat situation different countries have whiting they've deep water shallow water Jimmy you catch them anywhere most anglers who later will come into contact with a whiting and if they know how to cook them I think that makes it so much better put back the majority keep a couple for eating nothing wrong with that whatsoever so I'm going to take you fishing for whiting first we got to catch one we're going to bring it back to the totally awesome kitchen and I'm going to show you two that's four Graham knows - it's four I'm going to show you two ways to hook the white egg and one of those - surely you will find enjoyable let's get out on the boat I see drifter

the thing is the whiting are difficult catch in fact sometimes you got to get away from them of course when you want to catch them and yourself going whiting fishy is a whole different ballgame you want to take only the large ones there's no need to keep the small ones he'll be under sized anyway you just throw them back and when you do get the big ones you can either take the heads off and side away small ones just throw them back the case of next year when they're open frying pan size and the best way to do it as soon as you catch a decent-sized one is to get in the fish box

the main thing with any fish is to get those guts out as quick as you can and whiting if left on a sunny day in the warm sunshine will go off pretty quickly the guts will be the first to go off and they'll take the rest of the fish so get it stripped down get your hand right in there rip the guts out it's good fun it's a good manly sensation of removing the intestinal cavity stuff get it all out there strip it all out you don't leave anything and of course you can freeze it but I do hope to Chili's in the fridge and then cook them fresh if you do want to freeze these fish no problem keep them as individually you absolutely have to get all the guts out and then you've got to clean out I call it the spinal cavity just trim that out as well just run your knife along the inside there put it right out there and what's this bit I'm lifting out there is at the heart the lungs the liver was probably I don't know it's probably the battery that runs them I don't know but anyhow get everything out it's inside there heave it over the side for the seagulls

job done and then wash the fish in the salt water don't wash it in a marine or anywhere because there might be some pollutants in there who knows oil float another service and then it's not good for you is it really now so you got your white in wash them off and keep them in a fresh water and obviously keep them nice and cold you in the day so the best thing I find is if you're in the summer if you can take a box with one of those blue ice packs weather that can chill them down if you intend eating them if not put them all back in the sea let's swim away or you can even cover them over in a fish box with a wet towel that will keep it fresh and obviously ready for the kitchen welcome back that's totally awesome kitchen did you see the size of fish that man just caught you didn't think we're very big DG yes fat they were very nice fighting

indeed throw the small ones back just keep a couple back for your own culinary delights then I'm not going to bother with vegetables for this was white in it's a real easy quite quick fish to cook and it actually doesn't seem to smell as much as Cod another fish probably and more quite so much shorter than me she's smelling them in the kitchen when you're cooking up you know it's some people don't like they always build and you have to get rid of that guys not with all that perfumes nothing were missing to have you cut I mean big time onion in half and leave it out allegedly I believe this is my grandmother probably told me this it actually gets rid of some of the fish's smells and onion cut in half on a sauce are placed up there net try what does it cost you half an onion now why don't you show you two ways here going to do a totally awesome double whammy on these whiting one is going to be paying for our fillings and the other one we're going to bake the fish but I'm going to pay for the whole fish what they do let's say embody how or some way they don't pull the trigger messing around and they eat everything they make soup anyone anywhere in a country where you're subsistence level or the farmer you're going to eat everything look worried about putting these pretty early paprika they'll do this bit of that not bother we're gonna eat fish to survive so and you chevy types out there possibly might want to move along because I'm cooking fish for fishermen they just want to eat fish basic way so I'm going to bake this whole as I believe there's some juices in that head that will actually infuse into the rest than me and you can just lift the flakes off and we're going to do here is another line a baking tray this is tin foil I've got a little bit of water in the bottom of there using moist okay put the oven on about 350 degrees preheated first and then I'm going to put some smooth slots and have splits in here trick a little bit of lemon juice in there and a boat fish hole we're going to put a little bit of spice bubbling mix spice up inside the body cavity as you saw on the boat they've all been cleaned it all be gutted so this is going to do the whole one first then while that one's doing takes a little bit longer 20 minutes 25 minutes when it's baked in again both working I'm going to take the finish off of this other one and fry so firstly put the slices into the main part of the whiting body fill it with some ingredients and get it in there get it all preheated the oven is ready to go okay now what I'm going to do we used to have somebody every one of our restaurants Andy it was a really good chef he was a Thai chef and he cooked fish now you will bleep I'm not in the same league but I go put some gentle little cuts just here just barely stroking it through the me okay I can just feel it's a very sharp knife I don't look it but just for the backbone I'm not cutting through it just going to cut it down gently like this you know you can put very slim slim wedges of lemon everyone now what I'm going to do just going back to this toy chef we use through you travel this is really really good I'm going to put some of this it's called Thai seven spice I just listened put a little bit shaky in that body cavity there and just leave it closed up like that that's what I'm going to do with that I can smell it already remind you is cookie which was nothing short of miraculous

and then so simple this one into those cracks here the splits just put a little bit of drizzle lemon juice now just smear it on the outside like this as well go run in going to run out who cares it's just for eating not for displaying the tape gallery just like that okay leave it like that I'll place it in the baking dish in the baking dish and then learn a song pair up which for a neglected leave Alma is here Justin on the outside always seems strange really doesn't it you put you put salt on a fishes come out of a saltwater environment but it doesn't actually help it to give a bit of extra taste and the same on the other side go and send that peppery way and salt on that so I know how easy this people yeah it's got the water underneath help keep the moisture just seal it up and you look at it holding it or not crushing it down now with all mutter sauce you bake it if it's a sort of steaming effect okay so let's fold it up a little parcel but loosely tagged sweet and simple you'll see the water swimming around there in the bottom it's going to keep it moist into the oven it goes it's preheated when the little light goes out on the oven I'm going to pop it in there in the middle for about 20-25 minutes in the meantime I can show you how to fill it the white in for pan-fried waiting here is a gargantuan whitey just going to take fill it off here the game's very sharp light just behind that pectoral fin just get it lightly till you till you feel the actual backbone there using a broad bladed knife and I'm just going to ease it and stroke you can actually feel it so up but nope I'm not gonna fill it in I feel it to get meat off the bone in the story you should see a professional we actually watch the professional once we want to flip the British Columbia salmon fish it and usually Bosh Bosh Bosh Bosh Bosh it was done it was bonus he was immaculate but the guy did it for a living

if you just run the knife slowly very slowly you can actually feel it bump across the tip of the bones of the tip of the law even if you've got the tip they're sharp that does help and you're not sort of saw in you're just easing that meat away and the bulk of the meat don't forget is going to be from there to the spine the rest is going to be towards a body cavity this one coming off a treat now that's ready to go I can split they're a little tip here because I always have trouble getting the second foot officer somebody told me Graham leave that original foot it on and it gives you some body cavity support there so you can cut in the opposite direction I have shot up this knife so much I must actually remember to tell the tell the wife about it otherwise you'll be peeling potatoes and unfortunately she won't be playing the piano again it is a very sharp knife so just ease a away again just you're streaming it bump you along here is always difficult you were coming up with the direction now push the knife away that's why I do it pick up that meat just bump it gently along you can see the bones there there in there bump it gently along there and away from the body cavity always take your time fill it in pays off dividends in the end and you'll have all ten digits remaining more hopefully anyway all right so now that put it on the other side that's helped me keep that body cavity intact now I can take off the surplus I don't want and trim it okay just whiz that off there now if you watch the other side I turn it round there's the fill it up we're going to use nickel for the surplus here if I turn it round you'll be able to see it better there's the meat just was that off there the carcass goes to my freezer ready for the next shot fishing trip now we're going to trim that edge there body cavity is not going to even meet on it just like this that over same here just take see the fins and that and obviously professionals do it professionally this is a fisherman doing it for fishermen because there's nothing better than going out with your own catch your own fish and then eat it now I think we've shown in the video before should you want to remove that skin you just cut in here just work the blade along look at our one on Cod and Wayne common now you know it doesn't cook it for us he'll show you're sure one of the terms is there I'm going to leave the skin on if we're whiting it's a very light flaky delicate texture it does tend to break up that's the only thing if you leave that skin on and you crisp it some people actually as a bags like eaten skin as well but it helps hold it all together when you turn it in the frying pan now onto the seasoning again not rocket science well now don't anybody tell me you must do it this way you must do it that way fish is for eating you put on it what you want

you can put what flavorings what spices will hurt you want with any you fancy let's place it everybody's different out there everybody

some people like a hot curry you know just warm mild and something would like sweet savory everybody's taste is different we're going to do with this one is at first I'm going to put my lemon juice on first to give it a bit of moisture and then a little bit of ginger okay a little bit of garlic and then salt and pepper but that will stick that lemon juice we'll just give that skinless side the inside of the foot it little bit of moisture so they don't like a flower it afterwards so it doesn't stick to the frying pan and that will seal it all in nicely it's just a hint just a hint of those tasty zorkin if you fall yet the frypan heat it up and we will crack on well there we go we got the Phillips the first thing we're going to do is just give it a little drizzle of lemon juice like this you can squeeze a whole lemon out of it like this but just rub it in and this is on the opposite side to the skin I see no point in seasoning the skin you see the ends up inside of there fill it now that gives you enough moisture just to put a little hint of your whatever you want to put on they put on there but what I find is we're going to shake it out over the fish and get to much because you know you don't know really how much you're going to shoot out of these holes in the end you can just put in your hand first and then you can just sprinkle them on like this what you want you get it evenly just a just a little hint like that do some on the other side this is just a little better ginger now of course white is being the delicate fish is very nice just cook straight in butter with sort of ever there we go the same goes with the garlic just I just find shaking it my hand just one little bit there cuz 32 fill it's just sprinkle that along over the top again it's going to stick to that lemon juice on the inside a little bit of guy Russ is gonna have to go the other one over kill it then step that in now I like to get it in there make sure it's absolutely absolutely on just get yourself a little bit of flour the top don't forget the spices are underneath just like that add it all down Weiss outside you can't see the mess I'm making a ver counter and doesn't hurt just to put it on the skin at the back as well it stops it all sticking to the pan shake off the surplus and those two are ready for the frying pan right arms up to speed middle in the oven he goes baked fish also got metal foil sleeping bag we got food sleeping bags in there and we're quick and get this frying pan fired up to get the pan-fried whiting on the dough okay does he pan up to speed

here's I feel it's going in I wanted to have been put in skin side first there we go get that crinkle-cut flavor just rinse them around and out a little bit and like all fish once they're in there and then put a little coating on that skin just let them basically cook yourself do not disturb it is one of those signs hanging on outside the family hook fish do not disturb it I'm rather worse like but pushing it put it away you think you can improve it and you know you just destroy it man I could smell it is the ginger coming through there I don't know winner whether it's the fisherman in us the hunter in us the caveman but I think all men really like to hear that sort of sizzling sound because it really does tell you you you've been out you're going to put food on the table that day I mean okay these to fill this a wide and you're probably cost me about 80 pounds in fuel in the car dual in the bone plate traveling toilet cetera and they're sort of an 80 pound fish meat on lake in here but listen guys at the end of the day I can at least get out catch a few fish as long as the petrol supplies last the course of my boat run and it's nothing more satisfying than getting in there and catching these fish and put them in the pan Asian now just remember whitening is a delicate fish it is going to cook quite quickly you can't beat fry them you can have it hotter if you want it you have more oil it you wanted on just shallow growing the a fourth pin Phillips it's probably only going to take all I guess three minutes each side to do good and spin cipher done now that upper body is not me I put it I put the get quite high one you know you have different burners on these grandfather grills you get different sized burners I'm putting quite a few I think it was the wok one I'm all of a sudden that's over now produce smoke everywhere open over there to tidy up not a good idea delicately turn these over there three minutes on the skins are the ones you can beat up on a spread for support them with like a spatula and pair of tongs as well now look turn it over you see that skin being left on there as in short feel the meat there when Li there is in one piece which is nice it doesn't really matter it doesn't probably this flaky I don't do presentation or do food if you like the survival you're gonna eat these look at me look at me poking them you've been really naughty I can't help you you want to push them into more pack drain it make and cook better grave leave it alone let them cook Oh three minutes outside

there can be done now the reason I didn't measure vegetable fish you can sort of make your own up you know every medical space rules we should do I suggest with destroyed whiting fellas like legit carefully skin on maybe something about a nice life just a nice nice that's what we need that's it maybe some tartar sauce over the top of the fish that's it finished we're going to the baked fish the whole fish you will need to even tease the skin while you're seated it's going to break up in there that foil which is a bit more moist so oh it's just something like fateful new potatoes and you wanted some broccoli and peas the veg Sabine French bean sprouts with it so if you don't know whatever you guys like I'm not cooking mine with Brussels sprouts for sure but just choose your own vegetables and enjoy what you cook with your vegetables I'll touch it got to do something don't know what to do just try that sitting and what about me

or three meters quotes because fish does tend to go cold quickly and get those strip like that and I've actually got a tester here where you a call testing test them into my cooking and culinary skills in the shape of my daughter who's going to give you a little taste test on there you see watching things so you see the skin there tilt that meat together perfectly I'm going to flip it over there's always looks better look the fish size beautiful and golden I think that ginger comes out and there as well and look it just absolutely falls apart so Charlotte my daughter is going to be the first to taste this so tell us what you think about there charlie very nice tastes just like fish and chips well there's no chance with it that's almost it should be better than the fish and chips that you get out of a shop could Rick and Lulu can taste any ginger in there little bit just enough yeah that's good what I think I'll go on with the second one okay as Charlotte's approved the front version let's take a look at the baked whole fish I can wash your fingers it is going to be hot this is a whole fish oh look absolutely as soon as we broken up beautiful well they still see a hint the spice is coming out around there and those splits help all that to break apart and yet you can see the steam coming off so you know that water in there as a festivity sort of is crazy but it's sort of steamed it as well and that should be nice and moist get it on the plate and that might be more difficult than it appears throwing that surplus off

coz you make a little tunnel at the end let watch then your strain all that off they could fished up there and go to it since get it on that plate in one go try and tease this little it's so white cooked perfection it is on the verge now what you can do guys is you can just cut that head straight off but for presentation dorami

people sometimes think that leave their head on there I just think the juices all come out in the head and in this flaky meat and it just helps it just gives you that extra bit of flavor as I say if you go see one out in the jungle somewhere they make soup out the head so why would you want to waste it it gives it added flavor here we go here we go guys that does that open dice and it is still do you see them and then set still steaming which is why I use hot plates this one screwed up a bit there so there you have it you got baked 20 or you got fry pan fried Phyllis or working the choice is yours with vegetables you want enjoy the fish you catch it you're going out fishing for them and of course of me I've got to get out there and catch them more fish now oh what a tough life it is angel you