Good Eats (1999–2012): Season 13, Episode 20 - The Catfish Will Rise Again - full transcript
Alton loves catfish; now he sets out to modernize its image.
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 VIRGIN 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...(knocking on door)
WHO IN THE WORLD
COULD THAT BE?
HELLO?
PLUMBER.
WE DIDN'T CALL FOR ONE.
CANDYGRAM.
NO, I GAVE UP THE STUFF.
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 WOODY.
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.
REALLY?
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
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 VIRGIN 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...(knocking on door)
WHO IN THE WORLD
COULD THAT BE?
HELLO?
PLUMBER.
WE DIDN'T CALL FOR ONE.
CANDYGRAM.
NO, I GAVE UP THE STUFF.
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 WOODY.
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.
REALLY?
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.
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