NEW RIG Catch and Cook!! Bacon Stuffed - Cheese Filled - Battered and Butterflied Fried Fish!!!

way to avoid it is to fillet it good, so you're going to cut right here and That way you avoid the butt, let's get some of those scales out of the way, here we go, so there you avoid the butt, but now you can cut along the side and go up to the belly. Now you're missing all the guts hopefully, but nothing is drilled properly and just let gravity do its job. gravity will hold the casings on the bottom, now go to the other side, it's all meat here so you don't have to worry about piercing the casings on this side, but you go all the way to the center line, we're just going to hold this portion of steak here, so we're going to cut right behind the gill plate, right where our end was, up there, and we were able to flip our knife. cut the skin and now God help us we will be able to remove this entire fillet without breaking the guts, trying to keep as much meat as possible in this fillet because it is not a huge

fish

and for this recipe it has to be filleted, I am going to cut the box thoracic, okay, should be easy, very easy, now gravity should keep all the guts away, here we go, oh, I'm missing a little bit here, oops, my bad, my bad. "Whatever happens, let's take that out and make it look clean, okay, there you go, the guts aren't perforated at all, that's all excrement, you don't want that in your food, but look at that, that's cool, uh, unperforated intestinal lining now on the other one.” side the same thing just above the tail, the fin right there, some small cuts and you can cut around the intestine, that's the intestine now, once you have half the

fish

like this, you know it's a lot easier to fillet the other one side if the head is off, so this is a really cool little trick, just like the other side, you can cut right behind the gill plate down, don't pierce anything, now you can cut right above the head here, give it a couple of turns, oh oh, a couple. it twists and breaks right now look all the guts come out in one piece nothing is pierced at all the only thing that attached the guts to the inside of the fish was the hole in the butt and you cut above the fin you cut the bottom of the fin fin was cut around the butt like this, now everything is still intact and that makes filleting this side much easier, much easier because it's flat.

You know, I try to be very careful with this because when I do it in a butterfly shape. I need the meat to be as thick as possible. Now look at the nice meat, clean and white, like if you didn't bleed it, it would be all red. Now it probably doesn't affect the taste or anything, but man, it makes it look better. and many times eating is in the eyes I'm going to clean this fish I have to get some water from down here okay that looks good eh look at that meat it's shiny beautiful meat man I wish the fish was bigger but that's it What have they given me?

What can I do? I can not say anything. I'm thankful. I'm just going to sprinkle a little bit of salt and pepper here and premix already salt and pepper and the only way to make this work is to butterfly this and Obviously, this is very thin and you would want it to be a little bit thicker, but you can't help it. You know it is what it is. Cheese with butterflies will come in here. Bacon will come in here. Okay, first thing I'm going to do. to start the

cook

ing process let's

cook

some

bacon

let's make some thick cuts farmer john now while the

bacon

is getting hot and crispy obviously if it's on the fish and butterfly shaped it won't cook so that you have to cook the bacon first, so here in this little bag I have some batter no, it's not cocaine, pour some in here enough to cover both fish so you can use anything as beer batter.

I like it a little thick when you put it on the fish so that when it is crispy. I don't eat pancakes it's not like a cornmeal crack this egg put it in the center that bacon smells good daniel is probably going to smell the bacon so I mixed that egg and then we added a little bit of water okay add a little bit of water here and we keep adding water until it's the consistency we want, actually here's the consistency sort of like this, you can even thicken it a little bit more, but that should be good, it should be good right there, like that, I've got a little bit of pepper jack

cheese

here and obviously the butterfly on this fish isn't the biggest so I'm going to cut each piece of

cheese

in half, in fact I just cut it in half and one slice per fish should be fine, it's not a coincidence that the cheese is exactly the same color. like my coldest look, that's not so crazy and mind-blowing, there's a fish, two pieces of fish, let's put the cheese in there, the cheese should fit in there, like this, like this, that'll be fine, now let me butter this up a little more. all the way over there we go that way the cheese can fit in we go perfect perfect and the same thing over here this one is going to fit in here like this and daniel has no idea yet now i have some peanut oil here daniel thinks it's sesame oil some reason so I'm going to start this over and heat this oil really hot add all this peanut oil here just to give it a little bit more flavor while we add our signature butter and I think it's almost hot enough so I'm I'm going to dip the fish in the batter, turn it over, dip it again on this side, bacon inside, cheese, inside the batter, inside, it has a thick batter to stick to the fish, drain the excess, throw this away. , okay, we're almost done here. waiting for that golden color to come and there it is, have it on this one, are we here yet, we're almost to hell already, yeah, let's get this out so the oil can drain off some of the cheese that's melting right now as we speak. very good there on the rock let it drip on the rock this is also good all of you here is how it looks very good eh oh yes oh yes look at that cheese that comes out right there oh yes, honey, I will come up later buddy, It's going to be really hot I know where my knife is, okay, cool, there you go, yeah, okay buddy, blindfolded taste test, are you ready?

I'm ready, buddy, I'm so hungry, okay, you're so hungry, what is it? you're saying, did you honestly smell anything because I feel like the wind was blowing directly at you here? uh, I kind of smelled something, especially when it was ready, it smelled a little sweet, I almost don't know what it reminds me of, it's like I feel like it reminds me of a kind of sesame honey, a kind of sesame honey, I think you just have that one. sesame oil on your head because you saw it last time, maybe man, wait, okay, yeah, what is this? two different things, you made two different things, no, it's one thing, okay, but mostly I don't know, I want you to see what you think the ingredients are okay, it's probably easier that way, okay, hold on, keep this. your hand extended here then what is this fork?

Yeah, okay, I'll have one too. I hope it's as good as I imagined. You know one from the beginning. A little butter. Baby butter. Yes. Wow, good. It's like a little. a little bit of sriracha no no, a little bit of hot sauce, so oh yeah, okay, yeah, I see where you're coming from, yeah, hot sauce, no, no, but yeah, I see where you got that little spice, that little kong spice kit, it's like a kind of spicy blindfolds. It's all funny, kind of spicy, yes, something like that, oh, okay, here I am okay, although it doesn't show, now you only depend on your taste buds, oh, yes, another piece, yes, okay, okay, what?

Right? You could, I think you take it. Take it off and pick it up, that's all yours, bacon, I thought you sure smelled the bacon, oh, maybe that's what I was smelling, I don't smell something sweet, there we go, that bacon, yeah, it's good, man, well, yeah . Yes, most people don't like cheese or fish, did you even think about cheese? No, last time I put avocado in it and cooked it, but that made it a little bitter, so now we have avocado on the side when you fry it and add the bacon and cheese, this little blue rock fish, a fillet, it's a nice chunk, yes, it's like that, yes, it's a meal if you wanted some rice or something, yes, this would be great, like a kind of variation on fish and chips, yes, I thought about This first time, when I was returning from Alaska on the three-hour boat ride back to the lodge, what's something interesting to do?

A rockfish that Daniel caught. What would you fish? One black or was it blue. Smalling got a couple of bites. He is making a video. He's making something for your grandmother. It's already three o'clock here, we've been here for about six hours, let's finish this, fish some more and take a long walk back too if you have any ideas about what you want to see for another

catch

and cook something off the cliff or something with salmon some rock fish or something let me know and I'll try to make it yourself