MeatEater Cooks | Montana Walleye Fry
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- čas přidán 16. 01. 2023
- Seth and Chester are no strangers to a good fish fry. In this episode, they're working with Chef Kevin Gillespie to find a slightly more elevated approach to this classic preparation. The end result is sure to leave you with a strong desire to head out and catch a limit of walleye.
Stay tuned for Seth and Chester's upcoming series, the Montana Walleye Tour. Coming to our channel on 1/24/23.
#meateater #fueledbynature
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Love how you made Chester pretend like he’s gonna cook and eat that fish
Chester holding the onion awkwardly at 12 minutes had me laughing.
i thought that was a young Cal. had to double take the date on this video
First thought was: Cal's younger brother!
Talks just like him too
lol now that I read this! Yeah! I see it!
I’m baffled by how much a fish fry episode taught me. You guys have an incredible team, props to people in front of the camera and behind the scenes!
We need more Chester on Meateater
AnythingButFishEater
Keep these coming. I've fried a ton of fish, but I always learn something from these.
I remember hearing about the rod fiasco on the podcast months ago! Glad I could finally see the footage. Great content, as always, gentlemen 👏🏻👏🏻👏🏻
Man I don't think Chester could look anymore jealous lol. It brings a whole new meaning to catch and release.
Did they cut out the part where they would have described what they use to season the fish? When the raw fish is in the plastic bag for 5 minutes, what's in there with it?
Fried in Beef Tallow! Awesome! I used to buy grass-fed tallow for frying eggs at a local butcher. One day I asked the butcher if it was good for deep frying. He said "Yes, Do That"
We grew up skipping the egg wash and using slightly thinned down yellow mustard. Can use whatever to thin it, beer water etc... Same three stage batter process otherwise.
I like the sounds of that. Thank you
Chet is such a team player. Great addition to the ME crew. Seth too.
Phuc yea! I've been waiting for the walleye Tournament videos to start coming out! Cheers boy's tight lines!!!!
This episode was hard af to watch. I'm at work so hungry, walked out without my packed lunch, and watching Chester watch this while on my lunch break not having food to eat, that hit hard. Working in the woods or allergies, sometimes man.
You logging?
Shout out to Wisconsin! I’m there now, watching for some tips on cooking my fresh caught walleye.
Good afternoon from Syracuse NY brother and everyone else thank you for sharing your adventures
Lol I felt so bad for the guy with the allergy. Man, he was asking so many questions about how it tasted and he was like oh was it the sauce, how about that sauce? He wished he could eat it so damn bad.😂
My friend is allergic to peanuts but he wanted to try a Reese’s so he decided to say fuck it and ate it. He made sure to have his epiPen with him. He said it worth it.
@@justinmailloux3799 haha damn now that takes some giant bowling ball size gonads to even consider trying that!
My family found a treat in the Keys. Panko breaded fish and when finished, drizzle with sweet Thai chili sauce and also Hidden Valley Ranch Secret Sauce. Not your everyday fried fish! I might have to try this tarter sauce though.
Damn straight... awesome. Im ready for spring
Love the series. Feel bad for Chester haha. That looked great
Great hat Chef. Great hat and great cause. The Stripers need it!
I hope we get a Chester on Tour series
What, driving round Vegas, LA, places like that. Sampling the delights?
@@tomwinterfishing9065 yup and playing music.
Sweet hat! Old Maine Outfitters!!!
Huge fan of the MeatEater content
Looks great.
Beautifully shot.
You make my mouth water and I like the "Prost"😂
bluefish done like this would be amazing. and maybe chester could have it then.
Cheddar, you must immediately do this with a thin pork chop (or tenderize a thick one) and put it on a soft torta like bun with Thai inspired pickled veggies, some cabbage, and a peanut plum sauce.
🤌
Chester is awesome! :D
I've learned my lesson leaving rod unintended. Which out all my bank rod to bait runner/feeder reels.
As soon as I saw the guitar the episode turned into "when is that guy gonna move so I can see what name is on that headstock?!?!" Seagull guitars are beautiful and made in Canada so that's amazing as well.
Folks do the panko thing in Minnesota. Once out of the fryer, sprinkle with your seasoning and it will stick
I love batter fried walleye.
Was watching “In The Woodward” and came here because Chris and Kenny will be on your channel next week. Like your content and subscribed!
Finally someone wearing the Bass Pro Shop hat that actually fishes 😂
What was the liquid in the gallon ziplock bag they marinated the fillets in? I rewound it eleventeen times and still never heard what it was.
I did too. I think it was just cold water.
Thanks Chief
JUST GIVE US ONE WEEK IN NOVEMBER!!!!!!!!
I started using beef fat last year and I'll never go back. Try switching to pork panko instead of flour and bread for the coating.
Get that man some French fries and send him with some of that Japanese tartar! Cheers boys
I stand by beer batter as the best way to fry walleye, but panko is my second favourite way to fry fish.
Cheers 🍻
You could see Chet sufferin over on the sidelines, debating on weather or not he should sneak a bite.
MAN those are some NICE walleye
making this some time soon &!yes i'm from the midwest 👍🏽
Flour > egg wash > panko breadcrumbs is the standard way of preparing white fish here in New Zealand. Even small shops in provincial towns sell panko breadcrumbs. We are behind in most things, but not cooking fish!
🔥🔥🔥
Yum
Finally I know what Panco breadcrumbs are!! Thank You, & also thanks for the recipe, definitely will be using it.
They are half right, it’s also not a normal bread. It’s basically cooked in large containers with electricity. That’s another reason why it’s so super light and crispy too.
Freaking robots, ignore the bot and move on anyone.
so, breaded fried fish? is that the recipe? Or is the main recipe just a tar tar sauce?
Man, Chester is a true blooded Sconnie, just because he's "allergic" to "fish" doesnt stop him from keeping a freezer stocked with walleye. Thats the Wisco way.
Still have yet to land or even try walleye. We don't have them in Texas. I hooked one in Colorado once while trout fishing from the bank but before I could net it the hook came flying out and fish went bye bye.
That is how I cook crappie and catfish. But I pan fry like chicken. I am going to try the mustard in the egg wash.
What liquid was in the ziplock bag? At the end he said season the fish. Whoever edited this video must have cut it out
The walleye story reminds me of Jaws but scaled down 😆
Filleting fish this way isn't an earth breaking new method. It's as common as can be.
Where is the part where you catch all the fish?
I’m here to talk about this man’s impeccable technique for cutting a small amount of onion. It’s something I haven’t seen before and needs attention brought to it. So graceful.
We definitely want more with Seth and Chester!!!
Fresnoooo!
When you order Steve rinella and Ryan Callahan off wish!
What is the brand of the lemon vinegar ? Loved the vid
I can't believe they didn't take the cheeks, of all the places I figured they'ed take em this was the one.
What did they soak the fillets in? 7:30
But did they get the rod and reel back!!!???
Wait so chester the what ever he is now needs glove to filer the fish nut not to dunk it in eggs. I would like an explanation
Fried golden eyes yummy
We always put some beer in with our eggs
The best thing is, just about everyone has those tartar sauce ingredients in their pantry all the time. Welp, gonna go get a bowl of pickled wasabi stems fried in Wagyu tallow.
So like our boy here I’m actually allergic to all fish myself (not shellfish or squid or scallops) but I cannot eat fish myself and i LOVE to fish so I feel his pain
Anyone know where I can get that apron? 3:30
I too cannot eat white-fleshed fish. Love to catch them though!
Lemon vinegar was hard to find…. Now it’s going to be impossible to find haha
I have been doing this for years with fish and chicken, and everyone has raved about the end product. Now you just let the secret out. Thanks a lot.
Everyone kinda has their own way of filleting fish and a lot of folks filet fish the way he did it there and I grew up and was taught doing it a different way. The way we do it is to start behind that front fin and everything just as he showed and everyone else does it but as I start to filet off the side I make my way down the spine staying as close to the spine as possible to not waste any meat. Where my technique differs is that I don’t get the belly meat and by doing that I don’t expose the guts of the fish. When we go back to cut the filet away from the carcass we go up and over the rib cage instead of cutting thru it. I know there’s a little meat on the belly that we leave behind, but that’s just how my dad and grandad always done it and still do and how I was taught. I guess they figured it’s not enough to be worth doing it as when you do it the way he did, you have to go back after you cut off the filet and trim away the rib bones from the filet because they come off still attached to the piece of fish. So we just go up and over the rib cage and leave those bones where they were intended to be lol. Like I said man, it’s crazy how even for simple things like cleaning a fish everyone puts their own unique spin on it.
Peanut oil is my fav
Kevin is the best
Chef Kevin- you have a recipe for the tartar sauce?
What liquid is in the ziplock bag? Water?
That sucks he can't eat the fish I only heard of that one other time but most people can eat fish and love it fried french fries and your favorite drink u can not stop till all gone sorry to see her is a good sport though God bless you and your family's Timmy c Bristol ct 💯😎
Fellow Wisconsinite, everythinf chester was saying was all stuff my dad taught me when i was s young boy
Half the ingredients people won’t have at home. Especially the tartar sauce.
What kind if steel is that
Chester is the best.
Is there a copy of this recipe somewhere???
I like Chester as much as I like Steve lmao
PLEEEEEASE someone tell me what brand of knife that is with the holes in the handle. they're always being used on this show by the chefs
i believe its the table knife by benchmade
thanks a million
its cool putting the faces to the podcasts….. all your podcasts should have video too…..
I rendered down 15# of beef fat a couple weeks ago just because I've heard on MeatEater podcasts how delicious fish is deep fried in fat. Now I'm sitting on 2 gallons of beef fat ready to rock.
Is episode about cooking walleye fry or fried walleye?
“Computers are useless. They can only give you answers.”
I caught a 35 inch walleye in minasota when I was 12 and it rotted in the cooler I was jus visiting family with my grandpa and they didn't know anything about records ....still disappointed to this day lol
Great stuff. I think Panko is electrocuted as weird as that sounds
Chef Kevin whippin it up once again
They cooked up that bait? Wheres the Walleye
Need a recipe for the tarter sauce
how'd it get so warm in montana already
Your mom showed up.
@@keithbennett1739 😂 makes total sense now
Those are small af 😆 (from guy from MN)
That’s what I said and I’m from Cleveland. They have to be a min of 15” to keep here those didn’t even go 10 lol
Best way to cook walleye, is salt, pepper, cilantro, and a grill