Anthony Bourdain's Favorite Appetizer | BTB E75

Friture, What is it? I am taking you out with me to make one of anthonyy Bourdain's favorite things on earth welcome back to bouran everybody should know how to use a knife use everything waste nothing let's start at the beginning it ain't that hard okay I hope you are doing well my name is Mitch May and I believe having two political parties inherently divides our nation and comines us to certain beliefs we are working through Anthony Bourdain's layout cookbook doing every recipe for the first time today we are going to make F these are very simply fried tiny fish I've had them before you might know them as smelt or white bait I'm going to take you out with me we're going to buy these things to begin I do want to show you the kitchen all that Going Shopping and all of this craziness check out our fridge we do have some lemon actually some leftover parsley as well now what we are lacking are the white bait I'm going to have to cook these tomorrow anyway because I have work and I'm kind of burned out I can't record right now so let's go grab those the lovely Hmart love the spot they usually have a lot of quality seafood and like oxtail and stuff like that you can't really find at a Walmart I am trying to make a little better decisions for example I might be buying frozen fish today because I ain't got the money and I don't have the time to work a full-time job if I want to do this YouTube so we're just working with what we got here yep it's just a goofy YouTuber filming himself shopping cuz I thought this was a good angle that is going to be it for today I'm going to get home do a little cleaning and we're going to get frying up these little fishy Johns that does give us us good time for our sponsor better help better help is totally not a sponsor of this video let's cut to the fish completely Prepping The Fish different angle going on that's just kind of what I want to do we have the fish hanging out in the sink from there we're going to squeeze the poop out the out of them they definitely smell fishy I don't really know how to get that oh sorry buddy I don't know how to clean it efficiently let's try another time there's definitely a more efficient way to do this if you know please fire way I am going to be very curious how it is crunching on that whole head I'm going to work through all these and I will catch you back when I am done clean as good as I can be Bourdain is going to have us whip up kind of a makeshift batter Caputo flour you want to talk about sponsorships wouldn't mind that about a a cups worth nice strong pinch of white pepper let's just use the whole thing nutmeg AB says is not a bad idea just a little and some cayenne I don't know like 1/4 teaspoon nice amount of salt strong two pinches and whisk this up over to the stove top we got our pot Crank that up to like medium highish I turned on the wrong burner fill it up halfway yeah and let that come up to temperature o there is some juice going on in there I'm going to lay these out in the mean time we can chop up some parsley which is going to garnish and a lemon comment of the week from my my Comment Of The Week! friend Denzel I told you I got you if you comment away subscribe you can be featured in a video thank you very much for the comment Denzel chopping parsley is hard work life is hard work that's why I drink I'm going to keep them a little damp I think this is a decent move because they're going to soak up a little more flour this way so let's just dump them in here give them a nice toss with our hands wow they suddenly don't look gross and I'm actually going to let them just hang out like that for about a minute okay okay YouTube cut Oak and toss them I'm curious if you have a flower you prefer to use let me know I know potato flour is really nice over to the stove ski coming up to temperature I believe so we want to hit 375 kind of on the money the station we got thing to scoop it up paper towels area to hang out shot cards this how I keep track of what I do and we're just going to do a tester a tester fish how long does Bordan have us fry dry them until they're crispy and golden brown I just got hit by a by a nice fried smell at the end of the day crying I'm learning once you stop hearing the sizzle the it's pretty much done okay kind of happy with that looks nice leave that over there check our temperature and throw a whole bunch more in there maybe a little hot but that's okay the temperature is going to come down when we fry let's have fun with that huh woo little more and that is how Mitchell rolls I don't know how to handle oil spills but yeah I'm curious now we look at our temperature it's dropped it has dropped pretty interesting start with our thermometer that's what the chefs do say we pull these boys out get them onto our paper towel can hear that you can see that I know it and get them onto our plate here in with the rest of our fish and I find it takes about two 3 minutes to fry these up in batches of about 15 to 20 again use our trademark stirring with the thermometer once these finish up we're going to plate with a little bit of parsley a little bit of lemon if you like my journey if you want to see what's going on please think about subscribing joining my journey let's try this Plating, Tasting, What I Would Do Different thing mhm delicious I feel myself crunching on the head though and it's kind of freaking me out I don't know as Bain does describe like a french fry like an ethereal french fry I think I would chop off the heads maybe even just buy them Frozen pre cleaned out I mean they're delicious I don't know if the head adds anything as far as flavor the texture is a little I'm crunching on something kind of funky there as you can see it's not bothering me too much this was another simple kind of Vlog style back to bour you stay organized you clean up after yourself you do the best you can