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Cleaning & Preparation to Fillet a Round Fish
Cutting Off the Top to Fillet a Flat Fish
Cleaning & Preparation to Fillet a Flat Fish Step 2
Cleaning & Preparation to Fillet a Flat Fish Step 3
Cleaning & Preparation to Fillet a Flat Fish Step 4
Removing the Skin from a Fillet of Salmon
Cooking Seared Salmon Recipe Preparation Tips
Preparation for Cooking Seared Salmon Step 2
Preparation for Cooking Seared Salmon Step 3
Preparation for Cooking Seared Salmon Step 4
Breading Recipe for Frying Fish
Frying & Cooking Fish Recipes Part 1
Frying & Cooking Fish Recipes Part 2
Frying & Cooking Fish Recipes Part 3
Frying & Cooking Fish Recipes Part 4
Frying & Cooking Fish Recipes Part 5
Recipe for Making Fish Stock Part 1
Recipe for Making Fish Stock Part 2
Recipe for Making Fish Stock Part 3
Recipe for Making Fish Stock Part 4
Recipe for Making Fish Stock Part 5
Recipe for Making Fish Stock Part 6
Recipe for Making Fish Stock Part 7
Cooking Salmon En Papillote Recipe Step 1
Cooking Salmon En Papillote Recipe Step 2
Cooking Salmon En Papillote Recipe Step 3
Cooking Salmon En Papillote Recipe Step 4
How to Poach Salmon Cooking Recipe Part 1
How to Poach Salmon Cooking Recipe Part 2
How to Poach Salmon Cooking Recipe Part 3
Making a Seared Ahi Tuna Fish Recipe Part 1
Making a Seared Ahi Tuna Fish Recipe Part 2
Making a Seared Ahi Tuna Fish Recipe Part 3
Cooking a Trout Amandine Fish Recipe Part 1
Cooking a Trout Amandine Fish Recipe Part 2
Cooking a Trout Amandine Fish Recipe Part 3
Making a Trout Menuire Cooked Fish Recipe Part 1
Making a Trout Menuire Cooked Fish Recipe Part 2
Making a Trout Menuire Cooked Fish Recipe Part 3
Making a Trout Menuire Cooked Fish Recipe Part 4
Summary: Learn the second part of the process for frying and cooking fish in this free cooking video on how to prepare fish for recipes and seafood stock.
Louis Ortiz is a professional chef instructor at a culinary institute. He has been working in the culinary industry for 10 years.read more
" Hi! I'm Louis Ortiz on behalf of Expert Village and I'm back to show you some fried cat fish. I got my counter top fryer to set a little below 375 fish is a protein it really doesn't take that long to cook and its actually nice because we don't want to have all this fish floating around in the oil any longer then it needs to be. So I got my ready light on here I'm going to go ahead and pop this guy open and also as a side note we breaded these fish differently so I could show you the difference between the finish product. The first piece that I'm going to cook I put some seasonings directly on to the fish fillet itself which was garlic salt, salt and some ground pepper and I put them start into a store bought cornmeal base fish breading mixture that I just poured straight out of the bag. So it was actually a one part breading process on these so we are going to go ahead and fry those guys first and let you see what those look like in the finish product and then we move on to the other pieces which I finished in bread crumbs and the others which I finish in the cornmeal procedure. So we will come right back and show you what these look like."
eHow Article: Frying & Cooking Fish Recipes Part 2
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