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Flounder, Sole & Salmon using Franks Red Hot Breaded Fish Recipe
May 8, 2024
Caught Sole & Flounder in Burrard Inlet and wanted to try the popular Franks Red Hot Breaded Deep Fry fish recipe. For full details of the recipe see link below.
► Recipe Page → https://www.bcfishingjournal.com/journals/franks-red-hot-sauce-breaded-fish-recipe/
► KastKing Fillet Knife → https://amzn.to/2WMVfeT
#englishsole #flounderfishing
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0:00
Hey guys, welcome back to another episode of BC Fishing Journal. I'm Jesse St. Myer
0:04
Thanks for coming and checking out the channel once again. And here again, we're doing another
0:08
cook. We're not doing a catching cook. I did the catch yesterday. Tonight, we're just doing the
0:13
cook. Tonight, I want to do a special recipe that I'm sure you may have even heard of. If you've
0:19
heard anything about the Guggen Squad on YouTube, you may have actually heard or seen this recipe
0:23
in action. A lot of times they do white bass, walleye, or any kind of white flesh fish in this
0:29
Frank's Red Hot marinade, and then they deep fry it with some flour. This is it. This is for all
0:35
the hard work right here. Go for it. Here we go. Golden crispies, baby
0:54
Oh my gosh. I don't know how to describe this. So that's the recipe I'm going to do tonight
0:59
but I'm going to do with some local fish. So again, did the catch yesterday. Here's some
1:04
of the footage that my second cousin, Joe, him and I, we went out into Burrard Inlet yesterday
1:09
and we caught a bunch of, I think we got like half a dozen, sole and flounder. So I'll roll the clip right here to see that
1:16
All right. We got another fish. Joseph is the slaying master. Just picked up a nice sole
1:24
He's got another one here. Let's see what he's got this time. First one we got was a
1:31
oh, this is a starry flounder. Yeah. Nice one, buds. Let's see here. This is a decent size
1:37
We can eat this one. Yeah. This is an edible size, man. For sure. So we got a sole and we got a starry
1:44
flounder. Oh, he's he inhaled that. Look at that bad boy. What do we got? Is it a good size? Yeah
1:52
it is actually a pretty good size. That's a good size one. That is a good one. So as you can see
2:00
we were just floating around in Burrard Inlet there. I was floating around in my portaboat. It's a 12 foot boat that kind of folds into like a surfboard that you can throw on top of your car
2:09
your roof rack. It's actually a pretty sweet little thing. We toss a little electric motor
2:13
or an outboard on there. It's kind of a cool way to get around. But anyway, if you like that and you
2:17
want to see more videos on that on the boat and kind of cruising around like that, let me know. Happy to create some more content like that. Anyway, getting back to this. So tonight, yes
2:26
we're going to try this. And I thought, why not try this Frank's recipe on some of our local fish
2:32
So I was thinking, yeah, I would love to try the white fleshed sole or flounder or whatever the
2:39
heck I caught out in flounder or in Burrard there. And to throw a little bit of a curveball
2:44
I'm going to throw in some, I'm bringing up some old salmon from last fall that I am going to try
2:49
it on as well. I know salmon, you're thinking, oh my goodness, what an idiot. You don't deep fry salmon
2:53
And because the meat is not the same sort of texture. It's not that flaky sort of body or
2:58
texture that you get in some of these white, white meats. But you know what? I got a little bit of
3:02
some extra, so I'm just going to try it. So who knows? Maybe it'll turn out to be amazing. We'll
3:07
give it a try. All right. Check it out. Here we go. Okay. Here are the ingredients that give you all
3:13
the measurements and all that sort of stuff in throughout the video. One thing I forgot to include
3:19
here. So here's the, uh, sole and well, actually that is the sole or English sole. These pieces
3:25
here that are super white ones that are a little bit darker over here. That's the started flounder
3:30
And this is the salmon. So just a little piece here, as you can see, this is a, this has been
3:33
in my deep freeze for a little while. So I'm just going to chop this up into some, uh, little pieces
3:39
like that. So they're, you know, kind of like these two, three bite size, uh, little crispy, delicious
3:47
chunks of seafood again, shout out to casking and their nine inch fillet knife. This is an amazing
3:54
knife. I have to say for the price point, it's excellent. I'm not a big fan of the orange and
3:58
the black blade, but how sharp it's been in cutting the fish or all the flame I've been
4:02
using it for lately. My goodness. I'm a, I'm a big fan. So I'll leave a link in the description
4:07
If you want to check that out, very cool, very affordable fillet knife. Anyway, that's just a
4:11
side note. Okay. So what we're going to do is we're going to toss the fish into a bowl
4:18
I like to dry them off here first. So I'm patting dry with some paper towel, as you can see
4:25
in there. And I'm just going to toss this in here. So these are, these aren't the thickest chunks. Like you can see kind of a, you know, I'm going to try that
4:34
That's, that's the, uh, that's the English soul. You can look at how that nice white meat
4:38
very beautiful pieces there. All right. For the fun part, we're going to be our marinade. There we go. Just add glob, glob, glob. Look at that much
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We're just going to just give her, this is a big bottle. So I just use like
4:58
I think you just have to coat it. Let's make sure it's all coated. I'll use a spoon to make sure it's
5:08
all right. We're going to leave that now. I'm going to start to do the breading. So let's get a cup of all purpose flour. Okay. We've got our one cup flour
5:22
So we're going to toss that there in the bottom. I'm going to do three quarters of a cup
5:35
of cornmeal, a little salt and pepper. I'll do about a teaspoon of salt and a teeny bit of pepper
5:52
A teaspoon of salt and pepper. And this is what we're going to bread our fish in
6:00
So once we take it out of the Frank's red hot sauce, that's what we're going to put
6:05
toss it in here. And then he's going to go into the oil, which by the way
6:09
I should probably get going on that. Got our pan. If you've got a deep fryer, even better
6:14
Here's my oil. I'm going to get this heated up. Just get that going
6:18
Yeah. All right. We'll get that up to about 300, 350 degrees
6:49
I mean, I think cooking time is really dependent on the thickness of the fish, right? Like these
6:55
are some of these pieces are just tiny. So they're not even to take like a minute. I think
6:59
they're going to be done in like short order. Salmon ones are a little bit thicker. So I'm just
7:09
going to turn those ones over. I'm really curious to see how the salmon turns out
7:19
See how this goes, but this is kind of the finished product. So you can see some of those
7:24
earlier ones I burnt, but they actually look pretty good. So now I'm going to let them sit
7:28
for just a little bit and we'll taste them out, try them out. All right, let's try it
7:40
You can just see some of it flaking apart. Interesting. I think this one was the..
7:58
Oh yeah. That's great. This one's I did a little bit crunchier. Very good. This is delicious
8:12
This is the salmon one. Completely cooked. Perfectly actually
8:28
What? I didn't expect that. I'll be honest with you. Salt and the flounder. Totally expected it to be really good, which it is. The sockeye
8:45
the salmon. It's actually really nice. Holy smokes. Look at that. It's really interesting. I mean, you get a lot of the franks in it
8:59
I mean, you get a lot of the franks in it. You think you're just eating chicken. I feel like I'm eating a chicken wing
9:08
like the meat of a good chicken wing without the bone. That's exactly it. You know when you're
9:14
eating a chicken finger or chicken wing, grab the big wing and get that first big bite
9:19
That's what this is. Oh great. So that about does it for this catch and cook. Yesterday was the catch. It was more on the
9:35
cook today. It was definitely the cook. I've got to say, I'm really impressed. I will definitely
9:42
do this recipe again. I'd love to try it on some other white fish that I can catch around here
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Maybe, heck, I might even try it. I'll try it on everything. You know what? Every species I catch
9:51
around this neighborhood, I'm going to try it on. The salmon honestly was a big surprise. Really
9:56
really good. And you know what? So I use sole and I use flounder. What recipes do you use
10:01
for sole and flounder? What are your favorite ones? Leave it in the comments down below. I'd
10:05
love to hear what your favorite recipes are. And have you ever even done, have you done the franks
10:10
this deep fried recipe that I just tried? And if so, did you try it on some different species
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I'd be curious to hear how that turned out. Love to try that too. So that's all I got for you guys
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Thank you so much for watching. Really appreciate the view. Appreciate you guys. And give a thumbs
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up. And yeah, until next time, we'll talk to you soon. Cheers
10:44
Bye
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