Yeah man! Looks can be deceiving with bullhead, they are definitely ugly haha. But for a fish fry my top two choices are either smelt or bullhead. Fun to catch and good to eat! Good luck out there my friend! 😎 🎣
I don't know that I've ever heard anyone say bullhead was their favorite local fish to eat before (for me it's close between brook trout and yellow perch), but that plate looks absolutely fantastic.
Thank you my friend! Yeah for a fish fry it’s either smelt or bullhead for me, I think it’s just as good as yellow perch when fried up and the yield is so much more off a bullhead. There’s probably 10 species of saltwater fish I enjoy eating more but for fresh water in Vermont bullhead is as good as it gets for me!
Thank you for all the hard work you and your buddies put into making your videos. Look forward to watching more. It would be helpful if you showed how you go about cleaning your catch (tips and tricks). It's rare to see professional chef, catching and cooking on these videos. Could you give more details on your cooking? Ingredients and amount of each you are using? Thank you!! Bon appetite!
Thank you very much my friend! I appreciate the kind words, and I hear ya! Some of my more recent catch & cooks aren’t as detailed as ones from last fall, I’ll make sure to add some more info into the actual videos, and I’ll do my best to include recipes in the caption as well. I haven’t filleted a fish on camera in a very long time, very hesitant to show me breaking down an animal after UA-cam demonetized the biggest video on the channel for unknown reasons. I appreciate the feedback and thanks for tuning in! If you have any questions specifically about this video please ask away 😎
Never have understood why people make anything with a crispy batter then drench it with anything instead of just dipping or adding as you eat it. Work hard for a great crisp then turn it mushy. Why? Cuz it looks like a. TV cooking show is why. Otherwise great video.
Hey thanks for watching man, I really appreciate it. I’d say it’s certainly a reach to call me adding sauce to this dish “drenching,” I had about 4oz of aioli in that squeeze bottle and used about a quarter of it. I have over 18 years of experience cooking in restaurants and 12 of those have been in fine dining, I can assure you I’ve made dishes like this literally thousands of times that were never put on a TV cooking show, I even mentioned in the video that this is a dish we served at the restaurant I currently work at.
I will have to try bullhead I thought they were trash fish but seems like there good eating
Yeah man! Looks can be deceiving with bullhead, they are definitely ugly haha. But for a fish fry my top two choices are either smelt or bullhead. Fun to catch and good to eat! Good luck out there my friend! 😎 🎣
Solid beer choice at the end.
One of my favorites in the summer. I’ll drink enough of it to the point that I’m sick of it by the time it goes away for the season 😆
Bullpout and punk rock go together like peanut butter and jelly, Larz. Remember that!
I think there is a direct correlation between the amount of punk rock being played and the number of fish caught
I don't know that I've ever heard anyone say bullhead was their favorite local fish to eat before (for me it's close between brook trout and yellow perch), but that plate looks absolutely fantastic.
Thank you my friend! Yeah for a fish fry it’s either smelt or bullhead for me, I think it’s just as good as yellow perch when fried up and the yield is so much more off a bullhead. There’s probably 10 species of saltwater fish I enjoy eating more but for fresh water in Vermont bullhead is as good as it gets for me!
Thank you for all the hard work you and your buddies put into making your videos. Look forward to watching more.
It would be helpful if you showed how you go about cleaning your catch (tips and tricks). It's rare to see professional chef, catching and cooking on these videos. Could you give more details on your cooking? Ingredients and amount of each you are using?
Thank you!!
Bon appetite!
Thank you very much my friend! I appreciate the kind words, and I hear ya! Some of my more recent catch & cooks aren’t as detailed as ones from last fall, I’ll make sure to add some more info into the actual videos, and I’ll do my best to include recipes in the caption as well. I haven’t filleted a fish on camera in a very long time, very hesitant to show me breaking down an animal after UA-cam demonetized the biggest video on the channel for unknown reasons. I appreciate the feedback and thanks for tuning in! If you have any questions specifically about this video please ask away 😎
Never have understood why people make anything with a crispy batter then drench it with anything instead of just dipping or adding as you eat it. Work hard for a great crisp then turn it mushy. Why? Cuz it looks like a. TV cooking show is why. Otherwise great video.
Hey thanks for watching man, I really appreciate it. I’d say it’s certainly a reach to call me adding sauce to this dish “drenching,” I had about 4oz of aioli in that squeeze bottle and used about a quarter of it. I have over 18 years of experience cooking in restaurants and 12 of those have been in fine dining, I can assure you I’ve made dishes like this literally thousands of times that were never put on a TV cooking show, I even mentioned in the video that this is a dish we served at the restaurant I currently work at.