 Hey y'all, it's Timmy with Collar Valley Cooks and Chris is here too and we're here live tonight. We're gonna be making fish that Chris caught out on the boat this week. We're gonna make fish francais. I'm used to saying chicken but this is fish. Now I got a gift today in the mail this apron from Rich and Mike. They said when they saw it they thought of me so they sent it to me. Thank you Rich and Mike. I am wearing it tonight the day I got it out of the mill. Alright so we are going to do a little egg wash on this fish and we're going to make it. We're gonna fry it in some hot oil. So I'm gonna turn around here. I'm gonna turn on this oven and I'm gonna go ahead and put some oil in here and start getting it a little hot. We've got potatoes boiling. I want it to have a nice good bit of oil. Okay so another thing we're going to do is saute some mushrooms and some butter. Chris got me out some butter. He's the best. We're going to saute some mushrooms and some butter. I'm gonna go ahead and turn this on and these things will be heating up while we're chopping up these mushrooms over here. I guess I need to use the whole stick so I'm just gonna let the whole stick melt in here while we're chopping these mushrooms. We're also going to saute some asparagus. I've got it washed and ready. That one looks a little wimpy there and I don't know why but my produce does not look too good down here. Like it did at home and you would think us being down here we'd have good produce. I don't think it's quite as fresh as what we got at home but maybe because we lived in the Atlanta area we just people went through more groceries. Alright so I'm going to turn this on and that's going to be for the asparagus. We're going to go ahead and just chop up some mushrooms right quick. I'm going to turn this off. It's blinking at me. I've already washed these because they were dirty. Sometimes you get mushrooms and you don't have a choice but to wash them. They're pretty though aren't they? Pretty shrooms and some were so filthy I had to rinse them so they're gonna be a little slimy. I'm gonna do them last. They were just really dirty. So with Francaise it is a lemon butter sauce with mushrooms. It is delicious. Now a lot of people like capers. I am not a big fan of capers. If you're one that likes them you can always use those. I'm just not but chicken Francaise does use mushrooms I believe. Chris looked it up he says that there's an Italian is there an Italian version or is it just an Italian pronunciation so it's basically the same dish and a lot of people have wine in it you know in the sauce you know there's some variations but it's pronounced from Chasey I think it's Italian if it's the Italian pronunciation. The only reason I grew up eating it is because we had a Greek restaurant in our hometown Polk County and they served it and oh my gosh my whole family loved it. So we always got it when we went there. So if you're a local to Polk County go over there and get you some they make chicken Francaise I don't know if they make it with fish or not. They have some good fried fish there too. That can just cook good. I'm going to go ahead and add a little salt in here. Well that butter is already salted but I'm going to add a little salt. I'm going to add a little pepper and I'm going to make sure that it's hot for me. Throw this in there. We might throw our asparagus in this butter sauce. I hope you're having an amazing day. I'm excited because two of the girls are coming home tonight. So I'll get to see them and I met somebody especially yesterday who came to clean the house and I really enjoyed meeting her and so the girls will be excited when they get home and their rooms are clean. Boy ain't that pretty. This is starting to heat up so let's get out here to season our fish. We're going to be using hardens seasoning. A girlfriend of mine sent me this. She sells me all my paparazzi jewelry and I really like this seasoning especially on fish. So we are going to sprinkle our fish with this. And this is speckled sea trout. Which is one of our favorites. Now I'm not a fan of fishy fish. I'm just not. So when we catch fish we fillet then we put it in water, a water bath in the refrigerator and that way it doesn't have a fishy taste and all the blood comes out of it. And I'm getting in here for eggs. Oh and I got eggs over there on the counter. Yeah we got eggs. I was thinking where are my eggs? Alright I'm going to turn this down. Egg is probably going to be more than enough and I got to get a little bit of milk to go in it. All in it. I think our grease is going to be just right by the time we get ready. Now this is the way to cut it. I started my potatoes before y'all got here because it takes them longer than anything. Asparagus it doesn't take that long at all. Needed us the mushrooms and needed us fish. So we're dipping it in an egg wash and then we're coating it really good with some self-rising flour. And I like to pack it on there y'all. There ain't no need to double coat it if you pack it good. Okay. Make sure you get it on there good. So you're just going to dip it in the egg wash like so. And bring it over here and get plenty of self-rising flour on there. Self-rising is the bacon powder. Now all you have is plain flour. You can use bacon powder to make self-rising or you can put some cornstarch in it. Just something to crunch it up okay. But mama raised us cooking everything on self-rising so we don't always pull out cornstarch. That's the kids what they wanted to eat when they came home. They're not eating tonight. But you know what Amy requested? Chipped beef over toast and cream potatoes and green beans. And she said make sure you get that good french bread mama. I said okay. Of all the things. I know. To request. Green beans and chipped beef. I said okay. We can handle that. Just have to have a jar in the pantry. The only thing you don't have is the french bread. So Chris might have to make a store run in the morning. And Mae's been cooking. We called her the other day and I said what you doing? She said make a pancakes. I said what are you making them with? She said southern biscuit mix. Turn it down a little bit. Before I hang that. Let me see my man's hand. What? With the flour. Oh over there? Yeah. That's the way it is when you use flour. Can't help it. Stir these. I put my lemon on mine at the end and that way it's nice and pointy of it. What? We sizzled these. They'll be good though. That's the middle I cooked. That's ready. I'm just turning it off y'all. The potatoes are ready. I'm going to turn them off. The only thing I'm going to leave on are the mushrooms and the fish. I should have timed them but I didn't. It's been about a minute if you want to put two minutes on there. It smells like it's getting too brown on me. I'm going to leave that because it's really hot. And I don't want it to get too brown. Alright this is a fish spatula. First I can't get to my fish honey. Herb flit. Well you know that CC seasoning. That's good. That's not good. My goodness. I turned that up. Or something. I thought I turned it off. Well you're talking about the asparagus? Yeah. I think we're going to have to throw it in the mushrooms. It's going to be crunchy. Alright we're going to cut up one of these. I got seeds in this one. Let me get out my little squeezer. And that is the correct way that you put a lemon in a lemon squeezer. You can look it up. Yeah you put it in upside down. So before you start telling us we don't know how to squeeze a lemon. It works pretty good don't it? We'll have to pull that asparagus out separate. But we knew it. Now it's in butter. More butter it was in butter wouldn't it anyway. Did you buy a chance to look at this at all? It's 5.16. 5.13 is when you flipped it. But it had only cooked like... It was 5.13? Yeah. I want to say yeah. But it only cooked about one minute on that other side. Somebody sent me a message and said that one thing she's learned from me is cleaning as she goes. And she really has started doing that. And she likes being able to not have such a mess. When things are done. We're going to flip this. I'm alright this time. I just got to hold the skillet to be able to do it. Good don't it? I'm going to get this squid right here and get a couple pieces out. I need to go ahead and get that one out for sure. I think they're both ready. It is fish not chicken so it don't take it forever. I can look at those. You want to let them see me drop the other two though first? You want to just wait and do a plate and stuff instead of me getting ready. I didn't ready. I like for that to cook all the way down. Alright we're going to drop these. I need to turn it back up. That's the thing about fries. You've got to turn it up and down and regulate the temperature to get it to do good. I hope this mess while that starts frying and then we're going to start making a plate. I just want to keep you on here forever. But I do like for the mushrooms. See how that looks more clear now? When we put the asparagus in it was cloudy. You want it to look clear because if it's real cloudy, there's still a lot of juice in there from the mushrooms and you want those to come out. You want that to burn out of there. So when it's clear it's like the butter left. So you just want it to be the butter and not a much of mushroom juice. I think they're in there. I'm going to lift that asparagus out with the little tongs I guess. We need to put some butter in the potatoes. Check them out. Somebody asked me the other day what makes potatoes sticky. And you should have heard some of the answers. But I can tell you right now what makes potatoes sticky. If you cook potatoes and then you let them cool all the way down and then you heat them back up for supper. They'll get real sticky and gummy. If you cook potatoes that are kind of spongy and kind of older and not good and fresh, they'll be like glue no matter what you do to them. So what I do with potatoes that are a little older, like if you can grab a potato and squeeze it and it feels a little ruddery, don't do anything with it but fry it. Or it's going to be really gummy. Now, butter, butter, butter. This is a buttermilk. You know what would be really good? I say let's do it to these two pieces. And this is what my daddy will eat. It's a little butter in it. As is. We're not going to butter on it anymore. That's what I like to do in my side of pie. Now these potatoes, all we're doing is putting butter on them and eat them. That's it. Simple. Somebody asked us that the day. We just had both potatoes. I'm like, yeah. That's Chris. I'm going to press his favorite way to eat them. So we salt and pepper them and butter them. Now they're ready. This is really ready. I'm turning it off. I'm going to start getting this asparagus out on our plate. I think they might have turned my butter sauce a little ugly. I like them though. It's good. There's one hiding right here. Let's see. A big long one. That was a big fish, wasn't it, Chris? Mm-hmm. Oh my lord. I'll be able to flip it. That was about too big to flip. Everything's off. We'll go ahead and slice this lemon and get it ready to sprinkle on them. Squeeze on them. Get in it, y'all. We'll eat. You just have your lemon ready to squeeze on your plate. When you get it done. We're going to eat the next two. No, Chris. You didn't put a head on it, Chris. What, though? It's very sticky at the top, though. It goes through the heart. I want it like a Hulk. It's not even on my eye either. I don't want to do my thing. I don't want to do my thing. All right. You've been wanting to fork it on? Uh, it's... It should be ready. Mm-hmm. I think it's about 522 when you... flip it. I want to see the other side. I'll flip it over when I get it on here. Well, I can. When you have to get some of the butter out of the pan, it's hard to get it out. Ankle. I'll just pour some over in a minute. Oh, I got to get the taters. That's my plate. Hey, Chris. He's got all the burnousparagus. The burnousparagus, Chris. Keep here. We'll just start there as I order theparagus. Got grease. I'm over it. Let's clean it up a little bit. My Lord. Crazy country girl. Now, this is what she's supposed to do. Pour it over it. That's how they served it at the restaurant, with a bunch of butter on the plate. We're going to put some lemon juice on it, and we're going to... Now, if you don't like fish, then just make it with chicken. But make sure that your chicken is really thin. Okay? You're going to want to do that. And here goes the lemon juice. Hope y'all have an amazing night. I'm going to have a good night. I'm going to turn this on. I'm going to send this off here so the fish smell gets out of here. And let's give it a try. It's not so crunchy and hot. But now mine came out a while ago, so it shouldn't burn me. I mean, I said, Chris, how do you want me to cook your fish? He said, make friends with it. Okay? That was really good. Really good. If you like fish, and you need a new way to make it, I'm going to table and press somebody. I'm telling you, it's good. I hope y'all have enjoyed watching. You want to taste it for him, Chris? Yeah, I can. Okay. So it says here's fish that he caught. Mm-hmm. Chris, I was going to take a picture of that one, honey. Okay. It tastes mild. Nice and crispy. Yeah, it is. Falling apart. What do you think? Oh, man. Delicious. How about the burn of spare? Yes. It's not fresh. The produce here is... really got to find some better produce. If you live locally... It actually tastes really good. I know. I'm sure it does, because of the... It's kind of crispy. Yeah. It's actually really good with that lemon. But it was kind of wilty already. And I mean, we just got it yesterday, y'all. Yeah. So... Oh, well. I'm ready to eat. All right. Thanks for watching Colored Valley Cooks, where we cook... Fish Française. Like Mama did. Like Mama ate. He acted like he didn't know what to say. How many times have I said that a million? A million. Y'all have a wonderful night, and thanks for watching Colored Valley Cooks. Bye. Love ya.