 Okay, let's open a piece of fish and see how it looks on the inside. It's nice and crunchy on the outside. See how Amy did with her tartar sauce? Mmm. Oh, it's tammy with collard valley cooks and tonight we're frying up some delicious fish and chips. A cup of self-rising flour. I'm going to use about a quarter cup of corn starch. We're going to put in a little onion powder and garlic. Let's just shake some garlic in here. Garlic powder, a teaspoon I guess. This is a half teaspoon. I'm going to put in about a half teaspoon of cayenne and I'm going to put in a teaspoon of onion powder because I like it. Okay, now we're going to add a cup of liquid. So you got a half cup of water and a half cup of milk and we're going to add it to our bowl and now I'm going to whisk it. All right, I'm just going to half my fillets into strips because I like fish to be in strips. I could get it kept in these. That's how I usually cut it before I fry it. I'm going to salt my fish. Well, pepper it. The fish, we are going to barely dredge it in some self-rising flour. Then we're going to dip it in our batter and then fry it. And yes, I do think I will add some more oil. I forgot about this over here. It probably needs to be more like deep-fried than pan-fried. While I'm waiting on them to that grease to get a little bit warmer, I'm just going to go ahead and lightly dredge these. Dropping this fish, you want to shake it just a little bit and then lay it in there. And it was really big. I'm going to use my hands. I hate tongs that have silicone on them. They aren't worth a fillet, really. They don't work near as good as metal tongs. For your information, you do want to let it drip off some before you put it in the skillet. You've got a real big fry in the skillet. You can actually let it go in there and just make crinkles. Separate these. Flip them. Put some good stuffing on this one so that it's the shape of the skillet. These are looking pretty okay. They look really good. These we can get out. The other ones we can flip. This too. No, it's the one. Our last one. I'm going to get these old ones out and then I'm going to draw some. You want to make some final cakes, of course, as it does the fish. Don't get them too brown. I'll do one more batch. I'm going to get me a piece of fish. A few crunchies. A couple of pieces of fish for me. A couple of hush puppies. And a couple of chips. Not many. Just a little. Some of them got really too done. The tartar sauce. I'm going to put it right here. And we like ketchup with our hush puppies, believe it or not. And our chips. So there you go. Let's open a piece of fish and see how it looks on the inside. It's nice and crunchy on the outside. The batter wasn't too hot, so the batter is good and done. It's not raw. Lots of people when they fry their fish, their batter is too thick and it's kind of raw against the fish. And you don't want it to be that way. It looks really good. See how Amy did with her tartar sauce? Very flavorful. I think it's got the perfect amount of spice to it. It's delicious. Now let's try our hush puppy. I'm going to open it up and let you see the inside of it. See it's nice and done. I don't put oil in the hush puppy mix because it absorbs plenty of oil in the skillet. Okay. This is like being in a restaurant again tonight. Thanks for watching. Colored Valley Cooks, where we cook, like mama did.