- What's better than a stick? A fish stick? And today on "Home Style Cookery," we're gonna be making my fish sticks with a Kewpie tartar sauce. Yummy! And in Chapter Eight, page 239, "Fish Sticks with Kewpie Tartar Sauce," I say, "This is me helping every family who eats fish sticks. If your kid hates them, you're in luck. Well, actually, who even makes fish sticks or eats fish sticks? Or is this literally from the
microwave vortex of the past? Do you people even know what they are? Are you 45-year-old parents
gonna be so triggered that they rip this page out? And fish sticks are good for you for sure. A healthy alternative to maybe eating store-bought frozen trash." You know, reading my writing sometimes is difficult. (upbeat heartfelt music) I was gonna do fish sticks. First, I'm gonna show you
how to make the tartar sauce. We're gonna put that into the fridge. Then after that, we're gonna
make the fish sticks, okay? I like to put everything in the bowl, and then we add the mayo, obviously. I think everybody makes mayo like that. We've got the bowl. First thing I'm gonna do, we're gonna do a little pickle. We got pickle. Onion. (slide whistle) So, we're making tartar sauce, right? So we just want like equal parts. So we don't need that much. It's pretty much just quarter of an onion. You wanna peel some eggs? - Mmhmm. - I'm just gonna use two eggs. We're just making a little bit of tartar. Do you like tartar sauce? - Yeah.
- Yeah? And you do that, okay? Back and forth. Here, do you want me to do a little bit? - Yeah. - Beautiful capers. They're a beautiful size. They're perfect size. I'm not even gonna cut them up. We're gonna add a little bit of lemon. Yeah. Good job. So, what we wanna do is just
take a little bit of parsley, a little bit of dill, just give it a once-over. Right, Mac? Give it a little once-over. We're gonna add our herbs, and right now, so this is
an eight-minute boiled egg. So, at eight minutes, the
egg yolk is not overcooked, it doesn't have that gray line in it, it's still perfect. We're gonna chop that up separate, and we're gonna kind of
dice up our egg whites, put the egg whites in. - And now I'm going to mix it? - Okay, hold on. Woo hoo hoo! Hold on! We're gonna take our egg yolks, give them a little chop-chop. - I want water! - Mac is gonna go get some water. I'm gonna make some fish
stacks, finish this up, and then you can come back, okay? Okay, see you soon, buddy. So, what I like to do is mix all my mixture together first, okay? I'm gonna add a little bit of our Dijon, little scoop Dijon. Now, Kewpie. I'm gonna add about a half a cup first, and I'm going to incorporate this, and then we're just gonna go from there, slowly but surely, I'm gonna add just a little bit of salt and some fresh-cracked pepper, slice a little cheek of the lemon. And boom! Give this just a final... Ohh. That is nice "tar-tar" sauce. Tartar sauce. "Tar-tar" sauce? Tartar sauce. Oh, yeah. Look at this. Add it to the fridge. Beautiful tartar sauce. (musical break) Tarter sauce is in the fridge, the "tar-tar," the tartar,
the "ta-tar" sauce. We have our beautiful flour, egg, panko. This is halibut. This is a nice white fish. And what I'm gonna do is just
take the skin off of them, and then I'm gonna just turn
this into four fish sticks. You can do this many different ways. You just take the skin off, just run your knife along, pretty easy. So, air-drying your fish,
making sure that it's dry, makes a big difference. And you just put it on a rack overnight. It'll make a huge difference, okay? Beautiful little fish fingers. Imagine marketing fish
sticks back in the day. (bass note) We have all of our
beautiful fish sticks ready. You can do a few things
at this stage as well. I'm gonna put just a little bit of salt, just to give it a little
bit of salt inside. You can, at this time too,
season a little bit of the flour. I like to use one hand
for dry, one hand for wet. So, now we're going to add
it into our beaten eggs, into the panko. 'Cause we're doing this at home, really take your time and make them nice. Boom. So, we're just gonna repeat this, and we're gonna go dry, wet, dry until all of these are breaded. (musical break) Okay, our fish sticks are breaded, our tartar sauce is in
the fridge getting chill, and now, we're gonna
heat up our oil to 350. And we're shallow-frying in a pan. Make sure to always never- Make sure you always never
fill up your pot all the way. You want it at least halfway, because when we're gonna
add product into it, that weight obviously brings up the oil, and it will start bubbling over, and you need to be careful
when we're frying at home. Let's do a tester. It already smells like fried
fish in here, and it's so nice. Look at that! Fish sticks! (whispering) Fish sticks! I'm gonna hit it with a little
bit of salt on the outside, a little bit of zest. Let's drop in the rest. And you always want to give yourself a little bit of room in your pan. You don't want to overcrowd, and you do want to overcompensate
with heat sometimes. When I add the product in, the cold fish, it's gonna bring down the temperature. So, you want to keep that
temperature consistent at 350. You don't want it to go down too low, where, guess what? (quizzical music) They get soggy! And the thing too, when we
take them out of the oil, there is gonna be a little
bit of residual heat, right? When they're golden brown,
they're gonna cook through, they're not gonna be overcooked,
squeaky pieces of fish. And the zest of a lemon goes a long way on a beautiful fish stick like this. We got some parchment paper here. Just give it a little cut. Watch this. We're going to
give it a little crinkle. And by giving it a little crinkle, it'll just not be able to move around. And now we stack them, stack them up, a little log cabin. We want a little cheek, and you can, if you
wanted to, a little salad. Just take some parsley, some dill, just give it a little
chop, a little herb salad. This looks nice. (saxophone music) ♪ This looks nice ♪ We got fish sticks and tartar sauce! Where's my son? MacArthur! (musical break) Guys, welcome back to
"Home Style Cookery"! My son, MacArthur. Do you love fish sticks, Mac? (musical hit) Yeah? Do you want some lemon on it? Let's try. Let's see. - No, I don't want any lemon! - No lemon? No lemon, okay. Try that. Let me know how you think. (dramatic music) Yeah? Dude! (Matty laughs) Give me five. One! Two! Three! Four! Five! (Matty yells) How good? Tell the camera. How good? A million zillions? Yeah? Fish sticks no longer are
going to be talked about like they're shit! I want a fish stick. A little bit of that tartar sauce. (fish stick crunches) Once again, guess what? You're welcome. My book's on pre-sale. Get it. Comes out September 29th. I love you guys. If you guys make these fish sticks, post it, hashtag it, send it to me. I'll repost. I love you guys. I'm gonna go eat these
underneath a tree with my son. I love you guys. "Home Style Cookery," Matty Matheson signing off. So good.
