Male: This week in the gallery, we’re down here at the Fred Hall Show in Del Mar, California. Staying with me is Scott Leysath. You guys see him in the past in sport fishing. And Scott, thanks for being back.

Scott Leysath: Good to be back. I’ve got some rockfish today.

Male: Okay.

Scott Leysath: A lot of people have a lot of rockfish. This was previously frozen rockfish. Once you thorn it, you want to squeeze all the water out, wrap it up in paper towel and get it as dry as you can. We’re going to make a spicy, crunchy, creamy bread. I’ll put a little olive oil in the pan.

Male: Now when you get that fish out frozen and you start to defrost, if you like to put in the refrigerator or you just leave it out for half a day or something.

Scott Leysath: I put out in the refrigerator. When it takes longer then most people think it takes.

Male: So I usually to put in the refrigerator for a full day.

Scott Leysath: You see what I’m using. This is my favorite little coating. A lot of people use flower. I like to use your butter here. It works really well. So the whole idea here is just to cook it and not overcook. And I think one piece would be enough for what we’re doing.

Go ahead and throw it some onions in there. I got the onions right here. Now, one of the things that I’ve learned to the Fred Hall Show few years ago that I got a tip from a Fred Hall attendee is to put creamy coat flour inside my fish. You probably didn’t do that forever, right?

Male: I know I’ve tried it.

Scott Leysath: Okay. So I thought it was a Southern California thing. Put jalapeños or you want seeds in there?

Male: I usually don’t put them in when I’m cooking.

Scott Leysath: Give me a little salt and pepper on top, right here. It’s all mixed up. And then we just want to get this lightly brown. I don’t know about you but I don’t like really dried out overcooked fish.

Male: I think the biggest mistake people make is to how to cook this.

Scott Leysath: That’s it. Then squeeze the lime on top of that. Hand it over, I’ll get it up.

Male: I know you’re going to use lemon anyway.

Scott Leysath: There’s the lemon. Have you notice that I use a little lemon and lime? Put some garlic in there too, just grab your fingers.

Male: Like you can never use so much garlic.

Scott Leysath: Uh-huh, I’m going to put some of the sweet and spicy on here right now, okay.

Male: Now, you can also use this as a marinate.

Scott Leysath: Yeah. And when you marinate, what’s your term for marinate, how long would you marinate the piece of fish like this?

Male: I only use different hours, though.

Scott Leysath: But usually 20, huh?

Male: Yeah.

Scott Leysath: And especially if it has some kind of acid. And if you marinate, it has lemon, lime, tequila in it. It’s going to actually cook your fish and you would end up such like this. It’s very simple. A nice soft flower tortilla, I don’t know if you’re getting it but I’m getting a little that habanero aroma right on that, into the salt flower tortilla. You don’t want to over stop it because this is going to break apart on you.

Male: This is the great about rockfish because the white fish, you can do so many different things with it.

Scott Leysath: And rockfish, you know what, to me, I can use pretty bold flavors with rockfish. I’m not too afraid of it. It’s really light flaky fish. I wouldn’t vary it with a lot of heavy flavors like this. There’s some cheddar cheese, my creamy coleslaw. What’s cool about it is that creamy coleslaw is a perfect balance for that spicy, that sweet and spicy sauce, you know how to do this. You just roll it up, cut it up. Here’s a plate. This would be excellent for the nice cold beer. That’s the whole idea right there. I want to make sure it’s okay before I take mine.

Male: This is delicious.

Scott Leysath: Alright.

Male: It’s so in touch, did I hear for sure?

Scott Leysath: The coleslaw idea was a Fred Hall idea. Is that great?

Male: It’s great.

Scott Leysath: You got to take the heat off, the spicy gives a different dimension, I love it.

Male: You know that’s a good point. I don’t think that a lot of the viewers on YouTube who saw my show understand how important those little tip we get from viewers are.

Scott Leysath: Right.

Male: Because sometimes I tried dishes, I tried restaurants, I never heard it before.

Scott Leysath: I hear all the time. By the way, go to hotfish.com and send me all the recipes and all the hints you have and I’ll make them my own.

Male: Well, thanks a lot Scott. And for those of you who’ve never been to Fred Hall Show, make sure you come. The big show every year, it’s Long Beach, Del Mar is a great place. That’s where we are today. Make plans and join us, it’s always March every year. You can check our website for information about the Fred Hall Shows.

Well, thanks again Scott. Let’s get back to more exciting action right here in Sport Fishing.