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It's crunch time.
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Chefs known for their crispy,
crunchy, and delicious fried dishes...
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I'm trying, Guy.
I'm trying.
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Are about to fight,
fryer with fryer.
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[Jet] This is way harder
than it looks on TV.
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Oh, you think?
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[Jet laughs]
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But they better be prepared.
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Chefs, stop working.
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Never in the history of Triple G
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have I ever stopped
the entire production.
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[Dan] I gotta get back
to the drawing board.
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Get ready for a deep dive
into deep-fried Triple G games.
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[Guy] Those look dynamite.
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This is what eating
fried food is all about.
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Stand in the back, your fries
are coming right up.
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Good man, Hunter.
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It's a Flavortown
Fried Feud right now
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on Guy's Grocery Games.
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Don't do it.
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I already knew, excuse me.
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All right, so let's meet
our chefs.
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So first up, we have
Zubair Mohajir,
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executive chef who has cooked
in kitchens around the world,
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but has found the most
success in Chicago,
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perfecting his award-winning
fried chicken sandwich.
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[Zubair] I started off
as a banker in Chicago,
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wearing a suit every day,
but now I'm in a kitchen,
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coming home, smelling like fryer oil
and spices, and I couldn't be happier.
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In 2020, our Tandoori fried chicken
sandwich was named one of the best
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fried chicken
sandwiches in Chicago.
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Honestly, it's just
a flavor bomb.
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Thanks for having me, Guy.
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- What's up?
- What's up, buddy?
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- How is it going?
- Nice to see you.
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- Nice shoe color!
- You too! Thank you.
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Thanks, I'm trying to match you.
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I didn't get mine
with the black.
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And then,
there's Fanerra Dupree,
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chef-owner of a Brooklyn
soul food restaurant
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where fried food
is ultimate comfort food.
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[Fanerra] At Black Nile, we
combine international flavors
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with my Southern soul food
upbringing.
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Fryin' is a huge part
of soul food.
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It's crunchy, salty, fatty.
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It's everything
but a basic food.
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Fanerra.
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- Guy.
- Lookin' good.
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Next, we have Jet Simon,
chef de cuisine
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and first-generation Filipino
from Minneapolis,
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whose fried philosophy is all
about being refined and balanced.
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[Jet] Most people think
fried food is about
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greasy carnival food.
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To me, frying food is about
balance and refinement.
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I've cooked a lot
of fried food in my life.
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I like eating it, it's a preferred
method of cookery for me.
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- What's up, Jet?
- What's up, How are you?
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- Nice to have you, buddy.
- Yeah, it's nice being here.
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And finally, Dan Kardos, the classically-trained
chef who shares a rotating menu
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of fried chicken sandwiches at his
food truck in Stratford, Connecticut.
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[Dan] My love affair
with fried food
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started as a very young man.
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It's nostalgic
and comforting for me.
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I mean, who doesn't like the
perfect fried chicken sandwich?
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The craziest thing I've
ever fried was tarantulas.
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That was pretty crazy.
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It's kinda like soft shell
crab, to be honest with you.
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[laughs]
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That is a Stratford,
Connecticut shirt for sure, dude.
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That says Stratford, 100%.
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Now I told my crew, chefs,
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I said, "If we're gonna do
a fried episode,
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we need four real-deal fry
chefs." Do you fit that bill?
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Yes, chef.
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And I know getting
here was difficult,
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and you must had to cancel
some fryer commitments to be here.
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[contestants laugh]
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- Fryer commitments.
- [drum roll plays]
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Thank you.
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We have two very intense
challenges for you tonight
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that will put your frying
skills to the ultimate test.
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Your fried dishes will be scored
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based on taste,
gameplay, and plating.
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The lowest score, unfortunately,
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after round one will check out
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and the chef with the highest
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combined score after two rounds
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will get a chance to shop Flavortown
market for up to 20,000 bucks.
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And, ladies and gentlemen,
that will buy you a lot of panko.
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[contestants laughing]
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[Guy] First challenge,
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I want you to make the judges
sweet and savory fried feast.
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Okay, feast, a lot on there.
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Which means you have to use
your fryer basket, right?
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Exactly. You know that.
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I'm just making sure.
I'm going through the details.
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Well, of course, you're really
gonna have to use your fryer basket
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because you're gonna have
to use your fryer basket to shop.
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- Oh, man.
- You see, this is Fryer Basket Shop.
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-Hold tight. I'll be right back.
-Phew!
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This isn't the size I ordered.
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These are the little
countertop fryers.
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You're just gonna
have to make do.
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There you go, chef.
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- Thank you.
- You're so welcome.
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- There you go.
- [Fanerra] Thank you.
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[Guy] Oh, there we go. So go
and step in the front of your carts.
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Whatever ingredients you need to
make this sweet and savory fried feast
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must be able to fit
in this single fryer basket
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and you only get
one shopping trip.
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Thirty minutes to shop
with your fryer basket,
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prepare, and plate your sweet
and savory fried feast.
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You guys know how this works.
In just a minute,
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I'll say, "Three, two, one, go,"
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and then you guys can take off.
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Thought I had them, I didn't.
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Once in a while, they win.
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[Dan] This is Fryer Basket Shop
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and I have to make a sweet
and savory fried feast?
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All of my feast has to fit
into this little basket?
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What am I supposed to do here?
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It's like, "Dude, honey,
I shrunk the shopping cart."
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I'm thinking, I don't know,
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breakfast, fried chicken, and
eggs and, you know, oatmeal.
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I got this little fryer basket
in front of me.
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What am I supposed to do?
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Am I supposed to make
a feast and jam it into this?
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I'm thinking, you know, like,
hit it with some spicy maple
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and put that over the top.
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This will fit.
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I'm going for it.
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[Fanerra] It's gonna be
so ridiculous,
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trying to fit a feast
in a tiny little fryer basket.
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[Guy] What are you thinking?
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Thinking this ain't gonna work.
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- [Guy] I'm thinking you're right.
- [laughs]
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[Fanerra] I wanna do
a fried chicken
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with a crawfish and shrimp
Cajun alfredo.
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Trying to find seafood
small enough to fit in this.
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Here's some crawfish.
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To me, a feast is a whole lot
of different things
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that you just wanna eat
a whole bunch of.
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This pasta
is gonna be the foundation
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of my entire fried feast.
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Fried feast.
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Feast to me has all
kinds of components.
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I'm thinking
there's vegetables in fried.
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I'm thinking
there's sauce in fried.
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I'm thinking there's
multiple items in fried.
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There's a lot of things that
could be fried in a fried feast.
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[Jet] All right, a feast
means to me
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that by the time
you're done eating,
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you could sit back
and probably take a nap.
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Shopping with this fryer basket,
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you know, you're working
with such small space,
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you have to shop smart.
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I immediately grab the two
things of chicken, propped them up
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so I could jam things in
without falling over the basket.
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I'm thinking fried chicken
wings and shrimp
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and a Filipino-style
Escabeche sauce.
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Filipino food is a heavy
influence on who I am.
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Getting some bell peppers.
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In between eating
all these heavy, fried things,
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there's something
nice and refreshing.
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Look at this.
Now that's a stack.
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I'll give him that.
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[Zubair] The past three years,
we've been making this
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Tandoori fried chicken
sandwich and people love it.
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So I'm thinking,
Vindaloo-dredged fried chicken.
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Vindaloo is pretty close
to garam masala.
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Now remember, you do have
spices at your station.
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Yep. Yep. I'm Indian, though.
I use more than two.
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[Zubair laughs]
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How do you put me in the
wildest grocery store on Earth
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and give me a toy fryer
basket to shop with?
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I can't even fit my spices.
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Fryer Basket Shop.
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- How mean could people be?
- [Zubair] Super mean.
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[Guy] Key is feast here.
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Think we're gonna lose someone
based just off of feast,
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the way I'm watching these
baskets getting loaded up right now.
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Under thirty minutes.
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[Guy] Twenty-two minutes!
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All right, chef. Tell me about
this feast you got making.
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All right, so I'm gonna do
some sweet and savory oatmeal
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with a sunny duck egg
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and some
beautifully-fried chicken.
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It's a fried feast
and you're making oatmeal?
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Yeah.
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It doesn't sound
fried enough. You sure?
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Can't go back now.
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Chef, what's on the menu?
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I wanted to make fried chicken
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with a crawfish gravy
and some Cajun alfredo.
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Yeah, fry as much
as you can, remember.
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Where did we lose them
on the frying part?
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What's going on?
Tell me about the menu.
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I'm gonna do
fried chicken and shrimp
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with an Escabeche sauce
like sweet and sour-ish.
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Okay. And what else do we have
going on that? That's two items.
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Uh, peppers. [speaking]
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Okay, yeah. A feast.
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Feast has multiple
items to it. Okay.
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Chef, what's on the menu?
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We're gonna do
a fried chicken...
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- Okay.
- with a salad.
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What is being fried, chef?
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Chicken, chicken.
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Chicken's being fried. That's
the only thing being fried?
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[Zubair] Yeah.
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00:07:47,266 --> 00:07:49,334
Okay, I'm stopping
this production right now.
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[whistles] Chefs! Stop, stop.
Stop working. Stop working.
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Y'all missed it.
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It's a sweet and savory
fried feast.
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00:08:01,447 --> 00:08:04,316
All of you
are only frying one thing.
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00:08:04,350 --> 00:08:07,452
Oatmeal is not doing it.
Pasta is not doing it.
217
00:08:07,454 --> 00:08:08,954
Frying one item's not doing it.
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00:08:08,988 --> 00:08:13,258
You're in a fried feast
competition, fry everything.
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00:08:14,126 --> 00:08:15,494
Okay.
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00:08:15,528 --> 00:08:18,263
Chefs, I'm giving you
only five minutes.
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Go back and do your shopping.
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You could keep
your proteins that you have
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but the rest of your stuff,
you're done.
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Grab your baskets.
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Fried feast.
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What? I've never seen
that before.
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[Fanerra] He sends all of us
back into the store
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because we ain't frying enough.
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This is crazy.
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Fried feast?
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It was rough, man.
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[Dan] Maybe I thought what I
was doing was gonna work out,
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but it's clearly not what the
game was really looking for.
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And it's not what Guy wanted.
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I gotta get back
to the drawing board.
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[Guy] Never seen it
miss this bad.
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Didn't see that one coming.
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Let's welcome the experts
with their eye on the fry,
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00:08:59,005 --> 00:09:00,205
our esteemed judges.
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00:09:00,239 --> 00:09:03,208
Now, first up, a chef who's
bringing new noodle flavors
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00:09:03,242 --> 00:09:05,777
to South Dakota
with his ramen shop.
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00:09:05,811 --> 00:09:08,813
The one and only wildcard
himself, Chef Justin Warner.
243
00:09:08,848 --> 00:09:12,350
Acclaimed chef and Tournament
of Champions wildcard winner,
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00:09:12,352 --> 00:09:14,653
the one and only,
Chef Nyesha Arrington.
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00:09:14,687 --> 00:09:19,558
And restaurateur, Triple G OG, and
one of the tournament champions final four,
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00:09:19,592 --> 00:09:22,661
superhero Chef Darnell Ferguson.
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00:09:22,695 --> 00:09:25,630
Never in the history of Triple G
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00:09:25,665 --> 00:09:28,466
have I ever stopped the
competition and made 'em re-shop.
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00:09:28,501 --> 00:09:30,068
When it says fried feast,
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00:09:30,102 --> 00:09:32,971
that means fried on fried
on fried on fried.
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00:09:33,005 --> 00:09:34,239
[Nyesha] Makes sense.
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00:09:34,273 --> 00:09:36,708
Now, I think we'll at least be
able to deliver a fried feast.
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00:09:36,742 --> 00:09:37,809
Definitely hungry.
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00:09:37,843 --> 00:09:39,244
- You're definitely hungry?
- Yes.
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00:09:39,278 --> 00:09:41,947
I can't wait to see you
go through this, Darnell.
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00:09:41,981 --> 00:09:44,416
[Zubair] Take two, we're
going back to the grocery store
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00:09:44,450 --> 00:09:46,551
with the smallest
fryer basket on Earth.
258
00:09:46,586 --> 00:09:47,752
To make this more of a feast,
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00:09:47,787 --> 00:09:49,788
I'm gonna fry a trio of protein.
260
00:09:49,822 --> 00:09:52,390
Guy says we can use
proteins from the first shop
261
00:09:52,425 --> 00:09:54,292
so I'm gonna grab
lobster, shrimp,
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00:09:54,327 --> 00:09:56,127
and I have chicken
at my station.
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00:09:56,162 --> 00:09:57,262
I love trumpet mushrooms.
264
00:09:57,296 --> 00:09:59,731
I'm thinking, dredge it
in a pakora mix.
265
00:09:59,765 --> 00:10:02,367
You really can't have pakora
without chickpea flour.
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00:10:02,401 --> 00:10:04,803
For my sweet component,
I'm gonna make gulab jamun.
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00:10:04,837 --> 00:10:07,973
A gulab jamun
is a fried donut hole.
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00:10:08,007 --> 00:10:12,477
But in India, we soak it
in saffron simple syrup.
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00:10:12,511 --> 00:10:14,546
[Dan] I'm back out in the
wilderness with my fryer basket.
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00:10:14,580 --> 00:10:16,414
I need to really,
really nail a feast.
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00:10:16,449 --> 00:10:18,083
What do I see?
Some quail.
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00:10:18,117 --> 00:10:19,951
Next thing I do
is grab some andouille.
273
00:10:19,986 --> 00:10:21,586
And then, I run over
to the produce section.
274
00:10:21,621 --> 00:10:22,787
So many great things to fry.
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00:10:22,822 --> 00:10:25,657
Fried Brussels sprouts,
peppers, kale.
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00:10:25,691 --> 00:10:27,125
Fry all kinds of stuff.
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00:10:27,159 --> 00:10:29,060
[Dan] I got the Brussel
sprouts and the green beans.
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00:10:29,095 --> 00:10:30,762
So I'm just going to make
a nice vegetable medley
279
00:10:30,796 --> 00:10:33,131
and hit it with the sweet
honey and put the quail on top.
280
00:10:33,165 --> 00:10:35,166
At this point, everything
is going in the fryer.
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00:10:37,470 --> 00:10:39,270
[Fanerra] So I got to think
of a whole new game plan.
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00:10:39,305 --> 00:10:42,040
I'm not gonna leave anything
unfried on this plate.
283
00:10:42,074 --> 00:10:45,944
I'm gonna make a fried
stuffing and crawfish croquette.
284
00:10:45,978 --> 00:10:48,980
Then, I decided why not
make a fried jambalaya ball?
285
00:10:49,015 --> 00:10:51,716
The base of that
is gonna be instant rice,
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00:10:51,751 --> 00:10:57,255
some fried chicken, and a
delicious hot honey sauce.
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00:10:57,289 --> 00:11:00,325
[Guy] There you go. That's a few looking
items that we're gonna start frying.
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00:11:00,359 --> 00:11:01,693
Chefs, you got one minute.
289
00:11:02,728 --> 00:11:03,995
[Jet] I know I'm gonna
keep my proteins,
290
00:11:04,030 --> 00:11:05,063
the chicken wings, and shrimp.
291
00:11:05,097 --> 00:11:06,131
Ethnic aisle.
292
00:11:06,165 --> 00:11:07,932
Instead of making
the Escabeche sauce,
293
00:11:07,967 --> 00:11:09,834
I'm going to make
Filipino-style adobo
294
00:11:09,869 --> 00:11:13,204
which is, like, garlic, black
pepper, soy sauce, and vinegar.
295
00:11:13,239 --> 00:11:14,506
There's always gonna
be sugar in this.
296
00:11:14,540 --> 00:11:16,775
That's a quick thing I
100% know how to make.
297
00:11:16,809 --> 00:11:18,543
I'm also gonna make
maitake mushrooms.
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00:11:18,577 --> 00:11:20,111
I'm looking at the time,
It's like,
299
00:11:20,146 --> 00:11:22,580
"Dude, I need to get this
feast plate ready."
300
00:11:24,850 --> 00:11:26,985
All right, let's go.
Chefs, you have 20 minutes.
301
00:11:27,019 --> 00:11:28,319
Twenty left to go.
302
00:11:28,354 --> 00:11:29,788
Twenty minutes.
It's not a lot of time.
303
00:11:29,822 --> 00:11:31,322
It's not a lot of time at all.
304
00:11:31,357 --> 00:11:33,224
[Darnell] The key is you
have to think outside the box.
305
00:11:33,259 --> 00:11:34,459
[Nyesha] Absolutely.
306
00:11:34,493 --> 00:11:35,326
The fryer box.
307
00:11:37,096 --> 00:11:38,196
Chef, what's on the menu?
308
00:11:38,230 --> 00:11:40,432
We're doing fried quail
with fried Brussels sprouts,
309
00:11:40,466 --> 00:11:44,102
fried andouille sausage, fried
potatoes, and some fried beans.
310
00:11:44,136 --> 00:11:46,104
That sounds like it would be
good with a side of oatmeal.
311
00:11:46,138 --> 00:11:47,639
[laughs]
312
00:11:47,673 --> 00:11:49,507
My new game plan is fried quail.
313
00:11:49,542 --> 00:11:51,776
It's gonna be crispy.
It's gonna be crunchy.
314
00:11:51,811 --> 00:11:55,180
Then I go into the buttermilk that
has hot sauce, salt, and pepper
315
00:11:55,214 --> 00:11:56,781
and a little bit
of blackened seasoning.
316
00:11:56,816 --> 00:11:59,551
My goal is to have them. be
really, really crunchy on the outside,
317
00:11:59,585 --> 00:12:02,787
and then on the inside, I want them
to be perfectly cooked and succulent.
318
00:12:04,757 --> 00:12:06,791
All right, chef.
What's on the menu?
319
00:12:06,826 --> 00:12:10,695
Deep-fried jambalaya ball,
fried crawfish, and stuffin'.
320
00:12:10,730 --> 00:12:11,763
Oh, I love that.
321
00:12:11,797 --> 00:12:13,598
Hot honey glaze
with some fried chicken.
322
00:12:13,632 --> 00:12:15,100
Now that sounds like a feast.
323
00:12:15,134 --> 00:12:17,168
[Fanerra] First, I'm gonna
start on my chicken wings.
324
00:12:17,203 --> 00:12:19,571
Put a little cayenne
and smoked paprika.
325
00:12:19,605 --> 00:12:25,744
Golden brown and delicious is the
money when it comes to fried food.
326
00:12:25,778 --> 00:12:29,981
Next, I need to focus on my
fried crawfish and stuffing balls.
327
00:12:31,550 --> 00:12:35,120
I get some chicken stock in
that stuffing, toss it all together.
328
00:12:35,154 --> 00:12:39,791
My philosophy on frying food is if
it can fit in the fryer, you can fry it.
329
00:12:39,825 --> 00:12:42,660
You just gotta make sure you get
enough flavor in it and you're good.
330
00:12:45,297 --> 00:12:47,866
[Jet] First things first, fry the chicken
wings 'cause they take the longest.
331
00:12:47,900 --> 00:12:49,433
I dredge them in cornstarch
332
00:12:49,435 --> 00:12:51,069
and then I throw them
in the fryer.
333
00:12:51,103 --> 00:12:53,204
Just gonna do
fried chicken wings,
334
00:12:53,239 --> 00:12:56,174
fried shrimp in Filipino adobo
sauce and a bunch of more veggies.
335
00:12:56,208 --> 00:12:58,042
Next, I need to work
my adobo sauce.
336
00:12:58,077 --> 00:13:01,679
Filipino-style adobo is just
sweet crushed garlic and oil.
337
00:13:01,713 --> 00:13:04,349
Hit it with some vinegar
and soy sauce and sugar.
338
00:13:05,184 --> 00:13:06,217
Add some of this in there.
339
00:13:07,019 --> 00:13:08,086
Just gonna fry them up,
340
00:13:08,120 --> 00:13:10,188
but I also will need some
for the sauce.
341
00:13:12,725 --> 00:13:13,892
That's good.
342
00:13:13,959 --> 00:13:16,694
Dredge the peppers and onions
and just start frying them.
343
00:13:18,864 --> 00:13:20,165
All right. All right.
344
00:13:20,199 --> 00:13:23,501
For my fried chicken, I'm
going to do a vindaloo dredge.
345
00:13:23,536 --> 00:13:26,004
Vindaloo is made up
of ten different spices,
346
00:13:26,038 --> 00:13:29,073
so it's just a really big
burst of flavor.
347
00:13:29,108 --> 00:13:33,411
One of my strategies is to
showcase different frying methods.
348
00:13:33,445 --> 00:13:35,280
Going dry dredge
with the chicken,
349
00:13:35,314 --> 00:13:37,148
you're just gonna get
a crunchier texture.
350
00:13:39,652 --> 00:13:40,652
Pakora mix.
351
00:13:40,686 --> 00:13:41,953
While my chicken's in the fryer,
352
00:13:41,987 --> 00:13:44,155
I'm gonna work on my
trumpet mushroom pakora.
353
00:13:44,190 --> 00:13:45,590
It's gonna be the mushroom.
354
00:13:45,624 --> 00:13:46,658
I love trumpet mushrooms.
355
00:13:46,725 --> 00:13:48,526
It's a really meaty mushroom.
356
00:13:48,561 --> 00:13:51,129
And so I'm thinking
slice this baby thin,
357
00:13:51,163 --> 00:13:53,398
and dredge it in a pakora mix.
358
00:13:55,868 --> 00:13:57,669
What's on the mushroom, chef?
359
00:13:57,703 --> 00:13:59,070
[Zubair] This is besan flour,
360
00:13:59,104 --> 00:14:01,005
which is chickpea flour
used for pakoras.
361
00:14:01,040 --> 00:14:03,875
So usually we do onions and
potatoes and things like that,
362
00:14:03,909 --> 00:14:05,844
but I love trumpets,
so going with trumpet.
363
00:14:05,878 --> 00:14:07,245
- I do too.
- Yep.
364
00:14:07,247 --> 00:14:08,413
That's delicious.
365
00:14:08,447 --> 00:14:11,850
So we brought these
four chefs in specifically
366
00:14:11,884 --> 00:14:13,351
because they're great fry chefs.
367
00:14:13,385 --> 00:14:15,987
And this is a fried food feast.
368
00:14:16,021 --> 00:14:18,389
And they went out and started
shopping for some fried items.
369
00:14:18,424 --> 00:14:20,158
But then they were getting
pasta dishes
370
00:14:20,192 --> 00:14:21,993
and they were getting
oatmeal dishes
371
00:14:22,027 --> 00:14:24,863
and all kinds of randomness
going on, so I stopped it.
372
00:14:24,897 --> 00:14:26,231
I said, "You're gonna have
to go back out
373
00:14:26,265 --> 00:14:28,867
and get items and make
a fried food feast,"
374
00:14:28,901 --> 00:14:31,069
which they've done
and things are looking good.
375
00:14:32,004 --> 00:14:33,671
Thirteen minutes to go.
376
00:14:33,706 --> 00:14:34,973
[Dan] While my quail is frying,
377
00:14:35,007 --> 00:14:37,175
I can get to work
on my honey glaze.
378
00:14:37,209 --> 00:14:39,811
The point of this is to make
a sweet and savory feast.
379
00:14:39,845 --> 00:14:41,713
The honey is gonna be
my main sweet component.
380
00:14:41,747 --> 00:14:43,348
I'm gonna hit it with
a little shot of vinegar.
381
00:14:43,382 --> 00:14:45,884
And then I'm just gonna zest a
little bit of lemon into it at the end.
382
00:14:45,918 --> 00:14:46,985
There we go.
383
00:14:47,019 --> 00:14:48,519
What I would normally do
is grill the andouille,
384
00:14:48,554 --> 00:14:50,188
but honestly, I'm gonna
throw them in the fryer.
385
00:14:50,222 --> 00:14:52,390
I'm gonna fry them whole and
then I'm gonna slice them afterward.
386
00:14:52,424 --> 00:14:54,559
And they'll have a crispy
exterior and they'll be hot
387
00:14:54,593 --> 00:14:56,761
and steamy and creamy
on the inside.
388
00:14:56,795 --> 00:14:58,529
I know that I'm gonna fry
all this produce.
389
00:14:58,564 --> 00:15:01,799
So the first thing I wanna do
is knock out the potatoes.
390
00:15:01,834 --> 00:15:04,836
It's time to start frying my green
beans and my Brussels sprouts.
391
00:15:08,073 --> 00:15:12,543
My chicken wings, it's golden, it's
brown, and it's gonna be delicious.
392
00:15:12,578 --> 00:15:14,779
Next, I work on
my fried jambalaya balls.
393
00:15:14,813 --> 00:15:18,116
I brown my sausage,
I get some tomato base.
394
00:15:18,150 --> 00:15:21,786
So then I combine that instant
rice with my sausage.
395
00:15:21,820 --> 00:15:24,188
It needs eggs, some shrimp.
396
00:15:25,257 --> 00:15:26,958
Now, we're looking good
over here.
397
00:15:28,027 --> 00:15:29,294
I'm trying, Guy, I'm trying.
398
00:15:29,328 --> 00:15:31,596
Those look dynamite.
399
00:15:31,630 --> 00:15:32,697
Thank you.
400
00:15:32,731 --> 00:15:34,299
Okay, what's going on
with your sweet and savory?
401
00:15:34,333 --> 00:15:37,735
I'm gonna do a simple honey
garlic butter glaze on everything.
402
00:15:37,770 --> 00:15:38,870
Okay.
403
00:15:38,904 --> 00:15:42,206
[Fanerra] A little bit
of butter and some sugar.
404
00:15:42,241 --> 00:15:45,576
Vinegar for the acid,
so that it's not all sweet.
405
00:15:45,611 --> 00:15:47,478
I'm gonna make sure
it has a little spice in it
406
00:15:47,513 --> 00:15:49,647
so that's where my red
pepper flakes come in.
407
00:15:49,682 --> 00:15:53,151
Some honey
and just let it sizzle.
408
00:15:56,288 --> 00:15:58,423
And the last protein
to fry is the shrimp
409
00:15:58,457 --> 00:16:00,425
because shrimp takes
no time to cook.
410
00:16:00,459 --> 00:16:03,227
I decided to go very simple,
I put them in cornstarch.
411
00:16:03,262 --> 00:16:06,297
I'm relying on the flavors of
my sauce to drive it all home.
412
00:16:06,332 --> 00:16:09,300
My maitake mushrooms, I
also coated them in cornstarch.
413
00:16:09,335 --> 00:16:11,202
Maitake mushrooms
are very meaty.
414
00:16:11,236 --> 00:16:12,837
If it's a feast,
you want to be full.
415
00:16:14,406 --> 00:16:16,174
Let's go.
Let's go. Let's go.
416
00:16:16,208 --> 00:16:17,775
While my chicken's in the fryer,
417
00:16:17,810 --> 00:16:19,310
I'm going to work on my seafood.
418
00:16:19,345 --> 00:16:21,813
With my shrimp and lobster,
I dredged it
419
00:16:21,847 --> 00:16:24,682
in flour, rice flour,
and a dash of vindaloo.
420
00:16:24,717 --> 00:16:27,185
So it's a little different
from my fried chicken.
421
00:16:28,921 --> 00:16:30,822
I really want to serve
a sweet element.
422
00:16:30,856 --> 00:16:32,357
So I'm going to go
for gulab jamun.
423
00:16:32,391 --> 00:16:33,524
What are these balls called?
424
00:16:33,559 --> 00:16:35,994
Gulab jamun. They're a fried
donut that's topped off
425
00:16:36,028 --> 00:16:37,495
with a saffron simple syrup.
426
00:16:37,529 --> 00:16:38,496
Great, great, great.
427
00:16:39,331 --> 00:16:40,498
Four minutes.
428
00:16:40,532 --> 00:16:41,866
[Guy] Four minutes!
Four to go.
429
00:16:43,836 --> 00:16:45,436
[Dan] I got my Brussels,
I got my green beans.
430
00:16:45,471 --> 00:16:48,206
I got my Andouille
and I got my potatoes.
431
00:16:48,240 --> 00:16:51,109
This is the base for a
really, really good feast.
432
00:16:51,143 --> 00:16:53,611
I want this honey to really
just balance out the medley.
433
00:16:53,645 --> 00:16:55,646
Next, I top with my fried quail.
434
00:16:55,681 --> 00:16:58,483
Two minutes, chefs.
Two minutes to go.
435
00:16:58,517 --> 00:17:02,053
[Fanerra] I toss my fried
chicken into the hot honey sauce.
436
00:17:02,087 --> 00:17:05,623
I get my jambalaya ball and
my stuffing and crawfish ball.
437
00:17:06,658 --> 00:17:09,093
I have my sweet.
I have my savory.
438
00:17:09,128 --> 00:17:11,596
It's fried,
and I think it's a feast.
439
00:17:12,731 --> 00:17:14,665
[Jet] This is way harder
than it looks on TV.
440
00:17:14,700 --> 00:17:15,700
Oh, you think?
441
00:17:15,734 --> 00:17:16,567
[Jet laughs]
442
00:17:18,070 --> 00:17:20,071
[Jet] I'm plating
my fried feast.
443
00:17:20,105 --> 00:17:23,408
I reach into my bowl,
like, bear claw, the veggies.
444
00:17:23,442 --> 00:17:26,911
I top the fried veggies
with the shrimp and chicken.
445
00:17:26,945 --> 00:17:30,748
Definitely not the best-looking
plate, but it sure is still a feast.
446
00:17:31,917 --> 00:17:33,284
[Zubair] First thing
is my fried chicken.
447
00:17:34,453 --> 00:17:37,588
Next, my seafood,
and then my gulab jamun.
448
00:17:38,991 --> 00:17:41,092
The gulab jamun is the
sweet component on my plate
449
00:17:41,126 --> 00:17:44,128
and now I'm worried a couple
of them are undercooked.
450
00:17:44,830 --> 00:17:49,200
Five, four, three, two, one.
451
00:17:49,935 --> 00:17:51,536
Chefs, that's it, stop working.
452
00:17:52,204 --> 00:17:53,271
Good run.
453
00:17:58,243 --> 00:17:59,210
[Guy] All right, chefs.
454
00:17:59,244 --> 00:18:01,813
Time to take your fried feast
to the judges.
455
00:18:01,847 --> 00:18:03,648
Batter up, right this way.
456
00:18:11,557 --> 00:18:12,890
All right, judges.
This is it.
457
00:18:12,925 --> 00:18:15,159
Game one of our Fried Feud.
458
00:18:15,194 --> 00:18:18,362
Chefs had to prepare a
sweet and savory fried feast,
459
00:18:18,397 --> 00:18:20,064
using only ingredients
they can fit
460
00:18:20,099 --> 00:18:22,700
into the fryer basket
in one shop.
461
00:18:22,734 --> 00:18:25,903
Well, one shop-and-a-half.
462
00:18:26,405 --> 00:18:27,472
[laughing]
463
00:18:27,506 --> 00:18:30,341
Up first, Chef Fanerra.
What do you have for us?
464
00:18:30,375 --> 00:18:32,710
For my sweet
and savory fried feast,
465
00:18:32,744 --> 00:18:37,915
I did a deep-fried jambalaya
ball, a fried crawfish and stuffing,
466
00:18:37,950 --> 00:18:40,384
a fried chicken
in a honey chili glaze.
467
00:18:41,420 --> 00:18:42,386
[Justin] Fanerra,
468
00:18:42,421 --> 00:18:44,155
I love the juiciness
of the wing.
469
00:18:44,189 --> 00:18:46,190
That thing is cooked
very nicely.
470
00:18:46,225 --> 00:18:49,727
This jambalaya ball
is out of control delicious.
471
00:18:49,761 --> 00:18:51,329
If I drag that around the plate,
472
00:18:51,363 --> 00:18:53,664
that's the definition
of sweet and savory.
473
00:18:53,699 --> 00:18:56,400
I definitely see you
in this dish.
474
00:18:56,435 --> 00:18:57,735
It's really, really beautiful.
475
00:18:57,769 --> 00:19:01,305
But the size of this, I could
eat this in two minutes.
476
00:19:01,373 --> 00:19:03,641
I want a feast.
I want to take some time,
477
00:19:03,675 --> 00:19:05,209
like, actually, like,
having to eat it.
478
00:19:05,244 --> 00:19:06,544
This is more of an appetizer.
479
00:19:06,578 --> 00:19:07,578
All right.
480
00:19:07,613 --> 00:19:10,214
All right.
Up next, Dan the man.
481
00:19:10,249 --> 00:19:11,482
What do you got for us, chef?
482
00:19:11,517 --> 00:19:14,585
Hello, judges. For my
sweet and savory fried feast,
483
00:19:14,620 --> 00:19:18,422
I went with fried quail, fried Brussels
sprouts with crispy fried potatoes,
484
00:19:18,457 --> 00:19:20,825
crispy fried green beans,
some fried andouille.
485
00:19:20,859 --> 00:19:23,427
To add a little sweetness, I
took some orange blossom honey
486
00:19:23,462 --> 00:19:24,996
and just hit it
with a little bit of vinegar
487
00:19:25,030 --> 00:19:26,497
and a little bit of lemon zest.
488
00:19:27,099 --> 00:19:27,932
[Guy] Besides the plate,
489
00:19:27,966 --> 00:19:29,167
is there anything
you didn't fry, Dan?
490
00:19:30,169 --> 00:19:31,469
Dan, quail.
491
00:19:31,503 --> 00:19:34,906
This is like a feast
fit for a vice president.
492
00:19:34,940 --> 00:19:38,576
When I can take a fun leg bone
like this and it just pulls right off,
493
00:19:38,610 --> 00:19:40,411
this is what eating
fried food is all about.
494
00:19:40,913 --> 00:19:41,779
Thank you.
495
00:19:41,813 --> 00:19:43,481
I love the orange blossom honey.
496
00:19:43,515 --> 00:19:45,883
Oh, my gosh, the herbaceous
notes that I get from there.
497
00:19:45,918 --> 00:19:47,885
Like that sets it off, that
brings a different element
498
00:19:47,920 --> 00:19:49,820
to this dish
that I really enjoy.
499
00:19:49,855 --> 00:19:51,289
- Thank you.
- [Darnell] And it's a feast,
500
00:19:51,323 --> 00:19:52,890
- so thank you.
- [Dan] Thank you.
501
00:19:52,925 --> 00:19:56,060
For me, I feel like the Brussels
sprouts retained a little bit too much oil.
502
00:19:56,094 --> 00:19:59,664
Like when I bite that Brussels
sprout, it coats my palate in oil.
503
00:19:59,698 --> 00:20:00,598
[Dan] Thank you.
504
00:20:00,632 --> 00:20:01,599
Great.
505
00:20:01,633 --> 00:20:04,402
Up next, Chef Zubair.
What do you got for us?
506
00:20:04,436 --> 00:20:05,369
Thank you, chefs.
507
00:20:05,404 --> 00:20:07,238
So everything
on your plate is fried.
508
00:20:07,272 --> 00:20:12,043
Fried chicken, fried lobster, and fried
shrimp, as well, with a vindaloo dredge.
509
00:20:12,077 --> 00:20:13,544
Trumpet mushroom pakora.
510
00:20:13,579 --> 00:20:16,280
We did a gulab jamun on the
side, which is a fried donut hole.
511
00:20:16,315 --> 00:20:17,248
Enjoy.
512
00:20:18,016 --> 00:20:19,217
[Nyesha] Chef Zubair,
513
00:20:19,251 --> 00:20:21,052
this is phenomenal.
514
00:20:21,086 --> 00:20:23,955
The texture and the spices
come to life, great job.
515
00:20:23,989 --> 00:20:24,889
Appreciate it.
516
00:20:24,923 --> 00:20:26,057
Chef, thank you
517
00:20:26,091 --> 00:20:29,560
for giving me different ways
of frying on one plate.
518
00:20:29,595 --> 00:20:31,629
I think the mushroom is amazing.
519
00:20:31,663 --> 00:20:33,831
My first time ever having
fried food with chickpea flour.
520
00:20:33,865 --> 00:20:35,066
- Awesome, yeah.
- Thank you.
521
00:20:35,100 --> 00:20:38,069
I think the breading on the
chicken needed a little help.
522
00:20:38,103 --> 00:20:39,704
- You don't hear the crunch.
- Right.
523
00:20:39,738 --> 00:20:40,938
[Justin] Chef Zubair,
524
00:20:40,973 --> 00:20:43,374
unfortunately, the gulab
jamun is a little under,
525
00:20:43,408 --> 00:20:46,277
and I think you know that, so
it's retaining some mealiness.
526
00:20:46,311 --> 00:20:48,579
I think it just needed a little
bit more time to be cooked.
527
00:20:49,348 --> 00:20:51,148
All right, not to be outdone,
528
00:20:51,183 --> 00:20:53,117
the one and only Chef Jet.
What do you got for us?
529
00:20:53,151 --> 00:20:54,452
For a sweet and savory feast,
530
00:20:54,486 --> 00:20:57,221
I made a sticky finger
Filipino wing feast.
531
00:20:57,256 --> 00:20:59,624
Something you'd eat while you're
watching a Filipino basketball game.
532
00:20:59,658 --> 00:21:01,158
So I have chicken wings, shrimp.
533
00:21:01,193 --> 00:21:02,393
[Guy] Hang on a second.
534
00:21:02,427 --> 00:21:05,062
Can you take me back to
what? A Filipino basketball game?
535
00:21:05,097 --> 00:21:06,831
Yeah, it's the
national sport there.
536
00:21:06,865 --> 00:21:10,034
Basketball is the national
sport of the Philippines? Huh.
537
00:21:11,403 --> 00:21:14,138
[Jet] The sauce is loosely
based off of Filipino adobo
538
00:21:14,172 --> 00:21:16,407
but I added more sugar
to give it more stickiness.
539
00:21:18,543 --> 00:21:20,311
Chef Jet,
540
00:21:20,345 --> 00:21:22,313
you definitely did not miss
the mark on fried.
541
00:21:22,347 --> 00:21:25,349
Every single thing on my
plate is fried and also sweet.
542
00:21:25,384 --> 00:21:28,386
The first thing that strikes
me about this is how this,
543
00:21:28,420 --> 00:21:32,123
like, redonkulous, deep,
intense sauce
544
00:21:32,157 --> 00:21:35,359
plays so well with both chicken
and shrimp and vegetable.
545
00:21:35,394 --> 00:21:37,962
A lot of cohesiveness here
and I like that.
546
00:21:37,996 --> 00:21:39,463
I think you needed
just a little bit of help
547
00:21:39,498 --> 00:21:41,132
in how you breaded everything.
548
00:21:41,166 --> 00:21:42,933
That's just fighting to stay
on the vegetables.
549
00:21:42,968 --> 00:21:44,869
Vegetables are harder to bread
than, say, chicken is.
550
00:21:44,903 --> 00:21:45,803
Yeah.
551
00:21:45,837 --> 00:21:48,039
But the flavor of it is amazing.
552
00:21:48,073 --> 00:21:49,340
And if this is what you're doing
553
00:21:49,342 --> 00:21:50,708
whenever you go
watch basketball,
554
00:21:50,742 --> 00:21:52,343
because if this is there,
I want it.
555
00:21:53,645 --> 00:21:55,880
Okay, great.
Judges, thank you very much.
556
00:21:55,914 --> 00:21:57,114
Chefs, thank you.
557
00:21:57,149 --> 00:21:58,182
Send you back to the kitchens.
558
00:21:58,216 --> 00:21:59,617
We'll call you in a bit.
559
00:21:59,651 --> 00:22:01,218
Good luck.
560
00:22:01,253 --> 00:22:03,387
Anyone's recipe fried and true?
561
00:22:03,422 --> 00:22:06,257
So I thought Fanerra's
was the most delicious.
562
00:22:06,291 --> 00:22:08,292
Yeah, 'cause that
jambalaya ball was crazy good.
563
00:22:08,327 --> 00:22:10,928
- Bam.
- But it was just not a feast.
564
00:22:11,930 --> 00:22:13,764
Jet had a lot
of flavor going on.
565
00:22:13,799 --> 00:22:16,834
I just wish he didn't put so
much sauce on top of everything.
566
00:22:16,868 --> 00:22:19,904
Thought Chef Dan had the best
thought-out dish that we had today.
567
00:22:19,938 --> 00:22:22,840
[Justin] While Dan did fry
everything, it was unrelentingly salty
568
00:22:22,874 --> 00:22:24,709
and that's for someone who...
I love salt.
569
00:22:24,743 --> 00:22:28,045
I love that Zubair gave us
a real sweet that was fried.
570
00:22:28,080 --> 00:22:31,248
In terms of the fried element,
for me, was missing completely.
571
00:22:32,551 --> 00:22:33,417
[Guy] Well, remember.
572
00:22:33,452 --> 00:22:34,752
We've got taste for 20 points,
573
00:22:34,786 --> 00:22:37,755
gameplay for 20 points,
plating for ten points.
574
00:22:37,789 --> 00:22:39,757
Total up scores,
let's bring the chefs back in.
575
00:22:47,566 --> 00:22:49,266
All right.
Great job, chefs.
576
00:22:49,301 --> 00:22:52,370
You rebounded really quick.
Let's go from the top.
577
00:22:52,404 --> 00:22:57,675
Zubair, gameplay, 13, taste, 14,
578
00:22:57,709 --> 00:23:00,244
plating, seven, total, 34.
579
00:23:01,780 --> 00:23:07,785
Jet, gameplay, 15, taste, 17,
580
00:23:07,819 --> 00:23:11,088
plating is seven, total, 39.
581
00:23:11,123 --> 00:23:13,023
Five points over Zubair.
582
00:23:13,058 --> 00:23:18,963
Fanerra, gameplay, 14,
taste, 16,
583
00:23:18,997 --> 00:23:22,666
plating, five, total, 35.
584
00:23:22,701 --> 00:23:26,504
One point over Zubair,
four points behind Jet.
585
00:23:26,538 --> 00:23:32,343
Dan, 16 in gameplay,
17 in taste,
586
00:23:32,377 --> 00:23:34,912
seven in plating,
for a total of 40.
587
00:23:34,946 --> 00:23:36,080
Congratulations.
588
00:23:36,114 --> 00:23:38,082
That means Dan's
our winner of this round
589
00:23:38,116 --> 00:23:40,017
and unfortunately,
590
00:23:40,051 --> 00:23:42,853
the guy that I was so excited
to see cook so much,
591
00:23:42,888 --> 00:23:46,357
he won, just so you know,
Best Fried Chicken 2020
592
00:23:46,391 --> 00:23:49,760
in Chicago
for a Tandoori fried chicken.
593
00:23:49,795 --> 00:23:51,762
You know where
you made your mistakes.
594
00:23:51,797 --> 00:23:54,298
And it's something
as simple as not having your,
595
00:23:54,332 --> 00:23:56,934
I'll say donut,
not having it cooked enough.
596
00:23:56,968 --> 00:23:58,369
That can be what takes you down
597
00:23:58,403 --> 00:23:59,537
but it was great
having you, chef.
598
00:23:59,571 --> 00:24:01,972
Thank you for having
me. Appreciate you guys.
599
00:24:02,007 --> 00:24:05,576
I'm going home,
but I learned a lot here.
600
00:24:05,610 --> 00:24:08,379
And at first, you don't
succeed, you got to fry, fry again.
601
00:24:12,784 --> 00:24:14,785
[Guy] All right, chefs,
this is gonna determine
602
00:24:14,820 --> 00:24:18,088
who gets to shop Flavortown
for up to 20,000 bucks,
603
00:24:18,123 --> 00:24:21,158
and who will get fried,
[mimics drum roll] thank you.
604
00:24:21,193 --> 00:24:22,493
[laugh]
605
00:24:22,527 --> 00:24:28,732
Your final challenge, I want
you to make a fried fish dinner.
606
00:24:28,767 --> 00:24:32,169
A plate of fish so good,
our judges will be tempted
607
00:24:32,204 --> 00:24:34,972
to give you a perfect 50
on their scorecard.
608
00:24:36,141 --> 00:24:38,075
Scorecard, card.
Oh, that's right.
609
00:24:38,109 --> 00:24:40,544
Hunter, cart.
My lovely assistant.
610
00:24:41,546 --> 00:24:42,580
Ugh.
611
00:24:42,614 --> 00:24:43,481
Oh, God.
612
00:24:43,515 --> 00:24:44,515
Hunter, what do we have here?
613
00:24:44,549 --> 00:24:45,449
These are playing cards.
614
00:24:45,484 --> 00:24:47,117
Oh, we're playing Go Fish.
615
00:24:47,152 --> 00:24:48,352
Yes.
616
00:24:48,386 --> 00:24:49,954
[Guy] Remember when you played
Go Fish when you were a kid?
617
00:24:49,988 --> 00:24:50,955
You had one and then you asked
618
00:24:50,989 --> 00:24:52,523
the other person
if they had one.
619
00:24:52,557 --> 00:24:54,191
Okay, so we'll take...
620
00:24:54,226 --> 00:24:56,660
Here, Hunter, I'll give you two.
I'll have two, don't show it to them.
621
00:24:56,695 --> 00:24:59,363
These playing cards
have a fish on them.
622
00:24:59,397 --> 00:25:02,500
Now if you could think of a
fish that you think we might have,
623
00:25:02,534 --> 00:25:04,301
we're gonna give you that card.
624
00:25:04,336 --> 00:25:07,238
If you don't,
you have to go fish.
625
00:25:07,272 --> 00:25:08,172
Fanerra.
626
00:25:08,206 --> 00:25:09,173
Catfish.
627
00:25:10,175 --> 00:25:11,742
- Ba-da-bing!
- [Hunter] Nice!
628
00:25:11,776 --> 00:25:13,677
- There you go, chef.
- Thank you, sir.
629
00:25:14,012 --> 00:25:14,879
[Guy] Dan?
630
00:25:14,913 --> 00:25:16,046
Halibut.
631
00:25:16,081 --> 00:25:18,649
Go fish on that. You can
pick one of these three cards.
632
00:25:18,683 --> 00:25:19,583
Middle.
633
00:25:19,618 --> 00:25:20,751
[Guy] Rockfish.
634
00:25:20,785 --> 00:25:21,919
All right.
635
00:25:21,953 --> 00:25:23,854
[Guy] Good choice.
All right, two left.
636
00:25:23,889 --> 00:25:24,788
Cod.
637
00:25:24,823 --> 00:25:27,525
Go fish. You want the left
or the right?
638
00:25:27,559 --> 00:25:28,592
Hunter, your right.
639
00:25:28,627 --> 00:25:31,662
Okay, Hunter's right.
And you get rainbow trout.
640
00:25:31,696 --> 00:25:32,563
Delicious.
641
00:25:32,597 --> 00:25:33,531
[Guy] Not bad.
642
00:25:33,565 --> 00:25:35,299
- There you go.
- [laughs]
643
00:25:35,333 --> 00:25:39,169
And the one you didn't pick
was branzino.
644
00:25:39,204 --> 00:25:42,673
Chefs, you've got 30 minutes
to create your fried fish dinner,
645
00:25:42,707 --> 00:25:44,375
featuring the fish
that you selected.
646
00:25:44,409 --> 00:25:48,546
Dan, you're leading this by
one point, but you are leading.
647
00:25:48,580 --> 00:25:51,482
I'll give you a key advantage. I said
I might have an advantage for you.
648
00:25:51,516 --> 00:25:54,151
Would you like either
one of the fish
649
00:25:54,185 --> 00:25:56,654
that the chefs have
versus your rockfish
650
00:25:56,688 --> 00:25:58,055
or would you like the branzino?
651
00:25:59,057 --> 00:26:00,424
I hate being a mean person.
652
00:26:00,458 --> 00:26:02,860
Okay, well. That's a good
thing. It's not good karma.
653
00:26:03,428 --> 00:26:04,929
Okay, that's good.
654
00:26:04,963 --> 00:26:07,598
- [Fanerra] I know you want it.
- Now you would take catfish over rockfish?
655
00:26:07,632 --> 00:26:08,732
I'm gonna.
656
00:26:08,767 --> 00:26:11,201
Chef, you gotta give him
a high-five and a thank you.
657
00:26:11,236 --> 00:26:14,638
He just did that 'cause I'm the
soul food chef. I cook catfish.
658
00:26:14,673 --> 00:26:16,073
- I know the game.
- [Dan] Never.
659
00:26:16,107 --> 00:26:17,241
[laughs]
660
00:26:17,275 --> 00:26:20,277
Would you rather have
the rockfish or the branzino?
661
00:26:20,312 --> 00:26:21,412
Branzino.
662
00:26:21,446 --> 00:26:22,646
I'll go get you the branzino.
663
00:26:22,681 --> 00:26:23,714
[Dan] Oh.
664
00:26:23,748 --> 00:26:26,617
Is that a trick?
You really giving it to me?
665
00:26:28,286 --> 00:26:29,987
- Oh.
- That's so nice.
666
00:26:31,790 --> 00:26:34,158
- I'm into good karma.
- Thank you.
667
00:26:34,192 --> 00:26:35,459
And, chef,
I'll give you the choice.
668
00:26:35,493 --> 00:26:37,828
You want the rockfish?
Or you want rainbow trout?
669
00:26:37,862 --> 00:26:38,829
I'll take the rock.
670
00:26:38,863 --> 00:26:41,264
I'd take the rockfish
in a heartbeat.
671
00:26:41,266 --> 00:26:43,267
Look at that, everybody won here
672
00:26:43,301 --> 00:26:46,904
all because Dan didn't wanna
do something not nice.
673
00:26:46,938 --> 00:26:49,306
I gotta be honest with you.
And I think it's...
674
00:26:49,341 --> 00:26:51,308
I've seen three chefs
change before.
675
00:26:51,343 --> 00:26:52,776
I mean, actually,
I've never seen three.
676
00:26:52,811 --> 00:26:54,645
I've seen two chefs change
before but this is...
677
00:26:56,915 --> 00:26:58,148
What's going on?
678
00:26:58,183 --> 00:27:00,951
I'm sitting here talking about
everybody exchanging this,
679
00:27:00,986 --> 00:27:02,252
and one of you didn't want...
680
00:27:03,521 --> 00:27:06,657
Hang on a second, what?
I didn't say go yet.
681
00:27:10,061 --> 00:27:13,130
Sometimes we get groups that
are really sharp and, like, on it.
682
00:27:13,164 --> 00:27:15,232
They just go, the whistle's
already gone off.
683
00:27:16,534 --> 00:27:18,102
[Dan] This is Go Fish
and I have to make
684
00:27:18,136 --> 00:27:19,637
a fried fish dinner
making catfish.
685
00:27:21,139 --> 00:27:23,273
I took this catfish
from Fanerra.
686
00:27:23,308 --> 00:27:24,842
[Fanerra] Where's my
freaking fish?
687
00:27:24,876 --> 00:27:26,677
[Dan] Because it has
a really nice, meaty texture,
688
00:27:26,711 --> 00:27:28,412
especially fried lightly
in cornmeal.
689
00:27:29,014 --> 00:27:30,280
Where is the quick grits?
690
00:27:30,315 --> 00:27:32,449
Quick grits should
be over on four.
691
00:27:32,484 --> 00:27:35,819
[Dan] What really goes well with catfish
is just a nice creamy side of grits.
692
00:27:35,854 --> 00:27:37,421
Quick grits.
693
00:27:37,455 --> 00:27:40,157
A beautiful, buttery sauce with
a little bit of lobster broth in there.
694
00:27:40,191 --> 00:27:42,393
Then I need to add some
kind of vegetable to this dish.
695
00:27:42,427 --> 00:27:44,161
I grab some kale
and I grab some bacon
696
00:27:44,195 --> 00:27:45,863
because who doesn't love
bacon and kale?
697
00:27:45,897 --> 00:27:47,131
A little bit of bacon.
698
00:27:47,165 --> 00:27:49,333
Going into the second round
and I got a one-point lead.
699
00:27:49,367 --> 00:27:50,734
Oh, here we go, speed bump.
700
00:27:51,703 --> 00:27:53,103
But this is anybody's game.
701
00:27:53,138 --> 00:27:55,205
[Fanerra] Branzino,
branzino, branzino.
702
00:27:55,240 --> 00:27:58,142
I have to make a fried fish
dinner using branzino.
703
00:27:58,176 --> 00:28:01,578
And I ain't never
fried no branzino.
704
00:28:01,613 --> 00:28:04,715
Dan knew if the soul food chef
had catfish,
705
00:28:04,749 --> 00:28:06,183
he was going home.
706
00:28:06,217 --> 00:28:09,520
But he better watch it,
'cause I'm coming.
707
00:28:09,554 --> 00:28:12,623
A perfect fried fish
has to have sides,
708
00:28:12,657 --> 00:28:14,892
so I'm gonna do succotash.
709
00:28:14,926 --> 00:28:17,861
And I want to do a deep-fried
polenta corn cake.
710
00:28:17,896 --> 00:28:20,230
I think I got this
because I make,
711
00:28:20,265 --> 00:28:23,167
like, 500 fried fish
dinners a day.
712
00:28:23,201 --> 00:28:24,101
I'm good.
713
00:28:26,071 --> 00:28:27,671
[Jet] Rockfish.
714
00:28:27,706 --> 00:28:31,041
On my trip to Japan,
I had tempura-fried rockfish.
715
00:28:31,576 --> 00:28:32,843
Sorry, rockfish.
716
00:28:32,877 --> 00:28:34,945
So I said, "All right, I'm gonna
do Japanese-style tempura
717
00:28:34,979 --> 00:28:36,180
the way I remember it."
718
00:28:36,214 --> 00:28:37,614
I'm grabbing sparkling water.
719
00:28:37,649 --> 00:28:40,384
A, 'cause I wanna drink it. Two,
it's perfect for my tempura batter.
720
00:28:40,952 --> 00:28:42,753
Oh. Oh, my God.
721
00:28:42,787 --> 00:28:44,054
For a really good tempura,
722
00:28:44,089 --> 00:28:46,724
the tempura batter
has to be kept cold.
723
00:28:46,758 --> 00:28:48,625
Am I seeing some
tempura batter going?
724
00:28:48,660 --> 00:28:49,560
Oh, yeah. Yup.
725
00:28:49,594 --> 00:28:52,396
Super cold, super effervescent.
726
00:28:52,430 --> 00:28:55,032
Going into the hot oil
really makes it puff.
727
00:28:55,066 --> 00:28:56,834
[Jet] I know I wanna make
a dashi-based broth.
728
00:28:56,868 --> 00:28:59,903
- What are you looking for?
- Wakame and bonito flakes.
729
00:28:59,938 --> 00:29:01,071
[Guy] Okay.
730
00:29:01,106 --> 00:29:03,841
[Jet] I'm grabbing wakame,
which is a seaweed.
731
00:29:03,875 --> 00:29:05,976
Get the mirin, mirin,
mirin, mirin.
732
00:29:06,010 --> 00:29:07,444
After you make the dashi broth,
733
00:29:07,479 --> 00:29:10,681
you season it with soy sauce
and mirin flavor.
734
00:29:11,349 --> 00:29:12,416
Dope.
735
00:29:12,450 --> 00:29:13,851
These chefs don't have
that much time to cook.
736
00:29:13,885 --> 00:29:15,352
- Less is more right now...
- [Nyesha] Yes.
737
00:29:15,386 --> 00:29:17,454
- because you don't have that much time.
- [Nyesha] Yes.
738
00:29:17,489 --> 00:29:19,423
- [Darnell] You want things fried perfectly.
- [Nyesha] Yes.
739
00:29:19,457 --> 00:29:21,525
[Darnell] You need to make
sure things are cut the right size.
740
00:29:21,559 --> 00:29:22,960
- A lot going on.
- [Nyesha] Yes.
741
00:29:22,994 --> 00:29:23,961
You know, if the fried food
742
00:29:23,995 --> 00:29:25,629
doesn't kill me,
the tension will.
743
00:29:26,798 --> 00:29:27,631
Let's go to commercial.
744
00:29:34,973 --> 00:29:37,040
[Darnell] Everyone's moving
a little faster and tension's up.
745
00:29:37,075 --> 00:29:38,776
Like, this is what you wanna
see in the second round
746
00:29:38,810 --> 00:29:40,210
when you've got 20,000
on the line.
747
00:29:40,245 --> 00:29:41,845
Chef Dan, what's on the menu?
748
00:29:41,880 --> 00:29:44,414
So we're doing
fried catfish with fried kale,
749
00:29:44,449 --> 00:29:46,049
some fried bacon, creamy grits,
750
00:29:46,084 --> 00:29:47,851
and a little bit of lobster
and crab rent butter.
751
00:29:47,886 --> 00:29:48,986
Got it.
752
00:29:49,020 --> 00:29:50,554
[Dan] The first thing I get
started on is my grits
753
00:29:50,588 --> 00:29:52,589
because I really want them
to cook as slow as possible
754
00:29:52,624 --> 00:29:54,191
and make sure that
they don't come out mealy.
755
00:29:54,225 --> 00:29:56,059
A little bit of butter, why not?
756
00:29:56,094 --> 00:29:57,494
It's grits, you know.
757
00:29:57,529 --> 00:29:59,530
While my grits are working, I
get going on dredging my catfish.
758
00:29:59,564 --> 00:30:01,532
I'm using cornmeal
because it will add
759
00:30:01,566 --> 00:30:03,267
a little bit of crunch
to the finished dish.
760
00:30:03,301 --> 00:30:04,735
I like to use buttermilk
when I'm frying.
761
00:30:04,769 --> 00:30:07,204
It acts as a natural marinade
and it just really helps
762
00:30:07,238 --> 00:30:09,039
to make an awesome,
awesome batter.
763
00:30:09,073 --> 00:30:10,707
I took this catfish
from Fanerra.
764
00:30:10,742 --> 00:30:12,876
The last thing I wanna do is
go home 'cause I messed it up.
765
00:30:17,448 --> 00:30:18,715
[Guy] Chef, what's on the menu?
766
00:30:18,750 --> 00:30:22,186
I'm gonna do a whole deep-fried
branzino. Some fried shrimp.
767
00:30:22,220 --> 00:30:25,789
A fried polenta cake and a
corn and pepper succotash.
768
00:30:25,824 --> 00:30:26,857
Got it.
769
00:30:26,891 --> 00:30:29,927
I know branzino, but I
ain't never fried it before.
770
00:30:29,961 --> 00:30:33,130
In my restaurant, we used
to do a fried whole snapper.
771
00:30:33,164 --> 00:30:36,834
I take that same technique and
I apply it to the fried branzino.
772
00:30:36,901 --> 00:30:39,837
I'm seasoning it with cumin
and smoked paprika.
773
00:30:39,871 --> 00:30:43,273
I know they'll give a nice
round, warm element to the fish.
774
00:30:43,308 --> 00:30:46,076
Then I dredge it in the
cornmeal and flour mixture
775
00:30:46,110 --> 00:30:48,846
and I drop it straight
into the fryer.
776
00:30:48,880 --> 00:30:51,348
I'm gonna start on my
deep-fried polenta corn cake.
777
00:30:51,382 --> 00:30:55,752
Dan is five points ahead of me
but I'm the queen of this.
778
00:30:55,787 --> 00:30:57,554
If I get that prize money,
779
00:30:57,589 --> 00:31:00,524
soon, we'll be opening our
second location for Black Nile.
780
00:31:00,558 --> 00:31:02,860
And I'm gonna be teaching
a foundational class
781
00:31:02,894 --> 00:31:05,696
and help people see
what soul food really is.
782
00:31:07,131 --> 00:31:08,432
Chef Jet,
what's on the menu, bud?
783
00:31:08,466 --> 00:31:11,301
Rockfish tempura,
simmered daikon,
784
00:31:11,336 --> 00:31:12,769
some fried shishito peppers.
785
00:31:12,804 --> 00:31:14,071
Hopefully, it's good.
786
00:31:14,105 --> 00:31:15,505
You better know
it's good, buddy.
787
00:31:15,540 --> 00:31:16,840
You never know
what's gonna happen, so...
788
00:31:16,875 --> 00:31:19,243
The first thing I do
is simmer the dashi broth,
789
00:31:19,277 --> 00:31:21,678
so I add the seaweed
to the water.
790
00:31:21,713 --> 00:31:23,580
Gives it some kind
of seaweed flavor, right?
791
00:31:23,615 --> 00:31:25,682
Once it comes to a simmer,
I add the bonito flakes.
792
00:31:25,717 --> 00:31:28,518
Bonito flakes,
dried fish flakes from Japan,
793
00:31:28,553 --> 00:31:30,954
they add, like,
a umami, fishy flavor
794
00:31:30,989 --> 00:31:31,989
to whatever you're adding it to.
795
00:31:32,023 --> 00:31:34,658
I'm making a pseudo dashi.
796
00:31:34,692 --> 00:31:36,760
Now I gotta break down
this rockfish and fry it.
797
00:31:36,794 --> 00:31:38,195
This fish is whole.
798
00:31:38,229 --> 00:31:40,931
Right, I'm on a time constraint
so I have to break this fish
799
00:31:40,965 --> 00:31:43,567
down like a barbarian.
800
00:31:43,601 --> 00:31:49,172
The tempura batter, I'll just throw in
AP flour, cornstarch, and soda water
801
00:31:49,207 --> 00:31:51,074
and I keep it over ice
so it stays ice cold,
802
00:31:51,109 --> 00:31:52,743
which retains
all the air bubbles
803
00:31:52,777 --> 00:31:54,945
and it keeps it crisp
in the fryer.
804
00:31:54,979 --> 00:31:56,513
Is that batter
as thick as you wanted it?
805
00:31:56,547 --> 00:31:58,982
When I went to Japan,
there was a tempura dish I got
806
00:31:59,017 --> 00:32:02,252
that was super, super glassy,
unlike any tempura I've ever had, but...
807
00:32:02,287 --> 00:32:04,254
Okay, make sure you sell it
to the judges that way.
808
00:32:04,289 --> 00:32:05,389
[Jet] I will.
809
00:32:05,423 --> 00:32:08,892
Chefs, we have 13 minutes
left in the competition, 13.
810
00:32:10,728 --> 00:32:12,095
[Dan] While my catfish
was frying,
811
00:32:12,130 --> 00:32:13,163
I can get to work on my kale.
812
00:32:13,197 --> 00:32:15,032
I figure I got to have
some kind of vegetable.
813
00:32:15,066 --> 00:32:16,333
And since
this is a fryer episode,
814
00:32:16,367 --> 00:32:17,734
kale it is, right in the fryer.
815
00:32:19,704 --> 00:32:21,138
So I'm throwing
some bacon in the fryer.
816
00:32:21,172 --> 00:32:23,006
I basically just wanted
to get it crispy,
817
00:32:23,041 --> 00:32:24,408
adds another component
to the kale
818
00:32:24,442 --> 00:32:26,576
so it's not just you know,
dead green, lifeless,
819
00:32:26,611 --> 00:32:28,712
little bits of crust
on the plate.
820
00:32:28,746 --> 00:32:30,414
I know I wanna make
a crab and lobster butter
821
00:32:30,448 --> 00:32:32,416
because it goes really well
with fried catfish,
822
00:32:32,450 --> 00:32:34,251
and it's gonna go well
with the grits.
823
00:32:34,285 --> 00:32:36,753
This is just a little bit
of lobster bouillon.
824
00:32:36,788 --> 00:32:39,156
And we'll put a little bit
of umami bouillon in there.
825
00:32:39,190 --> 00:32:41,191
Basically what umami does is
keep you going back for more.
826
00:32:41,225 --> 00:32:42,993
And I need the craveability
in this dish
827
00:32:43,027 --> 00:32:44,728
so the judges keep
going back for more
828
00:32:44,762 --> 00:32:46,596
so that I can hopefully
pull off a win
829
00:32:46,631 --> 00:32:48,598
and buy an engagement ring
for my girlfriend.
830
00:32:48,633 --> 00:32:50,467
Me and Julia have been
together for four years.
831
00:32:50,501 --> 00:32:52,669
I gotta propose to this girl.
I gotta go home with a check.
832
00:32:52,704 --> 00:32:54,905
She can't be walking around
with some little rock on her hand.
833
00:32:54,939 --> 00:32:56,039
Hi, Julie.
834
00:32:56,074 --> 00:32:58,141
I add my Dungeness crab
and I kind of just fold it in.
835
00:32:58,176 --> 00:33:01,278
I just want it to sort of just sit
there and just bathe in this butter.
836
00:33:02,080 --> 00:33:03,380
[Fanerra] A dinner needs sides.
837
00:33:03,414 --> 00:33:05,649
I'm making a succotash
as my side.
838
00:33:05,683 --> 00:33:09,886
I start with my peppers and
my onions, saute it in a pan.
839
00:33:09,921 --> 00:33:12,389
Those tomatoes,
once they're bursting,
840
00:33:12,423 --> 00:33:15,225
and the judges are eating
them, it's gonna round out that
841
00:33:15,259 --> 00:33:18,495
plump sweetcorn, and finish
it with some basil and butter.
842
00:33:19,797 --> 00:33:22,399
If Guy want a dinner,
he getting a dinner.
843
00:33:22,433 --> 00:33:25,202
I'm making shrimp to go
alongside my fish.
844
00:33:25,236 --> 00:33:28,605
I dredge it the same exact
way and drop it in the deep fryer.
845
00:33:28,639 --> 00:33:30,107
- [Guy] How we looking, chef?
- [Fanerra] Good.
846
00:33:30,141 --> 00:33:32,909
And my hot sauce going.
Fried fish got to have hot sauce.
847
00:33:32,944 --> 00:33:35,545
I'm making a red onion
chipotle hot sauce.
848
00:33:35,580 --> 00:33:37,280
The red onion plays really well
849
00:33:37,315 --> 00:33:39,149
with the chipotle
and the smokiness.
850
00:33:41,252 --> 00:33:44,654
[Jet] If it's gonna be a meal, I want
differences in textures and flavors.
851
00:33:44,689 --> 00:33:48,158
I am gonna get some daikon
simmering to go with the sauce.
852
00:33:48,693 --> 00:33:49,926
I have fried fish.
853
00:33:49,961 --> 00:33:52,129
So I want the daikon to be soft.
854
00:33:52,163 --> 00:33:56,199
Not only do the textures work, but the
flavors should work well with everything, too.
855
00:33:56,234 --> 00:34:00,370
Some crispy fried shiitake, it
gets, like, super umami-centric.
856
00:34:00,405 --> 00:34:01,471
It's pretty dope.
857
00:34:01,506 --> 00:34:03,040
This is harder than I thought
it was gonna be.
858
00:34:03,074 --> 00:34:05,809
I mean, I'm doing this
because I know the money
859
00:34:05,843 --> 00:34:06,943
would help our family out a lot.
860
00:34:06,978 --> 00:34:08,545
Renovate the new house
we just bought.
861
00:34:08,579 --> 00:34:10,547
Dude, I think that's
the most important thing.
862
00:34:10,581 --> 00:34:12,816
I'm gonna use these
shishito peppers.
863
00:34:12,850 --> 00:34:14,651
So I dip it
in the tempura batter
864
00:34:14,685 --> 00:34:16,787
and just blindly frying them up.
865
00:34:16,821 --> 00:34:19,890
[Guy] Ninety seconds, chefs.
You have 90 to go.
866
00:34:19,924 --> 00:34:22,692
[Dan] The first thing I get
on my plate is my grits.
867
00:34:22,727 --> 00:34:26,663
Next, I'm gonna add my crab
butter, fried kale, and bacon.
868
00:34:26,697 --> 00:34:28,999
Then I add
my cornmeal-fried catfish.
869
00:34:29,033 --> 00:34:32,803
Golden brown, really crispy, just
perfectly cooked and succulent.
870
00:34:34,205 --> 00:34:36,206
[Jet] First thing is I pour
the dashi broth.
871
00:34:36,240 --> 00:34:37,874
Little splashes, sorry.
872
00:34:37,909 --> 00:34:39,176
Grab the pot of daikons.
873
00:34:40,144 --> 00:34:41,211
Fish looks great.
874
00:34:41,245 --> 00:34:43,046
I'm gonna hit them all
with some salt.
875
00:34:43,081 --> 00:34:45,215
And then finally,
shishito peppers.
876
00:34:45,249 --> 00:34:46,083
Dude, that looks dope.
877
00:34:48,052 --> 00:34:51,888
[Fanerra] First, I smear my red
onion chipotle hot sauce onto the plate.
878
00:34:53,024 --> 00:34:54,758
Then I place my polenta cake.
879
00:34:56,561 --> 00:35:00,130
Next to that, I put my
whole fried branzino.
880
00:35:01,666 --> 00:35:04,768
Right in the middle, snuggled
real good, I put my succotash.
881
00:35:06,270 --> 00:35:09,739
I'm seeing fried. I'm seeing
fish. I'm seeing dinner.
882
00:35:09,774 --> 00:35:14,744
Five, four, three, two, one.
883
00:35:14,779 --> 00:35:15,946
And chefs, that's it.
884
00:35:15,980 --> 00:35:17,380
Well done.
885
00:35:21,619 --> 00:35:25,055
I gotta tell you I thought it was
only Superman that could fry.
886
00:35:25,089 --> 00:35:27,257
Let's take it to the judges,
right this way.
887
00:35:33,698 --> 00:35:37,134
All right, judges. Here it is,
game two of the Fried Feud.
888
00:35:37,635 --> 00:35:39,002
It was Go Fish.
889
00:35:39,036 --> 00:35:42,572
Each chef picked which fish
they'd use for their fried fish dinner.
890
00:35:42,607 --> 00:35:46,143
Fanerra, branzino. And that's
a big branzino, tell us about it.
891
00:35:46,177 --> 00:35:50,313
For my fried fish dinner, I
decided to keep the branzino whole.
892
00:35:50,348 --> 00:35:52,983
I did a succotash,
a fried polenta cake,
893
00:35:53,017 --> 00:35:56,953
and where I'm from, fried fish gets
hot sauce, so I made a hot sauce.
894
00:35:59,123 --> 00:36:01,758
Fanerra, wow!
When I flaked this fish open,
895
00:36:01,792 --> 00:36:04,327
it was just like steam
erupted from it
896
00:36:04,362 --> 00:36:07,430
and that's a sign of like
a delicious, good fish.
897
00:36:07,465 --> 00:36:12,335
I put the succotash in my
mouth, my palate was so excited.
898
00:36:12,370 --> 00:36:15,005
It's very summery, the basil,
the basil loves corn.
899
00:36:15,039 --> 00:36:16,506
The grit cake, for me, though.
900
00:36:16,541 --> 00:36:19,543
It needs a little more flavor.
It needs salt, some cheese.
901
00:36:19,577 --> 00:36:22,879
It just needs to be able to be able to
pop with flavor to really stand up to this.
902
00:36:22,914 --> 00:36:26,850
Up next, Chef Jet.
Rockfish, tell us about it.
903
00:36:26,884 --> 00:36:29,052
So I made a tempura rockfish.
904
00:36:29,086 --> 00:36:31,821
There's a dashi-based
tempura sauce.
905
00:36:31,856 --> 00:36:34,958
There's crispy fried shiitake
mushrooms. Soy-simmered daikon.
906
00:36:36,360 --> 00:36:39,663
I like your tempura.
It's got lacing to it.
907
00:36:39,697 --> 00:36:42,699
This guy, I mean,
it's still shatter-crisp.
908
00:36:42,733 --> 00:36:44,534
I also like that you kind
of took rockfish
909
00:36:44,569 --> 00:36:46,369
and you went to Japan with it.
910
00:36:46,404 --> 00:36:49,339
Most people don't know
that rockfish fisheries
911
00:36:49,373 --> 00:36:53,343
were mostly started by the Japan
and the Soviets in the '60s and '70s.
912
00:36:53,377 --> 00:36:55,845
So I think that
there's a lot of sense
913
00:36:55,880 --> 00:36:57,681
that's being made in this dish.
914
00:36:57,715 --> 00:36:58,848
[Guy] Thank you, professor.
915
00:36:58,883 --> 00:37:00,951
The rest of Gilligan's
Island. Are they still there?
916
00:37:01,619 --> 00:37:02,619
[laughing]
917
00:37:02,653 --> 00:37:06,423
The shishito pepper
ate a little less crunchy
918
00:37:06,457 --> 00:37:09,559
than my tempura beautiful fish.
919
00:37:09,594 --> 00:37:13,430
And the mushrooms, for me, they
read almost dehydrated on my palate.
920
00:37:13,464 --> 00:37:15,365
Like they were
a little bit overcooked.
921
00:37:15,433 --> 00:37:18,535
Chef, this broth is super tasty.
922
00:37:18,569 --> 00:37:21,571
I love it, man.
This is a great-tasting dish.
923
00:37:21,606 --> 00:37:23,473
It's just missing
the little bit of nuances
924
00:37:23,507 --> 00:37:25,775
that you need to make
this an excellent dish.
925
00:37:26,644 --> 00:37:28,311
[Guy] All right,
not to be outdone.
926
00:37:28,346 --> 00:37:30,914
The points leader, Chef Dan.
What do you got for us?
927
00:37:30,948 --> 00:37:32,215
For my fried fish dinner,
928
00:37:32,250 --> 00:37:36,253
I have cornmeal-fried catfish
with buttery grits.
929
00:37:36,287 --> 00:37:39,889
Also have on there fried
kale that I fried before the fish
930
00:37:39,924 --> 00:37:41,725
and a little bit of
crispy bacon as well.
931
00:37:41,759 --> 00:37:44,127
Chef Dan, I have to say,
I mean, from the start,
932
00:37:44,161 --> 00:37:46,830
you had a vision
and you executed it, right?
933
00:37:46,864 --> 00:37:48,298
This dish I have here
in front of me looks
934
00:37:48,332 --> 00:37:50,934
like something that you've
practiced a few times.
935
00:37:50,968 --> 00:37:53,436
Your fish was cooked
excellently, seasoned well.
936
00:37:53,471 --> 00:37:55,272
I love the texture
that the kale brought.
937
00:37:55,306 --> 00:37:56,973
I love the saltiness
that the bacon brought.
938
00:37:57,008 --> 00:37:58,508
Thank you.
939
00:37:58,542 --> 00:38:01,845
This is the kind of dish that I would
cook at home, like, this is comforting.
940
00:38:01,879 --> 00:38:04,214
The fried kale was magnificent.
941
00:38:04,248 --> 00:38:06,349
I thought everything just hit
really well together.
942
00:38:06,384 --> 00:38:07,450
[Justin] Dan, I feel like I got
943
00:38:07,485 --> 00:38:10,353
just a little bit catfished
by this dish.
944
00:38:10,388 --> 00:38:12,789
I look at it and I'm thinking,
945
00:38:12,823 --> 00:38:16,393
"Oh, man, there are so many
things that I just can't wait to love."
946
00:38:16,427 --> 00:38:18,295
But you know, it's difficult
when you're frying.
947
00:38:18,329 --> 00:38:22,032
You kind of have to speculate. "Well, does
this have enough acid to work with that?"
948
00:38:22,066 --> 00:38:25,502
When I go for the salt and then
I get the richness of the grits,
949
00:38:25,536 --> 00:38:27,804
I think just one little
lemon on this
950
00:38:27,838 --> 00:38:29,706
and I probably would
have loved the whole thing.
951
00:38:31,208 --> 00:38:33,109
All right, judges.
Thank you, chefs.
952
00:38:33,144 --> 00:38:35,211
We're gonna have
some debate, some scoring.
953
00:38:35,246 --> 00:38:36,946
We'll call you back
when we have a decision.
954
00:38:36,981 --> 00:38:37,814
Nice job.
Thank you.
955
00:38:40,818 --> 00:38:42,952
All right.
Fanerra, what'd you think?
956
00:38:42,987 --> 00:38:44,287
She did a great job.
957
00:38:44,322 --> 00:38:46,723
She did enough frying that
the breading was so great.
958
00:38:46,757 --> 00:38:49,159
But the grit cake needed
a whole lot of flavor.
959
00:38:49,193 --> 00:38:50,460
What'd you think of Jet's dish?
960
00:38:50,494 --> 00:38:54,130
I thought Jet
had a very cohesive dish.
961
00:38:54,165 --> 00:38:56,533
I feel like Jet
could learn that phrase,
962
00:38:56,567 --> 00:38:58,368
"Just because I can,
doesn't mean I should."
963
00:38:58,402 --> 00:39:01,104
And I just don't feel like there
was enough reward for the efforts.
964
00:39:01,138 --> 00:39:04,007
Chef Dan, he made a big
move to get that catfish.
965
00:39:04,041 --> 00:39:05,041
Was it worth it?
966
00:39:05,076 --> 00:39:06,776
Acid could have changed
the whole game for me.
967
00:39:06,811 --> 00:39:08,111
Yeah, totally agree with you.
968
00:39:08,145 --> 00:39:10,013
Pop off acid, a little bit of
cayenne pepper, and heat
969
00:39:10,047 --> 00:39:12,048
would have really taken
that to the next level.
970
00:39:12,083 --> 00:39:12,916
[Guy] Let's score 'em up.
971
00:39:17,054 --> 00:39:20,557
[Guy] A big round, we asked
for a fried fish dinner.
972
00:39:20,591 --> 00:39:23,393
And the scores are in,
let's take a look.
973
00:39:23,427 --> 00:39:28,098
Chef Jet, 39 going into it.
In the second round,
974
00:39:28,132 --> 00:39:33,603
17 in gameplay,
15 in taste, seven in plating,
975
00:39:33,637 --> 00:39:36,239
total 39 or 78.
976
00:39:37,308 --> 00:39:42,245
Fanerra, 35 in your first game,
977
00:39:42,279 --> 00:39:48,017
17 in your gameplay, 17 in
your taste, seven in your plating,
978
00:39:48,052 --> 00:39:53,556
for a total of 41,
giving you a total of 76.
979
00:39:53,591 --> 00:39:58,294
Dan, that leaves us you.
You've got to have a 38 or better,
980
00:39:59,330 --> 00:40:05,335
16 in gameplay,
15 in taste, eight in plating,
981
00:40:05,369 --> 00:40:08,705
for a total of 39,
and by one point...
982
00:40:08,739 --> 00:40:09,606
[Fanerra] Wow.
983
00:40:09,640 --> 00:40:10,673
Congratulations, Dan.
984
00:40:10,708 --> 00:40:11,608
Thank you.
Thank you.
985
00:40:11,642 --> 00:40:12,909
[Guy] You're welcome.
You're welcome.
986
00:40:12,943 --> 00:40:15,879
Jet, I tell ya, a nice, nice
consistency in what you did.
987
00:40:15,913 --> 00:40:17,614
Fanerra, you did a dynamite job.
988
00:40:17,648 --> 00:40:19,182
Thank you very much.
Give it up for the chefs.
989
00:40:19,216 --> 00:40:20,617
[Fanerra] Thank you.
990
00:40:20,651 --> 00:40:22,285
[Jet] The scoreboard
was pretty tight.
991
00:40:22,319 --> 00:40:26,423
Losing by just one point is a
real bummer, just by one point.
992
00:40:26,457 --> 00:40:28,558
[Fanerra] Even though
I took round two,
993
00:40:28,592 --> 00:40:32,796
it wasn't enough to win the whole
thing, but they barely beat me out.
994
00:40:32,830 --> 00:40:37,534
The winner of the Fried Feud
is Chef Dan. Congratulations.
995
00:40:37,568 --> 00:40:39,402
Thank you.
996
00:40:39,437 --> 00:40:40,837
All right, man, what'll
you do with the money?
997
00:40:40,871 --> 00:40:43,039
I'd like to buy
an engagement ring.
998
00:40:43,073 --> 00:40:44,774
- For who?
- For my wonderful girlfriend.
999
00:40:44,809 --> 00:40:46,342
- And what's her name?
- Julie.
1000
00:40:46,377 --> 00:40:47,811
Julie.
Hi, Julie.
1001
00:40:47,845 --> 00:40:49,612
Would you say hi to her and tell
her how much you love and miss her?
1002
00:40:49,647 --> 00:40:50,547
Aww.
1003
00:40:50,581 --> 00:40:51,581
Love you, Julie.
1004
00:40:51,615 --> 00:40:52,782
All right, bud.
Let's go shopping.
1005
00:40:52,817 --> 00:40:53,983
- You ready to make some money?
- Yeah.
1006
00:40:56,120 --> 00:40:57,687
We got a few options here.
1007
00:40:57,721 --> 00:41:02,292
First option is, I got a nice big fat
check sitting behind the door over there
1008
00:41:02,326 --> 00:41:03,593
that has your name on it.
1009
00:41:03,627 --> 00:41:05,395
And we could just cut
all the shenanigans
1010
00:41:06,297 --> 00:41:08,331
and just get Julie
that ring she wants.
1011
00:41:08,365 --> 00:41:09,399
I'm taking it.
1012
00:41:09,433 --> 00:41:10,834
You wanna hear
the rest of the options?
1013
00:41:10,868 --> 00:41:11,801
Nope.
1014
00:41:11,836 --> 00:41:13,336
[laughing]
1015
00:41:13,370 --> 00:41:15,071
Listen, I watched this show
so many times.
1016
00:41:15,105 --> 00:41:16,473
I'm worried I'm not gonna get
the hints.
1017
00:41:16,507 --> 00:41:18,074
You don't wanna hear
about the other options?
1018
00:41:18,108 --> 00:41:19,175
No.
1019
00:41:19,210 --> 00:41:20,610
[laughing]
1020
00:41:20,644 --> 00:41:22,645
No. I'm sorry, I'm sorry.
I'm sorry if I just wrecked it.
1021
00:41:22,680 --> 00:41:25,949
"Do not tempt me with any
more of your evil ways, Guy Fieri."
1022
00:41:25,983 --> 00:41:26,983
[Dan] Yeah, man.
1023
00:41:27,017 --> 00:41:28,751
All right, you sure?
1024
00:41:28,786 --> 00:41:30,320
I'm, yes, I'm sure.
1025
00:41:30,354 --> 00:41:33,122
All right, you went
from fried to the bride.
1026
00:41:33,157 --> 00:41:33,990
Show 'em the check.
1027
00:41:35,459 --> 00:41:37,360
$14,500.
1028
00:41:38,395 --> 00:41:40,964
Give it up to our winner,
that is hysterical.
1029
00:41:40,998 --> 00:41:42,765
- Hey, guys.
- [Guy] All right, get that check over here.
1030
00:41:42,833 --> 00:41:43,967
Oh, my God.
1031
00:41:44,001 --> 00:41:49,272
Well, Dan.
I tell you what, $14,500.
1032
00:41:49,306 --> 00:41:51,140
It's got a really
nice ring to it.
1033
00:41:51,175 --> 00:41:53,142
There you have it,
ladies and gentlemen.
1034
00:41:53,177 --> 00:41:55,445
We'll see you next time
on Guy's Grocery Games.
1035
00:41:55,479 --> 00:41:56,346
Adios!
1036
00:41:56,380 --> 00:41:57,280
Thank you.
1037
00:41:57,314 --> 00:41:58,348
Get it? Nice ring to it.
1038
00:41:58,382 --> 00:42:00,116
[Dan] Yes, yes, yes.
[laughing]