The Sporting Chef Season 4 Episode 15 Bottom Feeders

In season 4 episode 15 of The Sporting Chef, titled "Bottom Feeders", viewers are taken on a journey to explore the delicious world of fish that live at the bottom of rivers, oceans, and lakes. Host Scott Leysath, known for his passion for game and fish, shares his expertise on how to prepare and cook these often-overlooked species.

The episode kicks off with Leysath discussing the importance of sustainability when fishing for bottom feeders. He explains how certain species such as catfish and carp have a bad reputation, but when they are caught and cooked properly, they can be transformed into a delicious and sustainable meal.

Next, Leysath demonstrates how to fillet and prepare a variety of bottom feeders including catfish, redfish, and lingcod. He shares tips on how to remove the skin and bones and how to cut the fillets into perfect portion sizes.

Once the fish is prepped, Leysath moves on to the cooking portion of the episode. He first takes us into his kitchen where he shows viewers how to make a flavorful catfish gumbo. He explains how to make the roux, adds vegetables and seasonings, and then simmers the gumbo with the catfish fillets until they are perfectly tender.

The episode then moves out to the grill where Leysath shows viewers how to make grilled lingcod tacos. He marinates the lingcod fillets in lime and chili powder, grills them to perfection, and then serves them in warm tortillas with a variety of toppings including avocado, cilantro, and salsa.

Finally, the episode comes full circle and Leysath shares with viewers his recipe for carp cakes. He explains how to grind the carp meat, add seasonings, and shape the mixture into patties. He then pan-fries the patties until they are golden brown and serves them with a homemade tartar sauce.

Throughout the episode, Leysath emphasizes the importance of using the whole fish and not wasting any part of it. He shows viewers how to use fish bones and heads to make a flavorful fish stock and shares tips on how to turn leftover fish into tasty fish cakes or dips.

Overall, "Bottom Feeders" is an educational and mouth-watering episode that teaches viewers how to cook and appreciate the often-overlooked species that live at the bottom of our waterways. Leysath's passion for sustainable fishing and creative cooking shines through in this must-see episode of The Sporting Chef.