Up next in 10
4 Fish Dinner Recipes - Paula's making baked fish in oven with a bass fillet recipe, her favorite corny cornbread, & Paula Deen chocolate gooey butter cake! Paula’s Home Cooking, Season 2, Episode 11.
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00:00 Intro
2:58 Baked Bass with Romano Cheese Recipe: https://www.pauladeen.com/recipe/baked-bass-with-romano-cheese/
4:53 Corny Cornbread Recipe: https://www.pauladeen.com/recipe/corny-cornbread/
9:10 Double Chocolate Gooey Butter Cake Recipe: https://www.pauladeen.com/recipe/double-chocolate-gooey-butter-cake/
14:36 Spinach, Strawberry, and Hearts of Palm Salad Recipe: https://www.pauladeen.com/recipe/spinach-strawberry-and-hearts-of-palm-salad/
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For more episodes of Paula’s Home Cooking, click here: https://www.youtube.com/playlist?list=PL2LHabI5sYyFJ8aWpcpr9ivq9xrVV7Z-q
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Show More Show Less View Video Transcript
0:00
- Hi, y'all.
0:01
I'm Paula Deen and today we're headed back
0:03
to my hometown of Albany, Georgia
0:06
to meet up with my Aunt Peggy
0:08
and our favorite fisherman for the catch of the day,
0:12
bass, that is.
0:14
Once we get our fish,
0:15
we'll have to fly back to the kitchen
0:18
where we're gonna cook it up Southern style
0:20
with the corniest cornbread you've ever had.
0:23
And then for the best part of the meal, dessert.
0:27
And I don't mean just any dessert,
0:30
but the chocolate gooey butter cake.
0:33
And finally, we'll finish up with a spinach,
0:35
strawberry and hearts of palm salad
0:37
that'll keep 'em coming back for seconds,
0:39
so y'all grab your tackle box,
0:41
jump into your rowboat and come along for the ride.
0:46
I've got such a nice treat planned for today's shows.
0:49
I grew up in the part of Georgia that's just abundant
0:52
with fabulous plantations and everybody would hunt and fish.
0:56
In fact, celebrities would come.
0:58
And I remember as a little girl,
0:59
President Eisenhower coming in all the time
1:02
to go on these plantations and shoot quail.
1:05
Well, today I'm going on Wynfield Plantation
1:09
where I'm gonna do some bass fishing
1:11
along with a precious little lady named Aunt Peggy
1:15
and I promise you she'll be full of fish tales and stories,
1:19
so y'all don't miss it,
1:21
I want you to come fishing with me and see where I grew up.
1:26
(energetic music)
1:30
Hey, you two.
1:31
- Hi, there.
1:32
- It's good to see ya.
1:33
- [Paula] What are you doing out here
1:35
cohorting with my favorite fishing buddy?
1:37
- Waiting on you to show up.
1:38
- My Aunt Peggy, is she learning all your tricks? (laughs)
1:42
Y'all ready to go fishing?
1:44
- Ready enough.
1:45
- We're jumping. - So good to see ya.
1:46
- I've already named my fish.
1:47
- [Paula] (laughs) You've already given him a name?
1:48
- I gave him Berth. (laughs)
1:52
- [Paula] Well, I can't hardly wait to see who's gonna
1:55
out fish the other.
1:56
My Aunt Peggy is truly,
1:58
I would rather fish with her than eat when I'm hungry.
2:01
Is she already cast?
2:03
- [Peggy] No, I'm not there yet.
2:04
- (laughs) I just don't want you to get too far ahead of me.
2:09
- I got a fish.
2:10
I got it, I got it, I got it.
2:12
He didn't know the gun was loaded.
2:14
(Paula laughing)
2:18
- [Paula] Where did you hook him?
2:20
- [Peggy] In the mouth.
2:21
- (laughs) I was speaking of the water.
2:25
- Oh.
2:26
- Now that you got your fish,
2:27
we got maybe just an hour or two more of lazy time
2:32
and then I gotta get in the kitchen, Peggy.
2:39
That was so much fun.
2:40
Do you just love my Aunt Peggy, or what?
2:43
She's a hoot.
2:45
In fact, I wish every family could have an Aunt Peggy.
2:48
I just adore her.
2:50
In fact, she really took care of me good today.
2:52
She even went ahead and fileted our fish for us
2:56
and got it ready for me,
2:57
so I'm all ready to get going with the cooking.
3:01
And I tell you what, I was so busy laughing at her stories,
3:06
I didn't have too much luck fishing today.
3:08
I think it's 'cause my pole was jiggling so
3:10
from me laughing.
3:12
All right, isn't that a pretty filet?
3:14
Now we have taken our bass and all I'm gonna do
3:16
is just smother it with fresh lemon juice.
3:21
Now, I'm gonna use a nice, coarse salt on it
3:24
and a little fresh black pepper.
3:27
And to me, fish really needs that salt,
3:29
so don't forget that.
3:33
All right,
3:33
now we're gonna put a very light breading on this fish.
3:36
We're gonna start with a ordinary cup of breadcrumbs,
3:39
Romano cheese, and we're gonna put in
3:42
about a tablespoon of garlic powder.
3:45
And because this fish
3:47
only will be cooking for about 10 minutes,
3:49
I'm gonna add just a little paprika to that
3:52
because the paprika will help our fish to brown.
3:56
And we're just gonna toss those together.
3:59
Just for color, we're gonna do just a little fresh parsley.
4:03
We'll toss it in and those flakes of green leaves
4:06
will be awfully pretty in there.
4:10
And then we're gonna take our fish
4:12
and just dredge it in those breadcrumbs like that
4:17
and put it on a parchment-lined shallow baking dish
4:22
'cause you want to be able to
4:23
let that heat get straight to your fish.
4:26
Now, we're gonna pop this into a preheated 425-degree oven,
4:32
but before we put it in the oven, one last little tip.
4:35
I'm gonna drizzle it with just a little olive oil
4:38
and that olive oil is gonna help it to brown
4:42
and keep it moist and tender.
4:44
So 425 for about 10 minutes.
4:50
And while our fish is baking,
4:52
I'm gonna mix up the bread to go with it.
4:54
And I'm probably making
4:56
my all-time favorite cornbread today.
4:58
Now, we're gonna start with a self-rising meal.
5:02
I would actually recommend
5:03
maybe a medium ground on your meal.
5:05
And we're gonna add to that about
5:08
three-fourths of a cup of self-rising flour
5:11
and a couple of eggs.
5:14
(egg cracking)
5:16
And if you want this dish hot,
5:20
you can add a little cayenne pepper.
5:22
Now, if you're feeding the children,
5:23
you might wanna back off on this,
5:26
but I'm gonna put just a little bit.
5:29
Now, I'm fixing to add a creamed corn to it.
5:31
Now, this is canned creamed corn,
5:33
but I highly recommend that if you've got fresh,
5:36
to grate fresh corn and use it.
5:39
They also make a nice fresh corn
5:41
that's frozen in your freezer section at your grocery store,
5:45
so if you can get that, I recommend that.
5:48
And this is what makes the cornbread so good.
5:51
It's sour cream.
5:55
And the last ingredient is just a vegetable oil.
6:01
We're just gonna mix that up
6:02
and cornbread doesn't take a whole bunch of mixing.
6:06
You don't wanna mix this
6:07
with like an electric mixer, or anything.
6:10
Oh, and I can smell that corn.
6:12
Now for our last ingredient,
6:14
we're gonna throw in some cheddar cheese
6:18
and stir that together.
6:21
Now, if for some reason,
6:22
you don't want the cheese, it's fine.
6:24
All you have to do is leave it out.
6:26
And while I was mixing this up,
6:28
I actually had our molds in the oven getting hot.
6:33
The molds are in this oven.
6:37
And look at these adorable little fish-shaped molds.
6:42
So we've gotten that good and hot,
6:44
so as we fill our batter in it,
6:46
it's gonna immediately start sizzling and browning,
6:50
so it'll have a crispy edge.
6:52
You can see the cornbread starting to cook
6:54
and you can hear it sizzling.
6:56
Aren't those just the cutest things you ever saw?
7:01
All right, we wanna make sure that as we fill our mold,
7:04
that we get it all the way back in the tail
7:06
so the fish will be shaped right.
7:09
And you can see that I greased these
7:11
very, very well before I heated them.
7:15
All right, those are ready to go in the oven.
7:24
(oven rack clattering)
7:28
Okay, the bread's in the oven
7:30
and I'm gonna check the fish now.
7:32
This is actual cooking time on this fish,
7:34
no stopping or starting,
7:36
so it's been in about 10 minutes.
7:39
Oh, and it looks just delicious
7:43
and smells even better.
7:46
Look at that.
7:47
I think I wanna try that piece right there,
7:49
that nice fat one.
7:51
Oh, I think I want that piece right there.
7:55
And a couple of onions.
7:57
We can't eat a fish down South without a spring onion.
8:00
And I've got some cornbread that should be ready.
8:03
This actually baked, oh, about 15, 18 minutes.
8:07
And this should pop out because I greased that pan so well.
8:11
Look at that cute little fish.
8:14
Isn't he the cutest thing?
8:16
Oh, I love those molds.
8:19
That looks so good.
8:20
I can't wait to taste it.
8:22
So here goes.
8:24
I'm gonna try Aunt Peggy's fish.
8:29
Along with the little fish tail.
8:33
So good.
8:37
Mm, mm, mm, mm.
8:39
Guess what?
8:41
You think you like my pumpkin gooey butter cakes?
8:44
Coming up next, I'm gonna be showing you
8:46
my double chocolate gooey butter cakes,
8:50
so y'all, don't go anywhere.
8:54
I so hope y'all are enjoying the show.
8:57
And if you do.
8:58
Be sure to click like, subscribe and
9:01
notification bell so you'll never miss a video.
9:05
And we'll be right back after the break.
9:12
I'm getting that oven heated up to make
9:15
the most wonderful gooey butter cake you've ever tasted.
9:19
Now, we're gonna start with an ordinary chocolate cake mix.
9:24
Do y'all remember when I made my pumpkin gooey butter cakes
9:27
at Thanksgiving and those were so good,
9:30
but I can't hardly wait for y'all to taste these.
9:33
All right, now we've got our chocolate cake mix.
9:35
We're gonna add one egg
9:40
and one stick of melted butter.
9:42
All the bases will always be the same
9:45
to a gooey butter cake,
9:47
one stick of melted butter and one egg.
9:50
All right, we're gonna come over here to our mixer
9:52
and we wanna make sure
9:54
that we've got our setting for our large bowl
9:58
so it'll come around the sides and get it all good.
10:03
(mixer whirring)
10:06
So this doesn't take but a minute.
10:08
We just wanna get those dry ingredients moist.
10:14
And that's it.
10:17
I'm not even gonna clean those beaters
10:19
because for our filling, we're using chocolate anyway,
10:23
so it won't matter.
10:24
And then in this bowl, I'm gonna use an eight-ounce package
10:28
of softened cream cheese.
10:30
I'm gonna mix that up a little bit,
10:32
just kinda beaten and soften that a little bit.
10:36
Add
10:38
one 16-ounce package of powdered sugar,
10:42
couple of tablespoons of cocoa,
10:45
one stick of melted butter.
10:47
For those that are counting,
10:48
I think that's two sticks of butter.
10:52
Two eggs.
10:56
Yeah, these ain't called glue for nothing, y'all.
10:59
Between the eggs and the butter,
11:01
teaspoon of vanilla extract.
11:06
And we're just gonna whip that until it's nice and fluffy.
11:10
Okay, that looks good.
11:15
All right, now we're gonna add about a cup of nuts
11:19
and we're using a chopped walnut.
11:22
One day, I was coming through the kitchen
11:23
and somebody hollered, "Paula, Paula, come here."
11:27
And I went over there to the baker section
11:29
and they said, "We want you to taste this.
11:31
"We've come up with a new gooey butter cake."
11:34
I said, "I didn't think there was any left.
11:36
"What have you done?"
11:38
And the baker said, "A double chocolate gooey."
11:42
And I said, "Honey, hush your mouth. (laughs)
11:46
"Let me taste that thing."
11:48
I could not get over it.
11:51
So in no time, the double chocolate gooey was a favorite.
11:56
All right, now I'm gonna take a 13 by nine by two pan,
11:59
grease it lightly.
12:00
There's plenty of butter in here,
12:01
but I just wanna make sure it doesn't stick.
12:04
So we're gonna take our base batter
12:06
and you can see how stiff it is.
12:08
It's almost like a Play-Doh.
12:10
Get this pan up here so I can press it in there good.
12:14
And we're just gonna spread that out
12:17
and distribute that bottom as evenly as we can.
12:21
You know we're always in search of
12:24
a new gooey butter cake flavor,
12:26
so if you guys and girls out there have come up with any,
12:29
let me know 'cause I'd love to try 'em.
12:33
All right, so we're just gonna pour that on top.
12:37
Now, you can put as much chocolate in that as you want.
12:41
I have a tendency to like a lighter chocolate.
12:44
I love milk chocolate.
12:46
Now we're gonna run this into our 350-degree preheated oven.
12:50
Now, the one thing I wanna warn you
12:51
about the gooey butter cake
12:53
is you don't wanna overcook it
12:55
because it's called gooey for a reason.
12:58
It should have a gooey center,
13:00
so you should actually be able to shake your pan
13:04
and it have just a little movement in it
13:06
so you know that that center is still gooey.
13:08
So you'll wanna watch this
13:10
because your oven may be different from mine.
13:13
But so start checking around 30 or 35 minutes.
13:24
Now, I've got one cooling here in the window.
13:27
It's nice and cool and ready to cut and ready to taste.
13:33
He looks so delicious.
13:35
Now, I don't know what size
13:38
you would want to serve your family,
13:40
but this is about the size that I serve mine.
13:45
(gasps)
13:46
And I love fresh whipped cream.
13:49
Don't act surprised,
13:51
but I love fresh whipped cream with my gooey butter cakes.
13:56
And I just happen to have a little bit.
13:58
Does it look divine, or what?
14:08
Woo-hoo! (laughs)
14:13
Coming up next, some lettuce.
14:21
I hope y'all are enjoying the show
14:23
and I want to hear from you.
14:24
Tell me what recipes or videos you'd like to see me
14:27
make by just leaving a short comment below.
14:31
Now, let's get back to the show, y'all.
14:39
All right, I've got our spinach leaves.
14:42
They're washed and over here draining.
14:44
You know, the gooey butter cake
14:45
is really a hard act to follow,
14:48
but I'm gonna give this my best shot.
14:50
So y'all stay with me and try to pretend
14:53
like you're excited about this lettuce, okay? (laughs)
14:58
All right, we're gonna start
14:59
with a third of a cup of apple cider vinegar.
15:03
This'll make you feel better.
15:05
Three fourths of a cup of sugar,
15:08
pinch of salt and about two tablespoons of lemon juice.
15:14
We're gonna let this heat just until the sugar dissolves
15:16
and then this is what we're gonna wind up with.
15:20
All right, we're gonna add a teaspoon of dried mustard,
15:24
some poppy seed,
15:27
little paprika for color,
15:29
a little grated purple onion.
15:32
I'm probably not gonna use too, too much
15:34
because oh, it's strong.
15:37
You can actually see all the juice.
15:40
And then some oil.
15:43
And you noticed I've got this all in a jar
15:46
so that we can just shake it
15:49
rather than pulling out a mixer or a Cuisinart.
15:52
We're just gonna give it a few shakes.
15:56
That's it, isn't that pretty?
15:58
Our spinach should be drained.
16:01
And you wanna make sure that it is nice and drained.
16:03
You don't want any water.
16:05
Okay, now to our spinach we're gonna add heart of palm.
16:10
I'm using about one can.
16:12
And when you remove it from the can,
16:15
it'll come in like a stick.
16:16
It almost looks like a little stick of mozzarella,
16:18
doesn't it?
16:19
I love this stuff in a salad.
16:21
It gives it such flavor and nice texture.
16:25
All right, and we're gonna toss in some fresh strawberries.
16:29
Aren't those pretty and red and ripe?
16:32
So that really kinda jazzes up this spinach.
16:35
And then we're gonna toss in
16:36
about a half a cup of broken walnuts
16:40
and then we're just gonna toss those together.
16:43
Just like that, give it a gentle toss.
16:46
Oh, it's looking pretty.
16:47
The colors are really beautiful.
16:49
All right, now I'm gonna shake this up.
16:52
As you know,
16:53
oil doesn't always mix in with your other ingredients,
16:57
so we'll wanna shake that up and really very quickly
17:02
pour a little bit onto our salad while it's mixed.
17:05
And I wouldn't go too heavy with the dressing.
17:08
Just enough to wet your leaves.
17:10
And then you can pour some of this up
17:12
into a little container and then you can
17:15
just let your guest add more dressing if they like.
17:18
Look how pretty that is.
17:20
It really is a delicious salad
17:23
and the strawberries are just a nice change from a tomato.
17:29
Right, I'm gonna dip me up a little bit to try.
17:32
This is gonna be great along with the fish.
17:36
It'll be a nice, light side.
17:42
Mm.
17:45
And it's so good.
17:47
Your different flavors are so nice together.
17:49
The heart of palm along with
17:52
the sweetness of the strawberry is so good.
17:55
It's gonna be just delicious with our fish.
17:58
Y'all stick around 'cause got a few more fish tales for ya,
18:02
so y'all come back.
18:07
I so hope y'all are enjoying the show.
18:10
And if you do.
18:12
Be sure to click like, subscribe and
18:14
notification bell so you'll never miss a video.
18:18
And we'll be right back after the break.
18:25
Okay, a few last tips for y'all.
18:28
On your lettuce,
18:30
when you come in from the grocery store with your lettuce,
18:32
take it and wash it good and dry it.
18:35
You can actually pat it lightly,
18:37
but you don't wanna crush your lettuce
18:39
because it will bruise it.
18:40
We wanna make sure it's dried nicely
18:43
and then I'm just gonna slip it into Ziploc bags
18:46
with paper towels and it'll store so good.
18:50
It just gets crispier and crispier
18:52
and it'll store nicely for a few days.
18:55
And if you don't have a Microplaner, go find you one.
19:00
These are the best little tricks for zesting.
19:04
See how easy that is?
19:06
And you don't have to worry about getting the white part.
19:09
And if you wanna dress up your plate
19:11
just a little bit more with some extra Romano,
19:13
just use an ordinary potato peeler
19:16
and do you some curls on it.
19:18
Isn't that pretty?
19:19
And on your fish, even fileting it,
19:23
sometimes some long bones can be left in it.
19:26
A good trick is laying this over a bowl
19:29
so that the bones stick up.
19:31
Run your finger down the opposite way
19:34
and just use ordinary house pliers
19:38
and then you can just pull those bones right out.
19:41
And that's all the fish tales I got for y'all today.
19:45
I had such a great time today fishing with my Aunt Peggy
19:48
and listening to her stories about my granddaddy, Paul,
19:51
and them trout fishing and I hope on your fishing day
19:55
that you come home with a good catch
19:57
and possibly do some of these dishes
19:59
like the Romano baked bass and the strawberry
20:02
and heart of palm spinach salad is wonderful.
20:06
And these adorable little corny cornbread fishes.
20:10
And the double chocolate gooey butter cake
20:13
you just can't beat.
20:14
I wish y'all good luck on your fishing day,
20:16
and as always America, I send you love and best dishes,
20:20
from my kitchen to yours.
20:23
Happy fishing.
20:27
Hey, y'all, it's Paula Deen.
20:29
Now, if you enjoyed this video, be sure to like it
20:33
and click the subscribe button as well as the notification
20:37
and bell to be alerted when I post a video.
20:40
Love and Best Dishes Y'all.
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