We're making fish sticks.
We defrosted our cod filets.
The girls are battering their fish.
Embry is washing her hands right now.
'cause it can get a little bit messy
but we have flour, egg wash and some breadcrumbs.
And it's very simple.
We cut the fish into little strips.
We're going to bread the fish.
So Jazmin's back on the stove, Rachael.
And she's got those cod filets that have been,
they are breadcrumbs on them.
They're cooking and just some olive oil
or you can use clarified butter.
We're getting them just nice and crispy.
And while Jazmin is back there cooking the cod.
The girls are going to make an avocado tartar sauce.
So they have a bunch of ingredients here
that you can go ahead girls
and start mixing 'em together.
And the avocado tartar sauce is great.
Now, tartar sauce, I have to be honest, confession.
It's one of my favorite condiments of all time.
Girls, do you
like tartar sauce? Yum.
Yes. I love it.
I love tartar sauce.
I'm not, listen, I'll put French fries in tartar sauce.
It's great on so many other things besides fish
but it's so synonymous with seafood.
Now, tartar sauce is usually made with mayonnaise
and we're gonna add a little bit of mayonnaise to this.
But mostly, and you can use it only if you want.
If you don't like mayonnaise we're gonna use avocado, right?
Because avocado has that creamy texture of mayonnaise.
It's a little bit healthier for you, probably.
And it kind of works with this like healthy fish dish
that we're making, right?
Embry is throwing in some mustard.
So we got avocado, we got lots of fresh dill.
I've told you this on step before Rach.
This is my favorite herb.
Dill to me is just such a- So underused.
Yeah.
We talk about that often. Underused.
We're gonna add some sweet pickles
or if you're that type of person, you can say cornichons.
That's fine with me. (Rachael laughs)
And that's, that's gonna add a crunch to the dish
is what we love. I like a chunky tartar sauce
where we were getting little bits
of the cornichons. Yeah, me too.
Or also some capers, right?
Capers which add
a nice salinity to it. Yummy.
The salinity of the ocean.
That's what we're looking for.
We're gonna mix those capers in there, girls.
A little bit of onions.
And then this one, Rach, is a little controversial
in our house. I'm gonna add some diced jalapeno.
Girls, jalapeno, thoughts?
Too spicy.
(Richard laughs)
I love it.
I could eat 'em whole.
(Rachael laughs) All right, see?
Rachael eats them.
If Rachael Ray eats them whole,
then we can put a little bit
in our tartar sauce. A little bit.
Come on, just a little bit.
There it is.
I'm trying to build up
that spice tolerance. (Rachael claps)
And the girls live in Southern California.
They have to have to have a little tolerance
with spice. You gotta embrace it.
It's part of your, it's part of your lineage
where you come from. (Rachael laughs)
Exactly. A little bit of pepper, of course.
You know, using the largest pepper mill that you can find,
always helps. Nice.
Always makes, (Rachael laughs)
makes the pepper tastes a little bit more.
A little bit of salt.
Riley, you wanna put a little salt in there?
Girls, by the way, and I know we're live
with Rachel Ray right now
but that looks amazing.
Bring a spoon
to this camera. It looks perfect.
It's so gorgeous. Just hold that
up to that camera. Yes just show it
to the camera.
Ladies.
Woo!
Ooh!
We're gonna plate it right
on the cutting board right here.
We're gonna just stack 'em up.
Girls, let's put that in a little jar.
Do we have a little glass jar
or container for the, for the tartar sauce?
And we'll just stack these up.
You want to sit here.
Embry you wanna grab the rest?
You wanna grab the rest of the fish sticks right there
and then stack these up on the board?
That's perfect.
A Mason jar? (indistinct).
We're gonna plate the tartar sauce
in a Mason jar because Jazmin Blais is a hipster.
Everyone knows that. (Rachael laughs)
She's wearing ski caps in the summertime, you know.
That's hot. I'm gonna stack that on top.
I'm a hands off now.
Might be a little hot.
Hands off.
Stacking them up. Like Lincoln Logs.
Everything's happening. Hey, you guys?
You guys? Family Blais, is this how it always is
at your house?
Do you guys get to cook together often?
Yes.
We are, I will say. Yes we do.
We cook together a lot often.
And Riley here has just started taking one day a week
at 12 years old, where she cooks for the family on her own.
So she's been cooking a lot of Rachel Ray recipes.
So it's worked out well
for her parents. Go Riley. That's my lady.
Woo!
One of your books all marked
with post-it notes
for recipes to do next. Aw, how sweet.
How sweet.
You guys, we love you so much.
(Fairy Dust Sound Effect)