Fried Foods Featured This Week on Sportsman Channel’s “The Sporting Chef”

The Sporting Chef
The Sporting Chef

SACRAMENTO, Calif. (Ammoland.Com) – Frankly, fried foods just taste better. On this week’s The Sporting Chef presented by Camp Chef, host Scott Leysath fries duck and fish in his Weston Brands fryer. Plus, sporting friends Susie Jimenez makes pheasant mole, Stacy Harris creates venison loin over turnip leaves and of course, Buddy does what he does best. Tune in to The Sporting Chef exclusively on Sportsman Channel on Sundays at 12:30 p.m. ET with additional airtimes of Mondays at 4 p.m., Wednesdays at 9 a.m. and Saturdays at 6:30 a.m. ET.

“The thing about fryers is that foods that don’t otherwise taste all that great come out pretty good when you bread them and fry them,” said Leysath. “The key is to season the meat or the fish and not the flour. You do this because when you fry, some of that flour falls off and there goes your seasoning.”

The Sporting Chef Fried Foods in Weston Fryer
The Sporting Chef Fried Foods in Weston Fryer

Also in this episode, Susie Jimenez makes a homemade mole sauce without chocolate – and then cooks pheasant confit, which means low and slow cooking, to go with her sauce. John McGannon of Wild Eats Enterprises shares his ‘”Culinary Compass”’ to help adjust any recipe in four simple steps to fit any taste buds. Plus, Cee Dub of Powerless Cooking shows how to make eggs over easy and “smashed” potatoes on a Camp Chef griddle.

The Sporting Chef features a talented cast of chefs and outdoor experts who share decades of experience in the woods, on the water and in the kitchen. To learn more about what’s on the grill this season, visit,

The Sporting Chef, hosted by Scott Leysath, leans on Leysath's 25-year career as a fish and game chef, along with some of the outdoor industry's most-talented and innovative experts on the topics of fish and game preparation, outdoor cooking, camping, harvested game handling and storage. The show offers outdoor programming in a fast-paced magazine format covering a variety of topics from stuffing quail with rabbit-rattlesnake sausage to local game feeds to finding out whether farmed salmon is a good thing for our bodies or the environment.

Learn more about The Sporting Chef at and sign up for The Sporting Chef newsletter. Also visit on Facebook at and Instagram at

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