Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato



After  I cooked this meal and started eating it, I became acutely aware of a monstrous mistake I had made: I had two hens in the fridge and I only cooked one, thinking it would be enough. I should have known better.
This could be the poster child for comfort food. The crispy, juicy , oh so tender cornish hen, freshly fried , crispy, tasty pommes frites and a great heirloom tomato baked with scallions, freshly grated parmesan and seasoned with sea salt and cayenne pepper. The whole schamukkus served with mayonnaise to dip the frites and a mixture of soy sauce, lime juice and chili oil for the meat.
Absolutely delicious – I just wish I had cooked both of the cornish hen’s  🙂

Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato

Fried Cornish Hen, Pommes Frites & Baked Parmesan Tomato


Ingredient’s :

Cornish hen,   padded dry inside and out
Makeshift fryer,   filled with heavily salted peanut oil
Chili oil,

Potatoes,   peeled, cut into fries
Duck fat,
Sea salt,
Cayenne pepper,

Heirloom tomato,   cut in half
Scallions,   cut into 3 inch lengths
Sea salt,
Cayenne pepper,
Butter,   melted,

Method :

Fry the cornish hen at 375 F until very crispy and cooked through. Remove to absorbent paper. Drizzle with chili oil.

Add the potatoes to the cold duck fat and heat it until the fat reaches a temperature of 375 F. Cook until crisp and golden brown. Remove to absorbent paper. Sprinkle generously with sea salt.

Season tomato with salt and pepper, top with grated parmesan. Dip scallions in butter and season with salt and pepper. Place on parmesan topped tomato. Bake until parmesan crust is golden brown.
Bon Appetit !   Life is Good !


  1. Hey Chef,
    Why did you salt the peanut oil?
    Chef John the Ghetto Gourmet.
    p.s. I got a call from a Casting agent from Fried T.V. He saw my youtube show and contacted me for an interview.
    All from working with food stamps and gifts from Chefs & Friends.
    Chef Mike Nisik got a season on Polish cooking show. He is one of that group I mentioned on Facebook.

    Liked by 1 person

  2. Hi John,
    Because if you season the hens’ skin, most of the salt falls off in the fryer anyway. So I salted the oil with the same amount as if it were a liquid. The meat tasted perfectly seasoned hat way, inside and out 🙂


    1. Hans,
      I can always find a moment in time to look at your page. I get many ideas stored in the back of my head for Shows and meals. I have made it in th sense of haveing 713 videos tonight. It have been a pleasure to be back to cooking from being a life long Chef, a Culinarian, in this I have foud a small purpose and find it give me a day to day, enjoyment. Like yu say “Life is Good!”
      Chef john
      p.s I like the advice, does that work on all oils across the board lkie spice court bullions, and Confee’?

      Liked by 1 person

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