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Fried fish
A 9:16 storyboard, 91 seconds of edit time. Scene lengths are cuts, not the minutes the pot actually needs. Music mood: Sparse acoustic, warm room tone, no lyrics.
Scene 1 · hook · 4s
Hook
Shot. Open tight on the finished Fried fish, then pull back just enough to see the plate. Ivory linen, warm window light, no faces, no logos, no text burned into the picture.
Voiceover. Fried fish. Fried fish, a dish from Luxembourg (Friture). Here is the whole thing, one move at a time.
On screen. Fried fish
Scene 2 · title · 4s
Open on the finished dish
Shot. Slow push-in on the finished Fried fish, ivory linen, a gold spoon just out of focus. No faces. No logos.
Voiceover. Fried fish. Fried fish, a dish from Luxembourg (Friture).
On screen. Fried fish
Scene 3 · ingredients · 6s
Mise en place
Shot. Overhead flat lay. Hands set down small bowls in a quiet rhythm. Labels stay out of frame.
Voiceover. Set out white fish fillet, all-purpose flour, lemon juice, neutral oil, kosher salt. Measure before the pan is hot.
On screen. Mise en place
Scene 4 · equipment · 5s
Equipment
Shot. A slow pan across the tools on the counter, then back to the bowl. No brand logos.
Voiceover. You need Heavy pot, Scale, Slotted spoon, Thermometer.
On screen. Heavy pot · Scale · Slotted spoon
Scene 5 · step · 7s
Step 1
Shot. Fried fish: weighed ingredients beside the heating pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Heat 5 min in real time.
Voiceover. Set out a scale and the equipment for Fried fish. Heat to 350°F / 177°C oil and give it 5 minutes so the surface is actually hot. Weigh white fish fillet, all-purpose flour, lemon juice, neutral oil, kosher salt, flat-leaf parsley. Fried fish is cooked in Luxembourg as its own dish. Flour the fish and fry it until the crust is pale and the center flakes. Amounts are scaled for four from foods this library can count, so the nutrition panel comes from those ingredients.
On screen. Set out a scale and the equipment… · Heat 5 min
Scene 6 · step · 6s
Step 2
Shot. Fried fish: ingredients prepped and the pan at heat. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Fried fish is cooked in luxembourg. Also called Friture. Fry in small batches so the oil temperature does not crash.
On screen. Fried fish is cooked in luxembourg. Also called…
Scene 7 · step · 7s
Step 3
Shot. Fried fish: aromatics and the main ingredient in the pan. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Build the base in real time.
Voiceover. Cook the aromatics first, then the main ingredient for Fried fish, until the edges take a little color. Drain fried food on a rack, not on a piled paper towel that traps steam.
On screen. Cook the aromatics first, then the… · Build the base
Scene 8 · step · 7s
Step 4
Shot. Fried fish: simmering or roasting until the cue. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Fry 5 min in real time.
Voiceover. Add the remaining weighed foods and cook Fried fish at 350°F / 177°C oil. Start checking at 5 minutes. Fried fish is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
On screen. Add the remaining weighed foods and… · Fry 5 min
- 🇱🇺 LuxembourgWestern Europeluxembourg-fritures-luxembourg-fritures-9
Step 5
step · luxembourg
Scene 9 · step · 6s
Step 5
Shot. Fried fish: checking the center for doneness. Natural window light, ivory linen, handmade ceramic, no text, no logo.
Voiceover. Check the center of Fried fish, not the edge. If the cue is not true yet, give it a few more minutes and look again. Opening a lid or an oven door early drops the heat.
On screen. Check the center of Fried fish, not the edge.…
- 🇱🇺 LuxembourgWestern Europeluxembourg-fritures-luxembourg-fritures-10
Step 6
step · luxembourg
Scene 10 · step · 7s
Step 6
Shot. Fried fish: rested and ready to plate. Natural window light, ivory linen, handmade ceramic, no text, no logo. Show the action, then a jump cut through the wait. Do not film the full Rest 5 min in real time.
Voiceover. Rest Fried fish for 5 minutes, then taste and adjust the salt. Serve it in the way it is eaten in luxembourg, with the sauce or garnish that belongs to it. Film Fried fish in this shot order and no other: a blender lid held down for the puree; aromatics softening without color; the slice or ladle hitting a warm plate; a cooling rack and a waiting towel. Slate words for the editor: patina, flint, thistle, iron, blister, simmer, kilnfire, birch, pebble, enamel.
On screen. Rest Fried fish for 5 minutes, then… · Rest 5 min
Scene 11 · doneness · 6s
How you know it is done
Shot. Close on the center of the food. A skewer, tap, or spoon shows the cue. Hold long enough to see it.
Voiceover. Fried fish is done when the outside is browned and the thickest center is cooked through for the protein on the plate. The heat was 350°F / 177°C oil.
On screen. Doneness
Scene 12 · mistakes · 7s
If it goes wrong
Shot. Split screen is unnecessary. Show the finished, correct texture, then a hand points at the cue.
Voiceover. Fried fish looks done at the edge and is still raw in the center. Trust the cue, not the color. Check the thickest piece and give it a few more minutes. Fried fish turned out salty, dry, or watery. Weigh the salt and the liquid next time. Keep the heat at the temperature in the method, and stop when the doneness cue appears.
On screen. Common fixes
Scene 13 · storage · 5s
Cooling and storage
Shot. The dish cools on a rack, then a container is closed. No refrigerator brand in frame.
Voiceover. Cool Fried fish, then cover and refrigerate for up to 3 days. Freeze portions for a month if the dish reheats in a pot or oven. Reheat leftovers until steaming.
On screen. Storage
Scene 14 · nutrition · 5s
Nutrition lower third
Shot. Hold on a single serving. A quiet lower third fades in. No medical claims on screen.
Voiceover. One serving is about 377 calories, with 25.9 grams of protein. Pai marks it Moderate.
On screen. 377 kcal · 25.9 g protein · Moderate
Scene 15 · plate · 5s
Plate and close
Shot. Spoon or tongs place the last garnish. Pull back to the full plate. End on steam or a still surface.
Voiceover. Serve 4 plates. Eat while it is at its best.
On screen. Fried fish
Scene 16 · cta · 4s
Close
Shot. Hold the finished plate. A quiet end card can fade in after the picture. Do not cover the food with a logo.
Voiceover. Cook Fried fish from the Pai recipe. The amounts, the heat, and the moment to stop are written under each step.
On screen. Cook it from the recipe
Machine-readable script for a later video tool. Scene durations are edit lengths, not cooking times. Long simmers and bakes are jump cuts. Order: hook, title, mise, equipment, one scene per numbered step (shot, on-screen text, voiceover, duration), doneness, fixes, storage, nutrition, plate, and the closing CTA. Keep the shot list and on-screen facts tied to this recipe.