I owned a restaurant for 25 years. We always set our deep fat fryers at 350 F. 325 F for chicken. 365 F seems high in my opinion - but if it works for you then go for it.
Restaurant fryers hold more oil and therefore can maintain a 350 temp easily where a pan method will cool down too fast and low oil temp makes food greasy. This is a method for home using my batter recipe cooked to perfection.
Very tasty looking, crispy not soggy. My wife is a catsup freak, loves it. I go for a variety of condiments. Your caution instructions regarding deep frying cannot be overstated. I deep fry in a large cast iron pot with high freeboard to contain the splatter. Temperature of the oil is critical. How many pieces or batches could you make using that amount of oil?
You know, I was givien some of this fish and being that I come from Hawaii, I have never heard of this fish before and I didnt wanna be rude and refuse the package of fish, and so I took it and came to the next best thing and looked up how to cook an haddock and found your video. I'm gonna cook in few minutes but I wanna thank you for putting this awesome video out🙏 Oh and I will try it with ketchup😅💜
If I can add an update; cooked the fish at approx. 360 degrees F and I can certainly confirm that was a perfect oil temp. I did not have a self-rising flower but added a half teaspoon of soda and the batter was just like yours. Two very important details. Thanks again for sharing the video.
Looks great, going to try it tonight. Eastern Passage is where I'm from too
You’ve just made me very hungry !!!!!!! Tommy sauce all the way 👍
Mr. Heinz always gets an invitation to my table when consuming Haddock.👍
hehe I love my ketchup but not always on fish, sometimes just as is.
Looks so delicious!
Fish, chips and mushy peas... the only way to go.
I owned a restaurant for 25 years. We always set our deep fat fryers at 350 F. 325 F for chicken. 365 F seems high in my opinion - but if it works for you then go for it.
Restaurant fryers hold more oil and therefore can maintain a 350 temp easily where a pan method will cool down too fast and low oil temp makes food greasy. This is a method for home using my batter recipe cooked to perfection.
@@chefgarrin Makes sense and sounds good!! Delicious recipe!
That looks amazing 👏 thanks for the tips
What a lazy way to make batter the only thing you got right was the temperature
my pleasure
that is some fine looking haddock cooking sir
thank you
Very tasty looking, crispy not soggy. My wife is a catsup freak, loves it. I go for a variety of condiments. Your caution instructions regarding deep frying cannot be overstated. I deep fry in a large cast iron pot with high freeboard to contain the splatter. Temperature of the oil is critical. How many pieces or batches could you make using that amount of oil?
A few batches of 3 pieces per batch easily
Thank you 😊 vicarious pleasure
thank you
Ketchup on fish? Wow!
Looks awesome.
TY
You know, I was givien some of this fish and being that I come from Hawaii, I have never heard of this fish before and I didnt wanna be rude and refuse the package of fish, and so I took it and came to the next best thing and looked up how to cook an haddock and found your video. I'm gonna cook in few minutes but I wanna thank you for putting this awesome video out🙏 Oh and I will try it with ketchup😅💜
oh yea .... haddock is the fish that is used in places like McDonald's and a lot of fish sticks that you can buy at stores are all haddock
BOSTON BLUEFISH, Pollock is used for fish sticks etc
@@chefgarrin I forgot to let you know that it came out really good. Thank you again. Oh, and I love it with ketchup. ☺️
@@o0o-jd-o0o95 ahh good to know. Well, I guess I had it before but just never knew. ☺️
@@Teia692 fantastic thanks for he update. Please subscribe if you are not already.
Ty
Nicely prepared and explained. Not sure about the ketchup? 😁
Many other dipping sauces will go well too.
If I can add an update; cooked the fish at approx. 360 degrees F and I can certainly confirm that was a perfect oil temp. I did not have a self-rising flower but added a half teaspoon of soda and the batter was just like yours. Two very important details.
Thanks again for sharing the video.
@@Getitright488 flour 😂🇬🇧
@@Getitright488 my pleasure thank you for your comment and trying my method.
Ketchup is the New York way with haddock and some tartar sauce
I need to get to New York some day soon.
Ketchup...ugh!
65 degrees F, surely not!
?
Ketchup?!🤢🤮. Thanks for the tip on cooking oil temperature.
nothing like ruining the taste of fish with ketsup.SMH
LOL
That's how I roll on deep fried fish, pan fried I eat as is.
Raised on Heinz Ketchup (now it is garbage) but do prefer breading over batter.
Seems like the fish was thawed from frozen
Fresh only I have access to fresh fish daily
Gently put in the oil … 😂 PLOP
Catsup is for fish sticks because it’s over processed. Never for fresh fish
Ugh
I like it
Not a chance that FRESH Haddock EVER REQUIRES ANYTHING Other tha a little bit of salt, NOT EVER !
Says who
@@chefgarrin Me. 😋 Haddock is THE BEST tasting fish , it needs nada on it other than a right good Batter and some salt.
365 f for deep-fried fish 🐠
enjoy, thanks for watching
KETCHUP!!! HOW TO RUIN GOOD FISH!!!
You just destroyed the fish with ketchup
No not if you enjoy ketchup on your battered fish