Pan Seared Cod, Haddock, Halibut the right way.
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- เผยแพร่เมื่อ 28 ก.ย. 2024
- Chefs method to prepare amazing white fish at home., no special tools or ingredients required. please follow Chef Garrin on Instagram for much more recipes, Chef's tips and secrets.
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Born and raised in Alaska. My favorite food is fish. Thank you for making a very easy to follow video on cooking fish. Many over cook or make cooking complicated.
I’m putting fish on my grocery list, this looks delicious!
Thank you for an easy to follow video.
I don’t understand people picking this apart- it’s one man’s way to cook fish. (Good method, by the way.) If you don’t like it, don’t watch. Think you can do better? Make your own video. 😳
That's the nature of some people, and it's youtube..... have to ignore the negative as it's part of the experience of being video creator.
instagram.com/chefgarrin
Facts! Haters gonna hate!
Thank you so much!! Love fish, can't cook it! Lol..
Great video, must have been fun to catch it yourself
Great, fantastic, simple, straight forward, nice, wonderful ! ! The bottom line remains that it's cod, the king of fish, the prince of taste, the majestic knight of the aquatic ! Now, due to this video I am forced to go out and get some cod for diner tonight. I'm hungry, really hungry and cod is the answer !
Thank you for a super video. No music, just straight to the point.
I cook mine very similar, but coat with cornmeal. My wife can’t eat flour, and I hate gluten free flour. I also season with just a tiny sprinkle of “Slap yo Mama.”
Thanks again. Tomorrow morning you can bet I’ll be thawing some Cod, for the evening meal.
Corn meal great option thanks for watching and enjoy the Cod
instagram.com/chefgarrin
I’m Canadian and love cod and halibut usually as fish & chips.
This is a simple recipe and looks great! I’ll give it a go! Thanks!
Damn nice work right there! Freshness, simplicity and paying attention go a long way. Thanks Chef! We need this example!
my pleasure thank you
instagram.com/chefgarrin
Great job! Thank you very much! Freshly caught fish is hard to beat.
Tried this recently. Great technique. I used Haddock. Tasted amazing!
It's always great to see how others prepare fish. Here along the upper texas coast I'm spent much of my life fishing the bay and river systems for salt and fresh water fish. The only way I really like fish is to take the filets and dredge them in cornmeal seasoned with salt and pepper. The deep fat fryer is filled with peanut oil as it has a higher smoking point than most other oils so it will quickly seal the fish from absorbing any fats. As soon as the fish floats up to the top it's done and ready to be eaten. In honesty I'm not a fan of using flour as a fish coating. It always seems to be oily while the cornmeal doesn't. If I'm feeling rushed and want a quick meal then I take the seasoned fish with no breading and saute it in butter until done. Works nice on cod.
Beautiful!!! I tried this method with haddock and won’t go back to any other way! Go grateful!
I cooked up some Mahi the other night. Salt, Pepper, Garlic and Bay seasoning. 2 half pound fillets about 5/8 of an inch thick. Used some Canola oil, butter and a bit more garlic in the pan and these babies came out so great. Didn't flour them but will try that next time.
I’m making this tonight! Thank you so much for showing me how to cook this ❤
This is the best way ! Only I use butter only ,no oil .Stop buying frozen if you have fresh available. Awesome video !
Great video! I always take it off the heat when it’s not quite done, but didn’t know about adding the butter later. I’ll try that tonight!
That’s the best way to do fish and delicious I do that for almost all my life 👍
Looks wonderful. Trying to do this now. Thank you
there is nothing better than simply pan fried white fish! i can smell it through my screen! i will try it with red snapper! thanks for sharing video!
Right on Chef Garrin 🤩It's the Canadian way to cook Fish EH 🤗 Just basic Ingredients I am on the west coast B C
(Right now we have A 2 year Pink Salmon run Sept 2023) On the west coast we like Fresh Poached Salmon or Fresh Caught
Trout. the best is a Salmon Steak's or Trout Fillet's cooked on 🥰🤗Open Camp fire lots O butter/fresh dill/Lemon & fried in a cast iron Pan
on An open campfire 🔥(Salt/pepper to taste) With Yukon Gold Potato's and Boiled Chilliwack Corn 🌽Just❤🙏IT
I want some
Simple, straight forward video, succinctly put without all the unessessary empty filler. Thank You.
Thanks for watching Pete, please subscribe and ifvyou have much appreciated.
Very well done. Nova Scotian fish lover here, now in Ontario with lakefish, and I agree, that's the way to cook fresh fish.
I love Cod and Haddock, I would have it more often but it is too damn expensive!
yes it can be at times for sure.
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Garrin. I'm Garon but I know my ancestor was married as Garin in 1499 in Lyon France. We've been in Quebec since 1746. Great technique on the fish!
Very good job my Man! I do it exactly like you and it's taste very good with boiled potatoes. Thank you for sharing. Bon appetit!
Thank you glad you liked the video
⁴⁴⁴⁴
instagram.com/chefgarrin
Looks awesome!! Like the idea of adding the butter near the end!
@Hello there, how are you doing this blessed day?
Hope you enjoy
Just came across this looking for a recipe to cook haddock. I am a simple cook and this fits right into my simple, yet tasty, lifestyle.
Corn oil works well, also. I would prefer cooking fish over the coals using Pam for the grill. Those plates work well. 7 minutes per side is a winner. Just a bit of helpful input from an old Yankee.
I will try that... Thankyou 👍...Looks Beautiful...👍
Thank you very much, let me know how it turns out for you.
Exactly how i fry fish. Yours looked very good. ❤
Good video, easy steps. Regular household ingredients. No extra shopping.
Chef Garrin. This fish was done to perfection, yum yum!
Canola oil is made from genetically modified rapeseed plants. Before it was GMO, the oil was used as a low-temperature lubricant. But after the First World War, demand for rapeseed oil fell because the oil was cheaper and did not burn at high temperatures.
So the Canadian government funded a university in Canada to genetically modify rapeseed so that it didn't taste too bitter.
Canada called it Canola. However, canola oil is heavily processed with hexane and other chemicals and high temperature to make it palatable and have a long shelf life.
Since canola oil is made from seeds, it is inflammatory, not to mention the chemicals used to turn it into cooking oil, such as hexane, etc.
Since you are a chef, you should fry with clarified butter. It's good up to 480 F (250 C).
Good cooking.
That's my take on it, geaux with butter every time.
Yes great idea for sure
Good job chef that came out perfect!
You can’t beat cod done with a beaten egg and coated with natural breadcrumbs ! Shallow fry flesh down first !Yum Yum!
I followed this recipe with flounder filets, and it was truly delicious! Especially useful is cutting the filets into pieces.
Flounder is delicious
hi.garrin i have watched most of your videos i didnt know you had a channel i got subscribed now good luck dude.
Look's delicious Chef. 😋
Thank you.
I love Newfoundland been moose hunting there about ten years and I always try and get me some cod too! Great video!
Ok, now I’m STARVING!!
Well thanks alot, now you got me hungry. 🙂
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I miss my sea fishing days. Nothing like fresh caught mackerel, cod, pollock or sea bass. BBQ on the beach with family and friends.
Beautiful! 😊I will make this for dinner; thank you.
Nice!, just a little tip I learned after your done cooking it either frying , baking or broiling, add a drizzle of white vermouth. It really makes a nice addition. Cheers 😊
Great idea!!
Pan seared fish is my favorite…Yum
Nice and simple - classic actually. But using canola?? Canola is a low grade oil with a poor flavour. How about sunflower oil with the butter? Or even light olive oil? Nice video. 👏👏
Clarified butter is great, all seed oils are over processed but you can use what ever you wish really.
You can use corn starch if you are allergic to flour.
You could but it's gritty, I would just cook as is will still be fantastic.
Im so glad u seasoned your fish and not the flour 👍🥰
Yummy fryed fish fryed potatoes cornbread,corn on the cob baked beans coleslaw my mouth is watering fish looks good
Fish looks good but to much salt on the fish. Where is the lemon?
Fill-it? Am I wrong is saying fill-ay? And thanks for this. Cod is difficult to hold together and this video makes it look easy.
I prep it same as do, except I dip it in flour mixture, then into beaten eggs, again back in flour, and finally a deep fryer. Both techniques are delicious.
I love Fish please keep making the videos
Excellent video. I usually do a pretty good job cooking fish but I like your method of letting the fish' temperature cook it the rest of the way, like how you would with a steak. I like cooking for my friends, and they love fish so this should be a hit. Curious though, why canola instead of a healthier oil like olive oil?
Great question, flavored oils will add a flavor we don't want with fish, use avocado if you don't like to use processed seed oils. 😊
@@chefgarrin I see, thanks for the tip!
I moved to BC, but I sure miss Atlantic cod.
Great, Simple way to pan-seared fillets of white fish, comes with a very cleared info, easy to follow video.
This’s gonna be helpful to many home cooks. (Including me😊)
Thank you for sharing your knowledge.
I wish you the best of luck on career/life.
(Subscribed)
Thank you much appreciated
@chefgarrin
I've been using this method of yours, 😊and it's turned out perfectly, pretty & yummy pieces of fish every time.
Thanks again for sharing. I'm grateful for.
Good health to you🙂 Have a lovely weekend.
metal implement on a non-stick pan is a tell
thyme is good with a bit of codfish
Looks delicious
I'm not a great cook, but I respect quality fish like that!
Salted butter and pepper only 😋
Thank-you
Forget canola oil.
Looks delicious you have a new subscriber
I have two haddock fillets in my fridge.....I usually grill it but will try this today. Thank you!!
Haddock is great. Deep, cold water fish is the best .
I'll try it! Cod is a staple for me. I usually bake my cod with garlic and olive oil, but this looks too good to pass up. Good video.
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Perfect way to cook the finest Scottish haddock!
❤ pretty well a staple in our house when kids that or haddock.. new potatoes , carrots and dilled white sauce
So good!
To the point ,i learned which side frys first.Thx.👍🎣
What about using clarified butter instead of oil and still add the regular butter as you do?
YES, was thinking the same thing!
Yes absolutely terrific suggestion.... this is what cooking is, try new things and experiment.
I would have used clarified butter,😊
Yes great option for sure.
Lovely. That sure beats my air fryer fish sticks.
Well I sure hope so LOL
And sometimes fishsticks are what we crave sometimes... with Kraft Dinner..... nothing wrong with that.
Great video. Thank you for sharing.
Thanks for watching, glad you enjoyed it.
instagram.com/chefgarrin
Beautifully done. Looks delicious. (¿You caught it? Wow. Can't get any fresher than that). Thank you for teaching me to fix such fish fillets.
My pleasure 😊
I like cooking mine in dill pickle juice in stead of lemon juice, with a few pickle slices on the fish. And when I flip it I cover it with cinnamon and cook it in.
looks fantastic
Yesterday I was thinking about what I wanted for lunch (I eat usually breakfast late and dinner early) So I wanted something spicy, comforting, and wanted to use some Coho Salmon I had. So I thought: Curry, pasta, salmon. Searched for recipes and came up with nothing. So, I just cooked some pasta, whipped up a curry and sauteed the salmon in olive oil, finishing with butter and fresh lemon. Wow, even though I messed up the curry by mixing up the curry with masala, using way too much masala v. curry, it still was awesome (added plain Greek yoghurt to cut the heat, as I had already added Cyanne pepper. Fish was so tasty, and the curry was surprisingly awesome. Undercooked v. overcooked fish, undercooked every time. But fresh fish in Los Angeles? Nope, had worms crawling out of cod which really is gross, but cooking kills them, and even if undercooked, your guy will kill them. Better than eating standard raised beef and way better than a chicken who's each breast weighs a pound or more...freaky.
My husband used to use Old Bay on his fish. I spent all my time trying to scrape it off.
If you use unsalted butter it won’t burn.
Have this with haddock once a week . Really makes the fish the star of the snow.
Is this man Irish?
Greetings from Ireland .
As a cape bretoner who cooks a lot of fish this way I say good job
Thank you... I spent a lot of time in Arachat as a child. Uncles were fisherman
Looks like a good
Simple meal. Gives me a brake from the salmon I'll usually make.
instagram.com/chefgarrin
It won't be nonstick for long using a steel spatula
That looks soooo tasty, thanx. What kind of flour do you use?
AP flour, keep it simple and do not use an oil that has flavor such as olive oil.
@@chefgarrin thanx
@@chefgarrin I would use avocado oil. It has a high smoke point and is not heavy tasting at all. And of course add butter once fish is flipped and heat lowered just a bit!
Very interesting an informative. Tank you.
Metal spatula 😢on teflon pan with super great fish
What do you think "Chumley".
"Duh, gee I Dunno Tennessee?
Oh my...... you're welcome
There is no loin but he does the 👍 thing in cooking all the same thickness prices together.good Job sweet butter not salted salted will burn faster 😊
It's HALF DONE!😮
Yes, this looks juicy and succulent 🤤
Enjoyed that and will go to fishmongers tomoz 😊
Thank you. For me, this helps de-mystify cooking fish.
My pleasure
Getting fresh fish that does not stink is the main thing to me...I was brought up in a sea port and when we bought fish it was white and did not smell 'fishy' now I live 1000miles from the sea. All I get now is fish which comes out of China..caught in North America but packaged in China..
I was taught “skin side down first go around “
yes if there was skin that's correct... no actual skin on this fish though
@@chefgarrin not so much 'skin side down first', more 'presentation side first'. The fat is cleaner and less likely to have burnt impurities to mar the appearance. Incidentally, a non-stick pan like that will allow you to use no oil or flour.
Using a metal spatula on a non-stick pan?
After reading your reply I very much doubt your credibility now in particular , as you obviously cocked up and are in denial as well . I Am just wondering what other nonsense you spread .
Mistakes. Do NOT use steel slotted turner and also a steel knife to cook the fish in a Non-Stick coated frying pan. The metal can tear into the Teflon non-stick coating and it will get in the fish.
Do NOT place a very hot frying pan directly on your tiled kitchen worktop next to your stove. The extreme heat can crack the tiled surface.
LOL, do not reply with silly comments....you do you but thank you for watching. Please watch and critique my other videos, tks ❤
Canola oil is the worst oil, health wise!!
Coconut works great and you never even taste it…
It has a high smoke point. I use it quite a bit. I’m not sure I buy a lot that I’ve read about its health problems. Rapeseed oil has been used for ages. I also like avocado oil.
Definitely agree but I we are focusing on the Cooking techniques here.
That looks delicious!!
Thanks so much, give it a try
@@chefgarrin I definitely intend to. As a matter of fact, I remember my Mother cooking Plaice in England the same way. when I was a child (a very long time ago ha!). Thanks for reminding me.
@Sunshine OMG you have a DOODLE!!!!, Best dogs ever, had one (Skooner) 14 years... had him 14 amazing years he passed a few years ago but I babysit and borrow a few Doodles now. Too busy to do the puppy thing again and it's rare to get a rescue doodle in my area.
@@chefgarrin You are so right about DOODLES being the best dog ever. I am sorry you lost yours but 14 years is a good life for the breed. I had mine for 13.5 years and miss her every day. Can't do it again. Take care and happy cooking!!
Perfectly seasoned and those cod flacks are the best. If you get a large enough cut of cod you can pretty much make your own cod flake nuggets.
Why did you use 2 different frying pans? 1. no handle, 2 with handle. Any reason?
Same pan, look closer
@@chefgarrin Sorry, great video though, should have said that before.AND I've actually tried it out (with 2 pans). However a delivery arrived. The result, I over cooked it, still it wasn't too bad
@@nicholasconnolly2227 yeah those darn deliveries.... hope it was something worth it :) Try again and it will be perfect... use any type of pan you wish.
@@chefgarrin Hi Chef thanks for the reply. Funnily enough it was a book about another Chef (retired), a Frenchman called Francois Primpied, who became very well known in Hull. We met by chance in a little cafe which I called at for a very early breakfast a few weeks ago. He sat by himself at the next table so we started talking. It soon became evident that we had a common interest in Rugby with the conversation spread to people in the game common to both of us and who used to often convene at his restaurant. To cut the story short I decided to see if there was any info. about his restaurant on the internet, where I learned that a book had been written about his 50 year sojourn in Hull. Thus I ordered the book, and that is the reason I overcooked my fish. Those damn chefs causing me a lot of trouble. May your career continue to blossom as did, as I am learning, did your fellow cuisinier. Thank you for your time and courtesy. GB.
Will try this with Perch
yes definitely
I'm curious. If you are going to use that much oil anyway, why don't you cook it in a stainless pan so that you get a better sear?
Stainless sucks bottom line, non stick sucks too but it's the best option for people who cook at home with not much experience .... Keep it simple.
@@chefgarrinI think what you meant to say is that stainless steel has a bit of a learning curve to get the best results. Thousands of chefs would disagree with your blanket "stainless sucks." Try developing a decent fond in a nonstick pan.
But I see the point you're trying to make.
Thanks for the video but let me add this when you're using this much oil you could put the butter in right away it won't burn it will just mix with the oil . Your video made me hungry for some fish fillets
We (chefs) prefer to finish with butter. Thanks for watching and comment 😊
I break three eggs into a large, shallow bowl and mix up with a fork. Sometimes I add a little dollop of milk, but not always. Dip the fish fillets in the egg batter and the roll them in panko, with a little bit of cayenne pepper mixed in, getting as good a coating as possible. Then fry.
And it's FEE-lays, not FILL-its.
NEVER cook different species of fish in the same pan !
Don't use canola oil.
You can use whatever you wish