Hi Andy, adding alcohol as a water replacements makes the fried batter more crispy vs a fully water batter. While in the batter, the alcohol will still work as a 'wetting' agent. But upon frying, the alcohol will evaporate and the crust will be more crispy when compared to a full water batter from which less moisture will evaporate. A 40% proof (80 proof for the Americans here), you'll have 40% less water to evaporate vs 100% water. Alcohol evaporates at a lower temperature than water (78 Celsius vs 100 Celsius / approx 173 F vs 212 F).
@hailongnguyen7356 The beer will also add additional taste. Another option is to use batter made from fermented dough. Works well for my sourdough starter left over.
That's brilliant. Thanks so much for explaining "the why" (and as a bonus explaining the different in alcohol proofs). I've heard of people using vodka in pastry as it apparently adds extra flakiness. I guess because of the alcohol evaporating. I believe the beer is mostly for flavour as there's a few recipes around for "cheat" bread that uses baking powder as its raising agent and beer as it's liquid, to make it taste like yeast bread.
It's also a very common ingredient with Tempura techniques in Japan (which is what Heston was researching with his In Search of Perfection recipe. As well as adding a few cubes of ice to make absolutely sure the gluten doesnt develop (but i don't think the ice is completely necessary
I know exactly what you mean! This morning I saw a youtube short video of the making of some dish and the jump cuts and tossing of the ingredients almost gave me motion sickness. What's worse, they don't even give you the recipe!!
I didn’t think I I would watch the whole thing when I saw it was 20 minutes, but now it’s done and I’ve learned some new ways to cook fish. Very engaging and great that you are quick and simple with several different varieties. Thank you for sharing!
One thing- I didn’t see a pan fries link in the video or in the more/description. I’ll go hunting for it but wanted to ask if I missed it somewhere. (I always think it’s funny when you point to a corner of the screen and there’s nothing. 😂 usually would say oh TH-cam must have changed how they do things… but this one was posted today so maybe not. 😅)
Hey Andy! Me and my dad love watching you're videos! We are from Sweden and we would love to see your take on one or two Swedish classic dishes! The cuisine is called husmanskost and my favorites are: Biff Rydberg, Meatballs with masshed potatoes and pickled cucumber, and pytt I panna! We both think that the Swedish kitchen is under represented in the world! Thank you Andy and keep up the good work!
Pytt i panna is one of these dishes from history that was all about using up good scraps. Its delicious. There is another Swedish dish as well: lapskojs. It's comfort food, plain and simple.
Greetings from Sweden. I must comment on your way of cooking fish. I believe we have the tradition in all of the Nordic countries and it is that we cook our fish at much lower temp than you are. 120° Celsius in the oven and we consider the fish being ready when it reaches 48-52° Celsius or just when it starts flaking. Often when you eat fish in other countries we feel the fish is quite dry. Not sure if it is tradition or if our fish coming from our cold water in North Sea react differently when it’s cooked. Otherwise we love your show up here as well! 😊😊
I love this style! You have a very good supply of fresh, local fish in very cold waters. I wonder if the preference for minimally cooked is a direct result of this. Not sure but reminds me of the best sashimi
@oscarwarren9709 OP also stated they "used to cook fishes terribly" implying the change has already occurred. Andy's a great chef but he's not doing voodoo here.
Apparently vodka wets the flour without it adding a gluten formation. And the volatility of alcohol into the oil evaporates fast helping the poof. I think.
I’m just getting into a more fish centered diet, and I’m trying to use more whole fish. I have mostly been using the smoker and the grill. It is so good! I grilled some whole golden pompano and smoked some whole mackerel. Also smoked a side of sockeye salmon.
Good one Andy. One time I had no soda water so tried sugarless Lemon Lime & Bitters - it came out nice. The normal sugared soft drinks browns the batter too quickly.
Thanks a lot, I do fish for so many years and learned so much. Bye de way, I avoid garlic in the case of fishes, may be too strong for their lightness. Congrats!
So weird, I know TH-cam rotates the comments but this comment of yours came up exactly when he said he didn't know what the vodka was for. Top commenting!
Correct ✅ and the higher the proof, the better 🥴 A ratio of 3 parts beer to 1 part Vodka is good, and the colder the beer/batter, the crispier the end product
I love this trick, I learned it a couple years back. The vodka basically dries the batter out a lot faster than just water on its own. Leaving it crispy even hours after cooling. Thanks for the videos 🤘🐛
That's interesting, I didn't know. However vodka is very costly here (the genuine quality). I never buy any alcohol. I used to be surrounded by people who loved it too much 😬 also it's not that I don't like it, but I avoid ever drinking any. The trick to staying much younger even at 68...by the way, I once an excellent funny publicity on Vodka :.... Have to look up it's title 😉
It's going to lower the temperature of the boiling liquid coming out of the batter, too. I wonder if that doesn't help because the batter cooks more before the fish, without having to use too high an oil temperature.
@@thearcherofjustice1492 I think you can buy the super cheap stuff too, you're not using it for flavor, you're using it because alcohol has a lower boiling point than water. Unless it's expensive specifically because of its alcohol content...
Hey Andy! I can highly recommend trying a norwegian butter sauce for white fish called Sandefjordsmør. I dunno if its a common fish sauce outside of Norway though so im sharing anyway. 3 dl. heavy cream 200g unsalted butter in samller cubes 1 handful of fresh chopped Moss curled parsley ( or flat parsley whatevers easiest to get hold of) 1 lemon to taste of preference. Seasoning with seasalt& black pepper Add heavy cream to a sauce pot; temperature should be at mid-high. Reduce to 50% approx. Add three butter cubes and stir them into the cream. They should slowly melt and mix with the cream. Repeat this until all butter cubes are mixed in. Add fresh cut Moss curled parsley , lemon juice, salt, and black pepper to taste. Stir lightly and keep heated until serving with fish.
Thanks Andy! I’m looking forward to trying your crispy whole fish. I usually also add diced tomatoes and a sprig of thyme when poaching fish. Just that with some toast, rice or pasta makes an easy meal. (When in doubt and super lazy I season it, wrap it in foil with some butter and shallots or onions, and pop it on a tray in the toaster oven. It’s done in minutes. I guess it’s similar to your fish in a bag)
Im glad to see you never just boiled any fish, which is mostly what i grew up with. Overcooked and bland, mostly tasting like saltwater. Took me years afterwards to get myself to eat fish that wasnt processed or fishsticks. Our parents and grandparents really didnt know how to cook well.
Great episode. If you don't have wine for the poaching, celery stalks with the leaf and parsley added to the shallot will give you a nice court bouillon to poach the fish in.
Ballotine refers in the classic sense to a whole chicken, deboned, stuffed and rolled into a log shape, often held together with cling wrap and poached. You could also braise or roast it.
I like how he gives the options and substitutions to the alcohol ingredients! Well done! I’m always running out of stuff in the fridge,,,, maybe bc I drink it before I can use it haha
Thank you so much, Andy. As you said, cooking scale fish is daunting to me. I can make shellfish, no problem. I really want to add more scale fish to my diet & these recipes are perfect.
As a fish monger, I'm glad you've made this video. I see a lot of the younger generation stay away from fish in general because they're unsure what to do with it. So thank you for this Andy
When roasting fish in the oven I recommend laying the fish on a wire rack to get better heat circulation. Also put a bit of water into the tray so the dripping oils and juices of the fish fall into your tray of water and you have a great sauce and also your oven and kitchen won't smell of burned fish juices. :)
I love cooking and love fish. There is a lot of tips I have just learned from this video. Uncle Andy! You are a great teacher! It's a pleasure to watch your videos, not edited to a silly extent, everything visible and easy to relate to, lots of helpful tips and ideas, explaining step by step. You have helped me to perfect some techniques I never used in fear of my fish falling apart, burning and wasting. Thank you for all the help. Off to fry some excellent whitebait. Greetings from the UK!
Amazing video. Thanks for just getting to the point and cooking. I remember my mom doing the parchment paper method which I completely forgot about. Really brought back some food memories..thanks for that.
Great tips thank you Andy! This is for Caleb, this is the 2nd time I've noticed that when Andy says find the other video link here (points up to right hand corner of screen)... it's not linked in the video or in the description...
Andy, would be super helpful if you showed how to best enjoy each different fish variant. I know that sounds dumb, but it would add some nice context about how best to enjoy each variant of fish - especially the steamed fish
Spent the summer of 1980 cooking on the South shore of Lake Superior. Needless to say we cooked a lot of fish! Back all but 3 or 4 of Wisconsin's 22 ( I think that's the correct numbers, but hey it was 44 yrs ago!) were out of the local area I was living in. We cooked Lake Trout and Lake Superior Whitefish. The one thing we did with fish that you didn't mention was Poor Man' Lobster. You start with a 2-4 quart saucepan fill it about 1/2 with water, throw in some bay leaves, pepper corms a knot of butter, onions sliced, bring it to a boil, covered (service time in the kitchen), when it's boiling add your fish and cook 7 minutes. Plate just the fish serve w lemon ,melted butter and a starch (we used potatoes.
I recently put my 2 kids that have left home onto your channel, your ability to make things so simple and tasty, along with your explanations, put you up there with the best in my opinion.
I have two ways of cooking fish (besides frozen pre-battered and fried pieces) - basa I poach in stock (that does great for adding savoury salty flavour), and salmon I season and spray with olive oil spray and put under the grill. I do the salmon with skin on, so grill until the skin is crispy, serve with rice and soya sauce.
Similar to fish in a bag I’ve learned in Japan they cook salmon in aluminium foil with cooking sake, dash of soy sauce, mushrooms and butter. It can be cooked in the oven under the grill or in one of those small toaster ovens
Andy thank you so much for these "how to cook xyz in different ways" videos. I'm super bad at figuring out what to cook and how to cook it, but sometimes you know at least "i crave fish today". I'mma have some sous vide nori fish today with the butter sauce from the cod! If you'd like suggestions for video ideas, i'd really really REALLY love a video about "making use of left over ingredients". This is my biggest struggle with cooking :) Thanks again for your content and greetings from germany!
My favourite ways to cook fish are grilled over wood or charcoal (bathed with oil & sweet soysauce mix while grilled) with peanut sauce (roasted peanut, shallot, salt, brown sugar, and red chilli or bird eye chilli if you like spicy) and what we called asem-asem (it's best made with baramundi & gouramy)
The alcohol in the vodka evaporates at a lower temperature (and much more quickly) than water. If the vodka is 40% alcohol, then essentially 40% of that liquid will boil/evaporate off in the oil. Less liquid remaining = crispier.
Yaaay I love fish, but I'm always intimidated by trying to cook different kinds of fish and get it right. This tutorial is perfect for me! Your techniques are perfect , And I adore your humor! Thank you so much. 😃😘🐠🐟💙
Hi Andy, I cooked fish in the bag for my mother in law for her birthday and she loved it.. Thanks a lot for the recipe. It was very simple to cook, but the flavours were just amazing.
Hi Andy, another great video. Sous Vide actually means "under vacuum" and ballotine is definitely the right word. It comes from the French "balle" which means a package and is usually sausage shaped
I like poaching cod in coconut cream, with some onion and then at the end a bag of baby spinach & serve with rice. Can add some spices and make it like a thai coconut curry and/or add some tofu.
Just figured out why vodka was used for the batter, the alcohol evaporates faster than the rest of the batter so it gets crispier because it's drier. Genius actually!
I'm so jealous of how your oven has the pull out rack. Wish mine did that. Hmmm....I work in a machine shop, just need some guides, bearings......I'll brb!!! To the shop, AWAYYYYyyyy!
For grilling fish, try it on the halfshell. You leave the skin and scales on the fillet and season the meat side however you like. Get the grill good and hot and place the fish skin side down and then leave it cook all the way through. You can flip it to put some grill marks on the fish if you feel up to it but you dont have to. Add a bit of butter to the fish a few minutes before its done and then take a spatula and remove the fish from the skin. It'll come right off and you're left with delicious grilled fish that didn't stick to the grill and fall apart. You almost cannot fail cooking it this way and it always turns out pretty great.
It feels with your studio, the way you cook, and talk through what you're doing like I've chucked a sickie from school and I'm watching you on the TV. Love the vibes!
Hi Andy, adding alcohol as a water replacements makes the fried batter more crispy vs a fully water batter. While in the batter, the alcohol will still work as a 'wetting' agent. But upon frying, the alcohol will evaporate and the crust will be more crispy when compared to a full water batter from which less moisture will evaporate. A 40% proof (80 proof for the Americans here), you'll have 40% less water to evaporate vs 100% water. Alcohol evaporates at a lower temperature than water (78 Celsius vs 100 Celsius / approx 173 F vs 212 F).
ok thats cool, i never thought of the water content being replaced with alcohol, makes perfect sense.
i often see people using beer as the wet ingredient for the batter, that totally makes sense
@hailongnguyen7356 The beer will also add additional taste. Another option is to use batter made from fermented dough. Works well for my sourdough starter left over.
That's brilliant. Thanks so much for explaining "the why" (and as a bonus explaining the different in alcohol proofs). I've heard of people using vodka in pastry as it apparently adds extra flakiness. I guess because of the alcohol evaporating. I believe the beer is mostly for flavour as there's a few recipes around for "cheat" bread that uses baking powder as its raising agent and beer as it's liquid, to make it taste like yeast bread.
It's also a very common ingredient with Tempura techniques in Japan (which is what Heston was researching with his In Search of Perfection recipe. As well as adding a few cubes of ice to make absolutely sure the gluten doesnt develop (but i don't think the ice is completely necessary
"Season it straight away, and what that does is obviously seasons it"
Legendary
Got to love him ❤
❤
Heard him say it and immediately the comments have the quote love it
Best cooking channel on youtube.. No ADHD editing and no throwing ingredients around 😅
Lovely work mate 👍
I know exactly what you mean! This morning I saw a youtube short video of the making of some dish and the jump cuts and tossing of the ingredients almost gave me motion sickness. What's worse, they don't even give you the recipe!!
@@sabatino1977 I completely agree 🙏
Was just thinking that exact same thing.
Adhd editing💀💀 best descriptor ever
I didn’t think I I would watch the whole thing when I saw it was 20 minutes, but now it’s done and I’ve learned some new ways to cook fish. Very engaging and great that you are quick and simple with several different varieties.
Thank you for sharing!
One thing- I didn’t see a pan fries link in the video or in the more/description. I’ll go hunting for it but wanted to ask if I missed it somewhere. (I always think it’s funny when you point to a corner of the screen and there’s nothing. 😂 usually would say oh TH-cam must have changed how they do things… but this one was posted today so maybe not. 😅)
@@amandacurtis7245 If you click the I up in the right corner of the video you will se the video he is talking about :)
Here's the direct link - th-cam.com/video/uQ3pjx2FXT4/w-d-xo.html ✌️
Hey Andy! Me and my dad love watching you're videos! We are from Sweden and we would love to see your take on one or two Swedish classic dishes! The cuisine is called husmanskost and my favorites are: Biff Rydberg, Meatballs with masshed potatoes and pickled cucumber, and pytt I panna! We both think that the Swedish kitchen is under represented in the world!
Thank you Andy and keep up the good work!
Pytt i panna is one of these dishes from history that was all about using up good scraps. Its delicious.
There is another Swedish dish as well: lapskojs. It's comfort food, plain and simple.
Greetings from Sweden. I must comment on your way of cooking fish. I believe we have the tradition in all of the Nordic countries and it is that we cook our fish at much lower temp than you are. 120° Celsius in the oven and we consider the fish being ready when it reaches 48-52° Celsius or just when it starts flaking. Often when you eat fish in other countries we feel the fish is quite dry. Not sure if it is tradition or if our fish coming from our cold water in North Sea react differently when it’s cooked.
Otherwise we love your show up here as well! 😊😊
Don't y'all leave fish out to dry for months
52-55 deg C is when I pull out most of my fish especially salmon. Deliciously moist and melts in your mouth
I love this style! You have a very good supply of fresh, local fish in very cold waters. I wonder if the preference for minimally cooked is a direct result of this. Not sure but reminds me of the best sashimi
I used to cook fishes terribly before this video. Thanks to you I can have an opportunity to redeem myself in front of my family.
How is it possible that within 2-3 hours after the recipe video is posted you can say this?
@@adamdrozewski7672 the OP said they have an opportunity to redeem their self in front of their family, not that it happened already.
@oscarwarren9709 OP also stated they "used to cook fishes terribly" implying the change has already occurred. Andy's a great chef but he's not doing voodoo here.
@@zigadiboom98 The OP is probably speaking past tense in regards to that since this video solves that problem for them(theoretically).
@@adamdrozewski7672-Bee... cause he watched the video ? 🙄
Apparently vodka wets the flour without it adding a gluten formation. And the volatility of alcohol into the oil evaporates fast helping the poof. I think.
Great video! Vodka in the batter because alcohol evaporates quicker than water which leads to crispier batter.
I’m just getting into a more fish centered diet, and I’m trying to use more whole fish. I have mostly been using the smoker and the grill. It is so good! I grilled some whole golden pompano and smoked some whole mackerel. Also smoked a side of sockeye salmon.
Me too I've always loved fish but only really eat alot of it on holiday or in redteraunts as I don't really no how to cook it lol hence why I'm here
Good one Andy.
One time I had no soda water so tried sugarless Lemon Lime & Bitters - it came out nice. The normal sugared soft drinks browns the batter too quickly.
Thanks a lot, I do fish for so many years and learned so much. Bye de way, I avoid garlic in the case of fishes, may be too strong for their lightness. Congrats!
Great video, for the deep fried fish I always leave the tail on or save them to fry alone. Fish tail crisps are delicious.
The vodka evaporates alot more and quicker. Resulting in a crispier batter
Thank you.
@@pretendtobenormal8064 cheers is isaac newton
So weird, I know TH-cam rotates the comments but this comment of yours came up exactly when he said he didn't know what the vodka was for. Top commenting!
Correct ✅ and the higher the proof, the better 🥴 A ratio of 3 parts beer to 1 part Vodka is good, and the colder the beer/batter, the crispier the end product
Thank you Andy for giving alternatives to the alcohol ingredients for those who don't/can't consume alcohol, I rarely see chefs online do that.
Ejemplos con mucha destrezas. Realmente es un maestro en la cocina
I love this trick, I learned it a couple years back. The vodka basically dries the batter out a lot faster than just water on its own. Leaving it crispy even hours after cooling.
Thanks for the videos 🤘🐛
That's interesting, I didn't know. However vodka is very costly here (the genuine quality). I never buy any alcohol. I used to be surrounded by people who loved it too much 😬 also it's not that I don't like it, but I avoid ever drinking any. The trick to staying much younger even at 68...by the way, I once an excellent funny publicity on Vodka :.... Have to look up it's title 😉
Voilà :Wodka Vodka - slaving all day commercial 😂🤣😂 Enjoy
It's going to lower the temperature of the boiling liquid coming out of the batter, too. I wonder if that doesn't help because the batter cooks more before the fish, without having to use too high an oil temperature.
@@thearcherofjustice1492 I think you can buy the super cheap stuff too, you're not using it for flavor, you're using it because alcohol has a lower boiling point than water. Unless it's expensive specifically because of its alcohol content...
One of my to go youtube cooking channel when looking videos to learn cooking from. Cheers for the new video andy!
Thanks for watching legend!
Love the nori/sous vide idea, I’ll be trying that soon. Thanks.
Vodka is used in the batter because it evaporates faster than water when frying, thus creating a crunchier crust
Hey Andy!
I can highly recommend trying a norwegian butter sauce for white fish called Sandefjordsmør. I dunno if its a common fish sauce outside of Norway though so im sharing anyway.
3 dl. heavy cream
200g unsalted butter in samller cubes
1 handful of fresh chopped Moss curled parsley ( or flat parsley whatevers easiest to get hold of)
1 lemon to taste of preference.
Seasoning with seasalt& black pepper
Add heavy cream to a sauce pot; temperature should be at mid-high. Reduce to 50% approx.
Add three butter cubes and stir them into the cream. They should slowly melt and mix with the cream. Repeat this until all butter cubes are mixed in.
Add fresh cut Moss curled parsley , lemon juice, salt, and black pepper to taste.
Stir lightly and keep heated until serving with fish.
The alcohol in the vodka boils off faster because it has a lower boiling point, that creates more air pockets which make it crispier.
You are the best. Always sharing your knowledge to ordinary people like me.
Thank you Uncle Andy ! Now I watch this video everytime I cook fish until I master cooking different kinds of fish. My son and I loves to eat fish !
Thanks Andy! I’m looking forward to trying your crispy whole fish. I usually also add diced tomatoes and a sprig of thyme when poaching fish. Just that with some toast, rice or pasta makes an easy meal. (When in doubt and super lazy I season it, wrap it in foil with some butter and shallots or onions, and pop it on a tray in the toaster oven. It’s done in minutes. I guess it’s similar to your fish in a bag)
Im glad to see you never just boiled any fish, which is mostly what i grew up with. Overcooked and bland, mostly tasting like saltwater. Took me years afterwards to get myself to eat fish that wasnt processed or fishsticks. Our parents and grandparents really didnt know how to cook well.
Thank you!!! I AM one of those who iss intimidated by cooking fish, but this is so clearly laid out, I'm going to give it a go!
Great episode. If you don't have wine for the poaching, celery stalks with the leaf and parsley added to the shallot will give you a nice court bouillon to poach the fish in.
Love cooking fish. Especially if I have caught it fresh. Great ideas here.
Your work is to discover your work and then with all your heart to give yourself to it.
Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking
Ballotine refers in the classic sense to a whole chicken, deboned, stuffed and rolled into a log shape, often held together with cling wrap and poached. You could also braise or roast it.
I am a fish eater and have eaten it in many ways, thank you for your wise advice.
I like how he gives the options and substitutions to the alcohol ingredients! Well done! I’m always running out of stuff in the fridge,,,, maybe bc I drink it before I can use it haha
Thank you so much, Andy. As you said, cooking scale fish is daunting to me. I can make shellfish, no problem. I really want to add more scale fish to my diet & these recipes are perfect.
Awesome, glad you enjoyed the video!
As a fish monger, I'm glad you've made this video. I see a lot of the younger generation stay away from fish in general because they're unsure what to do with it.
So thank you for this Andy
Andy! Yes Chef! Legend! Peace and ❤ to you and all of the team
Just poached fish for the first time and it turned out lovely! Nice fresh/healthy weeknight meal. Thanks for the tips.
When roasting fish in the oven I recommend laying the fish on a wire rack to get better heat circulation. Also put a bit of water into the tray so the dripping oils and juices of the fish fall into your tray of water and you have a great sauce and also your oven and kitchen won't smell of burned fish juices. :)
Poached Gurnard, with cream and leaks. Twas a childhood Kiwi nightmare. Now can't get enough. Great clip. Cheers
I love cooking and love fish. There is a lot of tips I have just learned from this video. Uncle Andy! You are a great teacher! It's a pleasure to watch your videos, not edited to a silly extent, everything visible and easy to relate to, lots of helpful tips and ideas, explaining step by step. You have helped me to perfect some techniques I never used in fear of my fish falling apart, burning and wasting. Thank you for all the help. Off to fry some excellent whitebait. Greetings from the UK!
I love red snapper!! We cook it a lot in my hometown (Genoa) 😊❤
Amazing video. Thanks for just getting to the point and cooking. I remember my mom doing the parchment paper method which I completely forgot about. Really brought back some food memories..thanks for that.
Great video Andy, thanks! I'm from Newfoundland where fish is a pretty big deal, and I enjoyed watching.
Fish over coals has been a long time favorite while camping 👌🏽
It's so good!
Thank you Andy for coming up with my favorite dish/recipe
I love fish 🔥💯🏅🌟😋😋
I can’t wait to try fish in a bag and not messing up grilled fish!
I guess I’m having fish tonight. Thanks chef
Enjoy!
Great tips thank you Andy!
This is for Caleb, this is the 2nd time I've noticed that when Andy says find the other video link here (points up to right hand corner of screen)... it's not linked in the video or in the description...
Years ago I lived in Japan for a month and I can now longer eat fish after all that!! I live through out the century and had much foods!
Love your fish cooking. Thanks so much for sharing your vlogs. Fish is easy to cook, eat and digest. More power to you, Andy...The Great Chef.❤😋
Andy, would be super helpful if you showed how to best enjoy each different fish variant. I know that sounds dumb, but it would add some nice context about how best to enjoy each variant of fish - especially the steamed fish
Spent the summer of 1980 cooking on the South shore of Lake Superior. Needless to say we cooked a lot of fish! Back all but 3 or 4 of Wisconsin's 22 ( I think that's the correct numbers, but hey it was 44 yrs ago!) were out of the local area I was living in. We cooked Lake Trout and Lake Superior Whitefish. The one thing we did with fish that you didn't mention was Poor Man' Lobster. You start with a 2-4 quart saucepan fill it about 1/2 with water, throw in some bay leaves, pepper corms a knot of butter, onions sliced, bring it to a boil, covered (service time in the kitchen), when it's boiling add your fish and cook 7 minutes. Plate just the fish serve w lemon ,melted butter and a starch (we used potatoes.
The secret of joy in work is contained in one word excellence. To know how to do something well is to enjoy it.
I only cook Salmon one way, fried. Fish is intimidating so thank you. I've saved this video to keep as a reference and will learn from it.
Watching you cook has become an addiction. It’s very therapeutic
Awesome! This is a treasure. I am glad I found this video 🎉
I recently put my 2 kids that have left home onto your channel, your ability to make things so simple and tasty, along with your explanations, put you up there with the best in my opinion.
I have two ways of cooking fish (besides frozen pre-battered and fried pieces) - basa I poach in stock (that does great for adding savoury salty flavour), and salmon I season and spray with olive oil spray and put under the grill. I do the salmon with skin on, so grill until the skin is crispy, serve with rice and soya sauce.
Similar to fish in a bag I’ve learned in Japan they cook salmon in aluminium foil with cooking sake, dash of soy sauce, mushrooms and butter. It can be cooked in the oven under the grill or in one of those small toaster ovens
Andy thank you so much for these "how to cook xyz in different ways" videos. I'm super bad at figuring out what to cook and how to cook it, but sometimes you know at least "i crave fish today".
I'mma have some sous vide nori fish today with the butter sauce from the cod!
If you'd like suggestions for video ideas, i'd really really REALLY love a video about "making use of left over ingredients". This is my biggest struggle with cooking :) Thanks again for your content and greetings from germany!
One of the best non nonsense videos I've seen. Superb!
So informative and you made it all look very easy, which it is but you made it more so. Many thanks.
Sooo happy with this tutorial! I looove fish 😋
My favourite ways to cook fish are grilled over wood or charcoal (bathed with oil & sweet soysauce mix while grilled) with peanut sauce (roasted peanut, shallot, salt, brown sugar, and red chilli or bird eye chilli if you like spicy) and what we called asem-asem (it's best made with baramundi & gouramy)
I love Andy's videos.
You are my favorite TH-camr!
Love from Israel!
Great, yummy and simple. You spoke to almost all culinary cultures. Come to Rwanda to try our Tilapia with your techniques.
Thank you for this video. I love fish, but have never known how to cook it other that grilled.
Grilled is a great technique but definitely give another one a go and let me know how it ends up
Very well-presented information. Everything is concise and to the point. Thank you!
“Season it straight away, what that does is obviously seasons it” 3:07
🤣🤣
Thank you for an interesting and productive video, these recipes will be very useful to me
Grillled fresh Barramundi is hands down the best fish I've ever eaten.
Crispy bits are the best 🤩 Good for you, Mitch 🙂👍
The alcohol in the vodka evaporates at a lower temperature (and much more quickly) than water. If the vodka is 40% alcohol, then essentially 40% of that liquid will boil/evaporate off in the oil. Less liquid remaining = crispier.
Yaaay I love fish, but I'm always intimidated by trying to cook different kinds of fish and get it right. This tutorial is perfect for me! Your techniques are perfect , And I adore your humor! Thank you so much. 😃😘🐠🐟💙
Hi Andy, I cooked fish in the bag for my mother in law for her birthday and she loved it.. Thanks a lot for the recipe. It was very simple to cook, but the flavours were just amazing.
Chinese steamed fish is always flawless. 👌
Fish is a bag is definitely ny favourite method to use.
Hi Andy, another great video. Sous Vide actually means "under vacuum" and ballotine is definitely the right word. It comes from the French "balle" which means a package and is usually sausage shaped
I’m vegan now but still enjoy watching your videos no matter what you’re cooking.
Great Video - My biggest issue is knowing which fish are best for what cooking style.
Very nice. The poaching works really well with an entire trout btw
I like poaching cod in coconut cream, with some onion and then at the end a bag of baby spinach & serve with rice. Can add some spices and make it like a thai coconut curry and/or add some tofu.
You are putting really amazing efforts. Keep it up.
I have always wanted to do the steamfish recipe but was not sure how to go about. Your presentation makes it achieveable for me. Thanks.
Just figured out why vodka was used for the batter, the alcohol evaporates faster than the rest of the batter so it gets crispier because it's drier. Genius actually!
Hey Andy.. pet peeve… the “d” in Vide is not silent! Sous Vide means under vacuum. Great video! Thanks.
Thanks Uncle Andy 🦈🐡🐠🐟
Just poached a fillet, except I used a cranberry orange wheat ale that I had on hand. Best fish I ever cooked!
I'm so jealous of how your oven has the pull out rack. Wish mine did that. Hmmm....I work in a machine shop, just need some guides, bearings......I'll brb!!! To the shop, AWAYYYYyyyy!
I wasn't aware they made ovens where the racks don't slide out. They even have a notch to keep them from falling.
How is it possible your racks don’t slide out? How do you get them in there? Are they fixed in?
So strange that your oven racks don’t slide out. Even the racks in my toaster oven do, otherwise I’d probably burn my hand/wrist/arm.
How about a zarzuela, Aussie-style? Love your cooking, loads of thanks!
Im used to just grill my fish. Really enjoy eating grilled fish, but what you made looks good to. Gonna give it a try. Thanks Andy
What a great video. Thx Andy.
I'm Aussie and love poached fish, not made the sauce in the past, I'll be giving this a crack tonight.
For grilling fish, try it on the halfshell. You leave the skin and scales on the fillet and season the meat side however you like. Get the grill good and hot and place the fish skin side down and then leave it cook all the way through. You can flip it to put some grill marks on the fish if you feel up to it but you dont have to. Add a bit of butter to the fish a few minutes before its done and then take a spatula and remove the fish from the skin. It'll come right off and you're left with delicious grilled fish that didn't stick to the grill and fall apart. You almost cannot fail cooking it this way and it always turns out pretty great.
I love fish, thank you for showing how easy it is to cook. I love fish tacos and I think they are on my menu in the near future!
It feels with your studio, the way you cook, and talk through what you're doing like I've chucked a sickie from school and I'm watching you on the TV. Love the vibes!
So helpful. Thank you.
That Cantonese Steam fish love so delicious 😋😋😋
I used to be a regular fish but now I’m a perfectly cooked one thank you