6 Different Fish - 9 Cooking Methods - Anyone Can Cook
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- เผยแพร่เมื่อ 2 มิ.ย. 2024
- It’s a great time of the year to level up your skills and master cooking fish at home. So, here are my simplest methods for cooking juicy, flakey fish in a few different varieties, in your home kitchen like a pro. Enjoy!
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Heston's Fish Batter
Ingredients
- 100g (about 3.5 oz) bread flour
- 100g (about 3.5 oz) rice flour
- ½ tbsp (7.5ml) baking powder
- 1 tbsp (15ml) honey
- 150ml (about 5 fl oz) vodka
- 150ml (about 5 fl oz) beer
Method
1. Add the dry ingredients to a bowl and create a well in the centre. Pour the wet ingredients (honey, vodka, and beer) into the well, and whisk until just combined. It's crucial to avoid overmixing to ensure the batter remains light and crispy.
2. Lightly dust your fish with a bit of flour, then dip it into the batter, ensuring an even coat before frying.
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Director, Chef and Host: Andy
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"Season it straight away, and what that does is obviously seasons it"
Legendary
Got to love him ❤
❤
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
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
“Season it straight away, what that does is obviously seasons it” 3:07
🤣🤣
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 ✌️
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
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.
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.
I guess I’m having fish tonight. Thanks chef
Enjoy!
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
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 ? 🙄
Poached Gurnard, with cream and leaks. Twas a childhood Kiwi nightmare. Now can't get enough. Great clip. Cheers
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
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 !
Grillled fresh Barramundi is hands down the best fish I've ever eaten.
Thanks Uncle Andy 🦈🐡🐠🐟
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!
Andy! Yes Chef! Legend! Peace and ❤ to you and all of the team
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!
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!
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.
Great video! Vodka in the batter because alcohol evaporates quicker than water which leads to crispier batter.
Love the nori/sous vide idea, I’ll be trying that soon. Thanks.
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.
You are the best. Always sharing your knowledge to ordinary people like me.
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!
Fish over coals has been a long time favorite while camping 👌🏽
It's so good!
Sooo happy with this tutorial! I looove fish 😋
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.
Vodka is used in the batter because it evaporates faster than water when frying, thus creating a crunchier crust
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.
Thank you Andy for coming up with my favorite dish/recipe
I love fish 🔥💯🏅🌟😋😋
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.
Love you love the show love everything, can’t wait to make fish and chips now at home
Thank you for this video!
Crispy bits are the best 🤩 Good for you, Mitch 🙂👍
Great video Andy, thanks! I'm from Newfoundland where fish is a pretty big deal, and I enjoyed watching.
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 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!
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.
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!
Excellent advice definitly going to try all rhese methods ❤
Always great to watch
Hey Andy.. pet peeve… the “d” in Vide is not silent! Sous Vide means under vacuum. Great video! Thanks.
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.
Great Video - My biggest issue is knowing which fish are best for what cooking style.
Watching you cook has become an addiction. It’s very therapeutic
Mashed peas and Irish stew. Martabak Manis.
Less dishes for Desi & cooking without footwear on ❤❤❤❤ ty for great inspiration to cook our own yummy seafood ❤
Super video, super educational!!!
This Kiwi is by far my favorite YT cook instructor. Simple, clean and unadulterated cooking. I do wish he'd get a bit more sleep though, very dark under the eyes.
Thank you Andy! ♥️🙏♥️
Gracias Chef Andy, your are the best!!!
can you make fish curry please!
This is the video I was looking for a whole TH-cam, thank you Andy
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.
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...
Amazingly informative video 👍🏼
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)
The alcohol in the vodka boils off faster because it has a lower boiling point, that creates more air pockets which make it crispier.
As a kiwi who doesnt cook fish enough but learnt it all as a kid this was a great reminder video!
I’m vegan now but still enjoy watching your videos no matter what you’re cooking.
Love this episode. Thanks Andy
I will try some of those recipes. Thanks.
My father used to deep fry plaice, snappers and other small fish on our camping holidays. He’d serve our tent and all the tents around it. But my point is: he never clipped the fins off the fish. And I remember those crispy, spicy little tail fins being the best part of the meal.
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.
Thank you for this video Andy! I would like to try to cook the last recipe in this video!
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!
my new favourite cooking channel. Love your vibe and cooking!
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.
Just poached fish for the first time and it turned out lovely! Nice fresh/healthy weeknight meal. Thanks for the tips.
WoW Chef Easy peasy 😊
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.
Loving these style of videos where simple techniques are shown. Cheers mate!!
Your work is to discover your work and then with all your heart to give yourself to it.
I can't believe that I just found your awesome channel! I subbed in a heartbeat!
Welcome, thanks for subbing ✌️
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
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
Great video. Thank you so much Chef ❤❤❤
bloody hell that crunch on the first shot of fish and you weren't even playing it up. The kind of food you can hear from across the room, grand.
Great timing with this one, was thinking about going fish next weekend.
Thanks for having the non alcohol alternatives Andy!
Great vid. Thanks Andy.
Cod is such a great eating fish, wish we had more of it available.
great work Andy.
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. 😃😘🐠🐟💙
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 love red snapper!! We cook it a lot in my hometown (Genoa) 😊❤
The secret of joy in work is contained in one word excellence. To know how to do something well is to enjoy it.
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.
I wish for the day that Australia embraces hard fried fish, definitely the tropical way to eat fish
What is hard fried fish?
@@lkctom2546 fish fried in hot oil, no batter just fried until it’s got some crispy bits around it
@@krispykruzer oh woah I've never had that, I'll have to try it
@@lkctom2546 please do, every fish fries differently, use a non-stick pan to learn how they fry. Wouldn’t recommend flaky or high oil content fish like salmon, as it will fall apart, snapper fries really well.
And squeeze a lemon when fried
Uncle Andy, awesome technique and different ways of cooking fish. Next up ossobuca
How about a zarzuela, Aussie-style? Love your cooking, loads of thanks!
I would totally buy a stubby holder with *stunning* written on it….. start selling merch Andy!
Great educational videos Andy!
Thank you for your content! Cheers from the US
Hi Andy, great video as always. Can you do one for calamari? Maybe like the egg video, different ways of cooking it.
Thank you, wonderful as ever!
Sous vide ((under vacuum)) method with nori does look *stunning 😸
Just poached a fillet, except I used a cranberry orange wheat ale that I had on hand. Best fish I ever cooked!