6 Different Fish - 9 Cooking Methods - Anyone Can Cook

[@walterp8945]

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).

[@bensmith7536]

ok thats cool, i never thought of the water content being replaced with alcohol, makes perfect sense.

[@hailongnguyen7356]

i often see people using beer as the wet ingredient for the batter, that totally makes sense

[@walterp8945]

@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.

[@nikiTricoteuse]

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.

[@rakdoss8455]

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

[@humdingr]

"Season it straight away, and what that does is obviously seasons it" Legendary

[@martakudyba2898]

Got to love him ❤

[@poquitovibes9432]

❤

[@That_one_person22]

Heard him say it and immediately the comments have the quote love it

[@Makrel94]

Best cooking channel on youtube.. No ADHD editing and no throwing ingredients around 😅 Lovely work mate 👍

[@sabatino1977]

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!!

[@Makrel94]

@@sabatino1977 I completely agree 🙏

[@conceptrat]

Was just thinking that exact same thing.

[@leandraleo281]

Adhd editing💀💀 best descriptor ever

[@amandacurtis7245]

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!

[@amandacurtis7245]

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 KZbin must have changed how they do things… but this one was posted today so maybe not. 😅)

[@Raschi.K]

@@amandacurtis7245 If you click the I up in the right corner of the video you will se the video he is talking about :)

[@andy_cooks]

Here's the direct link - kzbin.info/www/bejne/q4KWoZ2uZ6uLipY ✌️

[@magnussoder3745]

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! 😊😊

[@Intellectuallychallenged]

Don't y'all leave fish out to dry for months

[@korylp6219]

52-55 deg C is when I pull out most of my fish especially salmon. Deliciously moist and melts in your mouth

[@isagrace4260]

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

[@Raschi.K]

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!

[@vaazig]

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.

[@hailongnguyen7356]

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.

[@adamdrozewski7672]

How is it possible that within 2-3 hours after the recipe video is posted you can say this?

[@oscarwarren9709]

​@@adamdrozewski7672 the OP said they have an opportunity to redeem their self in front of their family, not that it happened already.

[@zigadiboom98]

@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.

[@oscarwarren9709]

@@zigadiboom98 The OP is probably speaking past tense in regards to that since this video solves that problem for them(theoretically).

[@NotChefCook]

@@adamdrozewski7672-Bee... cause he watched the video ? 🙄

[@jacko8603]

The vodka evaporates alot more and quicker. Resulting in a crispier batter

[@itsjustme7487]

Thank you.

[@jacko8603]

@@pretendtobenormal8064 cheers is isaac newton

[@Kazdy]

So weird, I know KZbin 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!

[@markmay184]

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

[@myloflex]

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.

[@samuelmahoney6878]

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.

[@ChsM-jk4oy]

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

[@kikkelipissi]

Great video! Vodka in the batter because alcohol evaporates quicker than water which leads to crispier batter.

[@vincentfeldbrugge164]

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 🤘🐛

[@thearcherofjustice1492]

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 😉

[@thearcherofjustice1492]

Voilà :Wodka Vodka - slaving all day commercial 😂🤣😂 Enjoy

[@blairhoughton7918]

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.

[@vlc-cosplayer]

​@@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...

[@joeblankenship2360]

Great video, for the deep fried fish I always leave the tail on or save them to fry alone. Fish tail crisps are delicious.

[@burtmurry1690]

Fish over coals has been a long time favorite while camping 👌🏽

[@andy_cooks]

It's so good!

[@boulevardier1978]

One of my to go youtube cooking channel when looking videos to learn cooking from. Cheers for the new video andy!

[@andy_cooks]

Thanks for watching legend!

[@jg1964]

I am a fish eater and have eaten it in many ways, thank you for your wise advice.

[@Klemheist-vf1hx]

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.

[@andyfairchild2383]

Love the nori/sous vide idea, I’ll be trying that soon. Thanks.

[@CoreyLeacock]

Your work is to discover your work and then with all your heart to give yourself to it.

[@Fleaofficial-id]

Thank you for your lovely compliment. I hope my recipe was able to help you in your cooking

[@TheAlastairBrown]

The alcohol in the vodka boils off faster because it has a lower boiling point, that creates more air pockets which make it crispier.

[@heroryan321]

“Season it straight away, what that does is obviously seasons it” 3:07 🤣🤣

[@prospersikhwari5289]

I guess I’m having fish tonight. Thanks chef

[@andy_cooks]

Enjoy!

[@Warillusen]

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

[@marcelogomes5021]

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!

[@bevanflyfishnz665]

Poached Gurnard, with cream and leaks. Twas a childhood Kiwi nightmare. Now can't get enough. Great clip. Cheers

[@Osama-KIN_TMZ01]

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.

[@nicholasexposito8118]

I can’t wait to try fish in a bag and not messing up grilled fish!

[@yvonneanderson8064]

You are the best. Always sharing your knowledge to ordinary people like me.

[@wiliamperezrodriguez7590]

Ejemplos con mucha destrezas. Realmente es un maestro en la cocina

[@dee_dee_place]

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.

[@andy_cooks]

Awesome, glad you enjoyed the video!

[@kostaskoutsoulas4672]

Vodka is used in the batter because it evaporates faster than water when frying, thus creating a crunchier crust

[@devdroid9606]

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.

[@meztiza90]

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 !

[@ArvinAustin]

The secret of joy in work is contained in one word excellence. To know how to do something well is to enjoy it.

[@m.theresa1385]

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)

[@vivianlaw13]

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...

[@hunterhart3096]

Just poached fish for the first time and it turned out lovely! Nice fresh/healthy weeknight meal. Thanks for the tips.

[@frankieboy5859]

Grillled fresh Barramundi is hands down the best fish I've ever eaten.

[@georgebaker8009]

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

[@julichio6241]

I love red snapper!! We cook it a lot in my hometown (Genoa) 😊❤

[@spencerdukestv]

Watching you cook has become an addiction. It’s very therapeutic

[@havingalook2]

So informative and you made it all look very easy, which it is but you made it more so. Many thanks.

[@NeoclassicalRadagast]

Great video Andy, thanks! I'm from Newfoundland where fish is a pretty big deal, and I enjoyed watching.

[@Richiemouse]

One of the best non nonsense videos I've seen. Superb!

[@projectpenwing]

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.

[@martakudyba2898]

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!

[@vincentkayijuka7603]

Great, yummy and simple. You spoke to almost all culinary cultures. Come to Rwanda to try our Tilapia with your techniques.

[@swisski]

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.

[@christines1924]

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!

[@padders1068]

Andy! Yes Chef! Legend! Peace and ❤ to you and all of the team

[@latrapp4641]

I’m vegan now but still enjoy watching your videos no matter what you’re cooking.

[@Tighron]

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.

[@mikegray-ehnert3238]

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.

[@KnightThea]

Very well-presented information. Everything is concise and to the point. Thank you!

[@sandramcglinchey7712]

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!

[@mychaelvo7597]

Awesome! This is a treasure. I am glad I found this video 🎉

[@heiniheinsen5866]

Very nice. The poaching works really well with an entire trout btw

[@djsteviet8014]

Love cooking fish. Especially if I have caught it fresh. Great ideas here.

[@Kimonation]

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. :)

[@BeleniYara-ow2zq]

Thank you Andy for coming up with my favorite dish/recipe I love fish 🔥💯🏅🌟😋😋

[@ctofan]

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.

[@OscarParker-he4xm]

Thank you for an interesting and productive video, these recipes will be very useful to me

[@Daniel_Miron]

You are my favorite KZbinr! Love from Israel!

[@OzzieOgawa]

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)

[@milacaibal3976]

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.❤😋

[@RulerGukguk]

Great Video - My biggest issue is knowing which fish are best for what cooking style.

[@dogmom7640]

Thank you for this video. I love fish, but have never known how to cook it other that grilled.

[@andy_cooks]

Grilled is a great technique but definitely give another one a go and let me know how it ends up

[@Matelk]

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.

[@simonwood1260]

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

[@lesstockley4937]

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.

[@DerekBolli]

Crispy bits are the best 🤩 Good for you, Mitch 🙂👍

[@chidianuforo3670]

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.

[@godsbadside]

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!

[@DB-iw7jq]

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

[@devvo7177]

I used to be a regular fish but now I’m a perfectly cooked one thank you

[@americanakita]

Sooo happy with this tutorial! I looove fish 😋

[@jacoblewis763]

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.

[@turtleman190]

Fish is a bag is definitely ny favourite method to use.

[@TheMimiSard]

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.

[@philiq18]

Chinese steamed fish is always flawless. 👌

[@derekkinsella2343]

Just came across your channel love it so much 😊 thanks so much to help ,the types of us who are afraid to do this at home,, love from Ireland 🇮🇪 🇮🇪🇮🇪🇮🇪💯💙💙

[@briancoleman9330]

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!

[@adde9506]

I wasn't aware they made ovens where the racks don't slide out. They even have a notch to keep them from falling.

[@Azzury.]

How is it possible your racks don’t slide out? How do you get them in there? Are they fixed in?

[@m.theresa1385]

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.

[@michellecoshow2927]

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. 😃😘🐠🐟💙

[@jayzed4282]

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.

[@soozzi]

Hey Andy.. pet peeve… the “d” in Vide is not silent! Sous Vide means under vacuum. Great video! Thanks.

[@armandblake]

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

[@Faryals.cuisine]

You are putting really amazing efforts. Keep it up.

[@mckidney1]

The purpose of the batter is to compensate for oil/air drying the meal by adding crust (Just an introduction before we get to the vo*ka). This works by super-heating the water to around 150C to evaporate it violently (known in chemistry as "bumping") leaving behind a maze of proteins (i.e. gluten from bread flower). Allowing the food to cook, but not interact with the oil and get greasy. Alcohol water mixture evaporates faster and require less energy and that is the main purpose for using it. There are other benefits, that are not the core reason. For the same reason you cannot fry at lower temperatures and also fries are often pre-soaked or frozen. EDIT: In case you are wondering about the soda, sparkling water and/or nitrous - the purpose is to increase the complexity of the maze by introducing more bubbles thus allowing for less batter and the same results.

[@pauljordan4452]

Don't censor the word. It's the same as saying little wa*er.

[@mckidney1]

@@pauljordan4452 Hehe, One never knows with youtube comments. :D

[@Nyafrit]

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!

[@nanditamoorthy2111]

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.

[@dortebuttenschn3764]

How about a zarzuela, Aussie-style? Love your cooking, loads of thanks!

[@equestanton1017]

Hmmm I love a nice bit of Fush. Crispy grilled mackerel touch of horse raddish, new spuds and cabbage. La la, le, la la!

[@priscillalwong]

Hi Andy, you may wish to try the Thai style of steaming (reference Pailin's Kitchen) that has lots of citrus. The Thai also has another style: deep-fry whole, and drench the curved fish in sweet chilli sauce. Crunching through the bones is a real delight!

[@someoneelse2262]

yea. The Thai whole fish with hot sauce is on my short list of last meals!

[@priscillalwong]

@@someoneelse2262 pair it with mango salad and it's a party on a plate!

[@someoneelse2262]

@@priscillalwongOh yea. I just had a little foodgasm. Make sure there is enough pepper in the mango salad! That's a beautiful meal.

[@simoncrawley7430]

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.

[@krispykruzer]

I wish for the day that Australia embraces hard fried fish, definitely the tropical way to eat fish

[@lkctom2546]

What is hard fried fish?

[@krispykruzer]

@@lkctom2546 fish fried in hot oil, no batter just fried until it’s got some crispy bits around it

[@lkctom2546]

@@krispykruzer oh woah I've never had that, I'll have to try it

[@krispykruzer]

@@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

[@goriaollitra4300]

I lived in Bago City, negros occidrntal, Philippines. In our village we this fish dish called "pinamalhan". Its like braising the fish in soy sauce and vinegar with lots og garlic and onion until almost dry. Creates a lot of memories from my childhood growing in a farm village ...

[@gallowsend]

As a kiwi who doesnt cook fish enough but learnt it all as a kid this was a great reminder video!

[@49ers_red_and_gold2]

I'm always trying to eat healthy. I wanna live longer 🤩

[@PhilIpp88]

Thanks Uncle Andy 🦈🐡🐠🐟

[@RintTheReaver]

I love Andy's videos.