6 Different Fish - 9 Cooking Methods - Anyone Can Cook

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!
MY COOKBOOK - cookdinehost.com//products/an...
You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
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.
FOLLOW ME:
Instagram: / andyhearnden
TikTok: / andy_cooks
Facebook: / andy.h.cooks
Snapchat: / 1534118165082112
Website with all my recipes: www.andy-cooks.com/
Director, Chef and Host: Andy
Videographer, Editor: Mitch Henderson
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

[@humdingr]

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

[@martakudyba2898]

Got to love him ❤

[@poquitovibes9432]

❤

[@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

[@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 ✌️

[@heroryan321]

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

[@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 ? 🙄

[@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! 😊😊

[@none-js4kr]

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.

[@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

[@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.

[@padders1068]

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

[@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

[@prospersikhwari5289]

I guess I’m having fish tonight. Thanks chef

[@andy_cooks]

Enjoy!

[@bevanflyfishnz665]

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

[@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!

[@andyfairchild2383]

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

[@yvonneanderson8064]

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

[@mikevlack7687]

Loving these style of videos where simple techniques are shown. Cheers mate!!

[@tahadarwiche8059]

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!

[@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!

[@DerekBolli]

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

[@JDsVeryOwn]

my new favourite cooking channel. Love your vibe and cooking!

[@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.

[@americanakita]

Sooo happy with this tutorial! I looove fish 😋

[@BeleniYara-ow2zq]

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

[@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.

[@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 !

[@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.

[@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!

[@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.

[@kikkelipissi]

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

[@D415h4n34]

Thank you for your content! Cheers from the US

[@johnmoses4505]

can you make fish curry please!

[@PhilIpp88]

Thanks Uncle Andy 🦈🐡🐠🐟

[@vitomanoeli]

Late for this lent, good for the next one. Thank you!

[@pauljordan4452]

Still on Fridays.

[@vitomanoeli]

sure thing! God Bless

[@NeoclassicalRadagast]

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

[@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.

[@philjones7287]

Always great to watch

[@edypacheco8041]

Gracias Chef Andy, your are the best!!!

[@hunterhart3096]

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

[@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...

[@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)

[@johnhinckley6491]

Love you love the show love everything, can’t wait to make fish and chips now at home

[@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.

[@Richiemouse]

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

[@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.

[@videogal999]

Thank you, wonderful as ever! Sous vide ((under vacuum)) method with nori does look *stunning 😸

[@victorbuster1]

Instead of parsley id use dill

[@sphumelelengcamu1984]

My culinary skills are so primitive I'm even wondering what Elvis presley and Adele have to do with fish😂😂

[@samueltlm6533]

Love your content as usual, glad to see how much work youve put in and also how far you came. Keep up the good work :D

[@drhdev]

Thank you for this video!

[@mykolagulevych5571]

Amazing skill!!!❤

[@burtmurry1690]

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

[@andy_cooks]

It's so good!

[@ashmash4563]

Amazingly informative video 👍🏼

[@PigzHeadNz]

Absolutely Stunning. ♨️👍

[@rohanwilson8605]

Dude, I love your videos. Thank you so much for doing this!

[@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!

[@surferbuoy4690]

Love this episode. Thanks Andy

[@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.

[@soozzi]

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

[@bogdanzvolinskyi6569]

This is the video I was looking for a whole KZbin, thank you Andy

[@Tumbling_Bear]

Thanks for having the non alcohol alternatives Andy!

[@julichio6241]

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

[@JayyBee5557]

WoW Chef Easy peasy 😊

[@ApolloHeliosPhoebus]

Great vid. Thanks Andy.

[@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.

[@richardhurl6786]

Loving the skills based vids.

[@mzakri]

thank you for the methods

[@beckymacgugan3743]

You are amazing! Thank you for showing me how to cook fish!

[@prestigiousent3737]

this guy knows what he is doing. thanks for sharing.

[@adrienhb8763]

I will try some of those recipes. Thanks.

[@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.

[@kostaskoutsoulas4672]

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

[@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.

[@Marks97]

Genious Nori wrap recipe, for whatever reason never thought of that even eating sushi ahah. Thanks chef!

[@landoan4719]

Thanks ❤👍

[@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!

[@matthewseale4165]

Great educational videos Andy!

[@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

[@daniwld]

inspiring me as always🤗

[@dmenace9288]

Amazing..❤

[@2Wheels_NYC]

Love it all, Andy! Cedar planks are something we do often as well!

[@brianmozer3112]

Very comprehensive review thx

[@myprogram3067]

Hi Andy, great video as always. Can you do one for calamari? Maybe like the egg video, different ways of cooking it.

[@harper0341]

Fish in a bag sounds fun. Gonna give that a try this weekend :). Thanks Andy.

[@user-lv3jz7sf7b]

Beautiful 🎉

[@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

[@daijovetic6126]

The reason Heston uses Vodka is because it stops the fat/oil being absorbed into the batter. The Croatians use Rakija in their Fritule batter for the same reason. Fritules are glorious little deep fried dough balls.

[@BobaPhettamine]

no its because vodka evaporates faster

[@daijovetic6126]

@@BobaPhettamine You're probably right. I was just repeating something I had read somewhere. Your reason sounds more plausible.

[@CoreyLeacock]

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

[@joshdv4653]

Love this vid! Thanks Uncle Andy 👌 Would love to see this style vid on some ‘budget’ beef cuts… ie not wagyu 😜

[@macfanguy]

Lovely!

[@spencerdukestv]

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

[@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

[@caitlinburman1590]

great work Andy.

[@ShaunOligo]

Last method took me back my tafe days. ❤

[@kennethwu115]

Great video. Thank you so much Chef ❤❤❤

[@sallyjohnson2633]

Super video, super educational!!!

[@RulerGukguk]

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

[@jonathanm9436]

This is SOOOO good. I've had trouble getting past fried salmon or salmon poached in my laksa (actually awesome!) - great but kinda limited and now boring. Thank you for all these techniques. Love your work.

[@latrapp4641]

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

[@samuelmdouglas]

Great timing with this one, was thinking about going fish next weekend.