Fish | Basics with Babish

[@thomas5240]

A quick tip: if you want to store boiling water, boil an enormous batch in a big pot and freeze it! Voilà, boiling water for any occasion!

[@Jordan-tt6cd]

Chopersky or you can just fill a pot with water

[@syllogism2034]

Jordan you didn't get the joke :(

[@bobswag2353]

Keeping it fresh frozen

[@User10thmillion]

Jordan Fukushima why you gotta ruin the joke like that?

[@markalmazo6963]

Chopersky this is a great idea for those who love boiled water

[@Funny-kk8rk]

this video is a handy 5 minute timer for my boxed mac and cheese

[@KingBarney]

Have a like good sir, and my kidney, and my first born

[@namingisdifficult408]

And my axe

[@abokoblin2156]

And my bow

[@Brent-jj6qi]

And my religious lmg

[@arukaru2434]

And my virginity

[@TierZoo]

YES been waiting for this one. I always felt like I was doing fish wrong. Thank you Babish!

[@OatmealTheCrazy]

I thought you knew everything. My reality is shattered.

[@additiveartificer9365]

Wait you here too!? The fish n chip is too Op it give me too much wight.

[@BrandonAJudd]

Do an episode where you rank different fish based on how good they taste.

[@benjihuynh2970]

And the great thing about these methods of preparing fish is how much xp they give you in your cooking skill.

[@tomazkokovnik3275]

Will fish and chips manage to keep its spot in the A tier or will they get demoted thanks to the tank item buffs and assassin nerfs?

[@samhodgkinson8901]

"we're speaking the Queen's English now" ... "Make your CRISPY FRENCH FRIES in your 350 FAHRENHEIT oil" u wot

[@03jkeeley]

"Corn starch" -_-

[@ritchiecole4193]

The chips are too thinn

[@hansgrueber8169]

Freshen up ya drynk Gov'na?

[@Striker2054]

Tartar Sauce? Nah, chap. Malt Vinegar.

[@dolphinboi-playmonsterranc9668]

*angry redcoat noises*

[@keksidy]

"Okay so first you want to make your own ocean. This is easy, all that's needed is some salt and water."

[@adamkane4217]

I recommend using the biggest Dutch oven you can get your hands on.

[@bulja80085]

Salmon is a river fish. Just letting you know.

[@spapeztheoctopus3249]

@@bulja80085Cod isn’t and I believe that’s what he used for the second thing

[@bulja80085]

@@spapeztheoctopus3249 well yeah, but point is even with the whole ocean you still couldn’t make all these recepies

[@celestestefanova]

you will also need to create your own primordial aquatic life that will eventually evolve into fish. this is simple: put some hydrothermal vents in the saltwater, along with some nucleotides, carbohydrates, proteins, lipids, and minerals, and strike the saltwater with some lightning. then wait.

[@hyp0crates]

As a Brit who works in a chippy (fish and chip shop), i have to say those chips are far too dark and thin !! Starting them off in room temp oil allows more oil to be absorbed, which in turn makes the chips a tad too greasy To get the perfect chippy chips, use room temperature potatoes cut about 1.5-2cm wide. If you prefer traditional chips like you describe (that is, crisp and firm) , cook at 150-160 for around 6 minutes/until they float. If you prefer them to be crispy on the outside but soft in the middle it is best to fry them twice: firstly at 130 for 6 minutes, then take them out and rest before refrying at 150-160 for around 4 minutes or until soft in the middle. Otherwise, love the vid! The fish turned out really great, just needs to be doused in salt and vinegar

[@IdLikeToRubYourBack]

I've never seen tartar sauce in a chippy: the man wants gravy, curry sauce of mushy peas

[@littlepaperjellyfish]

Fred don't know how it is with Brits but I'm Aussie and tartar sauce is the fucking BEST on chips

[@EAFSQ9]

oath. Hell, even tartar sauce and mushy peas is great with fish n chips.

[@Kryptic712]

australian here. mushy peas are for meat pies. tomato sauce is for fish and chips. take your vinegar and mayo and go fuck yourself. agreed about the chips though

[@Albinojackrussel]

Thank you for saying it. I'd be pissed as all hell if I ordered chips and got those

[@ebonhawkhk4739]

I know this video is a couple years old, and it may be the comments might not be viewed as regularly. However, I needed something quick and easy to feed my family and I instantly thought of this first easy recipe. Thank you Babish so much for your dedication to cooking, and bringing that love to all of us!!

[@nataliealfera7225]

I don’t think Babish likes his landlord

[@wyattisrite5153]

Does anyone?

[@ariel3725]

Lol what he said was true though. Happened to me more than once.

[@testaccount2335]

dont trash your house then

[@quagleskarff]

Dennis Bradberry lol how naive are you? Most landlords will find any excuse to keep your security even if you leave the house immaculate.

[@dreamcatcher9689]

quagleskarff agreed!!! That’s exactly the point Babish made

[@SolarMechanic]

Just tried the salmon as the first meal I've had in a long time that wasn't microwaved or takeout, and as the first time trying salmon at all. Gotta say, not bad.

[@avosmash2121]

Good job!

[@looinrims]

Takeout is best out

[@javi5810]

Yes salmon is so delicious

[@briancooley8777]

@@javi5810 until you have a bad salmon 🤢

[@HMSBreadnought]

17 may- Babish makes this video 24 may- My canteen makes breadcrumb salmon in the same way

[@spookie1024]

what the fuck kind of canteen serves that I want that kind of food in mine

[@triadwarfare]

My canteen never makes salmon because it's too expensive

[@samuelwhitton8776]

im lucky to have potato wedges in my canteen

[@HMSBreadnought]

@@samuelwhitton8776 UK school dinners>US School dinners

[@samuelwhitton8776]

@@HMSBreadnought i am fro. uk

[@veridian4433]

*The Bikini Bottom Massacre, Circa 1938 Colorized*

[@sigh6475]

underrated comment

[@saltdetected1756]

adequately rated reply

[@cawashka]

sad reac

[@craigcorcino1168]

Dear god

[@contradore_]

Memes make the world a better place

[@TheUniquePlumberman]

"Like your landlord clings to your security deposit." Sounds typical. Lol

[@notneo5886]

Did he sniff the potato skins? 🤨

[@cameromnartin]

I’m glad I wasn’t the only one who caught that

[@tshred666]

Not Neo the smell of freshly peeled potatoes is the best

[@Hangtime_Davi64]

Do you not sniff your potato skins?

[@firefist8511]

I thought he was trying to eat them...

[@logandh2]

I cook with potatoes in various different ways pretty often and yeah, a freshly peeled potatoes smell fucking amazing, not sure why.

[@pengfeidong5268]

instructions unclear, fish got up and walked out

[@rinfeast3445]

go fish

[@AbdielSaikia]

I choked on my saliva while reading your comment

[@zygone2658]

Yooee😂

[@AdrienDelstanche]

Leave Mr. Whiskers alone! He's a Cat not a Cod!

[@cinemachine_]

I made your panko salmon recipe for my family and they absolutely loved it! They told me a bunch to leave a comment about how much they did and I really enjoyed it as well as a person who can never get enough salmon. It was really quick and easy and I enjoyed making it.

[@lunhing5308]

I actually used your chicken video to make chicken and it came out great thanks babish

[@DoggedShrimp]

Lun Hing thanks babby*

[@elemayo2113]

Lun Hing What else would you use the chicken video for if you weren’t cooking chicken?

[@saripoochie3405]

Me too I made it for my mother on Mother's Day she loved it

[@stufffstufffington]

I used his chicken video to make creme brulee and it came out terrible.

[@NoName-vl4lv]

stufff stufffington I used it to make a pie it didn’t work either it’s almost like the chicken video doesn’t work with anything besides chick

[@lisafenixx]

This makes me want to pair a Chilean sea bass with an aggressive Zinfandel. Niles would be proud ;)

[@thepenismightier]

Fun fact Chilean sea bass is actually a cod, and before it was rebranded by a fish wholesaler in 1977 it was known as the Patagonian toothfish.

[@Kevin_wiIiams]

Goes well with Pinot Noir if you like reds.

[@greg4629]

i thought it was chilli and sea bass

[@peterslaf13]

It was also first considered a "trash" fish that no one wanted, the first company to purchase Patagonian toothfish used them for fish sticks and such as filler meat instead of at the time more expensive fish thinking people wouldn't notice. Patagonian toothfish are now over fished, along with all the fish used in this episode.

[@GavinSP]

You ever think everyone could be giants and just walk over buildings?

[@jordontp]

basics with babfish

[@andriealinsangao613]

AHAHAHAHAHAHAHAHA!!!!!!

[@synthwayve3969]

*one of us* *one of us* *one of us*

[@Whiskypapa]

Bass-ics with babfish*

[@jeoffrygeff886]

basicany fishtano

[@TheJanvicgwaps]

Basics with Bafish

[@liamdrummer28]

Fun fact: most people with a peanut allergy can actually have things fried in peanut oil because it's the proteins in the peanut that cause the allergic reaction, not the oil

[@princepengu9545]

Hey babish, in the spirit of Ramadan! Have you ever heard of Atayif? It is a middle eastern pastry sweet usually filled with cheese or nuts! I recommend you search it up and try making it! I also recommend if you do make it, to make the one where it’s fully closed and u see the cheese or nuts inside till you take a bite. It’s really good and a good dessert. There are different ways to spell it in English- Atayif, atayef, Qatayef, katayef

[@livydijoseph5659]

Let 👏 Those 👏 Flavors 👏 Get 👏 To 👏 Know 👏 Each 👏 Other 👏

[@RandyWeavs]

Livy DiJoseph Don’t 👏 Forget 👏 To 👏 Wake 👏 Those 👏 Flavors 👏 Up 👏

[@overduekey]

i laughed way to hard at these comments

[@carrot1681]

Scrape👏Up👏Those👏Crispy👏Brown👏Bits👏

[@NoWhereToRun22]

"economical" fish is more expensive than beef here in edmonton, alberta :(

[@jakebaumfalk3965]

*cries in $9 per pound for frozen white fish*

[@arjelbrianagustin4482]

Really? My mom is from Calgary

[@briancooley8777]

Buy herring or sardines

[@cat-.-]

Boston, MA: $3.99/lb frozen tilapia, same price as fresh chicken thigh

[@benbutler2143]

Washington state. $20+ lb fresh any fish

[@crustypotato7358]

"let's start out with something really simple" Me: "Alright I'm ready" *drops butter on pan* Me: *breaks down and cries*

[@MrMichaelkurowski]

Hey Babish! Just letting you know I’ve been back to this video about once every two weeks for the past year to cook the bread crumb salmon for my wife. Thanks for making it so easy to love cooking and for not being terrified of cooking fish anymore

[@joshstead6078]

This looks great! Although, as an official card-carrying Brit I'd say those chips are still way too thin, they look far more like French Fries than the Chip Shop chips we're used to.

[@flextape2067]

Agreed. Chips are usually thick and normally have a crunchy outside but soft fluffy inside from the place i get mine from

[@texasred5665]

If they aren't thicker than your wrist they aren't good enough

[@soybasedjeremy3653]

Those are called steak fries here.

[@craigkirby9202]

North America!!! Please start draining your deep fried stuff by putting into a hot mesh/strainer thing and leaving it sit above the hot oil for a minute before you put it onto your paper towels!!! It works sooooooo much better to make less greasy crispy stuff. Tell everyone!!!

[@MooSaidChicken]

You don't need to teach the US how to deep fry stuff haha.

[@craigkirby9202]

@@MooSaidChicken :)

[@phastinemoon]

But why fry stuff if you want it LESS greasy?

[@Ulquiorra191]

"Fish will cling to aluminum foil like your landlord clings to your security deposit" Having some paperwork trouble with the move are we?

[@AnimeWars2002]

Oh lets see there was a mark on the wall which cost 200 dollars to repaint and a stain beneath the radiator no one can see, that another 50.

[@skapitapita]

Let’s just throw in a hundred for the smell your neighbor makes but I’m too scared to go after him for

[@maogu1999]

"administer one to yourself if necessary" This is why I love you, Andrew

[@HeadlessChickenTO]

My best seller every fridays, fish and chips with a side of coleslaw. I like using cod tails, it's the most economical of quality and quantity for us. I like adding lemon zest and cumin to my dredge, also good for fish tacos. But I like going a little thicker on the batter with a little more lavender so its fluffier. My best salmon is pan fried in a super hot wok then a sauce made of ginger, scallions, sugar, light soy, and dark soy over top...like a teriyaki.

[@joshfrancis00]

Try beer battered rock fish. It has a single spine going down the middle which makes it a tad trickier but it's worth it. :)

[@naraj9489]

Made the first recipe three times so far! Really love it, thank you for making such easy to follow videos

[@TomsGotPowers]

As an English person who eats fish and chips on a daily basis as it's the only national dish we have I would say bravo to the fish but those chips are too thin and too dark.

[@defene4966]

Yep - He talked about how to get them crispy when that's not really what you want with proper chippy chips, and defo too thin

[@TheNormalOddball]

Dontbescaredhomie92 yeah he made American French fries. Those are perfect for me!

[@josharntt]

Those are called FREEDOM FRIES.

[@Loiner_Leftie]

Still looks like a delicious dish, but beer batter is traditionally made with a bitter not lager too.

[@TomsGotPowers]

J Arnett Yee harrr!

[@goistoist]

You should start recording books on tape, your voice is gloriously soothing.

[@michalp7734]

goistoist omg so true

[@dorapalacios3487]

goistoist

[@allisonkallberg2669]

He has a podcast called Bedtime with Babish where he reads stories and poetry. Enjoy!

[@MasterOfBepis]

"The batter side of fish"-Andrew Rea 2018

[@chrisnunnari507]

I want to say “unbelievable that you are number 6 on trending videos right now” but I absolutely believe it. You are so freaking awesome and I’m super pumped to see how much recognition you have earned. Killer video. Cooking fish can be intimidating to a home cook, but as usual, you make delicious recipes incredibly approachable.

[@xavieracosta1940]

When babby said, “what if it’s Friday night and you want the badder side of fish” and he introduced fish and chips. What he meant was the “batter” side of fish...and I don’t feel that witty banter received the love it deserves.

[@OmNomNomProduction]

More Basics Babby

[@RKTGX95]

Can imagine a "Baby Basics with Babish", with some parts maybe not on youtube.

[@fenixtoday1866]

*18+* SΈx for everybody: *SEXFENIX. CΌM*

[@evanramsay9785]

I think it would be beneficial to do a video on how to store oils you have already use, or applications of bacon grease. Just thinks after the cook or proper cleaning/ pick up tips. Thanks!

[@iamdamo]

bacon fat is better used as a body oil. nipples most effective.

[@OneReallyGrumpyJill]

Never left a big comment here, and no one will probably read it, but what about teriyaki salmon? It is hella simply too: you simply mix 1:1 sake with soy sauce before adding 2-4 tablespoons of sugar(depending on the taste) and then mixing in some sriracha if you want that nice spicy punch. Sesame seed oil, half of the tablespoon, will also be good as it will add this "Asian taste" to it. You take salmon, pepper and salt it before adding some oil to your pan/wok(I use sesame seed oil). You put salmon skin first onto oil, fry it until it is yellow before flipping. You cook the other side until it gets that nice colour, flipping it again onto the skin and then again, after some time, onto the salmon side. Then, you add in your mixed sauce while keeping heat high. Then, you simply flip it every 2-3 minutes while allowing the sauce to boil and reduce. After flipping salmon 4-5 times, you should have very tender salmon. At that point you turn heat off and allow sauce to fully reduce.

[@tmy8711]

"Like your landlord clings to your security deposit." Too true man, too true.

[@gn7586]

"350 degrees Fahrenheit" - "queen's english"

[@go_rilla262]

Metric system was created in France

[@amandaxxcastilho]

Hey babby, did you see that video of italian dudes judging your carbonara? Lol i died inside but it was hilarious

[@ketzell8904]

Amandaxxcastilho link?

[@omolon_adaptive_frame3989]

They were kind of mean, probably didn't even know he was recreating a dish from a tv show. Yet you can't really blame an italian for going nuts after seeing garlic in carbonara.

[@abergs-dp2ob]

link?

[@wooof.]

HAHAA it was so funny. Love babish but respect the classics

[@sipkzz]

Link?

[@izaimariusz1]

why did u sniff the potato skin lol?

[@onikapinkk]

Thekrygaming _ lmfaoo

[@josharntt]

Cocaine comes from potatoes

[@ajaxbird2348]

Smells good

[@avfor6358]

I was looking for this comment xD

[@djcowss]

To make sure it's a potato and not a time machine

[@antonbuushansen7816]

Am I the only one that is slightly bothered by the sound gap in the intro?

[@Whiskypapa]

I love it. It gives the music a cool dynamic. It's a really good intro vignette imo, but to each their own I guess :)

[@ascendedvegeta]

It's not by accident it's on purpose

[@TheGodOfInsanty]

Ive been binge waching these and every new episode i get to be bothered by it again

[@garrettk7166]

I'm ever so slightly bothered by it. Not enough to actually give a full fuck. Just a slight bother. Eyebrow raise with a touch of a shudder, finished with a mild pursing of the lips.

[@dramamine755]

I hate it

[@MichaelBacon212]

Damn it I don't know why I haven't found this channel sooner. I have been bingeing on Babbish for the last day and a half and love it.

[@lawrencecalablaster568]

I love the way that he kind of sniffed the potato peelings before tossing them.

[@KadavaSmile]

maybe do a fish filleting video. i recently did my food tech practical exam with fish and there were no good, soothing fish filleting videos. (by this i mean to suggest cutting a whole fish, de-skinning / de-scaling, removing bones and filleting.

[@Bhaalgorn2302]

KadavaGHG have a look at the scott rea channel, a butcher who shows both cooking and preparation "from field to fork", he covers a lot more of the pre cooking preperation.

[@epicmineman2847]

Me: *watches this as I eat waffles and a toasted bagel.* Also me: "Wow I should totally make that"

[@Meuduso1]

"Season every part of your dish" Me: * seasons salt *

[@noahsipes2137]

Love Basics with Babish, would love to see a video on fridge/freezer essentials

[@stanislausklim7794]

The other night, I did some tilapia on the stove. Afterwards I added my onions then garlic garlic. Afterwards I added some olive oil and flour to make a roux then deglazed with milk and chicken stock. I finished with some butter and parsley. It was delicious.

[@mcdouche2]

1:51 don't lie that yolk made it in to the bowl, but nice quick cutaway.

[@briancooley8777]

mcdouche2 what’s wrong with yolks anyway?

[@green0563]

@@briancooley8777 Nothing wrong, but some recipes only call for egg whites.

[@TsetsiStoyanova]

i cannot cook salmon

[@4pocop]

Well now you can!

[@Miss-Nadia]

good for you

[@madman407708]

Sitting here waiting on 2 salmon fillets with black pepper over top to be finished broiling, coincidence man, coincidence.

[@TomsBackyardWorkshop]

Grill steamed teriyaki salmon. I marinade the salmon in Yoshidas teriyaki sauce for about an hour place the dried filet skin side down in the center of a piece aluminum foil. Spread a large pad of creme cheese on top of the filet put a handful of sliced mushrooms on top with a couple pieces of peeled garlic dust with onion powder and add some fresh herbs ( whatever i happen to have in my garden.) Seal the aluminum foil in a tent around the salmon and place on a heated grill on the hot side for a couple minutes and move to the cold side for the remainder of your cooking time. Total cooking time should be about 10 min per in of thickness. Delish. This recipe also works with trout and cat fish with only minor changes to the preparation.

[@AL-G19]

thank you so much for posting this! i've been looking for another salmon recipe without foul ass mustard

[@jamesmark5601]

I love when your mouth moves in time with your voice because your voice is so relaxing. You just seem like such a chill guy.

[@catzuma4857]

him: ok we are making extremely simple fish thing me: why do u need to toast breadcrumbs

[@MrPatatoThe7th]

How is fresh salmon economical, the stuff is €30/kilo here, steaks is cheaper

[@douglasp2469]

BamiBal Waayyyy cheaper in the U.S sorry dude

[@TheTruthIsWEIRD]

Salmon is still fairly expensive in the U.S. I would say. Definitely not my pick for economical fish.

[@elijahmikhail4566]

yeah _ What fish do you usually have? I live in Toronto, and I can't stand most North American fishes. Besides Asian species, I only eat salmon cause all the other ones are too...fishy for me.

[@MrPatatoThe7th]

Elijah Mikhail I usually buy forzen fish, it's about half as cheap. Wich I don't really understand since i don't live that far from the coast.

[@AC-uy4so]

It's cheaper to buy salmon steaks here too (the U.S.) that's what I usually get

[@phoenix9531]

"Chips translates to big fat greasy french fries, so we are gonna cut ourselfes" Well alright then

[@shrimp19921]

People who are allergic to peanuts aren’t typically allergic to peanut oil. The oil has had the proteins of the peanut removed which is what most people who are allergic to peanuts are actually allergic to

[@MeatGuyJ]

As a beer nerd, most Mexican beer in the states is just domestically made lager that gets touted as being made in Mexico. If you want the authentic British beer batter experience, there are two ways you could go with this. If you want a maltier tasting batter, grab a Newcastle Brown. If you want a lighter batter, grab a Samuel Smith Organic Lager.

[@coreartalex6708]

In Mexico we call the unhealthy one: "Chicharron de Pescado" which basically means "Crackling Fish"

[@benjols6202]

Alejandro Guerra Villegas what the, thats very specific. It's usually called pezcado empanizado

[@coreartalex6708]

Nope, Pescado Empanizado its cooked on a pan with huge less oil hehehe ... when its "Chicharron de Pescado" its when its sumerge as Babish did on this video. I used to think that also, but my Grandma quickly corrected me and you know Grandmas knows best.

[@25usd94]

What I expected: fish What I got: MODELO TIME

[@samanthamohamed4655]

“Administer one to yourself if necessary.” Yes. Please! 😂

[@olivervosper390]

Seriously I just love sitting down with a cold drink and just watch him it's amazing

[@angiepearson8909]

My son loves your cooking he’s cooked so many of your dishes for his dad and I ( his mom)and his girlfriend. He chooses your recipes over anyone else’s! He cooked the baked Salmon and it was amazing. And I’m not a big fan of salmon. So thank you for inspiring our young generation.❤

[@izzy1221]

Hmmm. What about steamed fish? How do make THAT taste good?

[@noemie1109033]

Isagail just... dont steam fish

[@Jordan-tt6cd]

Isagail I can help. So you take a parrot fish (uhu in hawaii) and you steam it until tender, then you heat up peanut oil very hot right before it starts smoking, then you later pieces of ginger, garlic, and pepper corns along with some other aromatics on the fish and then pour the hot peanut oil on top

[@elijahmikhail4566]

Why steam fish when you could just bake it with lots of butter and garlic? The best way to improve steamed fish that I could think of is add butter which, I know, defeats the purpose of steaming fish.

[@hanoic]

Steamed fish with ginger, spring onion, and soy sauce - a traditional Cantonese recipe - really good

[@jauipop]

Look up Chinese recipes for steaming fish.

[@izaimariusz1]

"Wick up the flavours" I like it.

[@LeteFox]

Wake

[@angellucas7684]

when did Vsauce start a cooking channel?

[@Dctctx]

That’s not vsauce It’s his long lost brother

[@ZahinHossain]

just made the salmon- absolutely amazing a couple things I changed: lemon juice mixed into the mayo and mustard mixture a bit of garlic salt rubbed onto the salmon chopped garlic cloves in the bread crumbs

[@AL-G19]

were you able to taste the mustard with your salmon? i fucking hate mustard and am looking for a substitute but if you can't really taste it then i GUESS ill try it.....

[@sebastiankobeh7015]

By far the best weekend time chill videos

[@bltfireburstAU]

Getting to the BATTER side of fish *_badum tschhh_*

[@MrGuitarist1998]

"Economically responsible way of making dinner" ? Mr. Babish do you realize how expensive fish is compared to any other types of meat or vegetables :D

[@strangebones2000]

Depends on where you live. Near the coast, fish is very cheap.

[@33s60]

You can get salmson filets for 10 bucks

[@gotaminutereviews]

Your fish all cooked swimmingly. ...... I'll show myself out.

[@seanharrison89]

I’m an apprentice chef and I learn more from this series than I do from the actual chefs I work with

[@michaelj.mccall6530]

The Batter pun was excellent. Thank you.

[@frloopr]

aw I wouldve loved a custom sauce to go with the fish n chips

[@Bhaalgorn2302]

Pepsi Puppy mushy peas. Anything else would be blasphemous.

[@gobackhome2]

Bhaalgorn2302 gravy? Curry sauce? Tartar?

[@exomi9449]

Mushy peas and tartare sauce. All you need with fish and chips. source: am british

[@daviddraper6468]

I like malt vinegar with mine but I’d honestly be down to try those other options (Am American, no expert on fish and chips toppings lol)

[@exomi9449]

Here's the traditional way to have it Battered fish, chunky + soft chips (lightly fried, someone mentioned the process somewhere else), mushy peas, tartare sauce, fuckton of salt and malt vinegar. Best enjoyed by a seaside with tons of seagulls trying to nick yer bloody chips. Thieving little shits.

[@TheAngryBare]

Technically a cod is a smaller fish to fry than a salmon.

[@Manny187trm]

Who else only watches him cook, but doesn’t cook?!😂😂😂

[@seekerseraphimtherecluse4314]

It'slegendary Lizard get a wife

[@thehorseformerlywithoutana2522]

I hope to someday.

[@biggibbly7471]

It'slegendary Lizard Me

[@anmax]

I started cooking thanks to him lol

[@clippedwings225]

Same here. He’s been the biggest influence on me in terms of cooking.

[@Hiznogood]

The path to a perfect done fish is to not over cook it! When frying in pan or in oven get it off the heat when it’s almost done and then let the residual heat do the work. Nice and juicy fish. Sorry for my bad English. When boiling fish (like cod) make a fish stock with vegetables (onions, carrots etc), herbs, spices and let it simmer to let all the good stuff mix. Then move the pot from the heat and put your fish into the pot, the stock has to cover the fish. Put on a lid and set timer on 7 minutes, after that your fish is perfectly cooked and still firm. Use part of the stock (filtered from the big bits), in a pot with more herbs and some white wine and reduce it so it thickens. Add double cream and cream fresh, and voila- you got a smashing meal, serve with boiled potatoes or mashed potatoes.

[@tomwhitworth5947]

For baked salmon, instead of greasing foil we just put parchment paper over a broiler pan or cookie sheet. Non-stick and no mess.

[@Aramis419]

Question: what’s the benefit of kosher salt vs. ...well, any other salt? Or did I miss a video about that?

[@sagoo1346]

It's much more coarse so you can really tell how much you're putting on, and it's a lot easier to use with your hands. Once you get used to it, you won't even have to taste as you go because you know exactly how salty it will be.

[@thankfullynonumbers]

Aramis419 Kosher salt generally refers to a coarser salt than table salt. It gives greater control and reduces the chance of a food being too salty. He's commented about it elsewhere.

[@BelfryHex]

I was expecting "Basics with Babish" to cover more basic things like this - subtle nuances between things that most people overlook or just don't know .. but instead we just got a tasty fish recipe

[@hisashin14]

Chef john aka foodwishes made a video about this,check out his youtube channel

[@erlich85]

if you don't buy the kosher one, than you're an antisemite. thats the diffrence.

[@kyrieisgoat1184]

Please do Paddington Marmalade

[@TheFuzzypuddle]

But it's okay to eat fish 'Cause they don't have any feelings

[@yoshiakishii204]

huh

[@3295reapersheir]

Something in the waaaaaayy....

[@mintichoco211]

*cough cough* Finding Nemo *cough cough*

[@ascendedvegeta]

Fish are food. Not friends Wait is it the other way around?

[@andriealinsangao613]

@@3295reapersheir Hmmmmm-hmmmmmm......

[@AlphaCid85]

Made the fish and chips yesterday. Amazing! My palette and stomach thank you. My coronary arteries hate you. Worth it.

[@dmanuelflores9185]

Just tried out the salmon recipe with a few alterations because i like to experiment. Omg you gotta try this. I used a full salmon fillet, same baking instructions but change the time to around 28 minutes of you salmon is thick and large like mine was. Before putting the mayo on put a healthy amount in a bowl mix in a healthy amount of fresh ground black pepper or to your tasting, about a table spoon of chili powder, maybe half a table spoon of ground pink himalayan salt or whatever you have lying around. Some oregano leaves one small lime, dice up about half a red onion not too fine but small, one green jalapeno, mix it all up very well then spread onto the salmon and instead of bread crumbs i used some corn bread mix ( jiffy because its a very dry cornbread ) it came out great. The corn bread adds a nice sweetness to along with the onions that baked in the mayo, with the perfect amount of a light spice from the jalapenos ( take seeds out of the jalapenos ) and the skin was nice and crispy brown.

[@yogisingh13]

I'm happy to see a new video but that breadcrumb salmon looks bad. Sorry, it just looks bad.

[@andrewh3177]

Chewie Defense completely agree. Low quality dish. should have seared it up with some salt and pepper and finished in the oven with some butter and thyme if he wanted that herby flavor

[@teasugarsalt]

It's Atlantic salmon. It's a sadder fish to start with. Wild pacific salmon you coat the top in a little brown sugar and garlic, and then grill skin side down, serving slightly rare

[@get_shanked9433]

Lmao, he got modelo beer

[@cheesycheesecake1]

Oh wow 52 comments already, My cat would really appreciate this video

[@MegaMINECRAFTBG]

One tip, for authentic fish and chips Haddock is generally not used that often

[@Tech2000_]

I like to season my salmon fillets with paprika and lemon pepper and panfry it in vegetable oil until medium rare, the seasoning also gives it a nice blackened crust on the outside

[@kimjonunofficialvevo1751]

Real chippy chips should be pretty bloody tHiCcC not much like fries. Just realized that sounds weird, in the midlands we call a fish and chip shop a chippy.

[@lukehill449]

We call it a chippy all over england bud! Also felt Mexican beer was an odd choice. Nice amber ale wouldve been better

[@lukehill449]

Golden ale rather

[@rushilvohra10]

Salmon is not economical Bubby :,(

[@EpicnessIsAwesome]

u look like a floorboard

[@EpicnessIsAwesome]

still applies

[@jimmypower9524]

That looks like farmed salmon....disgusting!!!

[@yama5840]

Jimmy Power exactly what I said, on my color quality scale at work that's prob the worst grade

[@Kruegernator123]

Wild caught salmon is the best, aka, catching it yourself.

[@maogu1999]

My personal variation (in Babish's words, even healthy) is sliced carrots and onions under the salmon, which is seasoned with salt, onion, garlic and paprika powder (no pepper), topped with dill sauce (sour cream, dill, lemon juice and salt) and some boiled potatoes dressed with olive oil, oregano/basil and salt on the side. Try it, you won't regret it.

[@AL-G19]

is the dill flavor pretty strong in this? I hate dill lol

[@rgutierrez84]

If my life ever gets an audiobook I would like Andrew to narrate please.

[@bbutcher0812]

I make this breaded salmon recipe all the time now. It's become a staple in my home. I love it!

[@nathanielhildebrand9481]

Just made this, didn't really dig the bread crumbs, but the mustard-mayo gave it a little something extra. Served it with rainbow carrots pan fried with lime juice, salt, pepper, and a little fermented garlic and it was a VERY satisfying meal!

[@bige8949]

It's more effective to drain the batter on a wire rack and patting it down with paper towels. It'll be much crispier and retain it's crisp for longer, so this is especially useful if you're deep frying ahead of time.

[@lisajohnston2108]

We tried to mimic Western NY famous Haddock fish fries: exactly the same and wonderful!

[@seriousbichon1595]

Just rewatched this video to make some Salmon Filets and they were absolutely delicious!