@@cosmos555 having used both, I'd suggest sticking with enameled for most uses. It's just easier to work with, and to clean. But you could totally use either. Also, don't be too scared by the price tag. Le Creuset is incredibly expensive, but much more affordable and equally effective options are available. I like my $75 Lodge a lot. And I understand people are quite happy with the Misen.
@@jonjohnson2844 I have a kitchen gadget addiction, but honestly an enamel Dutch oven can replace many different pots and pans. Overall, a good purchase
Yeah, the weird voices.... I'm thinking of one in particular.... Interesting recipes but that voice just gets on my last nerve and I finally quit watching. 😝
@@rabbit_scribe ha ha yup, I think we are on the same page…the weirdness and recently overly large ego has me turned off.. so I did what anyone would.. unsub’d.
@@LaurynMc i must admit all the silliness isnt for me. i watch because of the recipes but Brian Lagerstrom's videos are so much better in my opinion. i like adam ragusea too
Just made these sandwiches tonight and my husband said they tasted exactly like the ones from a restaurant. He loved them! Thanks Brian for another great recipe!
Many moons ago, I worked at Mickey D’s after school. The fish sandwich was the only sandwich I would eat during my lunch break😃. It’s something about the crispy flaky texture.
I can’t stop watching your videos. I discovered your channel about a week ago and I have almost watched every video you have. From someone who is not very good in the kitchen you actually make me feel like I can do these. I’m so excited to start trying your recipes. THANK YOU!!!
I love everything about Brian and his recipes and techniques but what I APPRECIATE beyond (almost) the rest is the fact that he's quick and concise. No meandering stories about this or that, just the facts ma'am. His videos are bite-sized and super tasty, with concentrated goodness. :D
Two and a half years later, I tried this one. And it is by far the best fish sandwich we had in our household (or anywhere else). It's light and crispy and tasty and the tartare sauce is perfectly balanced. It's another of your recipes that became an instant classic and that I know I'll do again and again. Thanks a lot !
I’m pretty sure at this point I’m exclusively watching Bri cook stuff. The gear, ingredients and pace of video is just so damn practical. Thanks for making great food that any home cook can actually make 😊
Adam Ragusea and Ethan Chlebowski are both pretty good for practical cookery, too. Brian is responsible for about 80% of new recipes in my kitchen, too, but the other two guys definitely hit some winners.
One of my favorite things to eat… now to make! Write a cookbook… I’ll buy the first one for myself and 10 more for my family and friends! Thanks for making cooking fun, delicious and easy again!
Love me a good fish sandwich. I must say, the homemade tartar sauce is an absolute must. If anyone tells me they don't like tartar sauce, homemade stuff always changes their mind.... And you're right. Can't skip the fresh dill!! I've never seen your videos. You earned a sub with this sammich. Great production and I enjoyed watching.
@@mrmiralg It's funny how different people make such different types of tartar sauce, depending upon what they grew up with and were exposed to over the years. I grew up eating a lot of fish and my parents variety of tartar always had a touch of mustard in it and to this day, I always feel the need to add a touch myself when I see a tartar that looks like it's more mayonnaise than anything else. And I never put tartar on salmon, only a white meat type of fish like cod, halibut, etc. Bon apetit!
My wife went on about filet o fish from McDonald's. I eventually tasted it and immediately regretted having taste buds. I came across Brians video and gave his recipe a try. 10/10 BEST FISH SANDWICH RECIPE!!!! 👌🏾
Made this last night for dinner (sans the bread and paired with rice instead). The Tartar sauce was TO DIE FOR. Definitely adding to the regular rotation of meals.
Yum! Nothing better than a fried fish sandwich, perfect timing too. I was thinking about searching out a recipe for the perfect fish fry recipe. Thank you Bri.
tried it today. very good result. although i used sprite instead of beer so i suppose the crust didnt turn out like yours. but it was still very crispy light and tasty. thanks!
As much as I appreciate you and your channel in general (and the dancing...always the dancing), the descriptiveness of "somewhere in between melted milkshake and cheap wall paint" really stood out this week. 👍
Brian, I used your batter recipe for cod tacos. It was perfect. Light and crispy to the end. Even the room temperature leftovers were crunchy! This is the only batter recipe I have been able to find that didn't turn soggy and pasty. Thank you!
Thank you for these videos Brian. I look forward to everyone you create. You've really nailed that fun inviting energy on camera that makes me want to try every recipe you post.
I made this recipe tonight for my dad's birthday meal. I used fresh snapper and in lieu of purely rice flour utilized a gluten free blend of rice, potato, and tapioca starches. He was so enamored with the final result. It fried up so light and very crunchy.
I agree with the cornstarch. I did your fish and chips awhile ago and followed your recipe to a T. Came out amazing! Sounds like I'm having fish sandos for dinner tomorrow!
I used to work in a family restaurant, and my experiences with batter are exactly the same! The thinner the better, but my head chef always told me to make it thicker because he claimed it was crunchier... So I would continue to dilute the batter throughout the service without him knowing, haha! I also find the colder the batter the better, so I'd like to mix ice cubes through it before frying.
Absolutely perfect, follow the technique exactly. The batter also works for fresh mushrooms and onions. Very well executed Brian!!! It's going on my bar menu.
This is a great recipe that my Scottish husband LOVES. I would suggest making Brian's super perfect potatoey rolls instead of buying the super expensive brioche type rolls from the grocery store. Sure, they're good, but I was paying $5 for four before I started making Brian's recipe. They're just incredible.
I just tried it since I had cod in my fridge, and I don't regret my decision, it was delicious ! I made some tweaks though : for the batter I replaced the rice flour with corn flour since I didn't have any, I used sparkling water instead of beer, and for the tartar sauce I didn't have dill or capres so I didn't used any, it still came out really well ! Too bad we can't post picture here cause I'm pretty proud of how it came out ! Anyway, thanks Brian, you're quickly becoming my fav food youtuber cause all your recipes are pretty easy to recreate, I've done a few and it always worked well.
Stephen Cusato of Not Another Cooking Show has a great technique for fried fish. After initially getting it into the oil, once the exterior has started to crisp, he uses the spider to bring the fish close to the surface of the oil, and spoons some extra batter over the top of the piece of fish. This creates a sort of layered double crust on some parts of the fish, which gives you "more outside," and we do love the outside of a good piece of fried fish. This recipe would adapt beautifully to that technique.
2 года назад+7
This looks AMAZING! 😋 Can't believe I'm just now finding your channel!
Neat factoid as to why Heineken tastes skunky: So brown glass bottles filters out UV light where as the green and clear ones don't. You'll notice this with many beers that don't traditionally come in brown bottles. The UV light breaks down some of the tannins in the beer to form some compounds that taste skunky. Next time you're at a pub ask for a Heineken if they have it on tap, you'll notice the skunky taste is absent!
Brown bottles filter 80% of UV Light Green bottles filter 20% of UV Light Blue bottles (Such as Kronenberg 1664 Blanc) filter 7% of UV Light Clear bottles dosen't filter it at all Ofir Izhar, Certified Cicerone
Just made the tartar sauce for tomorrow (sadly, only had dried dill & parsley), but it tastes great anyway already. We have the frozen Cod thawing out in the fridge. Fingers crossed that it still turns out half as good as the video.
Indeed, this is by far the main reason I don't deepfry things like this. Where I live you have to put the used oil in a container (original container or water bottle or whatever) and bring it to the 'recycling park', there is no other way. And I really don't like doing that..
I’ve never had success deep frying fish. So I simply quit trying. Your video has provided a spark to try again. As one who has to stay away from booze. Any sub. for the beer. Thks.
One reason I never deep fry cook anything is because I don't know what to do with the leftover oil. So .. what do you do with it? Just remove the batter bits, let it cool and then pour it back in the bottle it came from? I also don't cook with veg oil .. primarily only using olive oil, which will get close to 400 degrees. Would deep frying w olive oil give off too funky a taste? Thanks for any input.
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
As someone who loves to cook and observes Lent, I really appreciate this video. And as always, I love the dancing. More cooks should dance.
They probably do, they just don't let anyone see them doing it
Well, if my "robot movement thing" could be considered dancing.
All dance 💃🏻 here. Lol
I love that your Dutch oven is present in almost all the recipes. Shows how important it is to have few but quality key components in the kitchen.
Its an expensive piece, but VERY useful, and beautiful.
@@BrianLagerstrom Can you use a non-enamelled Dutch oven for all things you use the enamelled Dutch oven for?
@@cosmos555 having used both, I'd suggest sticking with enameled for most uses. It's just easier to work with, and to clean. But you could totally use either. Also, don't be too scared by the price tag. Le Creuset is incredibly expensive, but much more affordable and equally effective options are available. I like my $75 Lodge a lot. And I understand people are quite happy with the Misen.
Just seems like it would be more efficient/use less oil in something smaller though...but yeah, it's a nice bit of kit.
@@jonjohnson2844 I have a kitchen gadget addiction, but honestly an enamel Dutch oven can replace many different pots and pans. Overall, a good purchase
Thanks!
Thanks, Keith!
With all the cooking channels available, this Is my favorite, no weird voices or pretentious ego.. just good clean cooking with a great host.
Yeah, the weird voices.... I'm thinking of one in particular.... Interesting recipes but that voice just gets on my last nerve and I finally quit watching. 😝
@@rabbit_scribe ha ha yup, I think we are on the same page…the weirdness and recently overly large ego has me turned off.. so I did what anyone would.. unsub’d.
i feel like someone dont like papa weissman lol
@@seed8325 heh, I don’t dislike the person, I don’t know him. Do I enjoy his recent videos, nope. I find them obnoxious and silly.
@@LaurynMc i must admit all the silliness isnt for me. i watch because of the recipes but Brian Lagerstrom's videos are so much better in my opinion. i like adam ragusea too
Just made these sandwiches tonight and my husband said they tasted exactly like the ones from a restaurant. He loved them! Thanks Brian for another great recipe!
Glad it hit for you!
My wife eats more Filet-O-Fish sandwiches than I am willing to admit. I am making this TODAY
Many moons ago, I worked at Mickey D’s after school. The fish sandwich was the only sandwich I would eat during my lunch break😃. It’s something about the crispy flaky texture.
Because it's delicious lol
Was it good?
Did she like it?
word son. a year later hes still busy getting BUSY every night after filet o fish night. long live the sandwich
I can’t stop watching your videos. I discovered your channel about a week ago and I have almost watched every video you have. From someone who is not very good in the kitchen you actually make me feel like I can do these. I’m so excited to start trying your recipes. THANK YOU!!!
really great to hear, Chris. Welcome to the channel and thanks for watching!
This is the most aesthetically pleasing thing i've seen you make. Fridays are gonna be very different this month.
Real cooking for real people. You’re the man Bri!
I love everything about Brian and his recipes and techniques but what I APPRECIATE beyond (almost) the rest is the fact that he's quick and concise. No meandering stories about this or that, just the facts ma'am. His videos are bite-sized and super tasty, with concentrated goodness. :D
Two and a half years later, I tried this one. And it is by far the best fish sandwich we had in our household (or anywhere else). It's light and crispy and tasty and the tartare sauce is perfectly balanced. It's another of your recipes that became an instant classic and that I know I'll do again and again. Thanks a lot !
Thank you for the simplicity of the fish sandwich! Especially during Lent. Love the dancing.
I’m pretty sure at this point I’m exclusively watching Bri cook stuff. The gear, ingredients and pace of video is just so damn practical. Thanks for making great food that any home cook can actually make 😊
Adam Ragusea and Ethan Chlebowski are both pretty good for practical cookery, too. Brian is responsible for about 80% of new recipes in my kitchen, too, but the other two guys definitely hit some winners.
One of my favorite things to eat… now to make! Write a cookbook… I’ll buy the first one for myself and 10 more for my family and friends! Thanks for making cooking fun, delicious and easy again!
Love me a good fish sandwich. I must say, the homemade tartar sauce is an absolute must. If anyone tells me they don't like tartar sauce, homemade stuff always changes their mind.... And you're right. Can't skip the fresh dill!!
I've never seen your videos. You earned a sub with this sammich. Great production and I enjoyed watching.
Anyone tells me they dont like tartar sauce doesnt get invited to fish sandwich night lol
@@id10t98 Lol but you must show them what they are missing out on...then you will have created a tartar sauce convert
@@mrmiralg It's funny how different people make such different types of tartar sauce, depending upon what they grew up with and were exposed to over the years. I grew up eating a lot of fish and my parents variety of tartar always had a touch of mustard in it and to this day, I always feel the need to add a touch myself when I see a tartar that looks like it's more mayonnaise than anything else. And I never put tartar on salmon, only a white meat type of fish like cod, halibut, etc. Bon apetit!
My wife went on about filet o fish from McDonald's. I eventually tasted it and immediately regretted having taste buds. I came across Brians video and gave his recipe a try. 10/10 BEST FISH SANDWICH RECIPE!!!! 👌🏾
Indeed a great sandwich for Lent! And thank You for reminding that tartar sauce is easy to make oneself.
Made this last night for dinner (sans the bread and paired with rice instead). The Tartar sauce was TO DIE FOR. Definitely adding to the regular rotation of meals.
Yum! Nothing better than a fried fish sandwich, perfect timing too. I was thinking about searching out a recipe for the perfect fish fry recipe. Thank you Bri.
tried it today. very good result. although i used sprite instead of beer so i suppose the crust didnt turn out like yours. but it was still very crispy light and tasty. thanks!
As much as I appreciate you and your channel in general (and the dancing...always the dancing), the descriptiveness of "somewhere in between melted milkshake and cheap wall paint" really stood out this week. 👍
Brian, I used your batter recipe for cod tacos. It was perfect. Light and crispy to the end. Even the room temperature leftovers were crunchy! This is the only batter recipe I have been able to find that didn't turn soggy and pasty. Thank you!
Tried this, very good recipe. Made it with Haddock in place of Atlantic Cod, still worked very well.
Thank you for these videos Brian. I look forward to everyone you create. You've really nailed that fun inviting energy on camera that makes me want to try every recipe you post.
Aww man, that’s awesome. Thanks for being here!
I completely agree. Fun inviting energy is exactly what draws viewers like me to watch. Its relaxing and puts a big smile on my face Thanks Bri
Right on time for Lent!
I made this recipe tonight for my dad's birthday meal. I used fresh snapper and in lieu of purely rice flour utilized a gluten free blend of rice, potato, and tapioca starches. He was so enamored with the final result. It fried up so light and very crunchy.
Made this tonight for my dad’s birthday! The family loved it. Thanks for the good recipes!
Made this recipe today for mom and dad...
10/10 will be making it again!
Man, I really wish I could eat that sandwich right now.
Make it
@@TAPORZZ14 he can't because I already ate it
great news
Im fasting...not sure why i clicked on this....bad idea. Great looking sammich
I'm making a new recipe this weekend. Brian's dressings and sauces are the best, really looking forward to trying this tartar sauce.
I agree with the cornstarch. I did your fish and chips awhile ago and followed your recipe to a T. Came out amazing! Sounds like I'm having fish sandos for dinner tomorrow!
Dude has been killing it with all the great content on the channel, any time a new vid pops up it's the first thing i watch
that's awesome. thanks!
I totally agree. Bri videos always get clicked on first!
This recipe is so good. It's timeless and amazing. And it really comes together quick.
Yaaas. I don’t know what’s better.. the cod or the ending bite with very satisfying dance. both delish.
I fish for saltwater fish here, between Morro Bay and Big Sur, CA. This is one of the best recipes I have ever tried!
I used to work in a family restaurant, and my experiences with batter are exactly the same! The thinner the better, but my head chef always told me to make it thicker because he claimed it was crunchier... So I would continue to dilute the batter throughout the service without him knowing, haha! I also find the colder the batter the better, so I'd like to mix ice cubes through it before frying.
That segue into the sponsor was 10/10.
Absolutely perfect, follow the technique exactly. The batter also works for fresh mushrooms and onions. Very well executed Brian!!! It's going on my bar menu.
It won't feel like fasting if I have this for Friday or for Lent! Looks delicious!
Think I’m gonna have to make these now. As always, I really appreciate the strong mid-western pronunciation of “Dallop”.
Thank you for recognizing that haha. My Chicagoland roots force me to pronounce it Daaaaallup every time. Just feels right.
@@BrianLagerstrom my wife’s from “The Region”. She loves her “daaalop’s of sour cream.” We love your stuff man. Keep it up!
Dance dance dance! it's that good! Excellent will be fryin' up very soon! Thanks!
Fish sandwiches, especially cod, are by far my favorite!
Delicious 😋 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
You should do a pantry & fridge tour!
This is a great recipe that my Scottish husband LOVES. I would suggest making Brian's super perfect potatoey rolls instead of buying the super expensive brioche type rolls from the grocery store. Sure, they're good, but I was paying $5 for four before I started making Brian's recipe. They're just incredible.
dude. SICK. good tartar sauce is so good. loved seeing this recipe pop up this week!
The extra crispy batter strands at the 7:10 mark are giving me Long John Silvers vibes.
Not mad about it
@@BrianLagerstrom Damn straight LJS crispies are from Jesus
I just tried it since I had cod in my fridge, and I don't regret my decision, it was delicious !
I made some tweaks though : for the batter I replaced the rice flour with corn flour since I didn't have any, I used sparkling water instead of beer, and for the tartar sauce I didn't have dill or capres so I didn't used any, it still came out really well !
Too bad we can't post picture here cause I'm pretty proud of how it came out !
Anyway, thanks Brian, you're quickly becoming my fav food youtuber cause all your recipes are pretty easy to recreate, I've done a few and it always worked well.
Always gotta love the schnucks store-brand product representation in these videos
Stephen Cusato of Not Another Cooking Show has a great technique for fried fish. After initially getting it into the oil, once the exterior has started to crisp, he uses the spider to bring the fish close to the surface of the oil, and spoons some extra batter over the top of the piece of fish. This creates a sort of layered double crust on some parts of the fish, which gives you "more outside," and we do love the outside of a good piece of fried fish. This recipe would adapt beautifully to that technique.
This looks AMAZING! 😋 Can't believe I'm just now finding your channel!
Always love the segments. My go-to always. Maybe another per week? Just saying I'm watching everything.
Thanks from home town Jeff
Lagerstrom be out here wif the fish recipes marking the beginning of Lent like tha Inter Gravissimas!
You're right, I did actually make it. It was great! I don't usually deep fry, or make fish, but this came out good! Great video.
Neat factoid as to why Heineken tastes skunky: So brown glass bottles filters out UV light where as the green and clear ones don't. You'll notice this with many beers that don't traditionally come in brown bottles. The UV light breaks down some of the tannins in the beer to form some compounds that taste skunky. Next time you're at a pub ask for a Heineken if they have it on tap, you'll notice the skunky taste is absent!
Brown bottles filter 80% of UV Light
Green bottles filter 20% of UV Light
Blue bottles (Such as Kronenberg 1664 Blanc) filter 7% of UV Light
Clear bottles dosen't filter it at all
Ofir Izhar, Certified Cicerone
This might be one of the all-time greats! Very nice. 👌
Excellent recipe! I love fish and this is a very good way to prepare it. I love your fish tacos too
The slow motion dancing with pure joy, killed me! 😂 I love this video and can't wait to try out this sandwich.
Easy enough indeed after many great tips. Always appreciate the variety!!
This is the best food channel here on the tubes.
Excellent!! Thank you for this recipe & the homemade tartar sauce. You are the Best 💯
7:24 Best part. Happy eating everyone, don't forget to do a little happy dance. 😁
Fantastic ! Why I always salivate when I watch your videos ? Man I need that sandwich 😋
This looks awesome! I use ginger beer in my fish batter but I’m definitely going to try your tartar sauce! Thanks Brian ♥️
Love your minimalist kitchen!!!!
Love, love fried fish. And, I am making that tarter sauce too. Question, can you substitute potato starch for corn starch. See it more places today.
Recipe is great. Video quality amazing. But the dancing on the end of the video, so satisfying and so relatable 😅
Just subbed making this in scallops from smoking&Grilling with A B Channel mouth already watering.....
What do you do with your used fry oil? Do you strain and re-use it? If so, how best to store it (and for how long)?
Doesn't that contribute to increased cancer risk?
@@TAPORZZ14 This comment smells like it's from california.
Lol at Heineken being "fancy" and "flavourful"
would be amazing with blitzing together nori sushi seaweed and Maldon salt and seasoning the fried fish with it.
We'll need by the end of this year a montage of every dance in your video.
That'll kick off the next year pretty easily .
Just made the tartar sauce for tomorrow (sadly, only had dried dill & parsley), but it tastes great anyway already. We have the frozen Cod thawing out in the fridge. Fingers crossed that it still turns out half as good as the video.
I made it this past weekend and it was awesome! Thanks!
Man that looks awesome. Brian, any suggestions on how to dispose of all that oil? (yeah. I realize it can be reused a couple times, but after that?)
Indeed, this is by far the main reason I don't deepfry things like this. Where I live you have to put the used oil in a container (original container or water bottle or whatever) and bring it to the 'recycling park', there is no other way. And I really don't like doing that..
Came here to ask this!
Get to know the managers of some local restaurants and they will likely let you dump it in their oil recycling reservoir out back.
Brian's inner hipster makes me want to setup a type writer in a coffee shop and judge others for using laptops
Im gonna make this exact recipe tomorrow! Thank you for the idea.
This looks insane as always! Keep up the good work dude 👏
I can feel how much effort you put into this video.
I'm never going to get tired of those dance moves.
God damn this channel is a hell of a find for someone like me who loves to make food. Love it.
I'm not a fish fan (nor tatar sauce), but I did it today! It worked out sick 😎Thanks for opening people for new taste adventures!
I fried this fish with this beer batter + Passion Fruit Mayo, it's a good combination too 😋
I love any sandwich videos man!!!
Not gonna fry, but am making blackened cod tacos tomorrow and I did make the tartar sauce which is -spectacular-...Thanks for the recipe Brian.
Bri, thx for the clue in. Ending is everything
Can’t help but turn into the “Leo pointing meme” every time I see Schnucks brand haha
Killer looking sandwich. Can’t wait to try!
Nice job! One of my favorite meals.
suggestions for what to do with the massive amount of leftover oil from the crockpot? thorough explanation wold be appreciated :)
"Somewhere in between melted milkshake and cheap wall paint is preferred."
This was hilarious and disgusting 😂
Awesome recipe! Thanks for the good mood!! All the best to you!!!
best fish sandwich I've ever layed my eyes upon
Awesome. Just in time for Lent :D
I’ve never had success deep frying fish. So I simply quit trying. Your video has provided a spark to try again. As one who has to stay away from booze. Any sub. for the beer. Thks.
I'd recommend non alcoholic beer so you still get some of the flavor. Otherwise club soda will work.
Thks. Brian for such a prompt reply. You’re A1.
One reason I never deep fry cook anything is because I don't know what to do with the leftover oil. So .. what do you do with it? Just remove the batter bits, let it cool and then pour it back in the bottle it came from? I also don't cook with veg oil .. primarily only using olive oil, which will get close to 400 degrees. Would deep frying w olive oil give off too funky a taste? Thanks for any input.
This was awesome man!
Thank you.
That cod filet alone looked amazing I always find sad filets of fish in supermarkets...
Tried this with oysters! The best po'boy ever!
, I’m gonna make that beer batter and invite my friends tomorrow. That shtuff looks yummy.
Melted milkshake meets cheap paint LOL Love it, Bri!!!!