Made this last night and the sauce too , this is a game changer ,I love seafood but the hubs not so much ,this was so good even he liked it and asked for more , the sauce was amazing ! Thank you Chef 😊❤❤❤
I found that dredging in rice flour works very well for getting the batter to stick and Louisiana seasoned beer batter mix makes for a great thin coating that doesn't peel away after cooked. I've tried many others including the flour and corn starch and they just weren't as good. Just a suggestion. I have no doubt the sandwich you made here was delicious, it looked really good!
I strain my oil through a paper coffee filter. Takes a little time for it to flow through, but it’s worth it. I also fry pieces of potato after frying whatever I’m making. The potato helps to remove residual flavors from the oil.
I’ve used a copper and stainless Steel mesh reuseable coffee filter dropped in a plastic funnel to strain my oil back into the jug . It lasts all summer . I do keep my fish oil and fry/hush puppies oil separate
@@ChefBillyParisiit’s odd that haw this used to be poor people food . Now cod can run 15$ a pound or more and a good bread roll 3$ a piece. By the portion it’s a better deal than the restaurant but you’re still looking at spending 25/50$ make it. For people on a budget this is a treat. That said it’s nice to have someone show the right techniques .
Thank you for informing us which specific oil you use in this recipe! I find it so helpful! This recipe’s ingredients are going directly onto my shopping list.🤤
Looks delish! I had a fast food fish, recently, disappointing, i shared this receipe with my daughter, who's husband fishes, and cooks! Now, I'm waitin! Or, i'll make, yum! Thanks!
Thank you, Chef, another great recipe. I have been following you for a long time and my cooking has improved so much by following your advice. Now I am confident to serve any recipe that I make to friends and family. Thank you for being a great teacher. Regards.
Good video. I struggle with cod. I have found that, to my taste, it’s always a salt magnet. It seems to soak up salt. One step I didn’t know to do is coating in flour first. I’ll try that with chicken wings as well
Best fried fish I ever made, thanks Chef Billy! Crispy and light, not bready. Used avocado oil and made sure the oil temp stayed above 340 or so, 360 tops. If I refrigerate the used oil will it keep longer?
Ohhh yeahhhh minus the cod like you said you can use other firm fish, mahi, mahi Seabass, halibut would be amazing. I wonder how that batter would cook in an air fryer?
I hate the term "grown up" to refer to something that takes a bit more work than the store bought or original way of making something, it's a real pet peeve of mine. Just use the term "Elevated", it's overall better suited in describing what you're goal for the dish is while also not insulting those who like the non-elevated version as well by calling their tastes childish. That being said, this looks absolutely fantastic! thanks for the recipe!
Check out J. Kenji Lopez-Alt's videos for good onion chopping technique. As for the pickle, most chefs will start by cutting a flat spot into what they're dicing. Then they slice into planks, then stack the planks and dice into sticks, then rotate and chop through for square dice. I believe it's called a brunoise cut.
Thank you! That seems delicious 😋 where I’m Mac does not sell fish burgers 😔 And I miss it so this recipe that i can do it one day.. U r like a fresh air God bless you 💛😊
You can tell the truth, you still love the Filet O Fish, you just need something to make for your video :) I'll order one every time, regardless of what I'm already getting :) Guilty pleasure.
Sounds good, but I prefer my batter to be thinner so the fry results is not so thick. I like my batter to be an accent taste to my fish, and not my fish and scent to the batter taste
Why wait until the last minute to make the tartar? Make it a few hours ahead to let the flavors make friends and it's one less thing to mess with when hot oil is on the burner.
Batter not great. Yea, I seasoned throughout process. It was so dissatisfying that I made it again. Maybe it was the oil? I used avocado. I have a thermometer that is accurate. I think the oil was not the best choice for this dish. Maybe just plain ole vegetable oil. Also, the temperature you recommend is way too high for my Dutch oven. I would rather fry at a lower temperature and take longer. However, your chicken shawarma is the absolute best.
@@michaelad48and yet his two most recent videos are about how much better two different steak prep methods are than what he thought was the best for decades. You're never too professional to learn.
I don't need to grow up i perfect tbe way i sm stip labeling everything with fake stories ehen im not manifesting anything yet u til we talk about everything in person in Jesus name amen on every level in Jesus name amen and so be it
Looks like good fish burger. But the all that raw onion👎! Survey say it's America's least favorite vegetable. Why are chef's always pushing onions on people? Didn't they get the memo? I taste one bit of onion and it ruins the whole meal. Evens taco bell adds raw onions to a bean burrito! Del taco doesn't 😊, very old school and the way it's supposed to be made👍.
Made this last night and the sauce too , this is a game changer ,I love seafood but the hubs not so much ,this was so good even he liked it and asked for more , the sauce was amazing ! Thank you Chef 😊❤❤❤
That’s what it’s all about! Thanks for giving it a shot!!
Frying a small bit of your batter first to taste for seasoning is a good tip, thank you
I found that dredging in rice flour works very well for getting the batter to stick and Louisiana seasoned beer batter mix makes for a great thin coating that doesn't peel away after cooked. I've tried many others including the flour and corn starch and they just weren't as good. Just a suggestion. I have no doubt the sandwich you made here was delicious, it looked really good!
This sounds great! Would you mind providing your recipe when you get the chance?
Enjoy the fish sandwich. Thank Chef Billy. Glad your on U-tube
I just finished eating this one. Another great recipe by Chef Parisi. Thanks Chef. You’ve become one of my go to guys. Have a good day!
Many thanks! To you as well!
I strain my oil through a paper coffee filter. Takes a little time for it to flow through, but it’s worth it. I also fry pieces of potato after frying whatever I’m making. The potato helps to remove residual flavors from the oil.
I’ve used a copper and stainless Steel mesh reuseable coffee filter dropped in a plastic funnel to strain my oil back into the jug . It lasts all summer . I do keep my fish oil and fry/hush puppies oil separate
Thank you, those look fantastic ❤and also for giving an alcohol free alternative of sparkling water, etc for the batter! You’re the best😊
my pleasure!
@@ChefBillyParisiit’s odd that haw this used to be poor people food .
Now cod can run 15$ a pound or more and a good bread roll 3$ a piece.
By the portion it’s a better deal than the restaurant but you’re still looking at spending 25/50$ make it. For people on a budget this is a treat.
That said it’s nice to have someone show the right techniques .
Thank you chef Parisi, great fish sandwich. Gettin, right on it.
Thank you for informing us which specific oil you use in this recipe!
I find it so helpful! This recipe’s ingredients are going directly onto my shopping list.🤤
Always love the fundamentals. I'm so used to seeing coleslaw on fish sandwiches, happy to see dry shredded re, & green cabbage on a fish sando
Looks delish! I had a fast food fish, recently, disappointing, i shared this receipe with my daughter, who's husband fishes, and cooks! Now, I'm waitin! Or, i'll make, yum! Thanks!
It’s definitely not the same. Thanks for sharing it.
Thanks! Looks tasty, I love cabbage too with fish tacos :)
Just cooked a couple pounds of cod using your recipe - outstanding. Thank you.
My pleasure! Thanks for watching!
Thank you, Chef, another great recipe. I have been following you for a long time and my cooking has improved so much by following your advice. Now I am confident to serve any recipe that I make to friends and family. Thank you for being a great teacher. Regards.
I really appreciate those kind encouraging words. Many thanks!
That looks amazing. Great advice about why carbonated liquids are best and alternatives for beer!
Good video. I struggle with cod. I have found that, to my taste, it’s always a salt magnet.
It seems to soak up salt.
One step I didn’t know to do is coating in flour first.
I’ll try that with chicken wings as well
Fantastic Video/Recipe Chef!!~Marshall
Best fried fish I ever made, thanks Chef Billy! Crispy and light, not bready. Used avocado oil and made sure the oil temp stayed above 340 or so, 360 tops. If I refrigerate the used oil will it keep longer?
Love your videos with all the tips and tricks, glad to know you xan reuse the oil. Can't wait to try this
Thanks for watching!
Dude! That Fish Sandwich STACKED!!! I LOVE IT!! Looks gotdamn DELICIOUS!!!!
Now that's what I call a fish sandwich! Thank you so much for the recipe.
I wish i could add more likes to your video. Amzing instructions.
Thank you for such a thorough and helpful video.
My pleasure! Thanks for watching!
I catch fish all the time. Gonna have to give it a try. Thanks chef!
My pleasure! Thanks for watching!
Thank you Chef for recommending non-alcoholic beverages for some of us folks 🙏🏻
😊 Mmmmmmm, 😋 Mmmmmmm 👀 looks so right and good for my tummy. 🤗 ✌Peace & respect to the listed as male Chef Billy Parisi.
I just made this fish sandwich and my god my taste buds are blown away!🤩
You are the best chef choice. PTL ❤
Thank you Professor! I Love fish sandwiches and this looks great. I think I know what I'm making for dinner tonight! 🐟🍔
Hope you enjoy
Another chef said rice flour also helps to make the batter lighter, instead of corn starch.
Indeed. Potato starch also a great sub
😂 I was just thinking about what I want to do with the cod that I pulled out last night. Perfect
Excellent!
this is perfect! ive been craving this lately
Thanks for watching!
That looks excellent, sir. Thanks for sharing. I miss fresh fish from the coast. I might just do this one.
The fish looks AMAZING 🎉
Thanks for watching!
looks fantastic buddy.
Thanks for watching!
Thank you Chef! It's amazing!
YUMMMMMMMM, YES PLEASE 🙏 LOOKS SOOOOOOOOO AMAZINNGY DELICIOUS BILLY😊😊😊😊😊😊😊
Thank you 😋
Ohhh yeahhhh minus the cod like you said you can use other firm fish, mahi, mahi Seabass, halibut would be amazing. I wonder how that batter would cook in an air fryer?
Chef Billy Parisi , 😊. Great sandwich fish for Lunchtime . From Lillian . 2024
Looks fantastic! I might remind novices to make sure you remove all the bones cause they are hard and prominent on cod. ❤
Can I sub rice, arrowroot, potato flour for the crispness? This looks so yummy! 🤗 😋
This looks delish!
I hate the term "grown up" to refer to something that takes a bit more work than the store bought or original way of making something, it's a real pet peeve of mine. Just use the term "Elevated", it's overall better suited in describing what you're goal for the dish is while also not insulting those who like the non-elevated version as well by calling their tastes childish. That being said, this looks absolutely fantastic! thanks for the recipe!
Chef P, your fish sandwich looks fantastic with your thick Tartar Sauce, How did you dice up the pickles & onion so perfect?
Check out J. Kenji Lopez-Alt's videos for good onion chopping technique. As for the pickle, most chefs will start by cutting a flat spot into what they're dicing. Then they slice into planks, then stack the planks and dice into sticks, then rotate and chop through for square dice. I believe it's called a brunoise cut.
👍Delicious...Thank you so much 🌻
Good job dude!
Thanks for watching!
It looks so good!!!!!
Appreciate it!
It look amazing 😍😍
Appreciate you!
I love ur videos chef
I love MacDonald’s Fish Filet Sandwich.
❤❤❤❤ a must try
Thank you! That seems delicious 😋 where I’m Mac does not sell fish burgers 😔
And I miss it so this recipe that i can do it one day..
U r like a fresh air
God bless you 💛😊
I would like to try this with a grilled piece of halibut.
That would work wonderfully well
Came to support you
damn this looking heavenly...
Appreciate it
Yummy ❤❤❤
Damn! you have to have a wide chopper for this baby! 🎉
You can tell the truth, you still love the Filet O Fish, you just need something to make for your video :) I'll order one every time, regardless of what I'm already getting :) Guilty pleasure.
Man I can’t. I wish I could. I do love the Culver’s fish sandwich. I hadn’t had a fish sandwich in decades the thing was a square sheet lol
Fish bruger! 🤤
Do you by chance have a Keto version for a fish fry?
No, sorry that’s not really my thing.
@@ChefBillyParisi okie dokie, I will look elsewhere. It looks amazing and delicious.
Was that Atlantic or pacific cod?
Atlantic, althought you most likely could use pacific even though it's a little flakier.
Can you use dolphin?
Sounds good, but I prefer my batter to be thinner so the fry results is not so thick. I like my batter to be an accent taste to my fish, and not my fish and scent to the batter taste
As Kliban once advised, "Never eat anything bigger than your head".
A pal, you related to Patsy Parisi?
Why wait until the last minute to make the tartar? Make it a few hours ahead to let the flavors make friends and it's one less thing to mess with when hot oil is on the burner.
SO... what happens to all the batter you made. throw it out. god thats wasteful. OR can you keep it and use it again?
I made 4 total fish, there was barely any left in the end.
😋😋😋😋😋😋😋😋yummy
Dragons milk stout a real mans beer 🍺
I still don't understand plastic gloves for cooking. It's so much easier just to wash your hands and less wasteful, too.
Thank you for the alcohol substitute.👍🏻
Batter not great. Yea, I seasoned throughout process. It was so dissatisfying that I made it again. Maybe it was the oil? I used avocado. I have a thermometer that is accurate. I think the oil was not the best choice for this dish. Maybe just plain ole vegetable oil. Also, the temperature you recommend is way too high for my Dutch oven. I would rather fry at a lower temperature and take longer. However, your chicken shawarma is the absolute best.
😮😮❤
Cannot get good fish in California it all sucks
I just bought a 2 lb bag of frozen wild caught Cod at the Bargain Market Grocery Outlet for $9.99. I hope it will be good for his recipe.
It looks devine... I'm Def using your recipe!!!😊
👍🏽👍🏽👍🏽
Kid to eat fish what household yall grew up in my kids would rather eat fish then any other meat
Everything else is good
Try provolone cheese and grilled onions plus tartar you will never want a fish sandwich any other way
I hate when fancy posh chefs knock fast food. They're no better than anyone else. 🙄 I'm sure yours is much better but no need to put others down.
Cabbage is not sweet unless you know of some that I don’t
Thank you !!!!
Dude please get yourself a copper scouring pad and clean those trays… note clean when pan is slightly warm
Nah, love the patina! Need it for food photography.
,,🔥🔥🔥🔥🔥🔥🔥
Y'all should stop using corn starch and start using potato starch. It doesn't have that icky flavor.
Since when does corn starch have an icky flavor?
You do you, Billy is a trained chef.😊
Hell, I didn't even know about potato starch. Lol
@@michaelad48and yet his two most recent videos are about how much better two different steak prep methods are than what he thought was the best for decades. You're never too professional to learn.
Y’all isn’t a word. Ignorance is what it screams. This chef has class. You should move on to somewhere in West Virginia. 😅
👨🏼🍳🍒🥘🙏🍋🍷🥪☕️
Halibut? right that will be $10.00 sandwich
Only in america where everything is backwards is that a sandwich
I don't need to grow up i perfect tbe way i sm stip labeling everything with fake stories ehen im not manifesting anything yet u til we talk about everything in person in Jesus name amen on every level in Jesus name amen and so be it
Looks like good fish burger. But the all that raw onion👎! Survey say it's America's least favorite vegetable. Why are chef's always pushing onions on people? Didn't they get the memo? I taste one bit of onion and it ruins the whole meal. Evens taco bell adds raw onions to a bean burrito! Del taco doesn't 😊, very old school and the way it's supposed to be made👍.
Add seltzer water or La Croix in the blue can to the flower mixture. 🤩🗽🫶🥪
It looks so good!!!!!
Yes indeed!