Yay! Another great recipe from Julia and Bridgette!!! I love them together. I love to learn the science behind each recipe too. Thank you. Have a nice weekend!
Batter: 1/2 cup flour 1/2 cup cornstarch 1/2 t salt 1/2 t baking powder 3/4 cup beer (mild lager) Refrigerate for 20 minutes. Tartar Sauce: 3/4 C Mayonnaise 1 1/2 t minced shallots 2 T Capers, rinsed and chopped 2 T relish 1 1/2 t white vinegar 1/2 t Worcestershire sauce
Thank you for all of your cooking demonstrations over the past 25 years. Congrats on the anniversary. I also like a slice of home grown, right from the store, tomato on my fish sandwiches.
The type of fish that you use is very important. Haddock/Cod are perfect. And the beer lends those open spaces in the crispy batter! Way to go ladies!!!!
Oh, oh my! Seriously, y'all, that looks so very good. Mmmm. I'm so very hungry now. I'll try to make that exact fish sandwich. 🥪 So looking forward to THAT recipe! Wishing you both a beautiful week. 🇺🇲
Very happy to have the formula for the batter! Now, what I would love to see is a vid about storing used oils. I don't deep fry much any more because it takes such a lot of oil, and seems such a waste to me. What's the best way to keep it for reuse?
Filter it, cool it down, store it in a cool place, even the fridge or freezer. For breaded or battered foods like this, ATK has found you can reuse the oil about three more times before it starts to give off flavors. For "cleaner" foods like potato chips, the oil can be used about eight times. Be mindful of what food you fry in it and when - you wouldn't want to fry doughnuts in oil previously used for fish. When the oil is truly spent, how you dispose of it depends on whoever is responsible for garbage and recycling in your area as oil disposal will vary from place to place. You may also be able to dispose of the oil at a local restaurant with a waste cooking oil receptacle. BTW, ATK added a video here 3 years ago that shows a way of "cleaning" the oil with cornstarch and water. 🔎🤷♀
I've been watching ATK for a very long time (years) and you ladies just get prettier as time goes by. This fish looks absolutely amazing, sure going to try it. Thank you for all you do.
I'm so excited to try this recipe!! Honestly. I have tried many batter recipes before that are either gummy or side right off the fish. Thank you for this video!🐟🍔
Everything looks wonderful in this video. You’re inspiring me to make it. I’m hungry right now so that’s inspiring me, too. 😊 Thanks so much for sharing this recipe and technique. Yum!
I'm not big into fish, but this looks like a great batter to use for fried chicken fillet sandwiches! Chicken brined in pickle juice with a beer batter crust on a toasted brioche bun with some kosher dill pickles underneath... I'm making myself hungry again. 😆
That little tidbit about the fork....mind blown... I used to get frustrated while using tongs, the batter coming off....and the dragging it through the hot oil. Next time I fry fish!
I've never found a store-bought tartar sauce that could compare with what Julia and Bridget made. I'd like to suggest that ATK rate store-bought tartar sauce.
I'm a native american from the red lake nation in minnesota. Walleye's big up here. I started getting into cooking more because restaurants got to expensive. Not saying food isn't expensive,but I'd rather make it the way I like it and close the restaurant taste. They have many Online copy cat channels, and i've tried many of them. The kfc gravy, The applebee's spinach Artichoke dip. I too have been watching these two ladies since the nineties. I've made many of their dishes and they've always been awesome. Good job ladies. And I think bridget is hubba hubba. She's got that sly sexy smile. "Chee-meegwetch" (Big-Thank-You) A T K!
Looks great! I enjoy trying my hand at many of the ATK recipes, and they’re almost always great. But what should I do with all that oil? Vegetable oil is expensive, and it seems a waste to use two quarts for four pieces of fish.
I just throw mine out. But that's only because I never deep fry so I don't need to save it after the recipe. I dispose of it in some bags or a random empty product container
A comment on the recipe's web page said that they didn't know if this recipe was tested with gluten-free flour, but that they had decent results using King Arthur GF flour in a deep-fried calamari recipe.
I tried replacing beer with Perrier. Did not work. In fact the whole recipe was a complete FLOP!!! Batter stuck and then slid right off the fish in the oil. Will not use this recipe again. Too fattening frying in oil anyway.
Just had long Jhon and was disappointed with it So I’ll definitely try your recipe. My favorite fish is halibut. So I’ll do that !!! What was the beer that you used???? Thanks for all your videos,, I watch a lot of them.
@@alexsmith8364 Thanks! I'm going to try it. And then I'm going to try it with their "Almost No-Knead" bread recipe since that never gets made around here despite my adoration for it.
Filter it, cool it down, store it in a cool place, even the fridge or freezer. For breaded or battered foods like this, ATK has found you can reuse the oil about three more times before it starts to give off flavors. For "cleaner" foods like potato chips, the oil can be used about eight times. Be mindful of what food you fry in it and when - you wouldn't want to fry doughnuts in oil previously used for fish. When the oil is truly spent, how you dispose of it depends on whoever is responsible for garbage and recycling in your area as oil disposal will vary from place to place. You may also be able to dispose of the oil at a local restaurant with a waste cooking oil receptacle. BTW, ATK added a video here 3 years ago that shows a way of "cleaning" the oil with cornstarch and water. 🔎🤷♀
Yay! Another great recipe from Julia and Bridgette!!! I love them together. I love to learn the science behind each recipe too. Thank you. Have a nice weekend!
Batter:
1/2 cup flour
1/2 cup cornstarch
1/2 t salt
1/2 t baking powder
3/4 cup beer (mild lager)
Refrigerate for 20 minutes.
Tartar Sauce:
3/4 C Mayonnaise
1 1/2 t minced shallots
2 T Capers, rinsed and chopped
2 T relish
1 1/2 t white vinegar
1/2 t Worcestershire sauce
Thank you DC.
You are very welcome.
Awesome, thank you!!!
I grew up watching these ladies, im so happy they're still around! Always phenomenal recipes, never failed me 15 years going strong.
And they've been on the air for 22 - time to seek out those "lost" episodes!
Julia and Bridget: I always enjoy watching what these two women have to say.
I have been searching for the best fish sandwich for years. Making this this week for certain!
Pretty sure you just found it! Me, too. 😃
Tell me how it bangs
I can’t wait to try this! My boys have recently discovered they like fish, so I want to find new ways to serve it & I know they will like this!
I learned that fork technique @ 4:53 as a result of this video. I've used it ever since and it's never failed. Thank you!
Thank you for all of your cooking demonstrations over the past 25 years. Congrats on the anniversary. I also like a slice of home grown, right from the store, tomato on my fish sandwiches.
Love the tartar sauce!! It all looks delicious.
I can taste the fish through the video! Excellent, elegant, and simple, the way a sandwich needs to be.
I love the way she explains the why this and that. Very nice!
That fork trick just blew my mind, thank you so much for another great video!
Julia, beauty and talent; a dangerous combination!
Give a man a fish he eats for a day. Teach a man to fish, he sits in a boat and drinks beer all day.😂 I do love fish sandwiches too.
LOL
Haddock is absolutely my favourite in a sandwich. Julia and Bridgette make it look even more delicious!
Thank you for such an awesome video. Simple clear and concise with information! Love it
The type of fish that you use is very important. Haddock/Cod are perfect. And the beer lends those open spaces in the crispy batter! Way to go ladies!!!!
A slice of cheese also melts nicely as well.
🧀 😊
Oh, oh my!
Seriously, y'all, that looks so very good. Mmmm.
I'm so very hungry now.
I'll try to make that exact fish sandwich. 🥪
So looking forward to THAT recipe! Wishing you both a beautiful week. 🇺🇲
Love a good battered fish sandwich. Looks good.
Very happy to have the formula for the batter! Now, what I would love to see is a vid about storing used oils. I don't deep fry much any more because it takes such a lot of oil, and seems such a waste to me. What's the best way to keep it for reuse?
Filter it, cool it down, store it in a cool place, even the fridge or freezer. For breaded or battered foods like this, ATK has found you can reuse the oil about three more times before it starts to give off flavors. For "cleaner" foods like potato chips, the oil can be used about eight times. Be mindful of what food you fry in it and when - you wouldn't want to fry doughnuts in oil previously used for fish. When the oil is truly spent, how you dispose of it depends on whoever is responsible for garbage and recycling in your area as oil disposal will vary from place to place. You may also be able to dispose of the oil at a local restaurant with a waste cooking oil receptacle. BTW, ATK added a video here 3 years ago that shows a way of "cleaning" the oil with cornstarch and water. 🔎🤷♀
What's the best way to filter used oil? Coffee filters? Cheesecloth? ???
Julia and Bridget - That looks wonderful, so crispy and delicious.
The recipe does as well.
I've been watching ATK for a very long time (years) and you ladies just get prettier as time goes by. This fish looks absolutely amazing, sure going to try it. Thank you for all you do.
Bridget and Julia are my lifetime top favorite cooking coaches. That little whisk was adorable. Kawaii-yo.
There are many talented chefs out there. I like these guys but I love to try other people too and have found just a few others I like to watch
@@wambamit344 yes, there are many other chefs that aren't from tv that are just as good - if not better than Americas test kitchen.
I love this channel! The dorections are clear and easy to follow :)
Will certainly try this fish recipe. Thanks for sharing.
Looks delicious 😋
ATK, THIS FISH SANDIWICH, LOOKS REAL GREAT,,,,,ILL HAVE TO TRY THIS ONE,,,, THANKS,,,,,,,,🇺🇸🇺🇸🇺🇸🇺🇸
This looks so delicious/easy!! 😋
I made the tartar sauce and it is so delicious! I will not buy bottled again. ❤️
It’s nearly bedtime for me…but after watching this…I just want to get up, cook and eat!
I'll be trying this. I've always wanted a good fried fish recipe.
I'm so excited to try this recipe!! Honestly. I have tried many batter recipes before that are either gummy or side right off the fish. Thank you for this video!🐟🍔
Yum yum im from the UK that is near to perfection well done...
Love it thanks Ladies ! Can’t wait to try this recipe!🐟
Can’t wait to make this 😊
Everything looks wonderful in this video. You’re inspiring me to make it. I’m hungry right now so that’s inspiring me, too. 😊 Thanks so much for sharing this recipe and technique. Yum!
I'm not big into fish, but this looks like a great batter to use for fried chicken fillet sandwiches! Chicken brined in pickle juice with a beer batter crust on a toasted brioche bun with some kosher dill pickles underneath... I'm making myself hungry again. 😆
To hell with pickles!
@@HardCold-Alquan More for me, then! 😆
How do you dispose the used oil? Thank you. 🌺
This ought to beat the old Mickey D's fish sandwich that I used to eat as a teen in the mid 60s...thanks
Looks delicious
you all are great, keep up the good work!
This looks delicious! Thanks for sharing!
That little tidbit about the fork....mind blown... I used to get frustrated while using tongs, the batter coming off....and the dragging it through the hot oil. Next time I fry fish!
This was so good!!!
2:15 What a CUTE little whisk !!! I've never seen a baby whisk before!
Andrew Rea has entered the chat...
Dollar Tree has them.
@@littlelamb6804 I found one at IKEA; and bought it !!
Hooray! a recipe without adding sodium. Thank you.
Nothing beats a walleye sandwich!
Loved the recipe 😍
I've never found a store-bought tartar sauce that could compare with what Julia and Bridget made. I'd like to suggest that ATK rate store-bought tartar sauce.
THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜
I'm a native american from the red lake nation in minnesota. Walleye's big up here. I started getting into cooking more because restaurants got to expensive. Not saying food isn't expensive,but I'd rather make it the way I like it and close the restaurant taste. They have many Online copy cat channels, and i've tried many of them. The kfc gravy, The applebee's spinach Artichoke dip. I too have been watching these two ladies since the nineties. I've made many of their dishes and they've always been awesome. Good job ladies. And I think bridget is hubba hubba. She's got that sly sexy smile. "Chee-meegwetch"
(Big-Thank-You)
A T K!
I thought that fried fish sandwiches were classic southern sandwiches? That fish looks better than what you get from ordering out.
Great recipe! I'm a little surprised you didn't dredge the fish in a little flour before putting it in the tempura batter
It’s the same with chicken cutlets. The flour dredge isn’t needed and in my experience, it causes the crust to separate from the meat
Looks so delicious
This is probably the best chicken sandwich 👏😄💪
I love you test kitchen. I love you
Haddock sandwich heck yeah I'm in, make me two please I'll be there shortly!
Winner...got to make this!
Don’t forget the malt vinegar! Great video.
Looks great! I enjoy trying my hand at many of the ATK recipes, and they’re almost always great. But what should I do with all that oil? Vegetable oil is expensive, and it seems a waste to use two quarts for four pieces of fish.
I use my frying oil three or four times, then I start using it for smaller fried meals like breaded meat in a small pan.
@@UntakenNick do you just store it in the same pot?
@@faithnelson6069 No, I put it back in the original bottle through a very fine sieve. (I use it for french fries, not fish, though).
I strain it into a metal coffee can and put it in the fridge.
I just throw mine out. But that's only because I never deep fry so I don't need to save it after the recipe. I dispose of it in some bags or a random empty product container
Heeey. You got the Lea & Perrins right..
Kudos 👍
It looks very delicious Juliet Bridget my question is is there something we can do to use other than the beer and the gluten to make the fish crispy?
She said you can use seltzer instead of beer. Potato starch has protein but I have no experience using it. I have used seltzer and it’s great.
A comment on the recipe's web page said that they didn't know if this recipe was tested with gluten-free flour, but that they had decent results using King Arthur GF flour in a deep-fried calamari recipe.
I wonder if pom tongs could work as well by avoiding the dinner fork's tines poking holes into the fillet.
Thank you for this, it looks amazing!
Good stuff
THAT is NOT "1 1/2 TEASPOONS" of shallots (1:42)! More like 1 1/2 TABLESPOONS (which is fine).
Beavers cream horseradish is very good 🦫
Saved this vid! (As if I’ll ever attempt this…)
Is it possible to replace the beer with 7up or any soft drink with lemon or orange flavour?
I tried replacing beer with Perrier. Did not work. In fact the whole recipe was a complete FLOP!!! Batter stuck and then slid right off the fish in the oil. Will not use this recipe again. Too fattening frying in oil anyway.
Looks delicious! ***Could you make a Chicago style Italian Beef with Giardiniera***
Cornstarch is so underrated when frying.
What brand of thermometer is that?
It's a Chef Alarm, even says so right on the front. (by Thermoworks)
Oh, never sweet pickle relish! I use dill pickle relish and add some of the pickle juice to the mayonnaise instead of vinegar.
Just had long Jhon and was disappointed with it
So I’ll definitely try your recipe. My favorite fish is halibut. So I’ll do that !!!
What was the beer that you used???? Thanks for all your videos,, I watch a lot of them.
Ayyyyy, awesome timing! I had this saved on the site and now I can review it in the middle of my other video time sinks. Can't wait to make this
Bridget, Julia, the trick to pronouncing Worchestershire sauce is this: "What's this here sauce?" Say it quickly.
Perfect I'd just add a little sprinkle of flaky salt when the fish comes out of the oil
Ladies. This Sandwich Looks Phenomenal and Easy to Make. Cheers!!
Key words: Looks easy.
Yummy
Incredible!
I'm starving for one now! Corn starch! Who knew?
Great for buttermilk fried chicken as well.
Damn good choice in fish Julia! Haddock is awesome!
Great video and I love fried fish.
Are either of you two ladies interested in a WV widowed man?
👁👁OMGOSH!!!
I want to eat this fish sandwich sooooo bad😂😂😋😂
It's Maillard reaction, not Mayard. Bridget pronounced it correctly, but whoever writes the captions got it wrong.
Time to get fried. Best line I've heard this week.
🔥🔥🔥🔥
The beer with the fish sandwich.
What is the difference between a lager and a stout?
oh lawd yummm
If I don't have lager on hand (I live in an ale household), can I substitute some carbonated water with a little dash of malt powder?
Sure could
@@alexsmith8364 Thanks! I'm going to try it. And then I'm going to try it with their "Almost No-Knead" bread recipe since that never gets made around here despite my adoration for it.
@@RaraAvis42 i would just make sure not to use to much malt powder
@@alexsmith8364 Agreed!! I'm going with diastatic dry malt powder and not malted milk powder. I sense bagels in my future as well....
YUMMO
💥💥💥💥💥💥💥💥💥💥
Wooster-sheer...
had fish and chips at the moss beach distillery, was pretty good. but the crust got a bit soft
try Barbara's Fish Trap.
i've never had any bad fried fish there.
probably a tad less expensive too, but not as romantic.
Drool 🤤 💙
Can the oil be reused??
Filter it, cool it down, store it in a cool place, even the fridge or freezer. For breaded or battered foods like this, ATK has found you can reuse the oil about three more times before it starts to give off flavors. For "cleaner" foods like potato chips, the oil can be used about eight times. Be mindful of what food you fry in it and when - you wouldn't want to fry doughnuts in oil previously used for fish. When the oil is truly spent, how you dispose of it depends on whoever is responsible for garbage and recycling in your area as oil disposal will vary from place to place. You may also be able to dispose of the oil at a local restaurant with a waste cooking oil receptacle. BTW, ATK added a video here 3 years ago that shows a way of "cleaning" the oil with cornstarch and water. 🔎🤷♀
Yum! I can't wait to make!
Wooster Shire. Time to get fried 😊 let the excess batter drip into the oil.