I would agree that there's plenty of room for cooks to expand their emphasis on the "textures". I wrote in my "TERCZAK'S COOKING GUIDE" that there are 5 primary components in cooking and food preparations. The two most important components are; "TASTE & TEXTURE", followed by TEMPERATURE, PORTION SIZE and finally PRESENTATION. .
You're welcome. I think seeing three slightly different versions that all took just about the same amount of time to prep and fry made this a slightly better video that showing a single version.
The method I've been using for a little while is to put the fish (any meat really) into cornstarch first (I usually add granulated garlic to the cornstarch if I plan on using that seasoning to keep it from burning), then an egg wash (1 egg, 1/2 cup cream, salt, pepper), then coat it in a panko, cornmeal, whole wheat ap flour mixture with some paprika, salt, and onion powder. I like a 3:2:1 ratio on the panko, cornmeal, flour, although most of the other variations I've tried have been pretty good as well. I like to run the panko through the repurposed coffee grinder that we use for spices. The fine texture sticks a little better than the big chunks. The cornstarch sets up a little and helps the coating stay on. It also adds a little crunch. If the fish is really wet, I will pat off a little of that water so that just a small amount of the cornstarch sticks.
Yes, those are good options. A lot of cooks mix flour & cornstarch together as well. I also like the Chinese "velvet" approach which is a combination of cornstarch & egg white mixed together. Having worked in a high end NYC Chinese restaurant kitchen for a year - I've seen every frying combination known to man (almost) LOL. The Chinese are the real masters of frying.
BTW - All breadcrumbs can be made much finer in food processors for sauteing & grilling as well. I was first introduced to that in the 70's with a sauteed escalope of veal preparation. This is how we can avoid over crumbing extremely thin pieces of fish & meats etc.
Cod is my favorite next to Walleye. I have an over-abundance of wild pollack which I’ll be using these techniques. Is the British Fish shops 🏬 use a soufflé version?
I love walleye pike as well. It's not that common in the US markets except near the upper great lakes. And yes, you can certainly make a souffle version from just about any kind of fish.
I show you three ways in this video to coat the fish before frying but there are also a few other ways, most of which also involve eggs or egg whites. Keep in mind that you can also coat your fish with cornmeal after it's been floured & egg washed.
I haven't heard of these 3 different techniques until now. Thank you for the demonstration! That looks real good.
Cool. Yes, these three are good staples of basic knowledge that I recommend be retained. They can always come in handy.
I have learned so much from you, Thank you! , Chef John.
You're very welcome !!
I'm glad to be of service!!
that new size makes the complex whipped egg meringue worth the effort, most home chefs don't attempt the most vital texture component
I would agree that there's plenty of room for cooks to expand their emphasis on the "textures".
I wrote in my "TERCZAK'S COOKING GUIDE" that there are 5 primary components in cooking and food preparations. The two most important components are; "TASTE & TEXTURE", followed by TEMPERATURE, PORTION SIZE and finally PRESENTATION. .
Hey Chef John. very nice video. Thanks.
Yo're welcome. Stay tuned!!
Thank you. Beautiful to see. Great lesson.
You're welcome.
I think seeing three slightly different versions that all took just about the same amount of time to prep and fry made this a slightly better video that showing a single version.
The method I've been using for a little while is to put the fish (any meat really) into cornstarch first (I usually add granulated garlic to the cornstarch if I plan on using that seasoning to keep it from burning), then an egg wash (1 egg, 1/2 cup cream, salt, pepper), then coat it in a panko, cornmeal, whole wheat ap flour mixture with some paprika, salt, and onion powder. I like a 3:2:1 ratio on the panko, cornmeal, flour, although most of the other variations I've tried have been pretty good as well. I like to run the panko through the repurposed coffee grinder that we use for spices. The fine texture sticks a little better than the big chunks. The cornstarch sets up a little and helps the coating stay on. It also adds a little crunch. If the fish is really wet, I will pat off a little of that water so that just a small amount of the cornstarch sticks.
Yes, those are good options. A lot of cooks mix flour & cornstarch together as well. I also like the Chinese "velvet" approach which is a combination of cornstarch & egg white mixed together. Having worked in a high end NYC Chinese restaurant kitchen for a year - I've seen every frying combination known to man (almost) LOL. The Chinese are the real masters of frying.
BTW - All breadcrumbs can be made much finer in food processors for sauteing & grilling as well. I was first introduced to that in the 70's with a sauteed escalope of veal preparation. This is how we can avoid over crumbing extremely thin pieces of fish & meats etc.
Chef John good to know
@@rubyslippers1129 That's why I'm here LOL !!
Superbe! Love your videos. Thanking you .
Thank you !!
Cod is my favorite next to Walleye. I have an over-abundance of wild pollack which I’ll be using these techniques. Is the British Fish shops 🏬 use a soufflé version?
I love walleye pike as well. It's not that common in the US markets except near the upper great lakes. And yes, you can certainly make a souffle version from just about any kind of fish.
That was great!! Thank you so much!
You're welcome.
And yes, i love to eat cod that's cooked like this!!
Thank you chef, awesome
You're welcome.
Interesting -! thanks
You're welcome.
excellent as always --- thanks
You're totally welcome
Yummy yummy 😋😋😋
I hear ya loud & clear !! Thank you !
What are you frying it in? Corn oil?
Canola oil
This is the best way, dipping into eggs 1st, otherwise the fish breaks up in pieces when frying.
I show you three ways in this video to coat the fish before frying but there are also a few other ways, most of which also involve eggs or egg whites. Keep in mind that you can also coat your fish with cornmeal after it's been floured & egg washed.
10 seconds in, i want fish
I'm with you !!!