6 Different Fish - 9 Cooking Methods - Anyone Can Cook

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  • Опубликовано: 3 июн 2024
  • It’s a great time of the year to level up your skills and master cooking fish at home. So, here are my simplest methods for cooking juicy, flakey fish in a few different varieties, in your home kitchen like a pro. Enjoy!
    MY COOKBOOK - cookdinehost.com//products/an...
    You can now listen to my video in Spanish. Simply select the Spanish audio option in the settings while watching.
    Heston's Fish Batter
    Ingredients
    - 100g (about 3.5 oz) bread flour
    - 100g (about 3.5 oz) rice flour
    - ½ tbsp (7.5ml) baking powder
    - 1 tbsp (15ml) honey
    - 150ml (about 5 fl oz) vodka
    - 150ml (about 5 fl oz) beer
    Method
    1. Add the dry ingredients to a bowl and create a well in the centre. Pour the wet ingredients (honey, vodka, and beer) into the well, and whisk until just combined. It's crucial to avoid overmixing to ensure the batter remains light and crispy.
    2. Lightly dust your fish with a bit of flour, then dip it into the batter, ensuring an even coat before frying.
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    Director, Chef and Host: Andy
    Videographer, Editor: Mitch Henderson
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    Editor: Caleb Dawkins

Комментарии • 555

  • @humdingr
    @humdingr 2 месяца назад +104

    "Season it straight away, and what that does is obviously seasons it"
    Legendary

  • @walterp8945
    @walterp8945 2 месяца назад +263

    Hi Andy, adding alcohol as a water replacements makes the fried batter more crispy vs a fully water batter. While in the batter, the alcohol will still work as a 'wetting' agent. But upon frying, the alcohol will evaporate and the crust will be more crispy when compared to a full water batter from which less moisture will evaporate. A 40% proof (80 proof for the Americans here), you'll have 40% less water to evaporate vs 100% water. Alcohol evaporates at a lower temperature than water (78 Celsius vs 100 Celsius / approx 173 F vs 212 F).

    • @bensmith7536
      @bensmith7536 2 месяца назад +9

      ok thats cool, i never thought of the water content being replaced with alcohol, makes perfect sense.

    • @hailongnguyen7356
      @hailongnguyen7356 2 месяца назад +6

      i often see people using beer as the wet ingredient for the batter, that totally makes sense

    • @walterp8945
      @walterp8945 2 месяца назад +9

      @hailongnguyen7356 ​The beer will also add additional taste. Another option is to use batter made from fermented dough. Works well for my sourdough starter left over.

    • @nikiTricoteuse
      @nikiTricoteuse 2 месяца назад +4

      That's brilliant. Thanks so much for explaining "the why" (and as a bonus explaining the different in alcohol proofs). I've heard of people using vodka in pastry as it apparently adds extra flakiness. I guess because of the alcohol evaporating. I believe the beer is mostly for flavour as there's a few recipes around for "cheat" bread that uses baking powder as its raising agent and beer as it's liquid, to make it taste like yeast bread.

    • @rakdoss8455
      @rakdoss8455 2 месяца назад +3

      It's also a very common ingredient with Tempura techniques in Japan (which is what Heston was researching with his In Search of Perfection recipe. As well as adding a few cubes of ice to make absolutely sure the gluten doesnt develop (but i don't think the ice is completely necessary

  • @Makrel94
    @Makrel94 2 месяца назад +133

    Best cooking channel on youtube.. No ADHD editing and no throwing ingredients around 😅
    Lovely work mate 👍

    • @sabatino1977
      @sabatino1977 2 месяца назад +7

      I know exactly what you mean! This morning I saw a youtube short video of the making of some dish and the jump cuts and tossing of the ingredients almost gave me motion sickness. What's worse, they don't even give you the recipe!!

    • @Makrel94
      @Makrel94 2 месяца назад +1

      @@sabatino1977 I completely agree 🙏

    • @conceptrat
      @conceptrat 2 месяца назад +2

      Was just thinking that exact same thing.

    • @leandraleo281
      @leandraleo281 2 месяца назад +4

      Adhd editing💀💀 best descriptor ever

  • @heroryan321
    @heroryan321 2 месяца назад +56

    “Season it straight away, what that does is obviously seasons it” 3:07
    🤣🤣

  • @amandacurtis7245
    @amandacurtis7245 2 месяца назад +82

    I didn’t think I I would watch the whole thing when I saw it was 20 minutes, but now it’s done and I’ve learned some new ways to cook fish. Very engaging and great that you are quick and simple with several different varieties.
    Thank you for sharing!

    • @amandacurtis7245
      @amandacurtis7245 2 месяца назад +3

      One thing- I didn’t see a pan fries link in the video or in the more/description. I’ll go hunting for it but wanted to ask if I missed it somewhere. (I always think it’s funny when you point to a corner of the screen and there’s nothing. 😂 usually would say oh RUclips must have changed how they do things… but this one was posted today so maybe not. 😅)

    • @Raschi.K
      @Raschi.K 2 месяца назад +1

      @@amandacurtis7245 If you click the I up in the right corner of the video you will se the video he is talking about :)

    • @andy_cooks
      @andy_cooks  2 месяца назад +2

      Here's the direct link - ruclips.net/video/uQ3pjx2FXT4/видео.html ✌️

  • @DB-iw7jq
    @DB-iw7jq 2 месяца назад +16

    Andy, would be super helpful if you showed how to best enjoy each different fish variant. I know that sounds dumb, but it would add some nice context about how best to enjoy each variant of fish - especially the steamed fish

  • @myloflex
    @myloflex 2 месяца назад +13

    Apparently vodka wets the flour without it adding a gluten formation. And the volatility of alcohol into the oil evaporates fast helping the poof. I think.

  • @Raschi.K
    @Raschi.K 2 месяца назад +31

    Hey Andy! Me and my dad love watching you're videos! We are from Sweden and we would love to see your take on one or two Swedish classic dishes! The cuisine is called husmanskost and my favorites are: Biff Rydberg, Meatballs with masshed potatoes and pickled cucumber, and pytt I panna! We both think that the Swedish kitchen is under represented in the world!
    Thank you Andy and keep up the good work!

    • @vaazig
      @vaazig 2 месяца назад +2

      Pytt i panna is one of these dishes from history that was all about using up good scraps. Its delicious.
      There is another Swedish dish as well: lapskojs. It's comfort food, plain and simple.

  • @bevanflyfishnz665
    @bevanflyfishnz665 2 месяца назад +7

    Poached Gurnard, with cream and leaks. Twas a childhood Kiwi nightmare. Now can't get enough. Great clip. Cheers

  • @prospersikhwari5289
    @prospersikhwari5289 2 месяца назад +19

    I guess I’m having fish tonight. Thanks chef

  • @hailongnguyen7356
    @hailongnguyen7356 2 месяца назад +179

    I used to cook fishes terribly before this video. Thanks to you I can have an opportunity to redeem myself in front of my family.

    • @adamdrozewski7672
      @adamdrozewski7672 2 месяца назад +18

      How is it possible that within 2-3 hours after the recipe video is posted you can say this?

    • @oscarwarren9709
      @oscarwarren9709 2 месяца назад +17

      ​@@adamdrozewski7672 the OP said they have an opportunity to redeem their self in front of their family, not that it happened already.

    • @zigadiboom98
      @zigadiboom98 2 месяца назад +7

      @oscarwarren9709 OP also stated they "used to cook fishes terribly" implying the change has already occurred. Andy's a great chef but he's not doing voodoo here.

    • @oscarwarren9709
      @oscarwarren9709 2 месяца назад +2

      @@zigadiboom98 The OP is probably speaking past tense in regards to that since this video solves that problem for them(theoretically).

    • @NotChefCook
      @NotChefCook 2 месяца назад +1

      @@adamdrozewski7672-Bee... cause he watched the video ? 🙄

  • @jacko8603
    @jacko8603 2 месяца назад +44

    The vodka evaporates alot more and quicker. Resulting in a crispier batter

    • @itsjustme7487
      @itsjustme7487 2 месяца назад

      Thank you.

    • @jacko8603
      @jacko8603 2 месяца назад

      @@pretendtobenormal8064 cheers is isaac newton

    • @Kazdy
      @Kazdy 2 месяца назад +1

      So weird, I know RUclips rotates the comments but this comment of yours came up exactly when he said he didn't know what the vodka was for. Top commenting!

    • @markmay184
      @markmay184 Месяц назад

      Correct ✅ and the higher the proof, the better 🥴 A ratio of 3 parts beer to 1 part Vodka is good, and the colder the beer/batter, the crispier the end product

  • @magnussoder3745
    @magnussoder3745 2 месяца назад +33

    Greetings from Sweden. I must comment on your way of cooking fish. I believe we have the tradition in all of the Nordic countries and it is that we cook our fish at much lower temp than you are. 120° Celsius in the oven and we consider the fish being ready when it reaches 48-52° Celsius or just when it starts flaking. Often when you eat fish in other countries we feel the fish is quite dry. Not sure if it is tradition or if our fish coming from our cold water in North Sea react differently when it’s cooked.
    Otherwise we love your show up here as well! 😊😊

    • @none-js4kr
      @none-js4kr 2 месяца назад +1

      Don't y'all leave fish out to dry for months

    • @korylp6219
      @korylp6219 2 месяца назад +1

      52-55 deg C is when I pull out most of my fish especially salmon. Deliciously moist and melts in your mouth

    • @isagrace4260
      @isagrace4260 Месяц назад

      I love this style! You have a very good supply of fresh, local fish in very cold waters. I wonder if the preference for minimally cooked is a direct result of this. Not sure but reminds me of the best sashimi

  • @boulevardier1978
    @boulevardier1978 2 месяца назад +19

    One of my to go youtube cooking channel when looking videos to learn cooking from. Cheers for the new video andy!

    • @andy_cooks
      @andy_cooks  2 месяца назад +1

      Thanks for watching legend!

  • @tahadarwiche8059
    @tahadarwiche8059 2 месяца назад +1

    It feels with your studio, the way you cook, and talk through what you're doing like I've chucked a sickie from school and I'm watching you on the TV. Love the vibes!

  • @meztiza90
    @meztiza90 2 месяца назад +3

    Thank you Uncle Andy ! Now I watch this video everytime I cook fish until I master cooking different kinds of fish. My son and I loves to eat fish !

  • @padders1068
    @padders1068 2 месяца назад +5

    Andy! Yes Chef! Legend! Peace and ❤ to you and all of the team

  • @christines1924
    @christines1924 2 месяца назад +3

    Thank you!!! I AM one of those who iss intimidated by cooking fish, but this is so clearly laid out, I'm going to give it a go!

  • @samuelmahoney6878
    @samuelmahoney6878 2 месяца назад +3

    I’m just getting into a more fish centered diet, and I’m trying to use more whole fish. I have mostly been using the smoker and the grill. It is so good! I grilled some whole golden pompano and smoked some whole mackerel. Also smoked a side of sockeye salmon.

  • @lesstockley4937
    @lesstockley4937 2 месяца назад

    I recently put my 2 kids that have left home onto your channel, your ability to make things so simple and tasty, along with your explanations, put you up there with the best in my opinion.

  • @andyfairchild2383
    @andyfairchild2383 2 месяца назад +6

    Love the nori/sous vide idea, I’ll be trying that soon. Thanks.

  • @yvonneanderson8064
    @yvonneanderson8064 2 месяца назад +4

    You are the best. Always sharing your knowledge to ordinary people like me.

  • @PhilIpp88
    @PhilIpp88 2 месяца назад +7

    Thanks Uncle Andy 🦈🐡🐠🐟

  • @swisski
    @swisski 2 месяца назад +4

    Ballotine refers in the classic sense to a whole chicken, deboned, stuffed and rolled into a log shape, often held together with cling wrap and poached. You could also braise or roast it.

  • @NeoclassicalRadagast
    @NeoclassicalRadagast 2 месяца назад +2

    Great video Andy, thanks! I'm from Newfoundland where fish is a pretty big deal, and I enjoyed watching.

  • @americanakita
    @americanakita 2 месяца назад +3

    Sooo happy with this tutorial! I looove fish 😋

  • @kikkelipissi
    @kikkelipissi 2 месяца назад +4

    Great video! Vodka in the batter because alcohol evaporates quicker than water which leads to crispier batter.

  • @DerekBolli
    @DerekBolli 2 месяца назад +5

    Crispy bits are the best 🤩 Good for you, Mitch 🙂👍

  • @BeleniYara-ow2zq
    @BeleniYara-ow2zq 2 месяца назад +2

    Thank you Andy for coming up with my favorite dish/recipe
    I love fish 🔥💯🏅🌟😋😋

  • @devdroid9606
    @devdroid9606 2 месяца назад +1

    Great episode. If you don't have wine for the poaching, celery stalks with the leaf and parsley added to the shallot will give you a nice court bouillon to poach the fish in.

  • @frankieboy5859
    @frankieboy5859 13 дней назад +1

    Grillled fresh Barramundi is hands down the best fish I've ever eaten.

  • @kostaskoutsoulas4672
    @kostaskoutsoulas4672 2 месяца назад +2

    Vodka is used in the batter because it evaporates faster than water when frying, thus creating a crunchier crust

  • @johnhinckley6491
    @johnhinckley6491 2 месяца назад +2

    Love you love the show love everything, can’t wait to make fish and chips now at home

  • @vincentfeldbrugge164
    @vincentfeldbrugge164 2 месяца назад +9

    I love this trick, I learned it a couple years back. The vodka basically dries the batter out a lot faster than just water on its own. Leaving it crispy even hours after cooling.
    Thanks for the videos 🤘🐛

    • @thearcherofjustice1492
      @thearcherofjustice1492 2 месяца назад

      That's interesting, I didn't know. However vodka is very costly here (the genuine quality). I never buy any alcohol. I used to be surrounded by people who loved it too much 😬 also it's not that I don't like it, but I avoid ever drinking any. The trick to staying much younger even at 68...by the way, I once an excellent funny publicity on Vodka :.... Have to look up it's title 😉

    • @thearcherofjustice1492
      @thearcherofjustice1492 2 месяца назад

      Voilà :Wodka Vodka - slaving all day commercial 😂🤣😂 Enjoy

    • @blairhoughton7918
      @blairhoughton7918 2 месяца назад

      It's going to lower the temperature of the boiling liquid coming out of the batter, too. I wonder if that doesn't help because the batter cooks more before the fish, without having to use too high an oil temperature.

  • @vivianlaw13
    @vivianlaw13 2 месяца назад +1

    Great tips thank you Andy!
    This is for Caleb, this is the 2nd time I've noticed that when Andy says find the other video link here (points up to right hand corner of screen)... it's not linked in the video or in the description...

  • @martakudyba2898
    @martakudyba2898 2 месяца назад

    I love cooking and love fish. There is a lot of tips I have just learned from this video. Uncle Andy! You are a great teacher! It's a pleasure to watch your videos, not edited to a silly extent, everything visible and easy to relate to, lots of helpful tips and ideas, explaining step by step. You have helped me to perfect some techniques I never used in fear of my fish falling apart, burning and wasting. Thank you for all the help. Off to fry some excellent whitebait. Greetings from the UK!

  • @burtmurry1690
    @burtmurry1690 2 месяца назад +4

    Fish over coals has been a long time favorite while camping 👌🏽

  • @hunterhart3096
    @hunterhart3096 2 месяца назад

    Just poached fish for the first time and it turned out lovely! Nice fresh/healthy weeknight meal. Thanks for the tips.

  • @m.theresa1385
    @m.theresa1385 2 месяца назад +1

    Thanks Andy! I’m looking forward to trying your crispy whole fish. I usually also add diced tomatoes and a sprig of thyme when poaching fish. Just that with some toast, rice or pasta makes an easy meal. (When in doubt and super lazy I season it, wrap it in foil with some butter and shallots or onions, and pop it on a tray in the toaster oven. It’s done in minutes. I guess it’s similar to your fish in a bag)

  • @briancoleman9330
    @briancoleman9330 2 месяца назад +8

    I'm so jealous of how your oven has the pull out rack. Wish mine did that. Hmmm....I work in a machine shop, just need some guides, bearings......I'll brb!!! To the shop, AWAYYYYyyyy!

    • @adde9506
      @adde9506 2 месяца назад +2

      I wasn't aware they made ovens where the racks don't slide out. They even have a notch to keep them from falling.

    • @Azzury.
      @Azzury. 2 месяца назад

      How is it possible your racks don’t slide out? How do you get them in there? Are they fixed in?

    • @m.theresa1385
      @m.theresa1385 2 месяца назад

      So strange that your oven racks don’t slide out. Even the racks in my toaster oven do, otherwise I’d probably burn my hand/wrist/arm.

  • @nanditamoorthy2111
    @nanditamoorthy2111 2 месяца назад

    Hi Andy, I cooked fish in the bag for my mother in law for her birthday and she loved it.. Thanks a lot for the recipe. It was very simple to cook, but the flavours were just amazing.

  • @mikegray-ehnert3238
    @mikegray-ehnert3238 Месяц назад +1

    Spent the summer of 1980 cooking on the South shore of Lake Superior. Needless to say we cooked a lot of fish! Back all but 3 or 4 of Wisconsin's 22 ( I think that's the correct numbers, but hey it was 44 yrs ago!) were out of the local area I was living in. We cooked Lake Trout and Lake Superior Whitefish. The one thing we did with fish that you didn't mention was Poor Man' Lobster. You start with a 2-4 quart saucepan fill it about 1/2 with water, throw in some bay leaves, pepper corms a knot of butter, onions sliced, bring it to a boil, covered (service time in the kitchen), when it's boiling add your fish and cook 7 minutes. Plate just the fish serve w lemon ,melted butter and a starch (we used potatoes.

  • @sandramcglinchey7712
    @sandramcglinchey7712 2 месяца назад +2

    Years ago I lived in Japan for a month and I can now longer eat fish after all that!! I live through out the century and had much foods!

  • @soozzi
    @soozzi 2 месяца назад +4

    Hey Andy.. pet peeve… the “d” in Vide is not silent! Sous Vide means under vacuum. Great video! Thanks.

  • @bogdanzvolinskyi6569
    @bogdanzvolinskyi6569 2 месяца назад

    This is the video I was looking for a whole RUclips, thank you Andy

  • @philjones7287
    @philjones7287 2 месяца назад +2

    Always great to watch

  • @dee_dee_place
    @dee_dee_place 2 месяца назад +3

    Thank you so much, Andy. As you said, cooking scale fish is daunting to me. I can make shellfish, no problem. I really want to add more scale fish to my diet & these recipes are perfect.

    • @andy_cooks
      @andy_cooks  2 месяца назад +1

      Awesome, glad you enjoyed the video!

  • @leegraaf5312
    @leegraaf5312 3 дня назад

    Excellent advice definitly going to try all rhese methods ❤

  • @jayzed4282
    @jayzed4282 Месяц назад

    I have always wanted to do the steamfish recipe but was not sure how to go about. Your presentation makes it achieveable for me. Thanks.

  • @drhdev
    @drhdev 2 месяца назад +2

    Thank you for this video!

  • @bigpoppa1234
    @bigpoppa1234 2 месяца назад +1

    I like poaching cod in coconut cream, with some onion and then at the end a bag of baby spinach & serve with rice. Can add some spices and make it like a thai coconut curry and/or add some tofu.

  • @chidianuforo3670
    @chidianuforo3670 2 месяца назад +2

    I only cook Salmon one way, fried. Fish is intimidating so thank you. I've saved this video to keep as a reference and will learn from it.

  • @JDsVeryOwn
    @JDsVeryOwn 2 месяца назад

    my new favourite cooking channel. Love your vibe and cooking!

  • @johnmoses4505
    @johnmoses4505 2 месяца назад +4

    can you make fish curry please!

  • @mikevlack7687
    @mikevlack7687 2 месяца назад

    Loving these style of videos where simple techniques are shown. Cheers mate!!

  • @edypacheco8041
    @edypacheco8041 17 дней назад

    Gracias Chef Andy, your are the best!!!

  • @RulerGukguk
    @RulerGukguk 2 месяца назад +3

    Great Video - My biggest issue is knowing which fish are best for what cooking style.

  • @jacoblewis763
    @jacoblewis763 2 месяца назад +1

    The alcohol in the vodka evaporates at a lower temperature (and much more quickly) than water. If the vodka is 40% alcohol, then essentially 40% of that liquid will boil/evaporate off in the oil. Less liquid remaining = crispier.

  • @ashmash4563
    @ashmash4563 2 месяца назад +2

    Amazingly informative video 👍🏼

  • @eugenekovalov9370
    @eugenekovalov9370 8 дней назад

    Thank you for this video Andy! I would like to try to cook the last recipe in this video!

  • @kellyinglis4550
    @kellyinglis4550 2 месяца назад +2

    I would totally buy a stubby holder with *stunning* written on it….. start selling merch Andy!

  • @andrewchan4678
    @andrewchan4678 2 месяца назад +1

    Uncle Andy, awesome technique and different ways of cooking fish. Next up ossobuca

  • @Tighron
    @Tighron Месяц назад

    Im glad to see you never just boiled any fish, which is mostly what i grew up with. Overcooked and bland, mostly tasting like saltwater. Took me years afterwards to get myself to eat fish that wasnt processed or fishsticks. Our parents and grandparents really didnt know how to cook well.

  • @sallyjohnson2633
    @sallyjohnson2633 2 месяца назад

    Super video, super educational!!!

  • @JayyBee5557
    @JayyBee5557 2 месяца назад +2

    WoW Chef Easy peasy 😊

  • @myprogram3067
    @myprogram3067 2 месяца назад +3

    Hi Andy, great video as always. Can you do one for calamari? Maybe like the egg video, different ways of cooking it.

  • @samuelmdouglas
    @samuelmdouglas 2 месяца назад

    Great timing with this one, was thinking about going fish next weekend.

  • @julichio6241
    @julichio6241 Месяц назад +1

    I love red snapper!! We cook it a lot in my hometown (Genoa) 😊❤

  • @Tumbling_Bear
    @Tumbling_Bear 2 месяца назад

    Thanks for having the non alcohol alternatives Andy!

  • @Ving820
    @Ving820 2 месяца назад +1

    Cod is such a great eating fish, wish we had more of it available.

  • @simonwood1260
    @simonwood1260 2 месяца назад +1

    Hi Andy, another great video. Sous Vide actually means "under vacuum" and ballotine is definitely the right word. It comes from the French "balle" which means a package and is usually sausage shaped

  • @cyndifoore7743
    @cyndifoore7743 13 дней назад

    I love fish, thank you for showing how easy it is to cook. I love fish tacos and I think they are on my menu in the near future!

  • @vvicster3250
    @vvicster3250 8 дней назад

    Thank you Andy! ♥️🙏♥️

  • @TheAlastairBrown
    @TheAlastairBrown 2 месяца назад +2

    The alcohol in the vodka boils off faster because it has a lower boiling point, that creates more air pockets which make it crispier.

  • @TheMimiSard
    @TheMimiSard 2 месяца назад

    I have two ways of cooking fish (besides frozen pre-battered and fried pieces) - basa I poach in stock (that does great for adding savoury salty flavour), and salmon I season and spray with olive oil spray and put under the grill. I do the salmon with skin on, so grill until the skin is crispy, serve with rice and soya sauce.

  • @dogmom7640
    @dogmom7640 2 месяца назад +2

    Thank you for this video. I love fish, but have never known how to cook it other that grilled.

    • @andy_cooks
      @andy_cooks  2 месяца назад +1

      Grilled is a great technique but definitely give another one a go and let me know how it ends up

  • @dortebuttenschn3764
    @dortebuttenschn3764 2 месяца назад +2

    How about a zarzuela, Aussie-style? Love your cooking, loads of thanks!

  • @peterdefrankrijker
    @peterdefrankrijker Месяц назад

    My father used to deep fry plaice, snappers and other small fish on our camping holidays. He’d serve our tent and all the tents around it. But my point is: he never clipped the fins off the fish. And I remember those crispy, spicy little tail fins being the best part of the meal.

  • @afout07
    @afout07 2 месяца назад

    For grilling fish, try it on the halfshell. You leave the skin and scales on the fillet and season the meat side however you like. Get the grill good and hot and place the fish skin side down and then leave it cook all the way through. You can flip it to put some grill marks on the fish if you feel up to it but you dont have to. Add a bit of butter to the fish a few minutes before its done and then take a spatula and remove the fish from the skin. It'll come right off and you're left with delicious grilled fish that didn't stick to the grill and fall apart. You almost cannot fail cooking it this way and it always turns out pretty great.

  • @surferbuoy4690
    @surferbuoy4690 2 месяца назад

    Love this episode. Thanks Andy

  • @adrienhb8763
    @adrienhb8763 2 месяца назад

    I will try some of those recipes. Thanks.

  • @robinwestrick2270
    @robinwestrick2270 9 часов назад

    very nice, love it bro

  • @graemefenwick6925
    @graemefenwick6925 2 месяца назад

    I'm Aussie and love poached fish, not made the sauce in the past, I'll be giving this a crack tonight.

  • @tonywright560
    @tonywright560 2 месяца назад

    I went to buy salmon fillets today but they only had farmed salmon that my wife doesn't like, so I bought barramundi instead. Salmon is forgiving on a barbie but I wasn't sure about barra. My first port of call was your video and what did I find? BBQ'd barramundi! I had completely forgotten that bit from when I watched this the other day. You may well have saved me from disgrace. Thanks Andy and Happy Easter!

  • @Richiemouse
    @Richiemouse Месяц назад

    One of the best non nonsense videos I've seen. Superb!

  • @D415h4n34
    @D415h4n34 Месяц назад

    Thank you for your content! Cheers from the US

  • @swamashijudbedolofritt4448
    @swamashijudbedolofritt4448 2 месяца назад

    Im used to just grill my fish. Really enjoy eating grilled fish, but what you made looks good to. Gonna give it a try. Thanks Andy

  • @Klemheist-vf1hx
    @Klemheist-vf1hx Месяц назад

    Good one Andy.
    One time I had no soda water so tried sugarless Lemon Lime & Bitters - it came out nice. The normal sugared soft drinks browns the batter too quickly.

  • @jonathanm9436
    @jonathanm9436 2 месяца назад

    This is SOOOO good. I've had trouble getting past fried salmon or salmon poached in my laksa (actually awesome!) - great but kinda limited and now boring. Thank you for all these techniques. Love your work.

  • @billyzig
    @billyzig 2 месяца назад +2

    I can't believe that I just found your awesome channel! I subbed in a heartbeat!

    • @andy_cooks
      @andy_cooks  2 месяца назад +1

      Welcome, thanks for subbing ✌️

  • @caitlinburman1590
    @caitlinburman1590 2 месяца назад

    great work Andy.

  • @tacychristensen4846
    @tacychristensen4846 2 месяца назад +2

    Mashed peas and Irish stew. Martabak Manis.

  • @Farlig69
    @Farlig69 2 месяца назад +1

    The vodka is because the 40% alcohol vaporises faster than water when it hits the heat leading to more fluffy / crispy batter

  • @julivictoria4501
    @julivictoria4501 2 месяца назад +1

    Less dishes for Desi & cooking without footwear on ❤❤❤❤ ty for great inspiration to cook our own yummy seafood ❤

  • @videogal999
    @videogal999 2 месяца назад

    Thank you, wonderful as ever!
    Sous vide ((under vacuum)) method with nori does look *stunning 😸

  • @michellecoshow2927
    @michellecoshow2927 2 месяца назад +3

    Yaaay I love fish, but I'm always intimidated by trying to cook different kinds of fish and get it right. This tutorial is perfect for me! Your techniques are perfect , And I adore your humor! Thank you so much. 😃😘🐠🐟💙

  • @2Wheels_NYC
    @2Wheels_NYC 2 месяца назад

    Love it all, Andy! Cedar planks are something we do often as well!

  • @joshwalsh6194
    @joshwalsh6194 2 месяца назад +1

    Hey man another great video, I would love to see an un/reasonably unedited video of you cooking. I’m no chef but I try to be mindful of having clean hands but I seem to constantly wash me hands then touch some that makes me have to wash my hands again hahaha, I’m almost positive it’s just the order I’m doing things

  • @ApolloHeliosPhoebus
    @ApolloHeliosPhoebus 2 месяца назад

    Great vid. Thanks Andy.

  • @colddash5598
    @colddash5598 2 месяца назад +1

    Do a homemade pie with a vodka pie crust to show you understand how it changes the final product and recipe.