I just wanna thank Ethan for not having any chewing sounds whatsoever durin the taste test, nor any exaggerated reactions, slamming the desk, jumping, shouting etc.
Perhaps it's not the most visually stunning cross-section, but I think cross-sections are still useful in their original intended functional purpose of showing exactly how much of each component there is in the stack.
It is pretty as a picture! No need for bread, just chips on side and wedge of lemon oh pot of curry sauce, mushy peas, tartre sauce and ketchup on side
I just want to say: I really appreciate that you don't pad out your videos for the RUclips algorithm. I know that every second is going to be packed with content, and that makes me excited to watch them all.
bro i remember when ethan had like 10k subs i was wondering why he wasn't more popular now in such a short time dude has almost 700k. keep up the good work bro
In January I made a promise in the comments, "you'll get a million subs this year man, 100%, promise" Thank you all, everyone, for not making a liar out of me!
I think the best thing about your content is you don't seem snobby. A lot of the big food youtubers I can not stand because of their general attitude. You seem like the most down to earth cook on youtube.
Just wanna say how useful and practical your videos are. In the sea of perfection obsessed channels, this is the place I can come to inorder to find quick to put together delicious meals. Thanks man!
I got the notification but there was a lot of other stuff. A day later I still remembered to come back to this one video. Whenever you do something, you do it well. The baking powder is interesting. Depending on the fish you use while the corn starch is a given. I go for a shallow fry. 90% covered but the fish does not weigh itself down on the bottom. Each for their own. Your stove, your oil, your pot. The beer is more important than the flour. In the batter.. 2 minutes, turn. 2 minutes, turn. 1 minute, turn. 1 minute, turn. Done. Battered hake steaks 150g. Snoek and Kabeljou.. My secret. Cod is easy to batter bake, though most people still screw it up.
Less than an hour in, and this video has hundreds of likes and almost 100 comments. Ethan, your channel is one of my favorite cooking channels on this website, and I believe one of the best of all, no matter what the subject material. Keep up the exceptional work, sir! We love what you're doing on a weekly basis.
Just made this. The whole combination - fried fish, pickled onion, ginger cabbage slaw, and the Asian-flair sauce - is perfect. The batter makes the fish beautifully crispy and surprisingly takes away the fishy smell. Cleanup is pretty fast, and the ingredients are easily stored away for future use. My friend ordered seconds for dinner. Thanks much for the recipe !
Way to break it down, Ethan! This makes me wonder about using different starches in the batter, like potato starch, rice, etc., and how that might affect the crunch (as I have seen in other cuisines). Might make for an interesting experiment.
watching this and my 3 yr old who watches it intensivly and when you cut the sandwich and chomp it down, she says "I eat that. that looks yummy. " you did good Ethan
I used this beer batter tech the other day to fry chicken breast, and used the teriyaki sauce from pro home cooks. Was the best crispy teriyaki chicken I've ever had. This channel has upped my home cooking game drastically in the past few months!
Also, alcohol evaporates faster then water leaving behind larger bubbles in the crust making it more crispy. That is why some batters are made with vodka.
so glad to see your subs gain. I found out about you when you had about 50k. I´ve been a foodie long befor it became popular on youtube and seen the most channels and your format rocks. God speed and I will try your batter soon. I normaly use porter. Godspeed.
Hi Ethan, you could also add vodka to the batter as alcohol impedes gluten development rendering the batter less greasy. Moreover you can substitute some of the wheat flour with rice flour to minimise gluten, since gluten does render the batter greasy.
I like throwing a little lemon zest and garlic powder into my batter with a piece of haddock. I find the texture of a haddock loin butterflied open is just meaty enough to hold against the frying process and won't shrink, but still light enough to get a little flaky. Assembly, I'm a simple man; sriracha mayo, basic vinegar slaw, fresh sweet onion, dill pickle or sweet gherkins on the side, toasted hamburger bun.
Ethan im suprised you havnt had a video about making ramen yet! I feel like its right up your alley and id love to see how you do your broth and what you like to add in your bowl (im a huge fan of tempora fried shishito peppers in mine personally)
Just finished making this. Had to come back to the video to say you were not joking about this chili crisp- cilantro-mayo sauce! I ended up using a lemon-ginger craft beer too and hooooo boy
Oooh, can't wait to try this one!! You answered my question at the end too whether this beer batter would work with chicken.. I want to try some thighs.
The best thing about your content as a RUclips cook is the real people bites you take on the taste test. So many take vanity bites. You absolutely yeet those bites, exactly like I do. Love it.
Substituting some of the beer for vodka with it's higher alcohol content will make the batter turn decently more crispy as the alcohol in the vodka will evaporate quicker and add a nice deep flavor alongside the beer
I heard that kind of batter is better if it's really cold up to the moment it drops in the hot oil, I think the temperature contrast makes it puff more and get crispier and lighter, I'm not sure but that's how I've been doing it for shrimps
Just the fish, with chips salt/vinegar and side of ketchup and tartar sauce. Also lemon wedge to squeeze over the fish to cut through batter would be perfect. Oh and curry sauce and mushy peas on side
This is my new favorite cooking channel, by far. I feel like you and I have the exact same feelings on food and what makes food good. I can't help but be jealous of the mustache though.
I just made this, my first time cooking in deep oil. I got more oil and flour on the counter than the fish but it came out great. Second batch was a bit undercooked
Quick question: how often can you re-use the same oil for frying? And, especially if you’re frying something like fish, will the flavor carryover to the next frying job?
As long as you don’t over heat the oil you should be able to get 4-5 frys out of oil. Generally anything delicate flavored should get the first fry or two (sweet things like doughnuts) then you want to do thing that don’t leave small particles like fries, egg rolls, etc. last frys should be things like fried chicken or fish that tend to dirty the oil.
how long does fry oil last if you filter it and save it in the fridge? The hardest part of frying things is the oil, well, and the smell that never leaves.
Just made this recipe and it was soooo good! Used haddock because I couldn't get any cod but still turned out tasty af. Also made a huge jar of pickled onions they're so good with everything! I have 1 question I'm new to cooking and I made 4 burgers the first 2 I out into the oil together and they came out perfect but the last 2 seemed to lose their batter once they hit the oil. Any ideas why that is. Maybe the oil temp? Thank for the great recipes! Definitely going to try more
I've cooked at least 6 of your recipes and they've all been great. How about trying a shakshuka dish? It's eggs poached in tomatoe sauce. Great videos!
Not Ethan, but sparkling water/seltzer does the trick as the most important part here is the carbonation, but you can also alternatively try out sodas like Coke to also get the sugars and flavors, but it brings the risk of overwhelming the flavor balance, depending on how you prefer your dish. A compromise you can start with is a 50-50 mix of any soda and sparkling water, and then adjust as you go.
Looking great. Especially the combo with the sauce and salad. Something else I wanted to ask is if someone also has the problem with the buffalo sauce clumping up in the fridge and knows how to fix this.
I know that frying oil can be used again, but is this really a good idea when you fried fish in it? I mean the kitchen will smell for two days at least, so I guess lots of that "aromas" will go into the oil, too, or dont they?
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
I just wanna thank Ethan for not having any chewing sounds whatsoever durin the taste test, nor any exaggerated reactions, slamming the desk, jumping, shouting etc.
i.e. Joshua Weissman 💀💀
Joshua Weissman frowns upon your comment lol
Great point
@@lukebarredo4180 omg! I loke his recipes but I had to stop watching him. He's just too over the top for me
@@silentj624 same fr
Perhaps it's not the most visually stunning cross-section, but I think cross-sections are still useful in their original intended functional purpose of showing exactly how much of each component there is in the stack.
It is pretty as a picture! No need for bread, just chips on side and wedge of lemon oh pot of curry sauce, mushy peas, tartre sauce and ketchup on side
the perfect cross section is just cutting into some tasty, nourishing food💕
Wish someone would treat me like that.
Yooo you're verified now?
Also nice six pack.
i wish someone would batter me too bro same
Ethan can batter my fish anytime 😏😩
You want to get soaked in flour and beer AND getting deep fried?!
Same here. lol
I just want to say: I really appreciate that you don't pad out your videos for the RUclips algorithm. I know that every second is going to be packed with content, and that makes me excited to watch them all.
bro i remember when ethan had like 10k subs i was wondering why he wasn't more popular now in such a short time dude has almost 700k. keep up the good work bro
In January I made a promise in the comments, "you'll get a million subs this year man, 100%, promise"
Thank you all, everyone, for not making a liar out of me!
I think the best thing about your content is you don't seem snobby. A lot of the big food youtubers I can not stand because of their general attitude. You seem like the most down to earth cook on youtube.
Just wanna say how useful and practical your videos are. In the sea of perfection obsessed channels, this is the place I can come to inorder to find quick to put together delicious meals. Thanks man!
I've made this twice already and it was so quick, easy and delicious! The chile cilantro sauce was such a hit!! Look forward to more recipes.
I love how when you taste it you eat a lot of it. It makes it look even more delicious and hearing you devour it makes me wanna try the recipe out.
Missed opportunity for "Everyone should fry"
Changing this asap.
This man listens to his fans
@@EthanChlebowski ayyyyyyy
@@joaogundersen1374 What was it before?
@@chitsu1388 the regular *everyone should try"
I got the notification but there was a lot of other stuff. A day later I still remembered to come back to this one video. Whenever you do something, you do it well.
The baking powder is interesting. Depending on the fish you use while the corn starch is a given. I go for a shallow fry. 90% covered but the fish does not weigh itself down on the bottom. Each for their own. Your stove, your oil, your pot. The beer is more important than the flour. In the batter..
2 minutes, turn. 2 minutes, turn. 1 minute, turn. 1 minute, turn. Done. Battered hake steaks 150g. Snoek and Kabeljou.. My secret. Cod is easy to batter bake, though most people still screw it up.
Less than an hour in, and this video has hundreds of likes and almost 100 comments. Ethan, your channel is one of my favorite cooking channels on this website, and I believe one of the best of all, no matter what the subject material. Keep up the exceptional work, sir! We love what you're doing on a weekly basis.
Just made this. The whole combination - fried fish, pickled onion, ginger cabbage slaw, and the Asian-flair sauce - is perfect. The batter makes the fish beautifully crispy and surprisingly takes away the fishy smell. Cleanup is pretty fast, and the ingredients are easily stored away for future use. My friend ordered seconds for dinner. Thanks much for the recipe !
Way to break it down, Ethan! This makes me wonder about using different starches in the batter, like potato starch, rice, etc., and how that might affect the crunch (as I have seen in other cuisines). Might make for an interesting experiment.
watching this and my 3 yr old who watches it intensivly and when you cut the sandwich and chomp it down, she says "I eat that. that looks yummy. " you did good Ethan
I used this beer batter tech the other day to fry chicken breast, and used the teriyaki sauce from pro home cooks. Was the best crispy teriyaki chicken I've ever had. This channel has upped my home cooking game drastically in the past few months!
Also, alcohol evaporates faster then water leaving behind larger bubbles in the crust making it more crispy. That is why some batters are made with vodka.
3:25 as Chef John would say, "Fork don't lie."
We were all thinking it 😂
It's absolutely criminal to not toast a brioche bun... I'll never forget this.
No
While I was watching this, I was like 100% I'm going to buy brioche buns for this sandwich
Just made this. Awesome! I am excited to do the fish again for tacos. You were absolutely right, it didn’t take long and clean up was easy.
I love that you do taste tests, those bites sound like heaven 😂
Love the recipes. Could you do a video about drinks that accompany meals, you always seem to have the nicest looking sodas. Cheers!
so glad to see your subs gain. I found out about you when you had about 50k. I´ve been a foodie long befor it became popular on youtube and seen the most channels and your format rocks. God speed and I will try your batter soon. I normaly use porter. Godspeed.
Loved the taste test pump at 4:44 😂
Hi Ethan, you could also add vodka to the batter as alcohol impedes gluten development rendering the batter less greasy. Moreover you can substitute some of the wheat flour with rice flour to minimise gluten, since gluten does render the batter greasy.
I just made this, it tasted amazing. Def recommend this recipe!
I like throwing a little lemon zest and garlic powder into my batter with a piece of haddock. I find the texture of a haddock loin butterflied open is just meaty enough to hold against the frying process and won't shrink, but still light enough to get a little flaky. Assembly, I'm a simple man; sriracha mayo, basic vinegar slaw, fresh sweet onion, dill pickle or sweet gherkins on the side, toasted hamburger bun.
Ethan im suprised you havnt had a video about making ramen yet! I feel like its right up your alley and id love to see how you do your broth and what you like to add in your bowl (im a huge fan of tempora fried shishito peppers in mine personally)
Just finished making this. Had to come back to the video to say you were not joking about this chili crisp- cilantro-mayo sauce! I ended up using a lemon-ginger craft beer too and hooooo boy
Dude the sound of the crispiness on that fish sounds like ASMR!!🤯🤯🤯
Oooh, can't wait to try this one!! You answered my question at the end too whether this beer batter would work with chicken.. I want to try some thighs.
Ya got skills bud, I say that as a grillchef/fast food cook.., enjoy your simple vids...good stuff.😊👍
What a lovely video to pair with my afternoon snack
Just made it with tilapia and pickle beer and it turned out glorious!
bro your channel has lit fire this year
If it was a toasted bun this would be perfect.
Looks really good. So crisp
That mustache is sick. Man I can’t wait to no shave November. Going for the beeswax pringles/monopoly man stache
I also pause a moment to admire that mustache, I regret shaving so mach!
You mean no nut november for the testosterone
He looks like chloes step dad from life is strange
Eth is definitely rocking that 70s porn star ‘stache! Love it! 🕺🏼
You can handlebars I'm a month? Are you starting from freshly shaven or a partial mustache?
I made this for lunch today and it was insanely good. Thanks!👍
You know it's good when Ethan eats an entire half of something without saying anything.
The unfeigned enthusiasm, gnawing into the sammie.. it's heart-warming...
BOMB ASS sandwich! Thank you for always keeping it real!
The best thing about your content as a RUclips cook is the real people bites you take on the taste test. So many take vanity bites. You absolutely yeet those bites, exactly like I do.
Love it.
Substituting some of the beer for vodka with it's higher alcohol content will make the batter turn decently more crispy as the alcohol in the vodka will evaporate quicker and add a nice deep flavor alongside the beer
I see Ethan uploads I hit like, especially if it is another special sandwich!!! Gotta love Ethans sandwiches!
He is a fellow Slav!
Very similar to what we use, but we use potato or tapioca starch...looks tasty
I heard that kind of batter is better if it's really cold up to the moment it drops in the hot oil, I think the temperature contrast makes it puff more and get crispier and lighter, I'm not sure but that's how I've been doing it for shrimps
Yayy Ethan is back!
Looks and sounds AMAZING!
OMG I lost it at the mini celebration at 4:44. Love it lol
I would be interested to see your take on meal prep or maybe an elevated chicken and rice dish
We LOVE this batter!
(No more to say.)
It's 21:30 in the UK and I could demolish one of these.
Just the fish, with chips salt/vinegar and side of ketchup and tartar sauce. Also lemon wedge to squeeze over the fish to cut through batter would be perfect. Oh and curry sauce and mushy peas on side
"Pickled Onyo"
Nice.
Dude! Ethan! I made fish sandwiches for lunch and then I get on here and see this! Going to try it this weekend!
Made it, loved it!
This is my new favorite cooking channel, by far. I feel like you and I have the exact same feelings on food and what makes food good. I can't help but be jealous of the mustache though.
Watching this while hungry is not the best idea 😫 i am drooling 🤤🤤🤤
I just made this, my first time cooking in deep oil. I got more oil and flour on the counter than the fish but it came out great. Second batch was a bit undercooked
This is the best 'secret ASMR' channel on youtube
that crunchhhhhh
I do a sriracha mayo with black garlic and shallot that would go really good on this.
yes please and thank you
That looks immaculate, can’t wait to try this one!
Quick question: how often can you re-use the same oil for frying?
And, especially if you’re frying something like fish, will the flavor carryover to the next frying job?
With peanut oil getting so expensive is great to know we could get a few batches with the same oil.
As long as you don’t over heat the oil you should be able to get 4-5 frys out of oil. Generally anything delicate flavored should get the first fry or two (sweet things like doughnuts) then you want to do thing that don’t leave small particles like fries, egg rolls, etc. last frys should be things like fried chicken or fish that tend to dirty the oil.
just eat
That's a bun, where I come from, looks and sounds absolutely delicious.
From Ethan to Ethan I approve 👌
how long does fry oil last if you filter it and save it in the fridge? The hardest part of frying things is the oil, well, and the smell that never leaves.
Bro!! The fish sandwich looks amazing!! 🤩
There's just something so special about beer battered fish.
So glad you changed your mind about battered fish
Ethan: *forgets to toast buns for that additional crunch*
Me: And I took that personally.
Haddock or hake are also really good fish choices
that looks delicious!
How do you store the recycled peanut oil? Do you refrigerate it?
Just made this recipe and it was soooo good! Used haddock because I couldn't get any cod but still turned out tasty af. Also made a huge jar of pickled onions they're so good with everything! I have 1 question I'm new to cooking and I made 4 burgers the first 2 I out into the oil together and they came out perfect but the last 2 seemed to lose their batter once they hit the oil. Any ideas why that is. Maybe the oil temp? Thank for the great recipes! Definitely going to try more
Awsome crunch
I've cooked at least 6 of your recipes and they've all been great. How about trying a shakshuka dish? It's eggs poached in tomatoe sauce. Great videos!
Anyone else notice the "Pickled Onyo" at 0:33 ?
lmao nice reference
Thank you for the recipe, Paul Felder.
Hey Ethan, are there any appropriate substitutions for the beer in this recipe?
Not Ethan, but sparkling water/seltzer does the trick as the most important part here is the carbonation, but you can also alternatively try out sodas like Coke to also get the sugars and flavors, but it brings the risk of overwhelming the flavor balance, depending on how you prefer your dish. A compromise you can start with is a 50-50 mix of any soda and sparkling water, and then adjust as you go.
@@HopefulFlowers or just go the easy route of sparkling water and a teaspoon of sugar.
@@HopefulFlowers can I use non alcoholic ginger beer?
I just watched Josh Weissman’s video on the KFC Fried Chicken Sandwich and this video back to back. They’re so different in the best ways possible.
3:37 @Ethan Chlebowski Do you mix leftover oil used for fish with what was used for meat (chicken/beef)? Thought you weren't supposed to do that...?
4:43 that's the same "Damn, I did good!" pose I do at home 😂
Looking great. Especially the combo with the sauce and salad. Something else I wanted to ask is if someone also has the problem with the buffalo sauce clumping up in the fridge and knows how to fix this.
15 seconds into the video and I’ve already gotta try this recipe
Fried fish is the easiest (and one of the best) things to make. It's just the smell - it lingers in my home for DAYS. So I only fry it outdoors.
Your moustache always reminds me of your central European origins. Way to go!
Fish sandwich has been on the mind lately, now it's about to be on my plate.
looked so good and crispy when he broke it in half 😭
So the sandwich looked HUGE but the bite looked effortless, how do you preform such Magics
That actually sounds amazing
Made it for lunch (just traded the greens for sour pickles to speed it up) and it gets the seal of approval. 😁
I often use beer for cooking but never tried making a batter with beer!
Looks great!
I'd love if you did a video on Alabama white sauce, I bet you'd love it, especially for chicken
Thanks for the vid
I know that frying oil can be used again, but is this really a good idea when you fried fish in it? I mean the kitchen will smell for two days at least, so I guess lots of that "aromas" will go into the oil, too, or dont they?
Not going to lie, I saw "25 minute" in the title and got excited thinking this was going to be a 25-minute long video!