How To EASILY Cook Fish Without Messing It Up

Ok .

It's time to break the cycle .

You want to cook fish but then you scare yourself .

Oh , it's too hard .

It's better at the restaurant .

No , not anymore .

We're gonna work together to change that .

This is a guide on how to cook fish across the board .

Before we get to that .

I'm extremely excited to announce that this video is sponsored by bounty and uh drum roll , please .

The quicker picker upper who's helping me provide this quick and easy recipe for you .

Spend less time cooking and cleaning and more time soaking up the sun with friends and family and the homies .

Obviously , we're gonna run through the three most basic ways to cook fish , searing , frying and well baking or roasting .

In that case , there's a very specific way to do this .

There's a reason why restaurants have this nailed down , right ?

It's not a secret .

It's just a matter of paying attention and knowing what to do which we're gonna run through .

So with that said , let's make this , shall we ?

I figured since the scariest one for most people is frying , let's just rip the band aid off and do it .

Don't be scared So start by heating up two quarts of oil in a large heavy bottom pot , something like a 4 to 5 quart pot to 350 degrees Fahrenheit or 100 and 75 degrees Celsius .

Now , let's get our breading station going to make your batter in a medium sized bowl mixed together one and a quarter cup or 100 and 90 g of all purpose flour , one tablespoon or nine g of Kosher salt , one tablespoon or seven g of garlic powder and one tablespoon or seven g of smoked paprika whisk that together .

And then realize you didn't add the black peppers .

So also some fresh cracked black pepper with that .

Again , once thoroughly combined , you're gonna add one can of beer , which is approximately 12 ounces or 354.882 g .

Then halfway through that also realize you forgot to add your egg real good .

Josh , glad to see all the fine dining work is held .

So yeah , one egg to that to all that whisk until all of your ingredients are thoroughly combined .

And now you've got your batter as for our of choice , that's Spanish for fish .

I'm joking .

It's French .

You'll need 1 to £1.5 of a really nice cod slice those into pieces .

However you want , you can cut little filets , you can cut them into fish sticks , just make sure that they're all cut evenly shaped because they're gonna cook differently .

Now , frying these is very , very simple .

First , you're just gonna toss it into plain all purpose flour .

I had like maybe two cups in here .

Now , toss your pieces of fish in the flour , make sure to coat every little crevice and then sort of pat them between your hands to shake off the excess and reveal a beautifully dusted piece of fish .

Then dunk your fish into your batter , then carefully drop it into your oil , dropping away from you unless you want that hot oil to splash in your dang face .

And then just fry that for about seven minutes or until golden brown and then just rinse and repeat with the rest .

It genuinely is that easy .

It doesn't require a whole lot of fancy things .

And once you're done frying , let me show you a little trick that you can use bounty paper towels with .

Now , you could just drain this on a wire rack , but you'll get even crispier fish if you drain it directly on top of a paper towel .

So that absorbs the oil .

Now , while it's still hot and fresh out of the fryer , make sure to season it immediately with kosher salt and option some toga .

Then remove the paper towel and let it cool the rest of the way on a wire rack and that's it .

That's your beer .

Battered fried fish .

But wait , you can't just have beer battered fish without a nice horseradish cream which is just fancy chef ta for tartar sauce in a medium size bowl .

Combine half a cup or 100 and 15 g of mayonnaise .

It be homemade , half a cup or 100 and 15 g of sour cream .

One tablespoon or 10 g of fresh grated horseradish .

When I see fresh grated , I mean , like the real stuff .

Right .

I cannot stress this enough big flavor .

You can also omit it if you don't have it .

Half a bunch of chives that have been very finely sliced , very finely .

You understand , I'm tired of these thick cut chives .

It's yucky and one whole dill pickle finally diced and also the zest and the juice of one whole lemon finished with a little bit of salt and pepper to taste whisk all that together .

And well , I mean , well , that's it .

That's the sauce .

Now you get your crispy fish , you got the sauce .

Give a little dip and enjoy .

OK .

It's oh God , beer battered .

No good thing .

I have the quicker picker upper if you're the type of person that just goes to restaurants and only eats fried fish , but you never made it .

Let this be your call so delicate , so perfectly cooked and it's incredibly easy .

This is the kind of stuff that once you eat it .

It's got you talking in call 1 800 .

This is really quicky and good .

Thank you .

Now , let's talk about searing crispy skin fish scoring the skin works just fine to keep it flat .

But you can also do it with us that I like to use a 10 inch stainless steel pan , heated about 2.5 tablespoons or 35 g of a high heat oil enough to coat the bottom of the pan nicely heat that over a medium high heat until it's extremely hot and nearly smoking season .

Your fish filet of choice with salt and pepper and any spices you want .

Now lay your fish in the hot pan skin side down and immediately gently press down on the flesh .

So every square inch of the skin touches the pan , keep holding it down until the most part of it it hears or it's nice and flat .

Then just let that sear for 2 to 3 minutes or until the skin is nice and crisp and see the cook on the fish coming halfway up its flesh and it loosens relatively easily work your spatula underneath , carefully , flip and sear in additional 2 to 3 minutes , depending on its thickness .

You may need to cook it a little longer .

But I like a nice medium on most fish with the exception of salmon or tuna .

Now pull that out of the pan and enjoy immediately .

The testament of a good cook .

Listen carefully .

Well , and this has been sitting for like 15 minutes because I had to take big and yet somehow the simple seared , just oil salt pepper is easily my favorite out of all three of these .

Somehow .

I , I last , let's talk about the obligatory but still yummy crusted salmon .

So you don't want to start with four salmon filets .

I actually prefer to cut my own filets by hand .

But wait , notice how the board is just going everywhere , brother .

And if you're working with sharp knives , you need to secure your board .

Now , here's a cool little trick with bounty .

Take a couple of strips of paper towels , dampen them with some water and lay them nice and flat where your boards go , lay your board on top , press to it here and now look at that .

It , it actually does work really well .

It's kind of shocking .

Like I said , I cut my own fish filet from a £2 side of salmon .

It just , you know , you can control the size more .

Yeah , it's better .

This is king salmon .

Get those lined up on a baking sheet line with parts from paper and let's make our topping for the glue that's gonna hold the crunchy mix together .

A quarter cup or 60 g of mayonnaise , 2.5 tablespoons or 35 g of whole grain mustard and three cloves of fresh grated garlic .

Also a generous amount of salt mix that together until 30 combined in .

Well , that's it .

Also , if you want to get extra bougie , it had a little bit of fresh grated black truffle , but you know , dile or not dile .

That is the question now because I'm trying to look out for the homies .

I did make the crunchy toppings gluten free .

So to make that simply combined crushed nuts consisting of half a cup of 45 g of toasted walnuts and half a cup of 45 g of toasted pecans , followed by half a cup of 40 g of fresh grated Parmesan Regian .

Like the good stuff .

A small handful of chopped fresh parsley , salt and pepper to taste , mix that together until thoroughly combined and we're ready to roll .

Now , take your salmon filets , season each of them on all sides slightly with salt and brush them with a generous portion of your garlicky mustard mayo stuff and then Sprinkle on a generous amount of your crunchy , cheesy nut topping .

Nice .

Once all your pieces of fish are ready , place them in an oven that's been set to 425 degrees Fahrenheit for 10 to 15 minutes or until cooked to a nice medium rare .

Now , I know some people like it .

Medium cook it to your liking .

All right .

I don't wanna hear people complaining and that's it .

That's crusted fish , bro .

More obviously , I put truffle in the crust so it's extra yummy , yummy .

It's easy to put together .

It's gluten free .

It's healthy .

What more do you want ?

I'm appealing .

All crowds right now .

But do you want to know what else is pleasing all crowds , bro ?

All right guys , and that is it .

So we made multiple kinds of fish that on my face .

They all turn out .

Absolutely perfect .

Thank you again to bounty for sponsoring this video for providing 10 million meals to Feeding America .

Stay tuned for next week because I will be bringing you another special using the help of the quicker picker up or A K bounty .

And I also like to call them .

Uh , also we're back in the , a lot of people were not happy being in the pantry , which I was kind of surprised about so fine .

You got downgraded because you asked to downgrade .

This is what you left .

You left this huge space .

I also got you guys , you guys were requesting tables and chairs .

So I also wanted to show you that I got you some tables and chairs , little baby ones .

Ok ?

Anyway , with that said , if you enjoy this video or you learn something , leave a like subscribe and I will see you next time .