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.
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. 🔎🤷♀
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. 🇺🇲
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!!!!
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.
Ginger beer would be better than the super sugary softdrink that doesn't have any ginger in it, but wouldn't it add an irrevocable sugary taste to the entire meal?
@@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.
