Claire Corlett

Fish Food, Fish Tanks, and More
Fish | Basics with Babish

Fish | Basics with Babish

Hey guys, welcome back to Basics with Babish, where this week we’re taking a look at a few ways to simply prepare fish. Whether you’re baking or frying, it’s an economically and ecologically responsible way to make dinner tonight. Let’s get down to basics. Alright guys, so let’s start out with something really simple, salmon. We’re gonna make a salmon fillet crusted with bread crumbs. So we’re gonna start by toasting some bread crumbs in some melted butter and adding a little bit of freshly chopped thyme and rosemary. These are Panko bread crumbs, by the way. Go big or go home. We just want to get a little bit of a roasty, golden color on these bread crumbs before adding the herbs and maybe toasting for another 30 seconds or so to just sort of wake up those flavors. Now it’s time to set these guys aside because they’re gonna have the opportunity to crisp up more in the oven, but we need to season them with a little bit of kosher salt and, of course, freshly ground black pepper. You want to try to get into the habit of seasoning every element of a dish on its own, that way there’s no bland parts of your plate. Speaking of which, a nice 50/50 mix of grain mustard and mayo is gonna make an excellent glue for our bread crumb mixture And now it’s time to set the stage upon which our players will perform. We’re gonna cut this hunk of salmon into two even fillets, keeping an eye out for any bones that your local fishmonger might have missed. Fish will cling to aluminum foil like your landlord clings to your security deposit so make sure you oil it down with a nonstick spray or some vegetable oil. Place the fillets on top and then remember what I said, we’re gonna season these guys with salt and pepper. We’re now going to apply a generous layer of our tasty mayonnaise glue (that sounded better in my head) to each fish fillet. spreading with the back of a spoon so it coats the fish evenly. And then to help give the breadcrumb mixture some structure we’re going To add an egg white. At first, this mixtures gonna seem a little soggy, but don’t worry It’s gonna crisp up real nice in the oven And as you may have guessed it’s now time to spread our bread crumb mixture evenly over the top of each fish fillet making sure to cover every little bit of mayonnaise glue. These guys are going in a 325 degree Fahrenheit oven for 18 to 25 minutes depending upon your preferred doneness I like to shoot for 125 degrees Fahrenheit internal and then what we’re left with is a crispy, herby, moist, tender, flavorful salmon cooked hopefully to a lovely medium-rare This is a delicious economical and I think maybe even healthy weeknight dinner for two or four or Whatever you’re into. But what if it’s Friday night and you’re all dressed up and you want the batter side of fish. Well, look no further than fish and chips. Let’s start by making our chips. Chips translates roughly to big, fat, greasy french fries So we’re gonna cut ourselves some big ol’ ten to maybe fifteen millimeter wide fries. Yes I just switched a metric because we’re speaking the Queen’s English now. And we’ve made french fries a few times on this show so we’re gonna try a different method that is starting the potatoes off in room temperature oil. Very much the same way that you might start them in room-temperature water if you’re boiling them. Then slowly bringing the oil up to 350 degrees Fahrenheit lets you forgo the usual double frying or freezing or whatever and gives you really deeply crispy french fries right out of the gate so long as you keep them moving. Once they’re a lovely golden brown, Let them drain on some paper towels and while they’re still warm season them with a little bit of kosher salt and keep them warm in the oven because now we’ve got bigger fish to fry. Literally. To build our beer batter We’re starting with one and a half cups of all-purpose flour, half a cup of all-purpose cornstarch- aka: cornstarch and then we’re going to season this mixture with a little bit of paprika, a pinch of kosher salt, and a few twists of freshly ground black pepper before adding baking powder. We’re gonna whisk to combine and set aside one cup of this flour mixture to a tray We’re gonna use this for dredging. Then once you’ve got this separated we are introducing alcohol to the situation. Add a teaspoon of baking powder, whisk to combine, and add one whole delicious, refreshing Mexican beer. Administer one to yourself if necessary. Whisk to combine until it just comes together kind of like pancake batter. It can still be lumpy. We don’t want to build up gluten. Get some nice high-quality white fish like cod or haddock. Start by gently dredging in the flour mixture and then dipping in the beer batter. Once dipped it is time to drop into a 350 degree Fahrenheit bubbling cauldron of peanut oil That is my preferred frying oil. If you have an allergy just use vegetable oil. It’s fine. You’ll notice how I’m waving the fish back and forth gently- that is to help the batter stay together as we slowly drop our fillet into the frying oil. We are letting this guy fry for between 6 to 9 minutes until our batter has turned a beautiful golden brown. Likewise, we’re gonna let this guy drain on paper towels for a minute or two before we serve next to a mountain of french fries and tartar sauce. So there you have it guys, the healthy and very unhealthy polar extremes that fish can reach. Give it a try yourself Take a picture. Tag me on Instagram. Let me know how it goes. And I will see you guys next week in the new Binging with Babish kitchen.

100 comments on “Fish | Basics with Babish

  1. Omg. Ik this is an old video. But I just made that salmon, substituted honey dijon mustard because I couldn't find the grain mustard, and its sooo good!!

    Also love all your videos! Definitely gonna try more!

  2. I was really hoping you would reference chef John once you brought paprika to the mix, since you have recently been referencing to him a lot. Great video!!

  3. 3:50

    Babish just said modelo time to his flour mixture because it needs to have a good time

    I tried my best don’t throw me under the bus, I’ll kill myself in the morning

  4. Maybe this is a dumb question, but what do you mean by Mexican beer? If I go looking will I find something actually labeled as "Mexican Beer"? I don't drink, so I have absolutely no idea.

  5. How do I bleach my chips though? I mean like how do I fry my chips if I don't want them to look all brown and burnt? but I still want to get a crunchy outside texture and the nice airy inside you get in fish and chip shops. The burnt look puts me off. Would appreciate if someone would give me some advice.

  6. The only way to ecologically respect fish and the ocean is to leave it the fuck alone.
    Fisheries are failing worldwide and the ocean is acifdifying. Stop eating fish

  7. I love these videos, i can watch them all day everyday…but i hate the word Babish,lol sounds fake like im trying to say something but i said it wrong,lol

  8. Fish isn’t always the most environmentally responsible thing to be eating, especially so when it comes to lots of tuna species as well as salmon, and some of the other more popular fish.

  9. for white fish, the main ones are Cod, Haddock, Pollock, and Tilapia. I'd say do your best to avoid Tilapia as it's really not good for you and is only marginally cheaper than the other three.

  10. North America!!! Please start draining your deep fried stuff by putting into a hot mesh/strainer thing and leaving it sit above the hot oil for a minute before you put it onto your paper towels!!! It works sooooooo much better to make less greasy crispy stuff. Tell everyone!!!

  11. Mate your chips are too brown not thick enough and you put gravy and malt vinegar on your chips not salt and tartar sauce

  12. "we're speaking the Queen's English now" … "Make your CRISPY FRENCH FRIES in your 350 FAHRENHEIT oil"
    u wot

  13. if only I didn't live in a land locked state where the only fish that won't try to disembowel you is either canned or really expensive

  14. To be honest eating fish isn’t that great for the environment. The fishing industry is responsible for a majority of the habitat destruction, pollution, and even endangerment/near extinction (see the vaquita) of some marine life. It depends on how responsibly you shop 🙂

  15. When I go visit family in the UK they kinda refer to fries as chips regardless of how thin or fat they are.

  16. I like how all of us bearded guys with glasses use the arm of the glasses as the boundary for shaving our heads XD.

  17. I dont know if this is the best salmon recipe ever but it the best salmon I have ever made at home so thank you for showing me how. Now on to more of your recipes.

  18. Real chippy chips should be pretty bloody tHiCcC not much like fries. Just realized that sounds weird, in the midlands we call a fish and chip shop a chippy.

  19. did u just cook an amazing salmon to perfection and then said that fish and chips was the better part of fish???? u trippin

  20. I’m a bit of a newbie to cooking… how much of a difference is there between grain mustard and regular yellow mustard…?

  21. Love the channel! Been binging with you for a while, ever thought of making crab cakes? Would love to see your version.

  22. That sounds like a lot of cooking oil – first the fries, and then it looks like a Different batch of oil for the fish.

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