6 Different Fish – 9 Cooking Methods – Anyone Can Cook

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!

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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
Production Manager: Dazz Braeckmans
Editor: Caleb Dawkins

Fish in my best kiwi accent I love fish but I think it’s intimidating to a lot of Home Cooks but it shouldn’t be it’s not super complicated and today I’m going to run you through nine techniques from Whole to fried to grilled and hopefully by the end of this video

You’re going to walk into your fish manga the next time and you’re going to feel far more confident to buy a piece of fish or three or four to feed your family so let’s get stuck in first up the Classic Fish and Chips so I’m going

To make Hon’s very crispy batter made it before it’s very crispy 100 G of flour plain bread flour 100 G of rice flour not glutenous rice flour rice flour half a tbsp baking powder about a tablespoon of honey gets a nice color a littleit

Sugar 150 Ms of vodka I have no idea why he uses vodka I’m guessing there’s some scientific reason but I don’t know what it is and 150 M of beer which is pretty common in a lot of uh batters to use beer now if you don’t drink booze or for

Whatever reason you don’t want alcohol in your batter just replace both liquids with sparkling water it won’t be quite as crispy but it’ll be pretty good give it a whisk and you want it to be the consistency of like thick cream or like pouring cream if that makes sense don’t

Stress too much about whisking it till it’s completely smooth you don’t want to kind of over whisk it effectively the recipe actually calls for one of these which is a cream charger you put uh nitrous oxide in here and it whips cream however I do not

Expect homecooks to have one of these so we’re going to do it without it all right we going to leave this on the fridge until we’re ready to use it so what I’ve got here is a piece of blueeye cod works really well for fish and chips

Nice big firm white flakes and Fries quite nicely so cod’s super popular in the UK for fish and chips not so much here we kind of most people get Snapper when they’re eating fish and chips here in Australia we just going to season this salt into some flour the reason we

Dust it in flour is so the batter’s got something to stick to to the fryer all right our oil is at 180 so we’ve dusted the excess flour off we go into the batter make sure it’s all coating including the part that you’re going to

Pick up pick it up let a bit of the excess come off and then straight into the oil but don’t drop it you going to wait for it to pick up at one end effectively and float when it floats you can let the other end go and that way it won’t

Stick then we’re just going to dribble a few more pieces in on the top that’s going to give us some nice crispy pieces on the outside so it’s holding temperature pretty well I’m pretty happy with don’t need move it too much but make sure you move it pretty early on to

Make sure it’s not sticking to the bottom but it’s looking pretty darn good to me going to flip it over take all these crispy bits out for Mitch to eat thanks Chef we’re going to fry this for like 8 to 10 minutes depending on the thickness

It’s quite a thick boy this one we’re going to go CL maybe 9 and 1/2 but the color of the batter is a pretty good um indicator and that’s getting nice and golden which is what we’re looking for all right this is ready to come out look

At that color there’s much oil drain off as you can over the pot of oil or don’t drop it like I just did onto a rack and we’ll go inside and season It season it straight away and what that does is obviously Seasons it serve it up with a

Nice big wedge of lemon some tartar sauce maybe triple cooked chips or even in a bun have a little fish Sanger well let’s see what that crunch is like oh incredible look at that that fish just kind of flakes apart guess we better have a taste that light crunchy but nicely cooked

Fish what’s not to like about that next up poaching fish it’s a method that we don’t use much here in Australia and New Zealand and it’s a great method if you are trying to I guess be healthy or you can also make it a method if you don’t

Want to be healthy sauté pan with a lid something with some sides kind of use any anything you want really white wine just enough to cover the bottom I’m guessing that’s about 3/4 of a cup if you don’t drink wine you can use fish stock or you can use some ver juice um

If you’re really desperate you can just use water to be perfectly honest So to that we’re just going to flavor that it’s going a shot which I’ve sliced up you can just use onion if you want and then I’m going to put the just the peel

Of the lemon in here now we don’t want this to like rapidly simmer I guess we want it to just like lightly simmer so now that’s come up the temperature turn that element right down low then I got a piece of fish which I’ve season with

Salt and pepper into the center of the pan and the lid on that piece of fish that size size was about 2 cm probably going to take about 8 minutes to cook but it’s a great technique this is one of these techniques you can do with any

Fish fillet you know I wouldn’t really probably do a whole fish in here well you could actually but it will literally work with any fish we’ll set it time for 8 minutes we’ll come back and that should be beautifully cooked and I’m going to show you a little trick about

How to turn that reduced white wine into a really nice butter sauce woo all right that was literally 8 minutes pull it out carefully and put it on a plate beautiful stunning some might say and then to turn this into a sauce going to turn that heat back up add the juice of

A lemon I reduce this a little bit now in a restaurant you would reduce this then You’ pass all these big pieces off before you start uh whisking in the butter but I’m not in the restaurant I’m at home I’m not going to create extra steps and extra dishes for Dez so I’ll

Just do it in the pan and then when I go to serve it I’ll just avoid those big pieces but if I get a couple of pieces of shalot I’m not too stressed all right so once that’s reduced by about 50% which is pretty close to now we’re going

To turn the temperature down to low your ice cold unsalted butter just one piece at a time and you’re just going to work that in there if you just dump this all at the same time your sauce will split so once all that butter is melted and kind of Incorporated it’s really

Important to cut the heat let’s have a taste oh delicious zingy zingy what a word zesty Ziggy just need a little bit of salt some chiffonade parsley and I’m just going to leave those shalots in there I think they look delicious time to play there you go poach fish with a bur

Blanc or a butter sauce svie now it’s a great method for cooking fish especially in restaurants cuz it’s super consistent and it also works really well on the home but I thought instead of just putting a piece of fish in a bag with some lemon we’ll do something a little

Bit more different but the temperature and time that we’re cooking it is kind of relevant whether you do this technique with the nari or not so nari is uh is a seaweed this is actually a Korean version you need the Japanese version as well the reason I like this

Method with the Nori is I think it adds a really nice flavor uh and it kind of looks quite effective too but by all means you can just shove this in a bag season it and SV it we’re just going to use this nice big cannon of of fish here

We’ll trim the rest up and then we can save that for another recipe you want about the same size as the Nori I’ll take that piece off too stunning you need some cling form handy I’m just going to season this quite lightly with salt just cuz the nari will add quite a

Bit of saltiness too to depending on whether you’ve got a season one or not the Nori fits really nicely on that piece in it goes wrap it up take our cling film we’re going to balantine we always call this balantine I don’t actually know if that’s the correct term

But effectively we’re going to wrap it up in this cling film nice and tight then we’re going to get lots of tension on it squeeze your ends in then roll it and it will tighten up now we need to backpack it so SUV actually means under pressure when we

Say SV people often think we’re talking about that thing that thing’s not actually a SV that’s actually a water circulator but it’s one of those funny kind of kitchen terms that has double meanings and you well not double meanings but people always like that’s not SUV technically you’re right but all

Right into our SV bag or our backpack bag To the water circulator there you go so that’s uh at 51° probably actually going to cook it for 45 minutes then we’ll pull it out all right time’s up let’s pull this out have a look all we need to do now is carefully take this out of the

Plastic oh I can smell the Nori smells good cut the ends off worth mentioning if you did just want to do a fill up just with seasoning salt and pepper you don’t obviously don’t need to put it into this cling film part you just put it straight in the backpack bag maybe a

Little bit of olive oil if you want or not so I’m just going to carefully run my scissors up here without trying to disturb that gari now you can serve it like that or I’m going to cut it into three take the end off first so there you go soused fish

Wrapped in Nori not that complicated and looks like you know what you’re doing so next up I’m going to run you through a whole steam fish I’ve done this before in the cantony style dinner um video a while ago but it’s one of my favorites I

I really enjoy this dish so I got a whole fish here this is a red snapper I got the fish manga to scale and gut it for me I guess I’m a bit lazy and why not and we just got to cut all these fins off and the

Tail just be careful these things are sharp if they stab you it hurts the only other thing I’ve done is I’ve given it a good rinse out rinse that cavity out really well we’re just going to score the the fillets both sides then we’re going to use a plate that we’re going to

Cook it on and serve it on got some really finally sliced Julian Jinger get some in the cavity there got some on the bottom of the plate the fish on the plate and some over the top and the seasoning we’ll deal up with after so I

Got a big bamboo steamer here lots of boiling water underneath it really careful this stuff is hot and hurts in that goes oh only just fits and we’ll check this after 10 minutes okay while that’s doing its thing we got two little sauces that are going to go with it well

One’s not really a sauce one’s just oil but in this pot here shaing wine cooking wine light soy sauce little bit of water some sugar bring it to a light summer all we’re trying to do is kind of dissolve that sugar in the other pan

We’re going to add a high temp oil so this is peanut oil use about a/ quar of a cup and right before we’re ready to serve we’ll get that ripping hot and pour it over the top that opens up all the flavors in the arom mats oo stunning

That was literally uh 9 minutes maybe turn the heat off be smart pull this out care definely it’s hot delicious first step is we’re going to pour our little soy sauce sheling wine number all over now got some Julian spring onion and that oil is super hot so just going

To really carefully pour that hot oil all over the fish there you go steamed whole fish lots of nice arom mats and a really easy one to pull off shove that in the middle of the table some stir fried veg in a bowl price I’m a happy man all right

Grilling fish on a barbecue or a grill like this whether it’s gas or charcoal it’s intimidating it can be really tricky I’m not going to lie so a couple of tips on how to do it without it falling apart choose the right to a fish so I’ve got a piece of baramundi here

It’s quite a hearty fish quite meaty um and the skin is quite hearty it won’t kind of break apart that’s kind of it other than that don’t move it too much that’s my other key tip it’s going to have char on it right so before anyone jumps in the comments like that’s burnt

Before I even cook it I’m letting you know it’s going to have ch on it oil I like using olive oil but you can really use whatever oil you want and make sure that it’s all over that skin and then roll the rest of the flesh around in it

So it’s completely covered in oil season it with salt or whatever seasoning you want to do on all sides so this Grill has been on for like an hour the you know the cast iron’s really hot you know it’s like properly heat soaked um but

I’ve turned it right down to low now it depends on your grill this this barbecue runs really hot almost too hot to be perfectly honest so it’s really really low um but but you are trying to manage the heat you don’t want your barbecue ripping hot that’s the worst thing you

Want you’re going to put this on and we’re going to leave it just a light press let it go let it do its thing now if you’ve got one of these barbecues with the hood I do suggest you cook it with the hood down and what that’s going

To give you is a bit of a convection to start cooking that flesh from the outside as well all right about 5 minutes since that hit the grill and you can see it’s starting to to get some nice color we’re going from a you know

An opaque to a white Flesh on the side there it’s definitely wouldn’t be cooked through but we can start looking at it the trick is not to lift it up until it’s ready well how do you know it’s ready it’ll tell you if you if you take

A little corner and you lift it and it comes off the bars it’s ready if it just sticks it’s like no not ready I’m not coming up just leave it for a little bit longer flip it over and look at that that is is what you’re looking for nice

Charlines good color Skin’s nice and crisp now at this point you want to turn the grill down as low as it is now this one’s already as low as it will go what I’m actually going to do is turn the grill off completely there’s no heat in

There close the lid and going to let that go for another about 3 minutes and I reckon it should be good to come off so it’s been 3 minutes since we turned everything off let’s have a look it’s feeling pretty good I reckon one more minute and that’s actually I reckon

That’s pretty much good to come off so again just very carefully lift it up if it doesn’t come off just let it go a bit longer and if you’ve done like I’ve done you’ve turned the grill off and it’s sticking a little bit then turn your

Grill back on little bit of heat under there will help just set up and it come out there we go grilled fish it is daunting but once you nail it it’s a delicious and easy way to cook some fets of fish whole roasted before we do that you’re probably asking where’s the pan

Fried fish well I did it a couple of weeks ago and it’s in this video up here click that banner and you’ll be able to see a pan fried piece of salmon in that video now the whole roasted has to be the easiest one of all time and it’s a

Real choose your own Journey thing get a good oven tray something with a bit of weight to it ideally good amount of olive oil across the bottom take your fish I’ve prepared this the same way that I did for the steamed took the uh you know cleaned out the C

Really well scored the flesh took all the all the the um the spikes and the tail and stuff off and rolled it around in that oil we season the fish really well with salt inside the cavity a few slices of lemon in there got a peel

Clove of garlic that I’m just going to slice that can go in there you can really flavor that with whatever you want put some thyme in there some Rosemary um you put kind of you know more Asian herbs put a bit of chili uh a bit of Ginger bit of garlic whatever you

Want this is kind of more traditional European style and then the oven it goes straight into a nice hot oven and that oven is at 220 C which is about 2 what 430 430 F we’ll check that after about 10 12 minutes we should be good to go 12 minutes

Later it’s looking good so we’re just going to loosen it off the bottom onto the plate you can just Eed it like that you can garnish it with some basil oil some fresh basil nice tomato salad some roast potatoes stunning over coals this is one of my favorite methods when I’m camping

You’re going to need one of these a little fish grate thing this one’s a good one cuz you can kind of um it folds down so it’s easier when you’re camping and then you’re going to need some fish surprisingly get some oil in your fillets you can do a whole fish in here

As well if you wanted to um and you can kind of do any type of fish really this is some Red Emperor season it well both sides and then into the great doesn’t really matter what way you put it but make sure you put them if you got more

Than one fillet the same way up if that makes sense close it up to the coals to the coals all right these coals have burnt down nicely it doesn’t look like it’s toot but that is ripping hot I’ve got half of it with coals half of it without

And that way we’ve got somewhere to move when we we kind of start getting a bit hot so so skin side down first and we’ll get some heat right into that so we’ll end up cooking this probably 80% of the way on this side down we’ll just flip it

Over the last kind of 10% just to make sure that it’s cooked all the way through to the center well cook to our liking anyway this is exactly what we’re after these little hot spots all right we’re looking pretty good on this side and you can see here that it’s cooked

It’s almost cooked all the way through just from that heat underneath so I’m happy with the color on the side it’s time to flip it that last 10% good to go all right all right now we’re just going to try and get this out of here they can

Be a bit tricky hold it down with something like a chopstick there you go this is one of my favorite ways to grill fish cuz you get that you know the smokiness coming through and those little Flames looking up in these little nice little dark spots delicious all right deep fried

Whole fish very similar to before take all the fins off trim the tail score season inside all those cracks as well in the cavity and then I have some seasoned flour in that goes make sure that you get all the flour into those cracks as well cuz they’re all going to

Open up and get all nice and crispy dust all the excess off and then to the oil oil is at 170° just going to get it in real carefully here going to carefully roll it over and this will only cook for about 8 to 10 minutes won’t take long all right 10

Minutes later we got some nice golden color and it’s nice and Qui be just get a lot of that oil to drain off it and onto a tray so I like to serve this really simply with this kind of cheat sauce that I make so put that on a plate and

I’ve got the sauce here and all this is is Store br red curry paste that I’ve sauteed down and I season it with some palm sugar a bit of lemon juice and let it out with a little bit of water and a little bit of fish sauce if it needs

Some salt now I go super generous with it some spring onions there you go crispy ho fish and a delicious red curry sauce all right last but certainly not least this is a very old school French technique fish in a bag it’s one of the first things you usually learn in

Culinary school for some reason I don’t know why maybe the gul’s changed some lemon down on a a decent sized piece of parchment paper now this is a great one for salmon works really well but a lot of fish works well on this dish like white fish nothing too oily though

Salmon’s probably about as oily as you want to get you want to do like mackerel or anything skinside down on top of the lemon seasoned with salt and I’ve got some fenel here will lay around just a little drizzle of olive oil and a little drizzle of white wine now the white wine

Is really important cuz it effectively steams the fish so once this comes up to temperature the wine will start bubbling creating steam so another thing to remember is because of that we need to make sure this is as airtight as we can get it so bring the four sides together

Scrunch them nice and tight making sure there’s no like poking out edges if that makes sense got a piece of string here we’re going to tie this up real tight this is a great dish if you’re doing a dinner party so you can kind of make these during the day or whenever

And then you just need to pop them in when you’re ready to eat your main course so there you go there’s our fish in the bag we pop that a tray into the oven and it goes so that oven’s on 19c which is 374 exactly in Fahrenheit I reckon that’s going to take

10 minutes and we’ll pull it out let’s have a look looking good so that’s how I serve it onto the table like that in front of your guest and then simply cut the top of the bag off take that away and you have this little pass of

Fish delicious way to cook fish thank you so much for watching guys as you can see it’s really not that hard and everything takes like literally under 10 to 12 minutes to cook like this video take anything from it subscribe if you’re not and we’ll see you next week for another recipe peace