In this episode, hosts Julia Collin Davison and Bridget Lancaster make the ultimate Crispy Fish Sandwiches with Tartar Sauce. Science expert Dan Souza explains the science behind solidifying fry oil. Test cook Keith Dresser makes Julia showstopping Rhode Island-Style Fried Calamari.
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Can I incorporate some of that batter technique for fried chicken?? My fried chicken crust ALWAYS falls off and slips right off. Any help would be greatly appreciated.
1 and 1/2 teaspoons is really just a half tablespoon, I learned that in baking class.
That is a classical European tartar sauce. It's not American. American tartar sauce is very much dill and dill pickle forward.
Wait, what happened to the slice of American cheese on the fish sandwich? I thought that was required. And I also like to use a cocktail sauce instead of tartar sauce, the one with ketchup and horseradish.
I like that I can watch these episodes here on YouTube before they air on Create. That's the only place I can watch them. But the one I saw today on Create with Lakeman Jackson doing steaks in a cast iron skillet – I can't find it here on YT. I wanted the watch the cast iron skillet review again.
I just pour used oil down the drain 🙃
What was the point of Dan's segment if he wasn't going to tell us the name of the product???
well made fried calamari is a thing of absolute beauty
Pepper-mill shootout that doesn't include the one from IKEA?
It's the best! 🙂
I saw this fish batter recipe years ago as the base for Long John Silver’s batter. The problem was it didn’t stick to the fish.
This video taught me to let the batter sit in the fridge for 20 minutes to allow it to set up. As it was described the batter becomes “like glue.” Problem solved.
And, I really appreciated the science info about corn starch and flour.
If anyone knows, were the fish filets straight out of the fridge, at room temp, patted dry…?
What ther heck did he put in the oil to solidify? Way to go not telling us what it is!
You're both wrong. That British condiment is properly pronounced "WUHster."
I like a sharp horeseradish. I wouldn't buy a preapred creamy brand though, just mix my own. I live near Kelchner's manufacturing. Their horseradish has great heat but I noticed, heat and moisture diminishes over refrigeration time. THe other cheaper brand is Gold's which I don't like.
These jokes give me a haddock.
Dutch oven w/ headroom? I can arrange that.
What did Dan put in the oil to solidify it? 🥰
Two of my favorite chefs and my friend Pete loves them!!
Did anyone catch the NAME of the product Dan talked about that turns oil into a gelatin?
I lost count of many times did that guy say the word calamari.
I don't love a two-handed pepper mill. I often find myself in a situation where one hand is gross from touching raw meat, and I only have the other hand for getting pepper onto a thing.
"Why don't you just wash your pepper mill after touching it with your gross hands?"
"Why don't you plan ahead and grind some pepper into a pinch bowl for later use?"
Both of you shut up. I keep most of my herbs and spices in swing-tops that can be opened with one hand and either dispensed with that same hand or dosed out with a measuring implement operated by the dirty hand, keeping the container itself clean. My kosher salt is in a ceramic bowl with a removable lid, so salt-dosing can happen all with one hand. And my blue-can utility salt (mostly for pasta water) has a modified metal-thing (I modify it myself) so it can also be operated with one hand. All of these flavoring agents are accessible with one hand. Pre-ground black pepper is similarly accessible, in those containers with the plastic flip-tops. But we know there's a difference between freshly-ground and pre-ground. I just don't think fresly ground black pepper should require two hands (or a hand and an armpit), when we're such an industrious society.
Most of us are blessed with two working hands. It really is a blessing. Let's honor that blessing, yeah? Make the best of our serendipitous symmetry. And then if our kitchens should be visited by a person with fewer implements, we're still good because we've got on-demand ground black pepper, less-discriminatory, with our one-handed pepper mills.
I went electric and I use it almost every day. It takes two AA batteries which need to be replaced every… I don't know… 3-5 years? It almost never comes up. But you can get a squeezy-handle thing if you don't want to deal with the batteries.
I'm loving these head to head tastings with both Julia and Bridget
A dash of dill in the sauce
Was Bridget having a bad day? :)😂
I was waiting for Julia’s facial reactions to the horseradish taste test, and she did not disappoint 😂
"If you give a man a fish he'll eat for a day. If you teach a man to fish he'll sit in a boat and drink beer all day."
Wish they’d lose a couple buttons
Can you replace the ap flour with gluten free? Or do you have an other suggestion for a replacement? Thank you. I love you all. Been watching since the first season.
I fully understand Julia's issue withe Worcestershire Sauce. It took me a long time to correctly pronounce Worcester, MA.
love Dan making me feel a little icky for the first time.
I bought the pepper mill recommended by ATK, and I've yet to regret the decision. I like a LOT of pepper, even when freshly-ground, and this grinder is just awesome!
Well done folks… great job
I’d eat that fish sandwich (and drink that beer!) if it were in front of me right now.
Would Pollock be too flakey for a fish sandwich?
Love this episode esp of Julia and Bridgette lol. Julia has the BEST laugh ❤️.
No hype and opining, just facts!
I'm surprised he didn't demonstrate how to make sure that the beak is out of the middle of the tentacles.
No matter how good your fishmonger is its possible that one could be overlooked and it's so hard that it can actually break a tooth if bitten down on hard enough.
Just put your finger into the hole in the middle of the tentacles and if you feel something like a pebble then you just pop it out.
But this is an important step.
so… its reversed now… individual first then full episode now?
For fried food, use a smaller diameter pot with half the oil. Only need enough to cover by half then flip (since it floats anyway).
What ingredient are you adding to the oil to make it solidify?
😋👍🏻
Calamari seems too chewy to me.
What happened to the nerdy guy with glasses? He was my favorite when I used to what this with my mom years ago.
I really love the scientific explanations in these. Its not just about the feel of cooking (which is extremely important), but also the technical details behind what you're doing in the kitchen. Bravo America's Test Kitchen!
What was the product to make the oleo-gel?