I Turned 2 Thin Fish Fillets Into THIS!..... A Proper Fish Butty!
Backyard Chef
20,391 views
I've got two of these thin fish fillets, but I want one proper thick piece of fish. So today I'm trying two completely different ways of joining them together — then they're going straight into chip-shop batter and the fryer. The question is... will they actually stay together?
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I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️
Mamalil, Helen Salzmann, Max Currie, AliT, Nic Guy, Bronwyn Martin, Firefly, Jeanne, jcresource, Laura M, Mike Butterworth, Bill Newton, Blythe, Sandi Lusk, Onno Verhagen, Charlie Badams, Linda, Andrew, Midnight Madness, Roslyn, Glenda Brady, Patrick Steylaerts, Debbie Froom, Henrietta Fitz, William.Bertram, Kate Gwynne, Deb, JayCee, Ruth Winfield, Sandi Lusk, Sharon, Bronwyn Martin, Ursus, Randy Burke, Tina McFarland, Scott Muma, Pat Phares, John Jones, Sean Martin, Jean Batty, Kelly Angel, Lori Diaz, David Lalonde, Alien8you, Max Currie, Ralph Smith, Deri and Bob Amason, Laura Austan, Malcolm Peacock, John Baird, Kim Kayoda, Richard Harris, Bobbi, Chrissy Kana, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Adam Conolly, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Heather Torrey, Vanessa Walker, Dana Fringer, Derrick Lewis, Kathleen Hayes, John Kennington, Sharla Hulsey, Doug & Sunny Olsen, Chris Matheson, Tez Brennan
If you would like to support my little channel on Patreon (only if you want :) Patreon: backyard_chef
Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
https://www.amazon.co.uk/shop/backyar...
NEW FACEBOOK PAGE - Facebook: backyardchefscasualkitchen
NOTE: You have to answer all membership questions to join it's fully automated and accept group rules.
Huge thanks for the support ❤️ If my cooking style works for you, I’ve got a second channel you might enjoy too:
👉 @notanothercurryshowsamebutdiff
Ingredients
Fish
• 4 thin skinless cod fillets — about 600–700 g total
• Fine salt — see individual methods below
• Ground white rice/rice flour — 40 g | about 4 tbsp | ⅓ US cup | about ⅓ UK cup
• Neutral oil — for deep frying
Batter
• Self-raising flour — 150 g | about 19 tbsp | 1¼ US cups | about 1 UK cup
• Fine salt — 3 g | ½ tsp
• Ice-cold water — 220–240 ml | 15–16 tbsp | about 1 US cup | about ⅘ UK cup
Rice cones
• Ground white rice— 30 g | about 3 tbsp | ¼ US cup | about ⅕ UK cup
Salt
Use 0.8% salt by weight of the fish.
For example:
300 g fish = 2.4 g salt
350 g fish = 2.8 g salt
That's roughly ½ tsp fine salt.
Make the natural fish glue
Trim 30–40 g cod from the thin ends of the fillets.
Blend with:
• Cod — 40 g
• Fine salt — 0.5 g | about ⅛ tsp
• Cold water — 10 ml | 2 tsp
Refrigerate for at least 4 hours; overnight is better.
Heat oil to 180°C / 356°F Fry at least 6-8 mins.
For certainty with the unusually thick built fillet, check the thickest part reaches 63°C / 145°F
#fishbutty #batteredfish #fishandchips #cod #britishfood #fishsandwich #backyardchef
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.
20 Comments
No more tenderloin rubber or straw texture ...and seasoned potatoes in the oven crunch outside and soft inside.
Have a nice Sunday my friend.
Love and Light from Brazil.
And,yeah... this recipe is something to try.
I Turned 2 Thin Fish Fillets Into THIS!..... A Proper Fish Butty!
Backyard Chef
20,391 views
I've got two of these thin fish fillets, but I want one proper thick piece of fish. So today I'm trying two completely different ways of joining them together — then they're going straight into chip-shop batter and the fryer. The question is... will they actually stay together?
👉 If you see the Hype 🔥 button — tap it, it’s a super-like 🚀
👇 RECIPE BELOW
❤️Hello, Friends! If you liked my video recipe, help develop the channel:
Rate the video! Put 👍 - I would be very grateful, and it will help the channel's development.
Please write your comment and ask me questions about recipes. I will be happy to answer you.
📢 You can also share this video with your friends by clicking the arrow in the right corner below the video.
Subscribe to the channel and click the bell to stay up-to-date with new videos featuring delicious recipes. backyardchef
Spare a brew for the chef? Treat me to a cup — click the link: https://www.buymeacoffee.com/backyard...
© Copyright – All rights reserved. No unauthorised use or re-uploads permitted.
🙏 SUPPORT OUR CHANNEL 🙏
I want to express my gratitude for all the support I received. It really helps with running this channel and sourcing ingredients for the recipes. Thank you to all of you - everyone who has bought a coffee (or more). A huge thank you to all the channel patrons.❤️
Mamalil, Helen Salzmann, Max Currie, AliT, Nic Guy, Bronwyn Martin, Firefly, Jeanne, jcresource, Laura M, Mike Butterworth, Bill Newton, Blythe, Sandi Lusk, Onno Verhagen, Charlie Badams, Linda, Andrew, Midnight Madness, Roslyn, Glenda Brady, Patrick Steylaerts, Debbie Froom, Henrietta Fitz, William.Bertram, Kate Gwynne, Deb, JayCee, Ruth Winfield, Sandi Lusk, Sharon, Bronwyn Martin, Ursus, Randy Burke, Tina McFarland, Scott Muma, Pat Phares, John Jones, Sean Martin, Jean Batty, Kelly Angel, Lori Diaz, David Lalonde, Alien8you, Max Currie, Ralph Smith, Deri and Bob Amason, Laura Austan, Malcolm Peacock, John Baird, Kim Kayoda, Richard Harris, Bobbi, Chrissy Kana, Glenn Kelly, Wayne Taylor, Adrian Bartoli, Joanne Brown, Elizabeth e.behrendt, Adam Conolly, Mary Palmer, Patricia Dooley, Mary Eaton, Christopher Beattie, Heather Torrey, Vanessa Walker, Dana Fringer, Derrick Lewis, Kathleen Hayes, John Kennington, Sharla Hulsey, Doug & Sunny Olsen, Chris Matheson, Tez Brennan
If you would like to support my little channel on Patreon (only if you want :) Patreon: backyard_chef
Remember, when following a recipe, you must taste the dish as you go along. All recipes may require some adjustments to suit your personal preferences. These recipes are complete and make for great foundations you can tailor. I hope you enjoy cooking as much as I do.
Taking Cooking food back to basics.
https://www.amazon.co.uk/shop/backyar...
NEW FACEBOOK PAGE - Facebook: backyardchefscasualkitchen
NOTE: You have to answer all membership questions to join it's fully automated and accept group rules.
Huge thanks for the support ❤️ If my cooking style works for you, I’ve got a second channel you might enjoy too:
👉 @notanothercurryshowsamebutdiff
Ingredients
Fish
• 4 thin skinless cod fillets — about 600–700 g total
• Fine salt — see individual methods below
• Ground white rice/rice flour — 40 g | about 4 tbsp | ⅓ US cup | about ⅓ UK cup
• Neutral oil — for deep frying
Batter
• Self-raising flour — 150 g | about 19 tbsp | 1¼ US cups | about 1 UK cup
• Fine salt — 3 g | ½ tsp
• Ice-cold water — 220–240 ml | 15–16 tbsp | about 1 US cup | about ⅘ UK cup
Rice cones
• Ground white rice— 30 g | about 3 tbsp | ¼ US cup | about ⅕ UK cup
Salt
Use 0.8% salt by weight of the fish.
For example:
300 g fish = 2.4 g salt
350 g fish = 2.8 g salt
That's roughly ½ tsp fine salt.
Make the natural fish glue
Trim 30–40 g cod from the thin ends of the fillets.
Blend with:
• Cod — 40 g
• Fine salt — 0.5 g | about ⅛ tsp
• Cold water — 10 ml | 2 tsp
Refrigerate for at least 4 hours; overnight is better.
Heat oil to 180°C / 356°F Fry at least 6-8 mins.
For certainty with the unusually thick built fillet, check the thickest part reaches 63°C / 145°F
#fishbutty #batteredfish #fishandchips #cod #britishfood #fishsandwich #backyardchef
PRIVACY POLICY and FULL DISCLOSURE: Rik participates in the Amazon Services LLC Associates Program (UK). DISCLAIMER: Please note that the product links included in this video contain affiliate links. I will receive a small commission if you click one of the links and make a purchase. This is at no extra cost to you, and it will help me maintain my channel and create more videos. I appreciate your support. Thank you for considering using these links.
Nicely done 🐟🎣