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You will not want a fast food restaurant fish sandwich once you make this one. The ULTIMATE Crispy Fried Cod FISH SANDWICH. Don't forget to make the homemade tarter sauce to go with it. It's yours to flavor.
#friedfish #bestfishsandwich #catherinesplates
Today's Recipe Fish Sandwich: https://catherinesplates.com/ultimate-crispy-fried-fish-sandwich/
Today's Recipe Tarter Sauce: https://catherinesplates.com/homemade-tarter-sauce/
The Rational Reviewer
https://www.youtube.com/@UCKVKkA96qPUGopd6__uhuBQ
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0:00
Welcome back everyone. Per your request,
0:04
y'all want us to make a crispy fried
0:07
fish sandwich.
0:09
Mhm.
0:10
Lent season is coming up. It's the
0:12
perfect time to make this. Thomas has
0:14
been trying out different fish
0:16
sandwiches over on his channel, The
0:18
Rational Reviewer. Yep. So, we're going
0:21
to make one and we're going to see what
0:23
he thinks on his channel of the version
0:26
we're going to make today, which is the
0:28
ultimate crispy fried fish sandwich. The
0:32
first thing we're going to do is have
0:34
Thomas make that delicious tartar sauce
0:36
to go with the fish sandwich.
0:39
So, we've got everything ready to go,
0:42
but we're going to mix it cuz we got to
0:45
put it in the refrigerator, get it nice
0:46
and chilled for the fish sandwich, and
0:49
then we will make that fish sandwich
0:51
after we do this. Are you ready?
0:54
We do have the oil on right now heating
0:56
cuz that takes a while.
0:57
That takes a while. So, we're going to
0:58
do that while we're preparing the tartar
1:00
sauce and then we'll bring it up here
1:02
and start on that fish. All right, you
1:05
guys. I'm going to bring you up here.
1:07
Thomas is gonna put together the tartar
1:09
sauce.
1:10
I'm easy. Like a Sunday afternoon.
1:15
All right. Thomas has a medium bowl.
1:18
Small bowl.
1:18
Small bowl.
1:19
Yep. We don't not going to need a very
1:21
big bowl for the tartar sauce. So, in
1:23
that we're going to add in half a cup of
1:26
mayonnaise.
1:28
Half a cup of mayo.
1:30
Yeah, Thomas is in the kitchen today,
1:31
you guys.
1:35
And then to that, we're going to add in
1:37
some dill relish.
1:40
Dill relish.
1:42
Or if you like sweet relish, you can do
1:44
that. But I don't know if I would do
1:45
that in this recipe today.
1:47
Yeah, I don't know about sweet.
1:48
Anyway,
1:49
what I have here is um quite a bit of
1:52
shallot that was chopped up pretty fine.
1:56
And then half of a juice from a or juice
1:59
from half a lemon that's in there. Now,
2:02
she'll show you what a shallot is.
2:05
This is a shallot. And then it looks
2:07
like this when you take out that outer
2:08
layer and cut off the ends. And then you
2:10
just slice through it and make your
2:12
little dices. It looks like a red onion.
2:14
So, if you have a red onion, you can put
2:16
that in there also. So, the lemon,
2:21
that's the other half right here that
2:22
we're going to use for wedges later. And
2:24
he just squeezed some in through here.
2:26
Yep.
2:27
Show that.
2:30
There we go.
2:32
I don't want it too lemony.
2:34
All right, the next thing that we're
2:35
going to add are some capers.
2:38
Capers.
2:39
They come in a little jar like this. And
2:42
all I did was drain them out and chopped
2:46
them up a little bit. We got about one
2:47
tablespoon going in there. Now, capers
2:51
are kind of briny and salty. You can
2:53
rinse them off if you want to do that.
2:55
Thomas likes them just the way they are.
2:57
Yep.
2:58
They're like flower buds. So, I kind of
3:00
described them in the last dish that I
3:02
did when I made chicken picotta just
3:04
recently.
3:06
All right, we're going to add some
3:07
mustard and some black pepper to taste.
3:11
Gray pupan, which is a
3:13
type of dijon mustard. So, we're going
3:15
to add probably about about one teasp
3:18
Oh, there we go.
3:19
Put it in there.
3:20
Oh, I did.
3:22
Act like you like it.
3:23
I do.
3:25
I'm going to take some black pepper
3:26
here. Promise. Just tell me.
3:29
Hey, good.
3:30
All right. And then he's just going to
3:32
take a fork, blend that together.
3:37
We're excited for this one, you guys.
3:43
Then he'll just give that a taste. See
3:44
what he thinks.
3:47
And then adjust your ingredients and
3:49
flavorings
3:52
the way you want it. What do you think?
3:54
What does it need?
3:57
Oo, that's good. Needs more heat.
4:00
More heat.
4:01
More heat.
4:02
More heat. Okay. We got cayenne pepper
4:03
back behind you.
4:09
Yep.
4:09
It's his tartar sauce, so he could do
4:11
what he wants with it.
4:13
I'm not a fish fan. Doing this for him.
4:16
Yeah,
4:17
that should be good.
4:19
Look at that.
4:21
God, I'm not eating that.
4:24
Where'd my fork go? I'll put it up.
4:28
I'm faster than lightning around here.
4:32
All right, give that one more try. And
4:34
then what we'll do is we'll just pop it
4:36
in the refrigerator, let it chill, and
4:38
then we'll get those crispy fish
4:40
sandwiches ready to go.
4:45
Have your oil already heated up on the
4:47
back burner. We'll go over that. Right
4:49
now, what we're going to do is bring our
4:51
pot back over here onto our kind of
4:53
countertop burner and get that going for
4:56
you.
4:56
That's awesome.
4:57
We got a winner.
4:59
That is awesome. Don't be afraid to add
5:01
that cayenne.
5:02
Now, the recipe for the tartar sauce
5:04
will be found on my website,
5:06
cathersplates.com.
5:07
It'll be with the fish, and it'll also
5:09
probably have its own little video by
5:11
itself, a recipe by itself. All right,
5:14
you guys. You ready for the fish? Let's
5:16
go. All right, we're back.
5:21
Now, for the fish now, we're using What
5:24
are we using? What is that?
5:26
Skinless fillet.
5:28
So, we got the Great Value that's from
5:30
Walmart and it comes with about I think
5:32
what? Three pieces in there.
5:34
Yeah,
5:34
three pieces in there. And so, we're
5:35
going to cook them up just like they
5:37
are. Now, on the package directions, it
5:40
said to remove them out of the package
5:42
while frozen. Put them in a dish. Cover
5:44
it with some plastic wrap and put it in
5:47
your refrigerator for at least 8 to 10
5:49
hours to thaw out. They say do not thaw
5:52
out in the package. So, for safety
5:54
reasons, we're not doing that. All
5:55
right. So, we've got our cod that's
5:57
thawed out right here. We're ready to go
5:59
with that.
6:01
This is supposed to be wild caught.
6:05
All right. We've got our pot of oil
6:08
coming to temperature. We know it's
6:10
coming to temperature because we're
6:11
using one of these thermometers. Just
6:13
put it into the oil. We have it on a
6:16
350, which is a medium high heat. What
6:19
you need to have on hand before we start
6:21
is our sheet pan. We place some
6:24
parchment paper underneath a rack. Okay?
6:27
That way when the fish comes out of the
6:29
oil, we can place it on the rack and
6:31
it'll drain the excess grease out and it
6:35
will make them nice and crispy, too.
6:38
All right, I think we're good to go.
6:41
Now, you're going to need three narrow
6:44
dishes, okay? Because we're going to be
6:46
dredging the fish. Catch me if I keep
6:49
saying chicken. I'm used to saying
6:51
chicken.
6:53
His fault. All right, so my fault. Yep.
6:56
It's your fault. Is it his fault?
6:59
Okay. What's he doing back there?
7:02
Nothing. That Okay.
7:03
All right. So, he's got some seasonings.
7:06
And what we're going to do in the first
7:08
little pan here is he's going to add
7:10
those seasonings. Got one cup of flour.
7:13
We're going to season it up. So, as
7:16
Thomas is putting it in there, and he's
7:17
going to take a fork, kind of blend that
7:19
all together. I'll tell you what the
7:21
seasonings are. We have one teaspoon of
7:23
salt. want to show them.
7:26
And then we have half a teaspoon of
7:28
black pepper, half a teaspoon of garlic
7:31
powder. We have half a teaspoon of
7:33
paprika,
7:35
and we have half a teaspoon of cayenne
7:38
pepper. That's optional. That's just to
7:41
make it nice and spicy.
7:42
Optional for y'all.
7:44
All right, get it all in there. And
7:45
you're going to whisk that up.
7:48
All
7:50
right, we're going to save that fork
7:52
because in the second dish, we're going
7:55
to crack in two eggs, add half a cup of
7:58
milk,
8:00
and then we'll whisk that together just
8:02
with a fork and get that blended
8:04
together.
8:08
There we go.
8:10
Then I'll have Thomas add the milk.
8:11
Whisk that up until nice and frothy.
8:15
Then, as he's doing that, I'll show you
8:17
this right here.
8:19
We got about one and a half to two cups
8:22
of some panko crumbs. That's going to
8:24
make it nice and crispy on our breading.
8:30
We got that. And then what I'm going to
8:32
do is take some paper towels and I'm
8:34
going to pat dry the fish and put them
8:38
on a plate. Now, I did drain off a lot
8:41
of excess liquid from there after it was
8:44
thought out. So, we're just going to pat
8:47
it. Now, he wants the whole fish fillet.
8:49
So, I'm not going to cut these in half
8:50
or anything. We're going to cut them
8:52
just like it is. Have it hanging out of
8:55
his sandwich.
8:56
Yep.
8:58
All right. Get rid of that. We're going
9:00
to get our tongs. Now, we're ready.
9:03
Hold that. Hold that.
9:07
And let me test the oil one more time.
9:09
You want to make sure it's at least
9:11
350°.
9:13
If not, they'll get really soggy, and
9:15
you don't want that.
9:18
We're at Oh, I think we're there.
9:22
Yep. We're over 350. So,
9:24
by 2.8 degrees.
9:26
We're ready to go.
9:28
Now, keep your thermometer because you
9:30
want to keep checking your oil
9:31
temperature and make sure you don't need
9:33
to raise it up and all of that. All
9:34
right. So, take one of your fish fillets
9:37
that you've dried off.
9:39
This one or two?
9:42
I'll take this one.
9:43
I was thinking it was one, but
9:46
Then you're going to place it into your
9:48
flour and coat it really well on all
9:52
sides. Give it a nice dusting of flour.
9:56
Is it nice and coated very well? Now,
9:59
what you want to do is shake off some of
10:01
the excess flour.
10:03
And then you're going to place it into
10:04
the egg.
10:07
And then turn it around. Dredge it up
10:08
really good into the egg mixture here.
10:11
Get it nice and coated.
10:14
There we go.
10:18
All right.
10:20
All right. And then we're going to put
10:22
it into our panko crumb
10:28
and then roll it around and then press
10:30
those crumbs in. Press them in.
10:34
I'm going to get a spoon and help with
10:36
that.
10:39
There we go.
10:47
Get the sides.
10:50
Just move it around.
10:52
There we go. All right. Now, we're going
10:55
to add it into our oil.
11:02
Whoa.
11:04
Right. Let it sit there for a few
11:05
minutes.
11:08
Now, we're using the Great Value
11:10
vegetable oil for this. And we're using
11:12
about four to six cups.
11:16
Should take about 3 to four minutes. And
11:18
we're going to rotate it and cook it
11:20
again another 3 to four minutes. We're
11:22
looking for
11:24
a temperature of 145°.
11:28
Again, get that thermometer. Okay,
11:30
that's the inside of the fish there. Oh,
11:34
this is moving. All right. All
11:38
right.
11:39
There was only two fillets in that
11:42
bag.
11:44
They're pretty big, though.
11:45
That one's huge.
11:46
I think they usually want you to cut
11:48
these into
11:50
Yeah.
11:51
pieces.
11:54
Normally, you would not have one that
11:56
size, but
11:57
Thomas is such a guy.
12:01
All right, we're going to have this one
12:02
ready to go. When this one is done, then
12:04
we'll cook this one. You don't want to
12:08
overcrowd your pan. It'll lower down
12:11
that temperature.
12:13
And that's not good.
12:14
Nope. Not good.
12:15
Once we get this one nice and coated,
12:17
we're going to get some new
12:20
tongs.
12:21
We don't want to put that one back in
12:23
there.
12:25
Oh, it's looking good in there. All
12:27
right, we're going to bring you up here
12:29
and show you this goldeness in there.
12:31
I get it.
12:33
Make sure you have your pan ready.
12:35
Thomas showed you earlier.
12:40
All right, look at that.
12:42
Now, we're going to start rotating him.
12:46
Put it on the other side. Cook it
12:48
another 3 to four minutes. We're going
12:50
to test it with a thermometer because
12:52
this one's a pretty thicker
12:55
than the other one is. So,
12:58
woke up our beagle.
13:00
Yep. Totally get that crispiness on
13:02
there. All right, we've been pulling it
13:06
out, testing it with the thermometer.
13:07
We've got the temperature we're looking
13:09
for. So, we're going to remove it and
13:10
then add the other one.
13:13
Woo! That's the one for Thomas's
13:14
sandwich right there.
13:18
Go another 3 to four minutes, give it a
13:20
check, and then remove it.
13:25
All right, we've tested the temperature
13:27
on this piece. Look at that. Beautiful.
13:31
It's
13:31
going to fall apart.
13:35
All right, onto the rack it goes.
13:40
All right, we're going to turn off our
13:42
oil. We're going to put it on the back
13:43
burner. We're going to get everything
13:45
ready
13:46
to build up Thomas's crispy fried fish
13:50
sandwich using these cod fillets.
13:53
All right, you guys. We got Thomas's
13:55
buttered buns over here.
13:57
Yeah, that sounds funny.
14:00
buttered bun.
14:00
What we did was we just popped it into
14:02
the oven at 400°. Kind of let it get a
14:05
little golden brown on it. Look at that.
14:08
Yeah. Nice flavored buns there. It's got
14:12
the sesame seeds on it.
14:14
Yep.
14:15
And he's going to build his fish
14:18
sandwich. Y'all come on up. Are you
14:19
excited?
14:20
I'm excited.
14:21
He is.
14:22
I'm hungry.
14:23
All right. Now, being that that was a
14:25
really large fillet, he is going to cut
14:28
off some pieces of it.
14:30
Yeah, it was.
14:30
So, it'll fit on the bun. So, you got it
14:33
to size.
14:35
I'm going to take a little this off,
14:40
y'all. Look at that.
14:42
Definitely.
14:43
Show them the inside of that.
14:46
Look at that. Look at that crust on it.
14:49
It's crispy.
14:53
Look,
14:54
I'm going to eat that, too.
14:56
Yeah. First thing, what are you doing?
14:58
Putting some tartar sauce.
15:00
Load it up, you guys.
15:02
Putting it on both sides, too.
15:04
Yes.
15:08
We got some sliced tomatoes. We've got
15:10
some butter lettuce.
15:12
Yeah, this lettuce is nice. I'm going to
15:16
put some tomato on it.
15:25
Oh yeah, that's perfect.
15:26
Look at that.
15:29
Take a little bit of lemon.
15:32
Just a little drizzle.
15:35
Oh yeah,
15:37
there we go.
15:41
And there it is
15:44
in all its glory.
15:49
See
15:52
All right, y'all know what to do. You're
15:54
going to follow Thomas over to
15:57
the rational reviewer and I'm going to
15:59
eat this for you.
16:01
And he's going to review it.
16:04
See if it's tasty.
16:07
If it's worthy.
16:08
Mouth is watering already.
16:10
More worthy than those restaurant fish
16:13
sandwiches that are coming out right
16:15
now. His mouth is watering. So, all
16:17
right, y'all guys. All right, you guys.
16:18
Head on over there. Give me a thumbs up
16:21
for this. If you're new to the channel,
16:23
hit that subscribe button down below and
16:24
that bell notification on. You'll always
16:26
know when shows like this one here are
16:27
posted. If you want more of him in the
16:29
kitchen with me, that's Thomas, my
16:31
husband,
16:34
let us know down in the comments. All
16:36
right, you guys. We'll see you on the
16:38
next one. Bye
16:39
bye.
#Cooking & Recipes