**Preparing the Batter**

Before we can start frying our fish, we need to make sure that the batter is ready. The batter I'm using today is just straight flour, and I like to add some extra ingredients to give it a bit of flavor and texture. Before we can apply the batter, we need to ensure that the fish is dry. If the fish is too wet, the batter won't adhere properly, and our fried fish will be soggy. To achieve this, I'm dabbing the top of the fish with paper towels to remove any excess moisture.

**Seasoning the Fish**

Once the fish is dry, we can start seasoning it. For my recipe today, I'm using kosher salt and cracked black pepper. The key is to season both sides of the fish evenly, so make sure to do this on both the top and bottom of each piece of fish. This will ensure that every bite has a nice balance of flavors.

**Checking the Oil Temperature**

Before we can fry our fish, we need to check the oil temperature. I'm using a thermometer to ensure that the oil is at the correct temperature, around 360 degrees Fahrenheit. If it's too hot or too cold, the oil won't fry the fish properly. To verify this, I'll take a small piece of tail from one of the pieces of fish and cut off a little test piece. This will give me an idea of how hot the oil is.

**Frying the Fish**

Now that we've checked the oil temperature, it's time to start frying our fish! I'm using a simple batter recipe with beer and baking soda, which gives us a light and crispy coating on the fish. To apply the batter, I'll take each piece of fish and coat it evenly, making sure to get all sides covered. If you're doing this inside, make sure your stove top is set to the correct temperature.

**Frying Techniques**

When frying our fish, we need to be gentle so as not to splash the hot oil. To achieve this, I'm using a fork to carefully place each piece of fish into the oil. This also helps us control the amount of batter that gets onto the fish. Once the fish is in the oil, let it cook for a minute or two until it's golden brown and crispy.

**Maintaining Oil Temperature**

To ensure our fried fish stays crispy, we need to maintain a consistent oil temperature. If the oil gets too hot or too cold, it can affect the texture of the batter. I'm constantly checking the thermometer to make sure that the oil remains at the correct temperature throughout the frying process.

**Seasoning and Crisping**

After we've fried our fish, we need to season them with a little extra flour and salt to crisp up their exterior. This also gives us a nice crunch on the outside while maintaining juiciness on the inside. Now that our fish is cooked, let's move on to preparing some aioli for serving.

**Making Aioli**

To make my signature aioli, I'm using store-bought mayo as a base. To add flavor, I'll crush up some pickled jalapenos and mix them in. Other ingredients include grated black pepper, zest from a lime, and a sprinkle of garlic powder. When making the aioli, be careful not to over-mix it, or it will become too thick.

**Finishing Touches**

The final touches are where we can get creative with our fried fish plate! I'm using lemon wedges and fresh parsley as garnishes, which add a pop of color and freshness to each piece. To finish off the dish, I'll place my aioli in a small bowl alongside the fried fish.

**Tasting and Serving**

Now that our fried fish plate is complete, it's time to taste and serve! The combination of crispy batter, tender fish, and flavorful aioli is sure to please even the pickiest eaters. Take a bite, and let out a satisfied sigh – this dish was worth all the effort. With the addition of potatoes on the side, we've created a well-rounded meal that's sure to become a favorite in your household.

**Conclusion**

Frying fish may seem intimidating at first, but with practice and patience, you'll be whipping up crispy, delicious pieces in no time. Remember to always dry your fish before applying batter, season both sides evenly, and maintain a consistent oil temperature. With the right techniques and ingredients, your fried fish plate will be a culinary masterpiece that's sure to impress family and friends alike.

"WEBVTTKind: captionsLanguage: encrispy beer battered fry fluke with a little jalapeno aioli i'm using fluke i have about a pound and a half here most white fishes like this are very mild i'm just going to cut them in half because i want them to be relatively large not like you know fish nuggets so to speak but speaking of nuggets you could use the batter that i'm going to show you how to make and you could fry chicken with it too perfect chicken nuggets is a staple in my household could you use another type of fish for this absolutely but i would stick to flakier style fish like i i wouldn't do this with swordfish but fluke halibut cod i'll set this over here give my hands a wash and we'll start working on our batter so i have three cups of instant flour it's a very finely milled flour perfect for tempuras or fish batters or anything that you want crunchy could you use a different kind you could the best flour to use probably would be rice flour also great frying flour um the thing with rice flour is you're not gonna get that golden brown or you could use equal parts all-purpose flour and then the other half use cornstarch and you're still gonna get a very crunchy batter i'm gonna put in about two tablespoons of kosher salt two tablespoons of baking powder to that i'm gonna add a half teaspoon of baking soda a tablespoon of cornstarch amping up the crunchiness that's what the cornstarch brings to the party and then any kind of favorite rub or seasoning i'm just using a seafood rub and mix this all together just so it's nice and even now the wet part of the batter is really easy it's eggs and beer you're cooking with beer weight what is that bear brings the fizz beer lightens it up if you don't want beer or you're making this for your kids and you want to eliminate the beer maybe from that although the alcohol cooks out as it fries you could use ginger ale you could use soda water you could use seltzer and also beer and sodas have a little bit of natural you know some natural some not natural sugars in them um and so that's going to give you a little bit of gold in this now this calls for about 20 ounces of beer which works out great for me because that's one full beer and about three quarters of another beer and you need to reserve four ounces of beer which is your treat for cooking for everyone we whisk this together see the fizz liv yep from the beer so that fizz is gonna help our batter remain very light so we get this really crunchy batter on our fish so the wet goes into the dry i just get it going with a little bit and then i add the remainder and then it's just a little bit easier to whisk through oh and i see all the little fizzy bubbles yeah and we're just making sure that our batter is nice and smooth now so the batter is ready the fish is cut next we can start frying our fish so one of the important things before we fry the fish though is we want to make sure that they're dry we want that batter to adhere because i'm not going flower batter this is just straighten the pattern out so i'm just going to take some paper towels and i'm going to dab the top of the fish just to ensure that they're nice and dry and if i was doing this with chicken would i do the same thing yeah you always want the protein to be dry and then we're going to season them with some kosher salt a little bit of cracked black pepper and we do the same exact thing on the other side and then we are in a good place to start frying so now we want to check our oil we should be at about 360 degrees if it's a little hot i always keep oil on the side so i could cool the oil down we're 370 which actually isn't bad because as i add the fish the temperature of the oil is going to come down a little bit if you don't have a thermometer what you could do is you could just take a little tail piece of the fish and cut it off and do a tester to see where you are so you could see see how the oil's alive it's moving that oil is ready to go so now i'm going to just start battering all of my seafood and if you're doing this inside on the stove top what is it set to um well it's more about the temperature of the oil so whatever temperature you need to set your stove top to to get it to that 360ish is what you're looking for so we go in with the batter we just batter the fish and you can see it's just coating it really nice and what i like to do is i like to put a couple pieces in there and get them coated i grab a fork i move over to my oil and i'm just gonna pull out piece of fish let some of that excess batter drip away and then gently lay it in my oil don't be worried about the heat of the oil and drop it from above to try to be safer it's actually more dangerous that way because it's going to splash so you just gently put it in and remove it with the fork and this is a good way to do it because you let the batter run off and you go right in and you can see see how the batter's puffing up the reason it's puffing like that is because of we put in the beer and because we have the baking soda and the baking powder which gives us this beautiful lift on our batter it's getting golden brown as it's getting golden brown that fish is cooking all the way through so we're going to let those continue to fry you can see these are beautiful they're golden brown that oil is still moving and happy which means that we maintained our 360 degrees so i'm just gonna pull these off let that oil kind of drip away go away fry those right up yeah i'm just gonna put them in a little bit of flour and salt and pepper and crisp them up a little bit and so it's just a fun little garnish flavorful garnish i love a fried lemon too i was thinking lizzy like a little tartar sauce aioli situation for our fish and i have some pickled jalapenos so i'm gonna throw those in your aioli and then i have a garlic clove here peeled for you i'm gonna season the flour for our garnish i'm just gonna do flour salt and pepper and then i'm gonna put my lemons and uh parsley in here and just give them a quick little talk when you put stuff like this in you got to be a little bit cautious oh hello oh the mustard's winning so in this aioli we have pickled jalapeno just some store-bought mayo cracked black pepper zest and juice of a lime and grated garlic shake off any excess flour and you throw it in as soon as the liquid comes out of the lemons and the parsley is when they're gonna start to get crunchy and that's when the popping starts happening all right so the last of the lemon and parsley is coming out look how crunchy it is yay it's just a fun garnish because lemon and herbs are so good with fish yes oh it looks good right i mean so i'm just gonna start putting some of our god the fish plate was such a good call oh you know what i'm gonna put my little aioli in a bowl for that i love it and then we just garnish and then we'll get little live a plate i'm gonna take a big piece of fish this is just a beautiful start with the potatoes oh my god i'm so good this fish is so good it really is youcrispy beer battered fry fluke with a little jalapeno aioli i'm using fluke i have about a pound and a half here most white fishes like this are very mild i'm just going to cut them in half because i want them to be relatively large not like you know fish nuggets so to speak but speaking of nuggets you could use the batter that i'm going to show you how to make and you could fry chicken with it too perfect chicken nuggets is a staple in my household could you use another type of fish for this absolutely but i would stick to flakier style fish like i i wouldn't do this with swordfish but fluke halibut cod i'll set this over here give my hands a wash and we'll start working on our batter so i have three cups of instant flour it's a very finely milled flour perfect for tempuras or fish batters or anything that you want crunchy could you use a different kind you could the best flour to use probably would be rice flour also great frying flour um the thing with rice flour is you're not gonna get that golden brown or you could use equal parts all-purpose flour and then the other half use cornstarch and you're still gonna get a very crunchy batter i'm gonna put in about two tablespoons of kosher salt two tablespoons of baking powder to that i'm gonna add a half teaspoon of baking soda a tablespoon of cornstarch amping up the crunchiness that's what the cornstarch brings to the party and then any kind of favorite rub or seasoning i'm just using a seafood rub and mix this all together just so it's nice and even now the wet part of the batter is really easy it's eggs and beer you're cooking with beer weight what is that bear brings the fizz beer lightens it up if you don't want beer or you're making this for your kids and you want to eliminate the beer maybe from that although the alcohol cooks out as it fries you could use ginger ale you could use soda water you could use seltzer and also beer and sodas have a little bit of natural you know some natural some not natural sugars in them um and so that's going to give you a little bit of gold in this now this calls for about 20 ounces of beer which works out great for me because that's one full beer and about three quarters of another beer and you need to reserve four ounces of beer which is your treat for cooking for everyone we whisk this together see the fizz liv yep from the beer so that fizz is gonna help our batter remain very light so we get this really crunchy batter on our fish so the wet goes into the dry i just get it going with a little bit and then i add the remainder and then it's just a little bit easier to whisk through oh and i see all the little fizzy bubbles yeah and we're just making sure that our batter is nice and smooth now so the batter is ready the fish is cut next we can start frying our fish so one of the important things before we fry the fish though is we want to make sure that they're dry we want that batter to adhere because i'm not going flower batter this is just straighten the pattern out so i'm just going to take some paper towels and i'm going to dab the top of the fish just to ensure that they're nice and dry and if i was doing this with chicken would i do the same thing yeah you always want the protein to be dry and then we're going to season them with some kosher salt a little bit of cracked black pepper and we do the same exact thing on the other side and then we are in a good place to start frying so now we want to check our oil we should be at about 360 degrees if it's a little hot i always keep oil on the side so i could cool the oil down we're 370 which actually isn't bad because as i add the fish the temperature of the oil is going to come down a little bit if you don't have a thermometer what you could do is you could just take a little tail piece of the fish and cut it off and do a tester to see where you are so you could see see how the oil's alive it's moving that oil is ready to go so now i'm going to just start battering all of my seafood and if you're doing this inside on the stove top what is it set to um well it's more about the temperature of the oil so whatever temperature you need to set your stove top to to get it to that 360ish is what you're looking for so we go in with the batter we just batter the fish and you can see it's just coating it really nice and what i like to do is i like to put a couple pieces in there and get them coated i grab a fork i move over to my oil and i'm just gonna pull out piece of fish let some of that excess batter drip away and then gently lay it in my oil don't be worried about the heat of the oil and drop it from above to try to be safer it's actually more dangerous that way because it's going to splash so you just gently put it in and remove it with the fork and this is a good way to do it because you let the batter run off and you go right in and you can see see how the batter's puffing up the reason it's puffing like that is because of we put in the beer and because we have the baking soda and the baking powder which gives us this beautiful lift on our batter it's getting golden brown as it's getting golden brown that fish is cooking all the way through so we're going to let those continue to fry you can see these are beautiful they're golden brown that oil is still moving and happy which means that we maintained our 360 degrees so i'm just gonna pull these off let that oil kind of drip away go away fry those right up yeah i'm just gonna put them in a little bit of flour and salt and pepper and crisp them up a little bit and so it's just a fun little garnish flavorful garnish i love a fried lemon too i was thinking lizzy like a little tartar sauce aioli situation for our fish and i have some pickled jalapenos so i'm gonna throw those in your aioli and then i have a garlic clove here peeled for you i'm gonna season the flour for our garnish i'm just gonna do flour salt and pepper and then i'm gonna put my lemons and uh parsley in here and just give them a quick little talk when you put stuff like this in you got to be a little bit cautious oh hello oh the mustard's winning so in this aioli we have pickled jalapeno just some store-bought mayo cracked black pepper zest and juice of a lime and grated garlic shake off any excess flour and you throw it in as soon as the liquid comes out of the lemons and the parsley is when they're gonna start to get crunchy and that's when the popping starts happening all right so the last of the lemon and parsley is coming out look how crunchy it is yay it's just a fun garnish because lemon and herbs are so good with fish yes oh it looks good right i mean so i'm just gonna start putting some of our god the fish plate was such a good call oh you know what i'm gonna put my little aioli in a bowl for that i love it and then we just garnish and then we'll get little live a plate i'm gonna take a big piece of fish this is just a beautiful start with the potatoes oh my god i'm so good this fish is so good it really is you\n"