00:00If you go for the crispy bits, this is how you should fry your fish.
00:02In my beer batter, I've got all-purpose flour, cornstarch, a pinch of baking powder, onion powder, salt, black pepper,
00:08and a really cold highlight.
00:10Really cold liquid to lift up all the starches that you put in there to get a crispier fish.
00:15Oh, I'm at that wave, too, guys.
00:16All you people out there just dumping fish in, I have to dip it in batter.
00:20It's so rude.
00:21The reason why you want to do the wave is because it naturally sits into that oil, man.
00:26You're letting that batter just kind of be like, uh-oh, are we going in?
00:29Uh-oh, we going in?
00:31And scientifically, the moisture is automatically being attacked to form a shell.
00:36It's going to give you a crispy outside and a perfectly cooked inside every time.
00:39And then you just do this when you want to clean your hands.
00:41This is just giving you those extra crispies, man.
00:44I know y'all don't eat it now, but we grew up eating these in the 80s and 90s.
00:47These were on the menu at Long John Silver's, Captain D's, one of those.
00:51This is what I'm talking about.
00:52Making a good batter and doing those techniques will give you this texture.
00:56Just take the time to care about it.
00:57That's all.
00:58Oh, man.
00:59I forgot how much I love crispy fish.
01:01Beer-battered fish?
01:03My day is done.
01:04Listen, man.
01:05If you're going to fry fish at your house, make sure you do it right.
01:10Kind of like a cereal.
