The Fillet O'Fish is everyone's gateway drug, so props to her for acknowledging that. Her recipe looks so fresh and light and crisp! And the beer on a cold glass pairing is 😘👌💯
Not toasting the buns was a stroke of brilliance! The flounder's crunch is highlighted if it's the only crunchy thing, and if it's Japanese panko breadcrumbs, then that means you DEFINITELY want to accent just how incredibly crunchy that flounder is. Im totally gonna get me some flounder and panko later, that sandwich looks incredible!
Lots of crunchy coating, tender fish, loads of flavor in that tartar sauce and its of course a great idea for the brioche bun that is not toasted. There is enough crunch on the fish, its not needed on the bun, there is no worry about the bunch getting too soggy, as that tartar is thick. So great sandwich.
Whoa ! Thank you Sue Li ! Simple recipe but so well executed and explained. To answer your question at 05:02, YES it does look sooooo good ! Thanks NYT Cooking ! (yeah, that's a lot of exclamation marks)
This looks fantastic! Completely unpretentious and unapologetically liking what she likes. American cheese, untoasted bun. I did chuckle at the "There's no secret....The secret is soy sauce". Definitely going to remember that though.
I LOVE FRIED FISH SANDWICHES! It’s comfort food for me. I’m so happy to see the tartar sauce recipe bc I am not crazy about regular tartar and I love capers and soy. I’ve had Panko and it’s so delicious for frying. I LOVE THIS! THANK YOU!!!! ❤
Maybe some time the NYT can get all their food ppl together and do some kind of ultimate feast feature for a holiday you know a menu with beverages entrees dessert that would be fun
Awesome recipe, think shallow fish and pan make frying quicker and less wasteful of the oil, loved the tip about using any leftover tartar sauce for tuna fish salad, a little bit of shredded cabbage (not traditional) might be a nice addition
When I was 17-18, I worked as a cook in a seafood restaurant. The benefit of wet hand / dry hand is when you are doing a bunch of prep. Had to prep many trays of fried shrimp before the dinner service. A few orders / servings makes no difference is using the same hands.
Great pointers, especially re the tartar sauce. Adding capers?Brilliant! And I’ve been using Worcestershire instead of soy sauce. What was I thinking? Thanks!
Always had flounder growing up in NY but I've found it's not really something that's sold or labeled as flounder out west. We do get Pacific Petrale Sole which is flounder but just not labeled as it or get stuck with cheap Tilapia or expensive Halibut.
Sue Li is the absolute best. More of her, please!
Yes she is. My first time watching her and I'm here for it.
You need to watch her popcorn chicken and onione galette vid recipe. So good!!@@zzizahacallar
Simple, delicious, and infinitely riffable. Sue Li is a vibe queen.
The Fillet O'Fish is everyone's gateway drug, so props to her for acknowledging that. Her recipe looks so fresh and light and crisp! And the beer on a cold glass pairing is 😘👌💯
I love this woman's vibe
Not toasting the buns was a stroke of brilliance! The flounder's crunch is highlighted if it's the only crunchy thing, and if it's Japanese panko breadcrumbs, then that means you DEFINITELY want to accent just how incredibly crunchy that flounder is.
Im totally gonna get me some flounder and panko later, that sandwich looks incredible!
I trust sue li implicitly
love her vibe! her approach, her taste, and her explantations were so great. Love Sue and this recipe!
Love seeing Sue Li
I normally would be outraged if someone didn’t toast a bun, but since it’s Sue Li, all is forgiven.
McDonald's uses steamed buns...
@@ree3197those aren’t opposites, though. The buns could be made by steaming, and when preparing the sandwich it can be sliced and toasted.
Lots of crunchy coating, tender fish, loads of flavor in that tartar sauce and its of course a great idea for the brioche bun that is not toasted. There is enough crunch on the fish, its not needed on the bun, there is no worry about the bunch getting too soggy, as that tartar is thick. So great sandwich.
Perfect video. I love Sue Li, and I love fried fish! The double layer of fried flounder is really smart.
Whoa ! Thank you Sue Li ! Simple recipe but so well executed and explained. To answer your question at 05:02, YES it does look sooooo good ! Thanks NYT Cooking !
(yeah, that's a lot of exclamation marks)
This looks fantastic! Completely unpretentious and unapologetically liking what she likes. American cheese, untoasted bun. I did chuckle at the "There's no secret....The secret is soy sauce". Definitely going to remember that though.
thank you, sue. this was so good. everyone devoured it. the tartar sauce was brilliant! and i loved watching you at work.
like this lady's vibe.
recipe looks decent too
Love Sue Li!
I love the tartar sauce!!
I’ve only ever had it as just mayo + sweet relish. This is a whole new taste. Thank you!
This fish sandwich recipe sounds delicious! The description is really enticing, and I can't wait to try it myself.
I LOVE FRIED FISH SANDWICHES! It’s comfort food for me. I’m so happy to see the tartar sauce recipe bc I am not crazy about regular tartar and I love capers and soy. I’ve had Panko and it’s so delicious for frying. I LOVE THIS! THANK YOU!!!! ❤
Maybe some time the NYT can get all their food ppl together and do some kind of ultimate feast feature for a holiday you know a menu with beverages entrees dessert that would be fun
My dad LOVED filet o fishes from McDs! I may need to make this in his memory! ❤
Love love love looooove LOVE Sue!!! I always love watching her so so much
I made this recipe exactly as she has shown. It came out excellent!
Tomorrow is payday so I'm stocking up on all the ingredients🤤❤ tks for this!
So good! Would add some sliced pickle to make it PERFECT
Awesome recipe, think shallow fish and pan make frying quicker and less wasteful of the oil, loved the tip about using any leftover tartar sauce for tuna fish salad, a little bit of shredded cabbage (not traditional) might be a nice addition
Fan of Sue!
I will definitely be making this. Looks amazing 😻
I see Sue Li, I click!
I love Sue Li!
When I was 17-18, I worked as a cook in a seafood restaurant. The benefit of wet hand / dry hand is when you are doing a bunch of prep. Had to prep many trays of fried shrimp before the dinner service.
A few orders / servings makes no difference is using the same hands.
Burgerville's Halibut sandwich is the best fast food fish sandwich. Only available in the PNW though.
She made a good fish Sandwich
So simple! Have to try it 😊
looks awesome. cant wait to try!
It does look good. If I had the choice, I would use Cod. But I wouldn't be opposed to trying Flounder.
Yum! Mouth watering Sue! Ima need some shredded lettuce, aka "shreddus" tho. Preferably of the Iceberg variety ;-)
That looks so bomb, the Heineken is a perfect pairing
Awesome! I want that too. My mouth is already watering.
Fantastic! Truly what I want to enjoy.
Great pointers, especially re the tartar sauce. Adding capers?Brilliant! And I’ve been using Worcestershire instead of soy sauce. What was I thinking? Thanks!
Thank you!
This is like the final form of the Filet o' Fish
Yum!❤
Delicious!!!
Short. Sweet. Yummy looking. I've been looking for a great way to make my own Mcdonald's fish filets at home. But better ofc! xD
looks great and easy
I am so making this this weekend this looks incredible
I'm inspired! Fish for dinner this weekend!
I might need to make this! Looks so good
Serve one of these filets on a peice of rugbrød with dill mayo topped with quick pickled cucumbers and you have an incredible smorrebrod.
really good stuff here! tyfs
OMG Amazing!!!!!!!
Yum!
fillet o'fish, baby!!!
I can only imagine home made tarter sauce the fish looks so crunchy.
Uh!!! That looks so delicious!
Oh Yes!!!
I just can't do American cheese and fried whitefish it just makes my mind cave in on itself.
Filet o fish has a steamed bun. Would have been a nice touch.
So you steam a regular bun?
queen sue li
👍🏾Looks great!
I like shredded lettuce on mine.🤷🏾♀️
Arby's, imo, makes the best fish sandwich...delish!
It doesn't look like food, it doesn't smell like food, it doesn't taste like food - Arby's!
Try it out :D
Put a few ice cubes in that beer and it's perfect! (don't knock it until you try it!)
There is just no way I get a McDonald's fish filet ad right as I hit play to this video.
LOVELY FISH THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME
Dammit now I have to make this , looks amazing.
Inspired!
Thank you Sue awesome job looks so good love a fish sandwich and you my dear are sweet too...
Add lettuce and maybe tomato for me anyway but they look delicious
Frozen flounder or fresh?
Gotta toaste those buns. Looks delicious though
The Jack In the Box fish sandwich is better than the Fish Fillet from McDs.
I use nitrile gloves when breading something. Your hands still get gunked up, but it's super easy to wipe off and continue.
Always had flounder growing up in NY but I've found it's not really something that's sold or labeled as flounder out west. We do get Pacific Petrale Sole which is flounder but just not labeled as it or get stuck with cheap Tilapia or expensive Halibut.
UGGGG! McDonald’s filet fish sandwich is NOWHERE AS DELICIOUS AS IT USED TO BE since they started to make their food with health ingredients!!
McDonalds has always "steamed" their Filet-o-Fish buns. Just an FYI.
Eh...I'd say never use bread and butter pickle relish in tartar sauce--use dill pickle relish.
How do I see the recipe????
Doesn't it look sooo Good, UNDERSTATEMENT...! yum...yum...yum...can I have some...:$pleasssss
Smart Jaguar? 2?
Buns must always be toasted or steamed. 😂✌
Too lazy to make this, can I just bring my pilsner to McDonald's?
I'd take a wet hand OR a dry hand from Sue.
What kind of fish would that be in spanish? Anybody knows?
Reached 6, Back down to 4?
Very nice dark voice !
How is her voice dark?
❤
Who needs McDonald’s 😂
Take a damp paper towel, put it and Buns in a Ziploc bag,put in a microwave for 30 seconds,now you have McDonalds fillet o fish buns.
I need my cheese melted.
no cheese for me dawg
The T shirt dipping into the eggwash 💀
#2501?
Cheese on fish. 😮
del lish
I am very confused. Why is NYT cooking teaching me how to replicate a fast food sandwich?
Why shouldn't they?
Founder is way more expensive than pollack.
But you could add some shredded romaine…..
I like the cut of her jib
Completely unpretentious... nice!
"About a cup of vegetable oil"
Pours in a whole bowl