Grammy's Kitchen · Fried Fish · Beer Batter Fish Fry w/ Potato Wedges and Ta
One of 19 fried fish recipes we measured
from thewoksoflife.com
10 cooks on thewoksoflife.com rate it 4.9★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.
| this recipe | typical | |
|---|---|---|
| liquid | 19% | 16% |
| leavener | 0% | 0% |
| salt | 0% | 0% |
| aromatics | 9% | 0% |
| fat | 7% | 0% |
Adapts cleanly: dairy-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 680 g | 4 filets of white fish (e.g., cod, halibut, bass) |
| 180 g | 1 1/2 cups flour ((plus 1/4 cup for dredging)) |
| 2 g | 1/2 teaspoon baking powder |
| 0 g | 1/8 teaspoon garlic powder |
| 1 g | 1/2 teaspoon black pepper |
| 2 g | 1/4 teaspoon salt |
| 14 g | 1 tablespoon vegetable oil |
| 340 g | 12 ounces beer ((a lager or amber ale will do well!)) |
| 103 g | 2/3 cup finely crushed corn tortilla chips ((use the crumbly dregs of a bag after everyone has raided it during the day!)) |
| 680 g | 4 medium russet potatoes ((washed and cut into wedges)) |
| 120 g | 1 cup flour |
| 7 g | 1 tablespoon paprika |
| 2 g | 1 teaspoon black pepper |
| 6 g | 1 teaspoon salt |
| 110 g | 1/2 cup mayonnaise |
| 15 g | 1 tablespoon lemon juice |
| 1 g | 1 medium dill pickle ((finely diced)) |
| 150 g | 1 shallot ((finely diced; you can also substitute a 2 tablespoons of minced red onion)) |
| Salt and pepper to taste |
Method: 10 steps, published by thewoksoflife.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“OMG! This has to be one of your best looking recipes yet !! I love fish and there is nothing better then it fresh caught , cooking over a fire , beside a beautiful lake !! Wish I was there !! I am definitly going to try your batter recipe. I have been us” — a cook, 5.0★
“As always, another terrific recipe. One thing that surprised me though with the fish was that you didn't mix rice flour in with the all-purpose, usually 1 part rice flour to 3 parts all-purpose. We began doing that a couple years back after reading that it” — a cook, 5.0★