Grammy's Kitchen · Fried Fish · Beer Battered Fish and Chips
One of 19 fried fish recipes we measured
It ranks #1 of 19 for browning depth among the fried fish recipes we compared. 16 cooks on thestayathomechef.com rate it 5.0★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.
| this recipe | typical | |
|---|---|---|
| liquid | 18% | 16% |
| leavener | 0% | 0% |
| salt | 0% | 0% |
| fat | 51% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 872 g | 1 quart vegetable oil |
| 680 g | 4 medium russet potatoes |
| 120 g | 1 cup all-purpose flour |
| 32 g | 1/4 cup cornstarch |
| 4 g | 1 teaspoon baking powder |
| 6 g | 1 teaspoon salt |
| 1 g | 1/4 teaspoon black pepper |
| 300 g | 1 to 1 1/2 cups beer |
| 907 g | 2 pounds cod fish (sliced into strips) |
Method: 7 steps, published by thestayathomechef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Definitely a do again recipe!! I used wild caught Alaskan Cod and it came out beautifully. I only used about an inch and a half depth of vegetable oil and it worked fantastic. I did not use this chips recipe but I did double fry the potatoes. Batter was li” — a cook, 5.0★
“Originally I started out trying to make a “copy cat” version of Long John Silvers chicken planks. I couldn’t find a recipe that looked similar enough- or sounded appetizing. So I watched the video provided and realized that was the outcome I wanted for my chi” — a cook, 5.0★