Grammy's Kitchen · Fried Fish · Beer Battered Fish
One of 19 fried fish recipes we measured
It ranks #5 of 19 for greasiness among the fried fish recipes we compared. 3 cooks on www.kitchensanctuary.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 | 0% | 16% |
| leavener | 0% | 0% |
| salt | 0% | 0% |
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 120 g | 120 g (1 cup) self-raising flour (see swaps) |
| 16 g | 2 tbsp cornflour ((cornstarch in USA)) |
| 2 g | 1/2 tsp baking powder |
| 240 ml (1 cup) refrigerated pale ale (it MUST be cold) ( see swaps) | |
| 680 g | 4 extra large white skinless fish fillets ( – such as cod, haddock or pollack (see note 1 on size)) |
| 32 g | 4 tbsp cornflour ((cornstarch in USA)) |
| 3 g | 1/2 tsp salt |
| 1 g | 1/2 tsp black pepper |
| Oil for deep frying |
Method: 13 steps, published by www.kitchensanctuary.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this tonight! The fish was bang on and the batter was crispy! Thanks so much for another fab recipe 😄😄 you both have got me into cooking and making new food 👍🏼 I am enjoying serving up food for my family that’s tasty and healthy! I love this website!” — a cook, 5.0★
“Was fab! But maybe I missed something bout adding water, I added an extra cup of fluid as mixture was too thick for dunking fish! But man was it amazing!” — a cook, 5.0★