Grammy's Kitchen · Fried Fish · Classic Fish and Chips
One of 19 fried fish recipes we measured
from therecipecritic.com
It ranks #1 of 19 for browning depth among the fried fish recipes we compared. 6 cooks on therecipecritic.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.
| 680 g | 1 1/2 pounds russet potatoes |
| vegetable oil (for frying, about 1-2 quarts) | |
| salt (to taste) | |
| 680 g | 1 1/2 pounds fresh white fish (I prefer cod fillets) |
| 90 g | 3/4 cup all-purpose flour (for batter) |
| 32 g | 1/4 cup cornstarch |
| 4 g | 1 teaspoon baking powder |
| 6 g | 1 teaspoon salt |
| 1 g | 1/2 teaspoon ground black pepper |
| 0 g | 1/4 teaspoon Old bay seasoning |
| 1 g | 1/4 teaspoon paprika |
| 240 g | 1 cup light beer |
| 60 g | 1/2 cup all-purpose flour (for dredging) |
Method: 9 steps, published by therecipecritic.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Before trying this recipe I never knew how easy beer battered fish was! I didn’t think authentic pub style could be achieved at home - we share this recipe with everyone and they’re surprised at how delicious and easy (and authentic) it is, too! Love all yo” — a cook, 5.0★
“First time making beer battered fish. Family said this is FAR BETTER than any pub fish we have ever had. So incredibly easy! Ten stars! And they asked if I could make it again tomorrow!” — a cook, 5.0★