Grammy's Kitchen · Fried Fish · Fish and Chips
One of 19 fried fish recipes we measured
from tastesbetterfromscratch.com
It ranks #17 of 19 for tenderness among the fried fish recipes we compared. 275 cooks on tastesbetterfromscratch.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 | 30% | 16% |
| leavener | 1% | 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.
| 680 g | 1 1/2 lbs white fish fillets* (, cut into long strips) |
| 120 g | 1 cup all-purpose flour (, plus more for dredging fish) |
| 64 g | 1/2 cup cornstarch |
| 6 g | 1 1/2 teaspoons baking powder |
| 1 g | 1/4 teaspoon paprika |
| 3 g | 1/2 teaspoon salt (, plus more for seasoning fish) |
| 1 g | 1/4 teaspoon freshly ground black pepper (, plus more for seasoning fish) |
| 240 g | 1 cup cold light beer* |
| Hot cooked Fries ((fried, baked, or air fryer)) | |
| Tartar Sauce (, ketchup, or fry sauce) | |
| British Malt Vinegar |
Method: 7 steps, published by tastesbetterfromscratch.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Absolutely delicious! I made this with cod my husband caught in Alaska. Also made homemade tartar sauce. We couldn’t believe how good this was, better than we’ve had in restaurants. And we live in SoCal where there are lots of good seafood restaurants. I think” — a cook, 5.0★