Grammy's Kitchen · Fried Fish · Old Bay Fish and Chips
One of 19 fried fish recipes we measured
It ranks #4 of 19 for greasiness among the fried fish recipes we compared. 1 cooks on www.gimmesomeoven.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% |
| aromatics | 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 pounds (680g) firm white fish (such as cod (haddock, halibut or pollock), cut into 4–6 portions) |
| 1 g | 1/2 teaspoon Old Bay seasoning |
| 2 g | 1/4 teaspoon fine sea salt |
| 1 g | 1/4 teaspoon freshly-ground black pepper |
| 60 g | 1/2 cup (60g) all-purpose flour |
| 120 g | 1 cup (120g) all-purpose flour |
| 16 g | 2 tablespoons cornstarch |
| 3 g | 1 1/2 teaspoons Old Bay seasoning |
| 1 g | 1/2 teaspoon garlic powder |
| 2 g | 1/2 teaspoon baking powder |
| 3 g | 1/2 teaspoon fine sea salt |
| 1 cup cold lager or pale ale | |
| 680 g | 2 large russet potatoes (about 1 1/2 pounds / 680g) (cut into 1/2-inch-thick fries) |
| Neutral oil (for frying (such as canola, vegetable, peanut or avocado oil)) | |
| Flaky sea salt | |
| Lemon wedges | |
| Tartar sauce | |
| Malt vinegar | |
| Chopped fresh parsley (optional) | |
| Extra Old Bay seasoning and fine sea salt (for finishing the fries) |
Method: 8 steps, published by www.gimmesomeoven.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Five stars. Easy and delicious.” — a cook, 5.0★