Grammy's Kitchen · Fried Fish · Baked Fish and Chips
One of 19 fried fish recipes we measured
from www.wellplated.com
It ranks #5 of 19 for crust crunch among the fried fish recipes we compared. 55 cooks on www.wellplated.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 19.
| this recipe | typical | |
|---|---|---|
| dairy | 5% | 0% |
| egg | 9% | 0% |
| liquid | 5% | 16% |
| leavener | 0% | 0% |
| salt | 0% | 0% |
| aromatics | 0% | 0% |
| fat | 1% | 0% |
Adapts cleanly: egg-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 61 g | 1/4 cup low-fat buttermilk* |
| 10 g | 5 teaspoons Old Bay (divided) |
| 454 g | 1 pound cod (Pollock, halibut, or other firm, white fish fillets, cut into 4x2-inch pieces** (about 4 pieces total)) |
| 680 g | 2 large russet potatoes (about 1 1/2 pounds, scrubbed and peeled) |
| 14 g | 1 tablespoon extra-virgin olive oil |
| 3 g | 1 teaspoon minced fresh garlic (about 1 large clove) |
| 30 g | 1/4 cup white whole wheat flour |
| 100 g | 2 large egg whites |
| 108 g | 1 cup whole wheat Panko breadcrumbs |
| Lemon wedges (for serving) | |
| Tartar sauce or malt vinegar (for serving) |
Method: 6 steps, published by www.wellplated.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Hi Erin! My wife is from Alaska and I’m from Boston but we live smack dab in the middle of the Midwest. We both love whitefish but rarely see any worth buying at the market. Well I did this week at an excellent price point as well) but, against my wife’s wishe” — a cook, 4.0★
“Just finished eating this meal and my husband said no fewer than five times just how much he loved this meal! I cook from scratch all the time and he is incredibly picky. I made this as written, which I never do. I always tweak recipes. There were zero leftove” — a cook, 5.0★