Grammy's Kitchen · Fried Fish · Beer Battered Fish
One of 19 fried fish recipes we measured
It ranks #19 of 19 for crust crunch among the fried fish recipes we compared. 31 cooks on littlesunnykitchen.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 | |
|---|---|---|
| liquid | 28% | 16% |
| leavener | 1% | 0% |
| salt | 1% | 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 fish fillets |
| Oil (for frying) | |
| 60 g | 1/2 cup all purpose flour |
| 3 g | 1/2 teaspoon salt |
| 1 g | 1/4 teaspoon ground black pepper |
| 120 g | 1 cup all-purpose flour |
| 8 g | 2 teaspoons baking powder |
| 9 g | 1 1/2 teaspoons salt (divided) |
| 1 g | 1/2 teaspoon ground black pepper |
| 240 g | 1 cup beer (cold) |
| tartar sauce | |
| chips or fries | |
| lemon wedges |
Method: 9 steps, published by littlesunnykitchen.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Made this last week and it was so good. 300 degrees seemed low so I did cook it at 375 F. I only used 1/2 tsp baking powder. I added 1/2 cup more flour and added paprika to the flour. I also put a whole can of beer. It was absolutely crispy, not greasy and so” — a cook, 4.0★
“Amazing! I had never made beer batter before, followed the notes, turned out spectacularly well. Used Flounder, about half the salt Surprised that the batter (per notes, like heavy cream) was so thin and tempura like (not like the pictures). Did require twi” — a cook, 5.0★