Grammy's Kitchen · Fried Fish · Crispy Beer Battered Fish
One of 19 fried fish recipes we measured
It ranks #17 of 19 for greasiness among the fried fish recipes we compared. 139 cooks on www.recipetineats.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 | 28% | 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.
| 700 g | 700g/ 1.4lb white fish fillets (, like flathead, snapper, whiting, cod, tilapia, flathead (skinless, boneless, Note 1)) |
| 30 g | 1/4 cup rice flour ((Note 2)) |
| 90 g | 3/4 cup plain/all purpose flour |
| 30 g | 1/4 cup rice flour ((makes it super crispy, Note 2)) |
| 5 g | 1 1/4 tsp baking powder |
| 2 g | 1/4 tsp salt |
| 240 g | 1 cup very cold beer (, anything other than dark beers like stout, porter etc (Note 3)) |
| 657 g | 4 - 5 cups peanut oil ((or vegetable, canola or cottonseed oil)) |
| Tartare Sauce | |
| Lemon Wedges | |
| Homemade Crispy French fries | |
| Baked Potato Wedges |
Method: 9 steps, published by www.recipetineats.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“OMG this is the best batter I've ever had, I have tried over 30 online recipe batters and I have found my favourite with this recipe. I halved the recipe as I live alone and added an extra dash of salt and used plain cold water as I forgot to get soda water, n” — a cook, 5.0★
“OMG I have found my favourite batter, I only noticed the extra ¼ tsp of baking powder after cooking haha. It still turned out perfectly crispy with using soda water. And I added an extra dash of salt to the batter, absolutely perfect, I used frozen basa fillet” — a cook, 5.0★