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Crispy Fish and Chips Recipe Easy Homemade Classic Tartar Sauce Guide

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A nostalgic and easy-to-make crispy fish and chips recipe paired with a classic homemade tartar sauce. Perfect for family dinners, gatherings, or a comforting weekday meal.

Ingredients

Scale
  • 1 ½ pounds (680g) white fish fillets (cod, haddock, or pollock), skinless and boneless
  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • 1 cup (240ml) cold beer (lager or ale)
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil or sunflower oil, for frying
  • 3 large russet potatoes (about 2 pounds / 900g), peeled and cut into thick chips
  • Salt, to taste
  • Optional: a pinch of smoked paprika or garlic powder for seasoning
  • ½ cup (120ml) mayonnaise
  • 2 tablespoons finely chopped dill pickles or cornichons
  • 1 tablespoon capers, chopped
  • 1 tablespoon finely chopped fresh parsley
  • 1 teaspoon Dijon mustard
  • 1 teaspoon fresh lemon juice
  • Salt and pepper, to taste

Instructions

  1. Peel and cut the potatoes into thick chips, about ½ inch (1.3 cm) wide. Soak them in cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly.
  2. Heat oil in a frying pan or deep fryer to 320°F (160°C). Fry the chips in batches for 4-5 minutes until just tender but not browned. Remove and drain on paper towels.
  3. In a large bowl, whisk together 1 cup flour, baking powder, salt, and pepper. Slowly pour in cold beer while whisking until smooth. Keep batter cold.
  4. Pat fish fillets dry and cut into 4-5 inch (10-12 cm) pieces. Lightly dust each piece with flour.
  5. Heat oil to 350°F (175°C). Dip each fish piece into batter, letting excess drip off, then fry in batches for 4-5 minutes until golden and crispy, flipping halfway. Drain on paper towels.
  6. Return pre-cooked chips to hot oil (350°F/175°C) for a second fry, 2-3 minutes until golden and crunchy. Drain and season immediately.
  7. Combine mayonnaise, chopped pickles, capers, parsley, Dijon mustard, lemon juice, salt, and pepper in a bowl. Stir well and refrigerate until serving.
  8. Serve fish and chips hot with tartar sauce and a lemon wedge.

Notes

Keep the batter cold and oil hot for the crispiest fish. Fry in small batches to maintain oil temperature. Soak potatoes in cold water to remove starch for crispier chips. Double fry chips for perfect texture. Tartar sauce tastes better after chilling for a few hours or overnight. Use a kitchen thermometer to maintain oil temperature.

Nutrition

Keywords: fish and chips, crispy fish, tartar sauce, homemade, classic, easy recipe, beer batter, comfort food

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