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Crispy Fish and Chips Recipe with Easy Homemade Tartar Sauce

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A quick and easy recipe for crispy beer-battered fish and double-fried chips served with a creamy homemade tartar sauce. Perfect comfort food that’s simple to make and delicious to eat.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (like cod or haddock), skin removed
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 cup (240ml) cold beer (lager or ale)
  • 1 teaspoon baking powder
  • Salt and freshly ground black pepper, to taste
  • Vegetable oil (sunflower or canola preferred) for frying
  • 4 large russet potatoes (about 2 pounds / 900g), peeled and cut into thick fries
  • Sea salt, for seasoning
  • Optional: smoked paprika or garlic powder for chips
  • 1/2 cup (120g) mayonnaise
  • 2 tablespoons finely chopped dill pickles
  • 1 tablespoon chopped capers (optional)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 tablespoon chopped fresh dill or parsley (or a mix)
  • Salt and pepper, to taste

Instructions

  1. Peel and cut russet potatoes into thick fries about 1/2 inch thick. Rinse under cold water to remove excess starch and pat dry thoroughly.
  2. Pour vegetable oil into a large pot or deep fryer to a depth of about 3 inches. Heat oil to 320°F (160°C).
  3. In a mixing bowl, sift together flour, baking powder, salt, and pepper. Gradually whisk in cold beer until smooth and thick but pourable. Keep batter cold if possible.
  4. Fry the cut potatoes in batches for 3-4 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F (190°C).
  5. Pat dry fish fillets and lightly dust with flour. Dip each fillet into the batter, letting excess drip off.
  6. Carefully lower battered fish into hot oil and fry for 4-5 minutes until golden brown and crispy. Remove and drain on wire rack or paper towels.
  7. Return chips to hot oil for a second fry of 2-3 minutes until golden and crispy. Drain on paper towels and season immediately with sea salt and optional spices.
  8. While fish and chips cook, mix mayonnaise, chopped dill pickles, capers, lemon juice, Dijon mustard, and fresh herbs in a small bowl. Season with salt and pepper and chill for at least 10 minutes.
  9. Serve crispy fish and chips hot with a generous dollop of tartar sauce and a wedge of lemon if desired.

Notes

Keep the batter cold and oil hot for best crispiness. Dry fish well before battering to avoid clumps. Double-fry chips for perfect texture. Use a thermometer to maintain oil temperature. Tartar sauce tastes better if made ahead and chilled.

Nutrition

Keywords: fish and chips, crispy fish, beer batter, homemade tartar sauce, comfort food, fried fish, homemade chips

Find it online: https://elvafood.com/crispy-fish-and-chips-recipe-with-easy-homemade-tartar-sauce/