Golden, crispy beer-battered white fish paired with thick-cut fries and a zesty homemade tartar sauce—this traditional British dish is the ultimate comfort food. With a perfectly crisp exterior and tender, flaky fish inside, it’s a pub-style favorite you can now enjoy at home.

Why You’ll Love This Recipe

This classic fish and chips recipe captures the essence of British cuisine: hearty, flavorful, and incredibly satisfying. The beer batter gives the fish a light, crisp coating while keeping the interior moist and delicate. Double-fried chips ensure maximum crunch, and the tartar sauce adds a cool, creamy contrast. Whether for a weekend dinner or to impress guests with something timeless, this recipe delivers restaurant-quality results without complicated techniques.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the Fish:

• white fish fillets (cod or haddock)
• all-purpose flour (plus extra for dredging)
• cornstarch
• baking powder
• salt
• black pepper
• paprika (optional)
• cold beer (or sparkling water for non-alcoholic version)
• vegetable oil, for frying

For the Chips:

• russet potatoes
• salt
• oil for frying

Homemade Tartar Sauce:

• mayonnaise
• chopped dill pickles
• capers, chopped
• Dijon mustard
• fresh lemon juice
• chopped fresh dill
• salt and pepper

For Serving:

• lemon wedges
• extra dill for garnish

Directions

1. Prepare the Chips:
   • Peel and cut russet potatoes into thick fries. Soak them in cold water for 30 minutes to remove excess starch.
   • Drain and pat them completely dry with a clean towel.
2. First Fry (Blanching):
   • In a large pot or deep fryer, heat oil to 325°F (165°C).
   • Fry the fries in batches for 3–4 minutes until just tender but not browned. Remove and drain on paper towels. Set aside.
3. Make the Tartar Sauce:
   • In a small bowl, mix mayonnaise, chopped dill pickles, capers, Dijon mustard, lemon juice, and fresh dill.
   • Season with salt and pepper to taste. Refrigerate until ready to use.
4. Prepare the Fish:
   • Pat the fish fillets dry with paper towels.
   • Lightly dredge each fillet in flour to help the batter adhere.
5. Make the Batter:
   • In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, and paprika (if using).
   • Gradually pour in the cold beer (or sparkling water), whisking until smooth and lump-free. The batter should be thick but pourable.
6. Fry the Fish:
   • Heat oil to 350°F (175°C). Dip each fish fillet into the batter, letting excess drip off.
   • Carefully lower into the hot oil and fry for 4–5 minutes until golden brown and crispy. Drain on paper towels.
7. Second Fry (Crisping the Chips):
   • Increase the oil temperature to 375°F (190°C).
   • Return the pre-fried chips to the hot oil and fry for 2–3 minutes until golden and crisp.
   • Drain on paper towels and season with salt while hot.
8. Serve:
   • Plate the fried fish and chips alongside a generous spoon of tartar sauce.
   • Garnish with lemon wedges and extra chopped dill if desired. Serve immediately.

Servings and timing

Servings: 2
Prep Time: 20 minutes
Cook Time: 25 minutes
Soaking Time (for chips): 30 minutes
Total Time: Approximately 1 hour 15 minutes

Variations

• Non-Alcoholic Version: Replace beer with cold sparkling water or club soda.
• Gluten-Free Option: Use a gluten-free flour blend and confirm the beer or sparkling water is gluten-free.
• Baked Chips: For a lighter version, bake fries at 425°F (220°C) for 30–35 minutes, flipping halfway.
• Spiced Batter: Add cayenne pepper, garlic powder, or dried herbs for a more seasoned crust.
• Fish Alternatives: Use halibut, pollock, or tilapia if cod or haddock is unavailable.

Storage/Reheating

Fish and chips are best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
To reheat:

• Fish: Bake in a preheated oven at 375°F (190°C) for 10–12 minutes to restore crispness. Avoid microwaving as it softens the crust.
• Chips: Reheat in the oven or an air fryer for best texture.
  Tartar sauce should be stored in an airtight container in the refrigerator and used within 3–4 days.

FAQs

Can I use frozen fish?

Yes, but make sure it is fully thawed and patted dry before battering and frying.

What type of beer is best for the batter?

A light lager or pale ale works best. Avoid dark beers, which may overpower the flavor.

Can I make the tartar sauce in advance?

Yes, and it’s actually better after chilling for an hour to let the flavors meld.

Is it necessary to double-fry the chips?

Yes, this method ensures a soft interior and crisp exterior—just like traditional chip shop fries.

Can I bake the fish instead of frying?

You can, but the result will not be as crispy. Oven-frying or air frying are lighter alternatives.

How do I prevent the batter from becoming soggy?

Ensure the oil is hot enough (350°F–375°F) and avoid overcrowding the pan.

What oil is best for frying?

Neutral oils with a high smoke point like canola, vegetable, or peanut oil work well.

Can I use skin-on fish fillets?

Yes, but most prefer skinless for even cooking and better texture.

How thick should the batter be?

The batter should be thick enough to coat the fish evenly but still flow off slightly when lifted.

Are there any dipping sauce alternatives to tartar?

Yes, aioli, lemon-garlic mayo, or malt vinegar are excellent alternatives.

Conclusion

Classic beer-battered fish and chips with homemade tartar sauce is a timeless meal that brings the best of British comfort food right to your table. Crispy, golden fish, perfectly double-fried chips, and a creamy, tangy tartar sauce create a harmonious and satisfying plate. With a few basic ingredients and simple techniques, this recipe delivers an authentic experience that’s perfect for cozy nights or casual gatherings.

Classic Beer-Battered Fish and Chips with Homemade Tartar Sauce

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• Author: Emma Delaney
• Prep Time: 30 minutes
• Cook Time: 25 minutes
• Total Time: 55 minutes
• Yield: 2 servings 1x
• Category: Main Course
• Method: Frying
• Cuisine: British
• Diet: Halal

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Description

Golden and crispy beer-battered white fish paired with thick-cut fries and a tangy homemade tartar sauce. This classic British dish is perfect with lemon wedges and fresh dill for a comforting meal.

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Ingredients

Units USM Scale 1x2x3x

• 2 white fish fillets (cod or haddock)
• 3/4 cup all-purpose flour (plus extra for dredging)
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp paprika (optional)
• 3/4 cup cold beer (or sparkling water for non-alcoholic)
• Vegetable oil, for frying
• 2 large russet potatoes, peeled and cut into thick fries
• Salt to taste
• 1/2 cup mayonnaise
• 1 tbsp chopped dill pickles
• 1 tsp capers, chopped
• 1 tsp Dijon mustard
• 1 tbsp fresh lemon juice
• 1 tbsp chopped fresh dill
• Salt and pepper to taste
• Lemon wedges
• Extra dill for garnish

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Instructions

1. Soak the potato fries in cold water for 30 minutes. Drain and pat dry thoroughly.
2. Heat oil in a large pot to 325°F (165°C). Fry the chips for 3–4 minutes until softened but not yet golden. Drain and set aside.
3. Prepare the tartar sauce by mixing mayonnaise, dill pickles, capers, Dijon mustard, lemon juice, fresh dill, salt, and pepper in a small bowl. Chill until ready to serve.
4. Pat fish fillets dry with paper towels. Lightly dust with flour to help the batter adhere.
5. In a large bowl, whisk together flour, cornstarch, baking powder, salt, black pepper, paprika, and cold beer until smooth.
6. Dip each fish fillet into the batter, let the excess drip off, then carefully lower into hot oil heated to 350°F (175°C).
7. Fry the fish for 4–5 minutes until golden and crispy. Remove and drain on paper towels.
8. Increase oil temperature and refry the chips for 2–3 minutes until golden and crisp. Drain and season with salt.
9. Serve the beer-battered fish with chips, homemade tartar sauce, lemon wedges, and garnish with fresh dill.

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Notes

• Use cold beer or sparkling water to keep the batter light and crisp.
• For extra crispy chips, double-fry as instructed.
• Chill the tartar sauce in advance for best flavor.
• Cod or haddock are traditional choices, but other firm white fish can be used.

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Nutrition

• Serving Size: 1 plate
• Calories: 680
• Sugar: 3g
• Sodium: 550mg
• Fat: 38g
• Saturated Fat: 7g
• Unsaturated Fat: 28g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 4g
• Protein: 34g
• Cholesterol: 75mg