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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

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.

Ingredients

Units Scale
  • 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

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.

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.

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

Find it online: https://yumrecipesfood.com/classic-beer-battered-fish-and-chips-with-homemade-tartar-sauce/