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Crispy Fish and Chips Recipe with Easy Creamy Tartar Sauce Guide

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A classic British favorite made at home with a light, crispy beer batter and creamy, tangy tartar sauce. Perfect for cozy dinners and quick weeknight meals.

Ingredients

Scale
  • 4 white fish fillets (cod or haddock, about 6 oz / 170 g each, skin removed)
  • 1 cup all-purpose flour (plus extra for dusting)
  • 1 tsp baking powder
  • 1 cup cold beer (lager preferred)
  • 1 tsp salt
  • Freshly ground black pepper, to taste
  • Vegetable oil (canola or sunflower), for frying
  • 4 large russet potatoes, peeled and cut into thick fries
  • Salt, to taste
  • Optional: pinch of smoked paprika or garlic powder for seasoning
  • ½ cup mayonnaise
  • 2 tbsp finely chopped dill pickles or cornichons
  • 1 tbsp capers, roughly chopped
  • 1 tbsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 2 tbsp fresh dill, finely chopped (optional)
  • Salt and pepper, to taste

Instructions

  1. Peel and cut potatoes into thick fries about ½ inch (1.3 cm) wide. Rinse under cold water to remove excess starch, then pat dry thoroughly.
  2. Heat oil to 320°F (160°C). Fry potatoes in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
  3. In a bowl, whisk together 1 cup flour, baking powder, salt, and pepper. Slowly add cold beer while whisking until smooth. Keep batter cold if possible.
  4. Pat fish fillets dry and lightly coat each piece in flour, shaking off excess.
  5. Heat oil to 350°F (175°C). Test oil by dropping a pinch of batter; it should sizzle and rise quickly.
  6. Dip each fillet into batter, letting excess drip off, then fry in batches for 4-5 minutes until golden and crispy. Drain on paper towels or wire rack.
  7. Increase oil temperature to 375°F (190°C). Return fries to oil for 2-3 minutes to crisp exterior. Drain and season immediately.
  8. Combine mayonnaise, chopped pickles, capers, lemon juice, Dijon mustard, dill, salt, and pepper in a bowl. Stir well and refrigerate until serving.
  9. Serve fish and chips hot with tartar sauce and optional lemon wedges.

Notes

Keep the batter cold and oil hot for best crispiness. Dry fish and potatoes thoroughly before frying. Fry in small batches to maintain oil temperature. Let fish drain on a wire rack for crispier results. Tartar sauce flavors improve after refrigeration.

Nutrition

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

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