Fish and Chips with Tartar Sauce

This Fish and Chips with Tartar Sauce has crispy, golden, flaky fish with crunchy fries and a zesty tartar sauce - a pub classic you can make at home.

 

 

There are few dishes more satisfying than a well-executed plate of fish and chips. The combination of crisp beer-battered white fish, golden fries, and cool, tangy tartar sauce is hard to beat. This recipe delivers everything you want from this British comfort food staple; it is light, airy batter, perfectly cooked cod, and a deeply flavorful tartar sauce that brings it all together.

 

For more fried comfort food, I can definitely recommend this orange Szechuan beef wholeheartedly. So much flavor, and I think of this recipe all the time - it's that good. Another loved one is this Panko chicken burger!

 

Why you will love this recipe

 

Fish and chips, and especially fish and chips with tartar sauce, are beloved worldwide, but nowhere more than in the UK, where it remains a cultural institution. Originally working-class street food, today it's a beloved Friday night tradition - and with good reason.

 

It's indulgent yet simple, comforting yet full of texture and contrast.

 

Serve this dish for a casual dinner with friends, or as a weekend treat. Pair it with a cold pale ale, some pea puree as traditionally, or a simple green salad. For a more summery take, add sliced fresh tomatoes on the side - deliciously refreshing.

 

 

Ingredients

 

I break this down into each element of the dish, so it's easier to follow. Most of the ingredients are simple and will be used in several of the elements.

 

Fish & Chips:

• Cod fillet (or other white fish): Cod is flaky, mild, and holds up well to frying. Pollock or saithe are great alternatives.

• Potatoes (e.g., Russet or Yukon Gold): These varieties are starchy, perfect for crispy fries with fluffy interiors.

• Neutral oil (e.g., canola, sunflower, peanut): Needed for high-temperature frying without altering flavor.

• Salt and vinegar: Essential for seasoning and that signature tang.

 

Dredge:

• Cornstarch and flour: Lightly coats the fish to help the batter cling better and stay crisp.

• Salt and garlic powder: Adds seasoning directly to the fish.

 

 

Batter:

• All-purpose flour: Base of the batter.

• Baking powder: Creates bubbles and lift, making the batter airy.

• Paprika and cayenne: Optional, but adds warmth and depth.

• Ice-cold pale ale: The beer provides flavor and carbonation, making the batter light and crisp. This is not to be omitted, I was actually amazed at how well this worked!

• Light vinegar: Enhances crispness and flavor.

 

 

Tartar sauce:

A bold and zesty homemade sauce that truly lifts the dish! I think this is my new favorite dip for French fries. 

• Mayonnaise: The creamy base.

• Pickles, capers, lemon zest and juice: Bring brightness and acidity.

• Dijon mustard, Worcestershire, shallot, garlic: For umami and complexity.

• Fresh herbs (dill, tarragon, parsley): Add freshness and dimension.

 

If you feel like this is too adventurous, you could also try a healthier spin on a ranch dip, or a classic Tzatziki sauce.

 

 

Instructions

 

1. Make the tartar sauce (preferably the day before)

In a small bowl, mix all tartar sauce ingredients until well combined (1-2). Taste and season with salt and pepper. Chill in the fridge for at least 30 minutes - or ideally overnight - to let the flavors meld. The result is punchy, creamy, and utterly delicious!

 

2. Prepare the fries

Peel and slice the potatoes into fries (3). Boil them in lightly salted water (add 1 tablespoon vinegar if desired) for 8-10 minutes - they should be tender but not falling apart. This is called parboiling.

 

Cool the parboiled fries on a wire rack for at least 30 minutes (4). This step is crucial: it dries out the surface, which leads to a crispier fry when deep-fried. 

 

 

3. Prep the fish

Cut the cod into even pieces - I think about 3 per fillet or loin is good (5).

 

Mix the dredge ingredients (6) and coat the fish pieces evenly (7-8). This dry layer helps the batter grip the fish and adds an extra layer of crunch.

 

 

4. Make the batter (right before frying)

In a bowl, whisk together flour, baking powder, paprika, and cayenne (9). Stir in the cold beer and vinegar quickly (10), just until combined - don't overmix.

 

A few lumps are fine; the batter should resemble thick paint in consistency. 

 

5. Fry the fish

Heat the frying oil to 355°F (180°C). You can use a heavy bottomed pan or skillet, or you can use a deep-fryer.

 

Dip each fish piece into the batter, let the excess drip off (11-12), then carefully lower into the oil. Fry for about 4 minutes, or until golden and cooked through. Don't overcrowd the pan/fryer.

 

Remove and drain on a wire rack or paper towels. Salt immediately. Keep warm in a low oven (200℉ / 100°C) while you fry the chips. Place them on a rack and not in a pan, so they stay crispy.

 

 

6. Fry the Fries

Using the same oil, fry the cooled potato sticks in batches at 355°F (180°C) until golden and crispy, usually 3-5 minutes (because you have parboiled them). Drain and season with salt and a splash of light vinegar immediately.

 

7. Serve

Plate the fish and chips hot, with a generous spoonful of tartar sauce on the side, lemon wedges, and an optional drizzle of malt vinegar. Add some fresh tomatoes or pea puree, and dig in!

 

Substitutions

 

To make this fish and chips with tartar sauce fit your fridge and your preferences, here are some of the things you can do:

 

• Fish: Use halibut, pollock, haddock, tilapia, or saithe if cod isn't available. One of my favorite fish is the halibut.

• Beer: A non-alcoholic pale ale or sparkling water can work in a pinch. It's important that what you add is sparkling!

• Herbs in tartar sauce: Substitute dried herbs if fresh aren't available, but reduce the amount (use about ⅓).

• Mayonnaise: Greek yogurt or crème fraîche can work for a lighter tartar sauce, but it will become more tangy. I would therefore reduce the lemon juice. You can also make mayonnaise from scratch!

 

 

Variations

 

• Spicy version: Add a pinch more cayenne to the batter and/or the tartar sauce.
• Kid-friendly: Skip the cayenne and herbs, and use a milder dipping sauce like ketchup or herbed mayo.
• Deluxe: Serve with mushy peas, homemade pickles, and a craft beer pairing.
• Gluten-free: Use gluten-free flour in the batter and dredge. Also use gluten-free Worcestersauce or gluten-free soy sauce instead if you can't find it. Make sure the beer is gluten-free as well.
• Easier: Skip making the fries from scratch, and go for some frozen fries/chips from the grocery store instead. 
• Zucchini fries: Instead of the traditional chips, you can also make baked panko zucchini fries!

 

Equipment

 

For this recipe I personally would use a deep-fryer, however, you can also use a deep pot. Tongs and a slotted spoon makes handling the fried food easier. A wire rack for draining and cooling the fried food is also necessary. Then there are the staples; mixing bowls, knives, and cutting boards. 

 

If you don't have a deep fryer, you will also need a thermometer to watch the temperature of the oil in your deep pot. However, a neat trick is to take a wooden spoon into the pot and see if the oil sizzles around it. If it does, the oil is hot enough.

 

It's generally harder to regulate the temperature in a deep pot than in a deep fryer, so you might get uneven results.

 

 

Storage

 

Fish and chips are best eaten fresh, but if you have leftovers, you can store fish and fries separately in airtight containers for up to 2 days.

 

Reheat in a hot oven (200°C) for 10-12 minutes on a wire rack to maintain crispiness. However, don't expect the same crispiness as when fresh. Avoid microwaving, it ruins the texture.

 

The tartar sauce, however, keeps well for 3-4 days in the fridge. Stir before serving.

 

Expert tips

 

1. Use a neutral oil with a high smoke point

Neutral oils like sunflower, peanut, or refined rapeseed won't overpower the fish or chips with their own flavor, and their high smoke points (around 430℉ /220°C) mean they can handle the hot frying temperature without burning or breaking down into unpleasant, bitter compounds. Burnt oil not only tastes bad but can also produce harmful byproducts.

 

2. Keep the oil hot and consistent (around 355℉ / 180°C)

A steady, high temperature instantly seals the outside of the batter or potato, locking in moisture and producing a crisp crust. If the oil drops too low, food absorbs excess oil, making it greasy and soggy. An inexpensive kitchen thermometer makes a big difference here.

 

3. Pat fish and potatoes completely dry before frying

Water and hot oil are enemies - moisture lowers oil temperature, causing sogginess, and can lead to dangerous splattering. Dry surfaces also help batter or starch stick better, giving you an even golden crust rather than patches where the coating slips off.

 

 

4. Don't overcrowd the fryer

Too much food at once rapidly lowers oil temperature, meaning longer cooking times and greasier results. Fry in smaller batches so each piece cooks quickly and crisps up evenly. This is one of the simplest changes that makes a huge improvement in texture.

 

5. Use cold batter for the fish

Batter that's cold (sometimes even chilled with ice cubes) produces a thinner, crispier shell. The temperature contrast between cold batter and hot oil causes rapid steam release, which puffs up the coating and keeps it light and crunchy rather than heavy and bready.

 

6. Season immediately after frying

Salt sticks best when the food's surface is still hot and a little oily. If you wait too long, the seasoning will fall off, and the flavor won't penetrate the surface. A light sprinkling right away locks in taste without overpowering the dish.

 

Recipe FAQs

Enjoy with a cold beer!

 

 

Did you like this recipe? Here are more fried food I think you would like:

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