Crispy Beer-Battered Fish and Chips with Tartar Sauce

Introduction

Crispy Beer-Battered Fish and Chips is a classic British pub favorite that combines flaky, tender white fish in a golden, crunchy beer batter served alongside perfectly cooked chips (fries) and tangy homemade tartar sauce. The beer in the batter adds both flavor and lightness, giving the fish that airy crisp texture that stays crunchy even after a few minutes out of the fryer.

This dish is all about contrasts—crispy coating and soft fish, salty fries and zesty tartar sauce, warm and hot food paired with a cool, creamy dip. It’s indulgent, satisfying, and perfect for a weekend treat or family dinner.

Why I Love This Recipe

I love this recipe because it transforms a classic pub favorite into a crispy, golden, and flavorful homemade dish. The beer batter creates a light, crunchy coating that perfectly encases the tender, flaky fish, while the tartar sauce adds a tangy, creamy contrast that elevates every bite. Each mouthful is a perfect balance of textures and flavors that feels indulgent yet comforting.

Another reason I adore this recipe is its fun and satisfying cooking experience. Preparing the beer-battered fish at home allows you to enjoy the crispy, restaurant-quality texture without leaving the kitchen. Frying the chips to golden perfection and pairing them with the fish makes the meal interactive, comforting, and nostalgic.

I also love how versatile this dish is. You can serve it with lemon wedges, malt vinegar, or a side salad, making it suitable for a casual family dinner, a weekend treat, or even entertaining friends. The combination of crispy fish, crunchy fries, and tangy sauce makes it universally appealing and utterly satisfying.

Why This is a Must-Try Dish

This dish is a must-try because it perfectly combines crispy, golden beer-battered fish with tender, flaky fillets and the classic tang of creamy tartar sauce. The contrast of textures—the crunch of the batter and the softness of the fish—creates a truly satisfying and indulgent eating experience.

It’s also a must-try because of its authentic, restaurant-quality flavor that you can recreate at home. With the right batter, oil temperature, and frying technique, you get a crispy exterior that rivals any fish and chips shop, while the tartar sauce adds that iconic finishing touch.

Another reason it stands out is its versatility and universal appeal. Served with golden fries, lemon wedges, or a fresh side salad, it’s perfect for family dinners, weekend treats, or entertaining friends. This recipe brings the joy of classic pub comfort food to your kitchen with flavors and textures that everyone will love.

Recipe Overview

• Preparation Time: 25 minutes
• Cooking Time: 25–30 minutes
• Total Time: 50–55 minutes
• Servings: 4
• Calories per Serving: ~720 kcal (including fries and sauce)

Cuisine

• Type: British / Pub-style
• Cooking Method: Deep frying
• Course: Main dish

Ingredients

For the Fish:

• 1 ½ lbs white fish fillets (cod, haddock, or halibut), cut into 4–6 pieces
• 1 cup all-purpose flour (plus extra for dredging)
• 1 tsp baking powder
• 1 tsp salt
• ½ tsp black pepper
• 1 cup cold beer (lager or pale ale)
• Vegetable oil, for frying

For the Chips (Fries):

• 4 large russet potatoes, peeled and cut into thick fries
• 1 tsp salt (plus more for seasoning)
• Vegetable oil, for frying

For the Tartar Sauce:

• ½ cup mayonnaise
• 2 tbsp finely chopped pickles or relish
• 1 tbsp capers, chopped
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• Salt and pepper, to taste

Directions

Step-by-Step Preparation Method

Step 1 – Prepare the Chips

1. Peel and cut potatoes into thick fries.
2. Rinse under cold water to remove excess starch.
3. Boil in salted water for 3–4 minutes, then drain well.
4. Pat dry with paper towels.

Step 2 – Make the Tartar Sauce

1. In a small bowl, mix mayonnaise, pickles, capers, lemon juice, and Dijon mustard.
2. Season with salt and pepper.
3. Cover and refrigerate until ready to serve.

Step 3 – Prepare the Batter

1. In a large mixing bowl, whisk together flour, baking powder, salt, and pepper.
2. Gradually whisk in cold beer until the batter is smooth and slightly thick.
3. Keep batter cold until frying.

Step 4 – Fry the Chips (First Fry)

1. Heat oil in a deep fryer or large pot to 325°F (160°C).
2. Fry potatoes in batches for 3–4 minutes until just tender but not browned.
3. Drain on paper towels.

Step 5 – Fry the Fish

1. Increase oil temperature to 350°F (175°C).
2. Pat fish dry and dredge lightly in flour (this helps batter stick).
3. Dip fish into the batter, letting excess drip off.
4. Fry in batches for 4–5 minutes until golden brown and crisp.
5. Drain on a wire rack or paper towels.

Step 6 – Fry the Chips (Second Fry)

1. Increase oil temperature to 375°F (190°C).
2. Fry potatoes again for 2–3 minutes until golden and crispy.
3. Drain and season with salt immediately.

How to Serve

• Serve fish and chips hot with a side of tartar sauce and lemon wedges.
• Add malt vinegar for a traditional British touch.
• Pair with a light salad or mushy peas for a complete meal.

Additional Tips & Variations

• Extra crispy batter: Add 1 tbsp cornstarch to the flour mix.
• Gluten-free version: Use gluten-free flour and gluten-free beer or soda water.
• Beer substitute: Use sparkling water or club soda for a lighter batter.
• Make it spicy: Add a pinch of cayenne or paprika to the batter.

Freezing & Storage

• Storage: Store leftovers in the fridge for up to 2 days.
• Reheating: Reheat in the oven at 375°F (190°C) for 8–10 minutes to keep crisp.
• Freezing: Not recommended for the fries; fish can be frozen for up to 1 month, then reheated in the oven.

Special Equipment Needed

• Deep fryer or large heavy-bottomed pot
• Deep-fry thermometer
• Wire rack (for draining fish)
• Mixing bowls

Conclusion

Crispy Beer-Battered Fish and Chips with Tartar Sauce is a pub classic you can make at home, delivering crispy golden fish, fluffy fries, and tangy sauce that rivals any restaurant.