Crispy Beer-Battered Fish and Chips with Tartar Sauce

Why You’ll Love This Recipe

• Shatteringly crisp beer batter that stays light, thanks to rice flour and baking powder.
• Proper double-cooked chips: fluffy inside, golden and crunchy outside.
• A bright, creamy tartar sauce that you can make in minutes.
• Clear, step-by-step timing and temperatures for reliable pub-worthy results at home.

Grocery List

• Produce: Russet potatoes, lemons, fresh dill and/or parsley, shallot or green onion
• Dairy: None
• Pantry: Cod or haddock, all-purpose flour, rice flour or cornstarch, baking powder, kosher salt, black pepper, mayonnaise, Dijon mustard, dill pickles, capers, malt vinegar, neutral frying oil (canola/peanut/sunflower), optional vodka

Full Ingredients

Beer-Battered Fish

• 4 cod or haddock fillets, 5–6 oz (140–170 g) each, skin removed
• 1/3 cup (40 g) rice flour or cornstarch, for dredging
• 1 cup (120 g) all-purpose flour
• 1/4 cup (30 g) rice flour
• 1 1/2 tsp (6 g) baking powder
• 1 tsp kosher salt (or 1/2 tsp fine sea salt), plus more to finish
• 1/4 tsp black pepper
• 12 oz (355 ml) very cold lager beer
• Optional: 1 tbsp (15 ml) vodka for extra lightness

Chips (Double-Cooked Fries)

• 2 lb (900 g) russet potatoes, peeled (or scrubbed) and cut into 1/2-inch (1.3 cm) batons
• Neutral oil for frying, about 3 inches (7.5 cm) deep in a heavy pot (1.5–2 qt / 1.4–1.9 L)
• Kosher salt, to season

Creamy Tartar Sauce

• 1/2 cup (120 g) mayonnaise
• 2 tbsp (20 g) finely chopped dill pickles
• 1 tbsp (10 g) chopped capers, drained
• 1 tbsp (15 ml) fresh lemon juice
• 1 tsp (5 ml) Dijon mustard
• 1 tbsp (5 g) chopped fresh dill and/or parsley
• 1 tsp (5 g) very finely minced shallot or green onion
• Pinch of sugar, salt, and pepper to taste

For Serving

• Lemon wedges (1–2 lemons)
• Malt vinegar
• Flaky sea salt

Step-by-Step Instructions

Step 1: Prep and soak the potatoes

Peel the russets (or scrub well) and cut into 1/2-inch (1.3 cm) fries. Rinse under cold water until the water runs mostly clear, then soak in a large bowl of cold water for 20 minutes to remove excess surface starch. This helps the chips cook fluffy inside and crisp outside.

Step 2: Make the tartar sauce

In a small bowl, mix mayonnaise, dill pickles, capers, lemon juice, Dijon, herbs, and shallot. Add a pinch of sugar, plus salt and pepper to taste. Cover and refrigerate to let the flavors marry while you cook.

Step 3: Heat the oil and set up

Heat oven to 200°F (95°C). Line a rimmed baking sheet with a wire rack for draining and keeping foods crisp. In a deep, heavy pot, heat 3 inches (7.5 cm) of oil to 300°F (150°C). Use a clip-on thermometer for accuracy.

Step 4: First fry (blanch) the chips

Drain the potatoes, rinse again, and dry very thoroughly with towels. Fry in batches at 300°F (150°C) for 5–6 minutes until tender, pale, and just starting to form a thin crust. Do not brown yet. Transfer to the rack and let them steam off and cool. This step sets the interior.

Step 5: Mix a cold, light batter

In a medium bowl, whisk together all-purpose flour, rice flour, baking powder, salt, and pepper. Whisk in the very cold lager (and vodka if using) until the batter is the consistency of heavy cream with small bubbles. Do not overmix. Refrigerate the batter for 10 minutes. Pat fish dry and cut into evenly sized pieces if needed. Place the dredging rice flour/cornstarch in a shallow dish.

Step 6: Batter and fry the fish

Raise oil to 350°F (175°C). Dust each piece of fish lightly in the dredging flour, shaking off excess. Dip into the cold batter, let extra drip back, then gently lower into the oil. Fry in batches 4–6 minutes, turning once, until a deep golden brown and the thickest part reads 145°F (63°C). Drain on the rack and keep warm in the 200°F (95°C) oven while you finish the chips.

Step 7: Second fry to crisp the chips

Increase oil to 375°F (190°C). Fry the blanched chips in batches for 2–3 minutes until crisp and golden. Drain on the rack and immediately season generously with kosher salt. A quick splash of malt vinegar over the hot chips is classic.

Step 8: Serve hot with all the fixings

Pile the fish and chips onto warm plates. Add lemon wedges, a ramekin of tartar sauce, and malt vinegar on the side. Sprinkle flaky sea salt just before serving. Eat right away for peak crunch.

Pro Tips

• Keep everything cold: beer, batter, and fish. Cold batter hitting hot oil makes a lighter, crisper crust.
• Rice flour in the batter and as a dredge helps create a delicate, shattery coating.
• Do not crowd the pot. Fry in small batches to maintain temperature and prevent soggy results.
• Salt fries while hot so the crystals stick; salt fried fish after it’s drained but still hot.
• If your batter gets too thick, whisk in 1–2 tbsp (15–30 ml) more beer to return it to heavy-cream consistency.

Variations

• Sparkling water batter: Swap beer with ice-cold seltzer; add a pinch more salt and 1/2 tsp sugar to balance.
• Seasoned batter: Add 1/2 tsp paprika and 1/4 tsp garlic powder to the dry mix for subtle warmth.
• Oven or air-fryer finish for chips: After the first fry, crisp fries in a 425°F (220°C) oven or 390°F (200°C) air fryer until golden.

Storage & Make-Ahead

Best served immediately. Leftovers keep 1–2 days refrigerated in separate airtight containers. Re-crisp fish on a rack at 425°F (220°C) for 10–12 minutes (or air fryer 375°F/190°C for 4–6 minutes). Reheat fries at 425°F (220°C) for 8–10 minutes. Tartar sauce keeps 5 days refrigerated. You can blanch fries up to 24 hours in advance; refrigerate uncovered on a rack to dry, then finish-fry just before serving.

Nutrition (per serving)

Approximate: 1050 calories; 38 g protein; 88 g carbohydrates; 55 g fat; 8 g saturated fat; 6 g fiber; 1200 mg sodium. Values will vary based on oil absorption and exact portions.