Introduction
Few dishes embody comfort food quite like Crispy Beer-Battered Fish and Chips. Golden, crunchy fish fillets paired with perfectly fried potatoes and a creamy tartar sauce create a dish that’s iconic and deeply satisfying. Born in the UK and beloved worldwide, this recipe is a classic for good reason: it delivers an irresistible combination of textures and flavors.
What makes this dish truly special is the light and airy beer batter that creates a crisp shell around tender, flaky white fish. Served with crispy chips and tangy tartar sauce, it’s the kind of meal that feels indulgent yet comforting—perfect for weekends, family dinners, or even a casual gathering with friends.
Why I Love This Recipe
I love this recipe because it’s the definition of crispy perfection. The beer batter is light, airy, and golden, creating a crunch that shatters with every bite. Inside, the fish stays moist and flaky, making the contrast irresistible. The homemade tartar sauce adds a creamy, tangy finish that balances the richness beautifully.
It’s also a recipe that brings people together—there’s something about a big platter of fish and chips that feels communal, nostalgic, and fun to eat. Whether enjoyed with a cold drink on a summer evening or as a hearty winter comfort meal, it never disappoints.
Why It’s a Must-Try Dish
- It’s a restaurant-quality classic you can easily recreate at home.
- The batter is light, crispy, and flavorful, not greasy.
- Perfect pairing of crunchy fish, golden fries, and tangy sauce.
- A recipe that appeals to all ages and occasions.
If you want a dish that’s guaranteed to impress and satisfy, this one is a must-try!
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 25 minutes
- Total Time: 45 minutes
- Servings: 4
- Calories per Serving: ~680 kcal (including tartar sauce and chips)
Cuisine & Course
- Cuisine: British / Pub-Style
- Course: Main Course
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 ½ cup for dredging)
- 1 cup cold beer (lager or pale ale works best)
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp black pepper
- Vegetable oil (for deep frying)
For the Chips (Fries):
- 4 large russet potatoes, peeled and cut into thick fries
- Salt, to taste
For the Tartar Sauce:
- ½ cup mayonnaise
- 2 tbsp dill pickles (finely chopped)
- 1 tbsp capers (chopped, optional)
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 tbsp fresh parsley, chopped
- Salt & pepper, to taste
Simple Cooking Directions
- Cut and soak potatoes, then fry until golden and crispy.
- Mix tartar sauce ingredients and chill.
- Make beer batter with flour, baking powder, beer, and seasoning.
- Dip fish fillets in flour, then into beer batter, and fry until crispy.
- Serve hot with fries, tartar sauce, and lemon wedges.
Step-by-Step Preparation Method
Step 1: Prepare the Potatoes
- Peel and cut potatoes into thick fries.
- Soak them in cold water for 30 minutes (removes excess starch for crispiness).
- Drain, pat dry, and set aside.
Step 2: First Fry (Blanching the Chips)
- Heat oil in a deep fryer or large pot to 300°F (150°C).
- Fry the potatoes in batches for 3–4 minutes until soft but not browned.
- Remove, drain on paper towels, and let cool.
Step 3: Make the Tartar Sauce
- In a small bowl, combine mayonnaise, pickles, capers, lemon juice, Dijon mustard, and parsley.
- Mix well, season with salt and pepper, and refrigerate until serving.
Step 4: Prepare the Beer Batter
- In a large bowl, whisk together flour, baking powder, salt, and pepper.
- Gradually whisk in the cold beer until smooth. The batter should be thick but pourable.
Step 5: Fry the Fish
- Heat oil to 350°F (175°C).
- Pat fish dry with paper towels. Dredge lightly in flour, shaking off excess.
- Dip into beer batter, letting excess drip off, then carefully place into hot oil.
- Fry for 4–5 minutes per piece until golden brown and crispy.
- Remove and drain on a wire rack or paper towels.
Step 6: Second Fry (Crisping the Chips)
- Increase oil heat to 375°F (190°C).
- Fry the potatoes again for 2–3 minutes until golden and crispy.
- Drain and season with salt.
How to Serve
- Place crispy fish and chips on a platter with a side of tartar sauce.
- Garnish with lemon wedges for squeezing.
- Serve with malt vinegar or ketchup as optional dips.
- Best enjoyed immediately while hot and crispy!
Additional Recipe Tips
- Keep the beer cold for a lighter, crispier batter.
- Fry fish in small batches to avoid overcrowding and soggy batter.
- Use a wire rack instead of paper towels to keep fish crispy.
- Double-frying the chips ensures maximum crispiness.
Variations
- Gluten-Free: Use rice flour and gluten-free beer for the batter.
- Spicy Batter: Add cayenne pepper or paprika to the flour mix.
- Panko Coating: Skip batter and use panko breadcrumbs for a different crunch.
- Healthier Option: Bake the chips and pan-fry the fish with less oil.
Freezing & Storage
- Storage: Store leftovers in an airtight container in the fridge for up to 2 days.
- Freezing: You can freeze fried fish for up to 1 month. Wrap tightly in foil, then store in freezer bags.
- Reheating: Reheat in the oven at 375°F (190°C) for 10–12 minutes until crispy. Avoid microwaving—it makes fish soggy.
Special Equipment Needed
- Deep fryer or large heavy-bottomed pot
- Wire rack (for draining fried fish)
- Slotted spoon or tongs
- Sharp knife & cutting board
Conclusion
Crispy Beer-Battered Fish and Chips with Tartar Sauce is a dish that captures the heart of classic British comfort food. With its shatteringly crisp coating, tender fish, golden fries, and creamy tartar sauce, it’s the kind of meal that satisfies both cravings and nostalgia. Whether you’re recreating a pub favorite at home or treating your family to a special dinner, this recipe guarantees smiles and empty plates.
Crispy Beer-Battered Fish and Chips with Tartar Sauce
Description
Few dishes embody comfort food quite like Crispy Beer-Battered Fish and Chips. Golden, crunchy fish fillets paired with perfectly fried potatoes and a creamy tartar sauce create a dish that’s iconic and deeply satisfying.
Ingredients
For the Fish:
For the Chips (Fries):
For the Tartar Sauce:
Instructions
-
Step 1: Prepare the Potatoes : Peel and cut potatoes into thick fries. Soak them in cold water for 30 minutes (removes excess starch for crispiness). Drain, pat dry, and set aside.
-
Step 2: First Fry (Blanching the Chips) : Heat oil in a deep fryer or large pot to 300°F (150°C). Fry the potatoes in batches for 3–4 minutes until soft but not browned. Remove, drain on paper towels, and let cool.
-
Step 3: Make the Tartar Sauce : In a small bowl, combine mayonnaise, pickles, capers, lemon juice, Dijon mustard, and parsley. Mix well, season with salt and pepper, and refrigerate until serving.
-
Step 4: Prepare the Beer Batter : In a large bowl, whisk together flour, baking powder, salt, and pepper. Gradually whisk in the cold beer until smooth. The batter should be thick but pourable.
-
Step 5: Fry the Fish : Heat oil to 350°F (175°C). Pat fish dry with paper towels. Dredge lightly in flour, shaking off excess. Dip into beer batter, letting excess drip off, then carefully place into hot oil. Fry for 4–5 minutes per piece until golden brown and crispy. Remove and drain on a wire rack or paper towels.
-
Step 6: Second Fry (Crisping the Chips) : Increase oil heat to 375°F (190°C). Fry the potatoes again for 2–3 minutes until golden and crispy. Drain and season with salt.
