Fish & Chips with Tartar Sauce

There’s something irresistibly comforting about classic Fish & Chips with Tartar Sauce. This beloved dish brings together flaky white fish, perfectly crispy chips, and a creamy, tangy tartar sauce that elevates every bite. Whether you’re looking to recreate a favorite pub meal at home or impress your family with a restaurant-quality dinner, this recipe hits the spot with simple ingredients and straightforward steps. Ready to make your own golden, crunchy Fish & Chips with Tartar Sauce from scratch? Let’s dive in!

Why This Recipe Is a Must-Try

Fish & Chips is a timeless dish that has charmed taste buds across the globe. What makes this version stand out is the light and airy batter, thanks to the use of sparkling water and baking powder, which creates a perfect crunch without feeling greasy. The chips are homemade, cut thick and fried to a golden crisp, making them far superior to any frozen alternative. And let’s not forget the tartar sauce—a quick, homemade condiment that brings a fresh burst of flavor with dill pickle relish, capers, and lemon juice.

If you’re interested in a lighter alternative, you can even try air fryer fish to reduce the oil used, but nothing beats the traditional fried texture for that authentic experience. This recipe is approachable enough for a weeknight dinner yet impressive enough for guests, making it a must-try for anyone who loves comfort food with a crispy twist.

Ingredients

• 4 pieces of white fish fillets (such as cod or haddock)
• 1 cup all-purpose flour
• 1 cup sparkling water
• 1 teaspoon baking powder
• Salt and pepper to taste
• Vegetable oil for frying
• 4 large potatoes, peeled and cut into chips

For the tartar sauce:

• 1/2 cup mayonnaise
• 2 tablespoons dill pickle relish
• 1 tablespoon lemon juice
• 1 teaspoon capers, finely chopped
• Salt and pepper to taste

How To Make Fish & Chips with Tartar Sauce

Preparing the Chips

1. Start by peeling your potatoes and cutting them into thick chips. Rinse the cut potatoes under cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel.

2. Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 320°F (160°C). Fry the chips in batches for about 4-5 minutes until they are soft but not browned. Remove and drain on paper towels.

3. Increase the oil temperature to 375°F (190°C). Return the chips to the hot oil for a second fry, cooking until golden and crispy, about 2-3 minutes. Remove and drain again, then season with salt while hot.

Making the Batter

4. In a mixing bowl, combine the all-purpose flour, baking powder, salt, and pepper. Gradually whisk in the sparkling water until the batter is smooth and slightly thick but still runny enough to coat the fish evenly.

Frying the Fish

5. Pat the fish fillets dry and season them lightly with salt and pepper.

6. Heat vegetable oil to 375°F (190°C) in a deep pan or fryer. Dip each fillet into the batter, allowing excess to drip off, then carefully place it in the hot oil.

7. Fry the fish for 4-5 minutes or until the batter is golden and crispy, and the fish flakes easily with a fork. Remove and drain on paper towels.

Preparing the Tartar Sauce

8. In a small bowl, mix together the mayonnaise, dill pickle relish, lemon juice, finely chopped capers, salt, and pepper until well combined. Adjust seasoning to taste.

Serving

9. Serve your crispy fish and golden chips hot with a generous dollop of tartar sauce on the side. A wedge of lemon complements the plate beautifully for an added zing.

Common Mistakes to Avoid

• Not drying the fish and potatoes properly before frying, which can cause oil splatter and soggy batter or chips.
• Using cold batter or not letting it rest, which can lead to a dense coating instead of a light, crispy crust.
• Overcrowding the fryer or pan, which lowers the oil temperature and results in greasy fish and chips.
• Skipping the double fry for chips, which is essential for achieving that perfect crispy exterior and fluffy interior.
• Not seasoning immediately after frying, which means missing out on flavor enhancement.

Dietary Options

• Gluten-Free: Substitute all-purpose flour with a gluten-free flour blend and ensure your baking powder is gluten-free.
• Lower Fat: Opt for baking fish in the oven or using an air fryer as a healthier alternative while still enjoying crispy fish.
• Dairy-Free: This recipe is naturally dairy-free, making it suitable for those avoiding dairy.
• Vegan: Use firm tofu or banana blossom as a fish substitute and vegan mayonnaise for the tartar sauce.

Seasonal Variations

• In summer, serve your Fish & Chips with a side of fresh garden peas or a light cucumber salad for a refreshing contrast.
• During colder months, pair this dish with warm mushy peas or a comforting bowl of homemade soup for a hearty meal.
• Try swapping traditional potatoes for sweet potatoes chips and pair them with a sweet potato chips dip to add a seasonal twist.
• In spring, garnish the tartar sauce with fresh dill or chives for a fresh herbal note.

Storage & Make-Ahead

Fish & Chips are best enjoyed fresh for optimal crispiness, but you can prepare components ahead to save time. The tartar sauce can be made up to 3 days in advance and stored in an airtight container in the refrigerator. Pre-cut the potatoes and store them in cold water for up to 24 hours to prevent browning. You can also prepare the batter and keep it chilled for a few hours before frying. Leftover fish and chips can be reheated in a hot oven or air fryer to help restore some crunch, but the texture won’t be quite the same as freshly fried.

FAQ

What type of fish is best for Fish & Chips?

The best fish for Fish & Chips is a firm, white fish like cod or haddock. These types have a mild flavor and flaky texture that holds up well to frying. Avoid oily fish as they do not crisp up as well.

Can I make the batter ahead of time?

It’s best to make the batter fresh just before frying for optimal crispness. The baking powder reacts with the sparkling water, giving the batter its airy texture, which diminishes if it sits too long.

How do I keep the chips crispy after frying?

Drain your chips on paper towels immediately after frying and season while hot. Serve promptly, or keep them warm in a low oven on a wire rack to prevent sogginess.

Is tartar sauce difficult to make from scratch?

Not at all! Tartar sauce is incredibly simple to make with just a few ingredients like mayonnaise, pickle relish, lemon juice, and capers. It’s fresher and tastier than store-bought versions.

Conclusion

Fish & Chips with Tartar Sauce is a classic for a reason—this recipe combines the perfect crispy batter, flaky fish, and golden chips with a bright, tangy sauce that brings everything together beautifully. Whether it’s a cozy family dinner or a treat for guests, mastering this dish is well worth the effort. Give it a try, and you might find this homemade version quickly becoming your new favorite comfort food.

Share on Pinterest