Classic British Fish and Chips with Tartar Sauce

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A beloved British pub classic featuring flaky cod enveloped in a crisp, golden beer batter alongside thick-cut chips fried twice for a fluffy interior and crunchy exterior. Served with a tangy homemade tartar sauce, this is the definitive British comfort food experience.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 3 gSugar
• 32 gProtein
• 540 mgSodium
• 1080 mgPotassium
• 80 mgCalcium
• 3 mgIron
• 15 mgVitamin C
• 50 mcgVitamin A

Ingredients

For the Beer-Battered Fish

• 4 cod or haddock fillets (6 oz each), skin removed
• 1 cup all-purpose flour, plus 2 tbsp for dusting
• 1 cup cold lager or pale ale
• 1 tsp baking powder
• 1/2 tsp fine sea salt
• 1/4 tsp freshly ground black pepper
• Vegetable or sunflower oil, for frying

For the Thick-Cut Chips

• 4 large russet potatoes (about 2 lbs), peeled
• 1 tsp white vinegar
• Sea salt, for finishing
• Vegetable or sunflower oil, for frying

For the Quick Tartar Sauce

• 1/2 cup mayonnaise
• 2 tbsp capers, drained and chopped
• 2 tbsp dill pickles, finely chopped
• 1 tbsp fresh flat-leaf parsley, minced
• 1 tbsp fresh lemon juice
• 1 small shallot, finely grated

Directions

1. Cut the potatoes into thick sticks about 3/4 inch wide. Soak in cold water for 15 minutes to release starch, then drain and pat very dry with a clean towel.
2. Make the tartar sauce by stirring together mayonnaise, capers, pickles, parsley, lemon juice, and shallot in a small bowl. Refrigerate until ready to serve.
3. Heat 3 inches of oil in a heavy pot or deep fryer to 325°F. Fry the potatoes in batches for 5 to 6 minutes until soft but not browned; remove with a slotted spoon and drain on a wire rack.
4. Whisk the flour, baking powder, salt, and pepper in a bowl, then pour in the cold beer and stir just until combined with a few lumps remaining. Do not overmix.
5. Increase the oil temperature to 375°F. Lightly dust each fish fillet with flour, dip into the batter to coat completely, and gently lower into the hot oil.
6. Fry the fish in batches for 5 to 7 minutes, turning once, until deeply golden and the fish flakes easily. Transfer to a wire rack to drain.
7. Return the oil to 375°F and fry the blanched chips a second time for 3 to 4 minutes until crisp and golden brown. Drain immediately and sprinkle with sea salt.
8. Serve the battered fish and chips on warmed plates with the tartar sauce, lemon wedges, and a side of mushy peas if desired.

Cook’s Notes

• Always use ice-cold beer for the batter; the cold temperature and carbonation create a lighter, crispier coating that doesn't absorb much oil.
• Maintain steady oil temperature between batches to avoid greasy fish or soggy chips; use a clip-on thermometer for accuracy.
• Traditional accompaniments include salt and malt vinegar sprinkled directly on the chips, plus mushy peas for a true British experience.
• For extra-crispy fish, double-coat by dipping floured fillet into a thin flour-and-water slurry before the beer batter.
• Use flat haddock for a more authentic London experience, or sustainable Atlantic cod from well-managed fisheries.

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