Beer-Battered Fish and Chips with Tartar Sauce

By AislePrompt Editorial · Published 2026-06-18 · Updated 2026-06-18

Golden beer-battered white fish fried until crisp and paired with thick-cut fries and homemade tartar sauce for a classic comfort meal. This British-inspired seafood recipe, ready in about 45 minutes, layers cod fillets, all-purpose flour, baking powder into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 700 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces, 6 oz each cod fillets
• 1 1/2 cups, divided all-purpose flour
• 1 tsp baking powder
• 1 cup cold beer
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper
• 4 large, peeled and cut into 1/2-inch fries potatoes
• for frying, about 6 cups vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp finely chopped dill pickles
• 1 tbsp finely chopped capers
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Rinse 4 large peeled potatoes cut into 1/2-inch fries in cold water, then pat dry thoroughly with paper towels.
2. Step 2: Heat about 6 cups vegetable oil in a deep fryer or large heavy pot to 325°F.
3. Step 3: Fry potato fries in batches for 4-5 minutes until soft but not browned; remove and drain on paper towels.
4. Step 4: In a large bowl, whisk together 1 cup cold beer, 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper until smooth to create the batter.
5. Step 5: Pat dry 4 cod fillets and season with 1/2 tsp salt.
6. Step 6: Increase oil temperature to 375°F.
7. Step 7: Dredge each cod fillet in remaining 1/2 cup flour, shaking off excess, then dip into the beer batter to coat completely.
8. Step 8: Fry battered cod fillets 4-5 minutes until golden brown and crispy; remove and drain on paper towels.
9. Step 9: Increase oil temperature back to 375°F and fry blanched fries for another 3-4 minutes until golden and crisp; drain on paper towels and season with additional salt.
10. Step 10: For tartar sauce, mix 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 1 tbsp finely chopped capers, 1 tbsp lemon juice, and 1 tbsp chopped fresh parsley in a small bowl.
11. Step 11: Serve the crispy fish and chips hot with tartar sauce on the side.