Beer-Battered Fish and Chips with Tartar Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes layers 6 oz each cod fillets, divided 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.

Prep: 20 min Cook: 25 min Serves 4 British cuisine 700 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Beer-Battered Fish and Chips with Tartar Sauce take to make?

Total time is about 45 minutes (20 min prep + 25 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Beer-Battered Fish and Chips with Tartar Sauce?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

Can I substitute ingredients in Beer-Battered Fish and Chips with Tartar Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Beer-Battered Fish and Chips with Tartar Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Beer-Battered Fish and Chips with Tartar Sauce?

British seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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