Craft Beer-Battered Fish and Chips with Herb Tartar Sauce

By AislePrompt Editorial · Published 2026-07-06 · Updated 2026-07-06

Golden, crispy fish fillets dipped in a light craft beer batter, served alongside crunchy fries and a bright herb-infused tartar sauce. This British-inspired seafood recipe, ready in about 45 minutes, layers cod fillets, all-purpose flour, craft beer 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 520 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

• 1 lb, cut into 4 pieces cod fillets
• 1 cup, plus 1/2 cup for dredging all-purpose flour
• 1 cup, cold craft beer
• 1 tsp baking powder
• 1 tsp, divided salt
• 1/2 tsp black pepper
• for frying, about 4 cups vegetable oil
• 4 medium, peeled and cut into fries russet potatoes
• 1/2 cup mayonnaise
• 2 tbsp finely chopped dill pickles
• 2 tbsp chopped fresh parsley
• 1 tbsp lemon juice
• 1 tbsp chopped capers
• 1/4 tsp garlic powder

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Instructions

1. Step 1: Preheat vegetable oil in a deep pot to 350°F for frying. Rinse and dry 4 medium peeled russet potatoes cut into fries.
2. Step 2: Toss fries with 1/2 tsp salt and fry in hot oil in batches for 4-5 minutes until tender but not brown; remove and drain on paper towels.
3. Step 3: In a medium bowl, whisk 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp black pepper, and 1/2 tsp salt. Slowly add 1 cup cold craft beer, whisking until smooth to make batter.
4. Step 4: Lightly dredge 1 lb cod fillets cut into 4 pieces in 1/2 cup all-purpose flour, shaking off excess. Dip each piece into the beer batter, allowing excess to drip off.
5. Step 5: Fry battered fish pieces in hot oil for 5-6 minutes until golden brown and crispy, turning once. Drain on paper towels.
6. Step 6: Return fries to hot oil and fry again for 2-3 minutes until golden and crispy; drain and season with additional salt.
7. Step 7: For tartar sauce, mix 1/2 cup mayonnaise, 2 tbsp finely chopped dill pickles, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1 tbsp chopped capers, and 1/4 tsp garlic powder until combined.
8. Step 8: Serve fish and chips hot with a side of herb tartar sauce and lemon wedges.