Craft Beer-Battered Fish and Chips with Tartar Sauce

By AislePrompt Editorial · Published 2026-06-04 · Updated 2026-06-04

Classic pub-style fish and chips featuring flaky white fish dipped in a light craft beer batter, fried golden and served with a tangy homemade tartar sauce. This Irish-inspired seafood recipe, ready in about 65 minutes, layers cod fillets, cut into 4-inch pieces, all-purpose flour, cornstarch 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 650 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

• 1.5 lbs cod fillets, cut into 4-inch pieces
• 1 cup all-purpose flour
• 1/4 cup cornstarch
• 1 tsp baking powder
• 1 cup cold craft beer
• 1 tsp, divided salt
• 1/2 tsp black pepper
• 4 large potatoes, peeled and cut into 1/2-inch fries
• for deep frying vegetable oil for frying
• 1/2 cup mayonnaise
• 2 tbsp dill pickle relish
• 1 tbsp lemon juice
• 1 tbsp capers, chopped
• 1 tbsp fresh parsley, chopped

Instructions

1. Step 1: Place 4 large peeled and cut potatoes into cold water and soak for 30 minutes to remove excess starch.
2. Step 2: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1/2 tsp black pepper, and 1/2 tsp salt. Gradually whisk in 1 cup cold craft beer until batter is smooth and thick.
3. Step 3: Heat vegetable oil in a deep fryer or large pot to 350°F.
4. Step 4: Drain and pat dry the potato fries, then fry them in batches for 3-4 minutes until soft but not browned. Remove and drain on paper towels.
5. Step 5: Season 1.5 lbs cod fillets cut into 4-inch pieces with 1/2 tsp salt. Dip each piece into the beer batter, allowing excess to drip off.
6. Step 6: Carefully lower battered fish into the hot oil and fry for 4-5 minutes until golden brown and cooked through. Drain on paper towels.
7. Step 7: Return fries to the hot oil and fry for an additional 2-3 minutes until crisp and golden. Drain and season immediately with salt.
8. Step 8: For tartar sauce, mix 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tbsp lemon juice, 1 tbsp chopped capers, and 1 tbsp chopped fresh parsley in a small bowl.
9. Step 9: Serve the beer-battered fish and double-fried chips with tartar sauce and lemon wedges on the side.