Crispy Fish and Chips with Tartar Sauce

By AislePrompt Editorial · Published 2026-07-05 · Updated 2026-07-05

Golden battered fish fillets and thick-cut fries served with a tangy homemade tartar sauce, a quintessential Australian pub favorite. This Australian-inspired seafood recipe, ready in about 45 minutes, layers white fish fillets (e.g. cod or hoki), 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 600 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) white fish fillets (e.g. cod or hoki)
• 1 cup, plus extra for dusting all-purpose flour
• 1 tsp baking powder
• 1 cup cold sparkling water
• 4 large, peeled and cut into 1/2-inch fries potatoes
• 4 cups for frying vegetable oil
• 1/2 cup mayonnaise
• 2 tbsp dill pickle relish
• 1 tbsp lemon juice
• 1 tbsp, chopped capers
• 1 1/2 tsp, divided salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Rinse and pat dry 4 white fish fillets. Season lightly with 1/2 tsp salt and 1/4 tsp black pepper, then dust each fillet with 1/4 cup all-purpose flour, shaking off excess.
2. Step 2: In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, and 1/2 tsp salt. Gradually add 1 cup cold sparkling water, whisking until a smooth batter forms. Keep batter cold.
3. Step 3: Heat 4 cups vegetable oil in a deep fryer or large pot to 350°F. Fry 4 large cut potatoes in batches for 3-4 minutes until tender but not browned. Remove and drain on paper towels.
4. Step 4: Dip each floured fish fillet into the batter, coating completely, then carefully lower into hot oil. Fry for 5-6 minutes until golden and crispy. Remove and drain.
5. Step 5: Increase oil temperature to 375°F. Fry the par-cooked fries in batches for 2-3 minutes until crisp and golden. Drain on paper towels and season immediately with remaining 1 tsp salt.
6. Step 6: To make tartar sauce, mix 1/2 cup mayonnaise, 2 tbsp dill pickle relish, 1 tbsp lemon juice, 1 tbsp chopped capers, and a pinch of black pepper.
7. Step 7: Serve crispy fish and chips hot with tartar sauce and lemon wedges on the side.