Crispy Fish and Chips with Tartar Sauce

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

Golden battered fish fillets and thick-cut fries served with a tangy homemade tartar sauce, a quintessential Australian pub favorite. This australian-inspired seafood ready in about 45 minutes layers baking powder, cold sparkling water, for frying vegetable oil 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.

Prep: 25 min Cook: 20 min Serves 4 Australian cuisine 600 cal/serving
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Ingredients

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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.

Frequently asked questions

How long does Crispy Fish and Chips with Tartar Sauce take to make?

Total time is about 45 minutes (25 min prep + 20 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 Crispy 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 Crispy 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 Crispy 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 Crispy Fish and Chips with Tartar Sauce?

Australian 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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