Beer-battered Fish and Chips
3 September 2023
The ultimate fish & chips recipe with tartare sauce
Who doesn’t love a good fish & chips and trust, it’s surprisingly easy to make at home. Golden and crispy exterior with fluffy fish inside, served pipping hot with a cooling and vinegary tartare sauce, this is my ultimate fish & chips recipe. I know, frying can be scary but with a little practice and a thermometer, it is really easy to perfect.
There are 3 main components to this dish: The batter, the chips and the sauce
- The batter: If you cannot consume alcohol, you can definitely substitute the beer out for soda water! We want the fizziness which creates lots of air bubbles when fried, resulting in a light and airy coating.
- The chips: okay, controversial option – frozen chips are just as good as freshly fried chips. If you want a shortcut, airfry frozen chips. But I reckon if you already have a pot of oil out, might as well fry the chips.
- Tartare sauce: dill and pickle infused mayo with a lot of acidity, perfect to cut through the greasiness of the fried batter.
Ingredients
4 pieces of firm white fish (around 150g each – you can use cod, barramundi, snapper etc.)
4 potatoes, cut into chips
Batter
200g plain flour
1 can beer (approx. 350ml), keep refrigerated until needed
Cornstarch for dusting
1 tsp baking powder
Tartare Sauce
1/2 cup mayo
1/4 cup gerkins, finely chopped
1 tbsp capers, finely chopped
1/2 lemon, juice and zest
2 tbsp dill, chopped
1 tsp sugar
Method
- Tartare sauce: combine all the ingredients for tartare sauce together in a bowl and set aside.
- Pat your pieces of fish dry. Sprinkle over a bit of salt and coat the fish in some cornflour. Brush off any excess flour from the fish and set aside.
- Heat up a pot of oil to 180-190C / 350-375F. Fry the chips until golden brown, remove from oil and sprinkle over some salt. Or you can just airfry frozen chips if you want a shortcut.
- Batter: Combine the flour, baking powder and a pinch of salt into a bowl. Pour in the cold beer and whisk until well combined.
- Dip the fish into the batter to get an even coat and carefully drop it into the hot oil (be careful of your fingers!). Fry for ~5-6 minutes or until golden and cooked through.
- Serve with chips and tartare sauce.
Fish and Chips
Ingredients
- 4 pieces of firm white fish (around 150g each – you can use cod, barramundi, snapper etc.)
- 4 potatoes, cut into chips
Batter
- 200 g plain flour
- 1 can beer (approx. 350ml), keep refrigerated until needed
- Cornstarch for dusting
- 1 tsp baking powder
Tartare Sauce
- 1/2 cup mayo
- 1/4 cup gerkins, finely chopped
- 1 tbsp capers, finely chopped
- 1/2 lemon, juice and zest
- 2 tbsp dill, chopped
- 1 tsp sugar
Instructions
- Tartare sauce: combine all the ingredients for tartare sauce together in a bowl and set aside.
- Pat your pieces of fish dry. Sprinkle over a bit of salt and coat the fish in some cornflour. Brush off any excess flour from the fish and set aside.
- Heat up a pot of oil to 180-190C / 350-375F. Fry the chips until golden brown, remove from oil and sprinkle over some salt. Or you can just airfry frozen chips if you want a shortcut.
- Batter: Combine the flour, baking powder and a pinch of salt into a bowl. Pour in the cold beer and whisk until well combined.
- Dip the fish into the batter to get an even coat and carefully drop it into the hot oil (be careful of your fingers!). Fry for ~5-6 minutes or until golden and cooked through.
- Serve with chips and tartare sauce.