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.

This homemade version of the beloved fish and chips delivers restaurant-quality results with simple techniques. Learn how to achieve perfectly crispy batter and flaky fish, paired with golden chips and tangy tartare sauce.

Why This Recipe Works

The success of this recipe lies in its beer-based batter and proper frying temperature. Cold beer creates bubbles that result in an airy, crispy coating, while maintaining proper oil temperature ensures the fish cooks through without becoming greasy. The homemade tartare sauce provides the perfect acidic balance to cut through the richness.

Understanding Key Components

1. Fish Batter: The batter is the defining element of great fish and chips, relying on several key principles for success. Cold beer or carbonated water creates tiny bubbles in the batter, which expand during frying to create a light, crispy coating. The addition of baking powder provides extra lift, while cornstarch dusting ensures the batter adheres properly to the fish. Temperature control is crucial – both the batter ingredients and oil must be at the correct temperature for optimal results. Substitutions:
   • Beer can be substituted with sparkling water if you cannot consume alcohol
   • Cornstarch can be replaced with rice flour or potato starch
   • For gluten-free version, use rice flour or potato starch
2. The chips: The potato variety significantly impacts the final texture, with starchy potatoes creating the fluffiest interior and crispiest exterior. While fresh chips involve a two-stage frying process, frozen chips offer a convenient alternative that can be either fried or air-fried, producing comparable results with less effort. Substitutions:
   • Russet potatoes can be replaced with Maris Piper or King Edward, or sweet potatoes for a different flavour profile
   • Traditional chips can be cut into wedges or thinner fries
   • Frozen chips work well as a time-saving alternative
3. Tartare sauce: This classic accompaniment combines creamy mayonnaise with briny capers and pickles, fresh dill, and bright lemon to create the perfect balance of flavors. The addition of sugar helps round out the acidity, while proper chopping ensures even distribution of ingredients throughout the sauce. Fresh ingredients make a significant difference in the final taste, though store-bought alternatives can work in a pinch. Substitutions:
   • Mayonnaise can be replaced with Greek yogurt for lighter version
   • Dill can be substituted with parsley or tarragon
   • Gherkins can be replaced with dill pickles or cornichons
   • Fresh lemon can be replaced with white wine vinegar
   • For vegan version, use plant-based mayonnaise

Tips!

• Pat fish completely dry before coating
• Use thermometer to maintain oil temperature between 180-190°C/365-370F
• Don’t overcrowd the frying pot as it can drop the temperature of the oil quickly. Let excess batter drip off before frying
• Cut chips into uniform sizes for even cooking. Dry thoroughly before frying and season immediately after cooking

Storage and Make-Ahead Guide

The crispy elements require immediate serving:

• Battered fish best served immediately. Fresh fish is essential. No storage after deep-fried, must be consumed immediately after cooked.
• Chips can stay warm in oven for 30 minutes. Or you can make them ahead of time and reheat in hot oven (400°F/200°C)

Advanced preparations:

• Tartare sauce: Make up to 5 days ahead, refrigerated
• Cut potatoes: Store in water overnight
• Par-fried chips: Freeze up to 1 month
• Prep fish pieces: Up to 24 hours ahead

Remember: Fish and chips are best enjoyed fresh and hot. While components can be prepared ahead, final assembly and cooking should be done just before serving for optimal results. The tartare sauce is the only component that benefits from being made in advance.

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

1. Tartare sauce: combine all the ingredients for tartare sauce together in a bowl and set aside.
2. 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.
3. 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.
4. Batter: Combine the flour, baking powder and a pinch of salt into a bowl. Pour in the cold beer and whisk until well combined.
5. 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.
6. Serve with chips and tartare sauce.