Classic Fish and Chips with Homemade Tartare Sauce
Classic Fish and Chips with Homemade Tartare Sauce
Ingredients
For the Chips
- 4 russet potatoes, medium, peeled and cut into 1/2-inch thick fries
- 1 teaspoon salt, plus more for seasoning
- 6 cups vegetable oil, for deep frying
For the Tartare Sauce
- 1/2 cup mayonnaise
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon shallot, finely minced
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper, freshly ground
For the Fish and Batter
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold beer
- 4 cod fillets, 6-ounce, skinless and boneless
- 6 cups vegetable oil, for deep frying
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Prepare the chips: Place the peeled and cut potato fries in a large pot. Cover with cold water by at least 1 inch and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, or until the potatoes are slightly tender but still firm. Drain the potatoes thoroughly and pat them very dry with paper towels.
⏱️ 15 min
- 2
While the potatoes are boiling, prepare the tartare sauce: In a small bowl, combine mayonnaise, chopped parsley, dill pickles, capers, minced shallot, lemon juice, and black pepper. Stir until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate until serving.
⏱️ 5 min
- 3
Heat the oil for frying: In a large, heavy-bottomed pot or Dutch oven, pour 6 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350
- 4
Fry the chips: Carefully add half of the par-cooked and dried potato fries to the hot oil. Fry for 6-8 minutes, stirring occasionally, until golden brown and crispy. Remove the chips with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain. Season immediately with salt. Repeat with the remaining half of the fries.
⏱️ 16 min•🌡️ 350
- 5
Prepare the fish batter: In a large mixing bowl, whisk together 1 cup of all-purpose flour, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually pour in the cold beer, whisking constantly, until a smooth, thick batter forms. Do not overmix; a few small lumps are fine.
⏱️ 5 min
- 6
Prepare the fish for frying: Place the remaining 1/2 cup of all-purpose flour in a shallow dish. Pat the cod fillets dry with paper towels. Dredge each fish fillet in the flour, shaking off any excess. Then, dip each floured fillet into the prepared beer batter, ensuring it is fully coated.
⏱️ 4 min
- 7
Fry the fish: Carefully lower one or two battered fish fillets into the hot oil (ensure the oil temperature is still around 350°F). Fry for 5-7 minutes, turning once halfway through, until the fish is golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the fried fish with a slotted spoon and transfer to the wire rack with the chips to drain. Repeat with the remaining fish fillets.
⏱️ 14 min•🌡️ 350
- 8
Serve immediately: Arrange the hot, crispy fish and chips on serving plates. Serve with a small bowl of the homemade tartare sauce, lemon wedges for squeezing, and a generous sprinkle of flaky salt over the fish and chips.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fish and Chips with Homemade Tartare Sauce
For the Chips
- 4 russet potatoes, medium, peeled and cut into 1/2-inch thick fries
- 1 teaspoon salt, plus more for seasoning
- 6 cups vegetable oil, for deep frying
For the Tartare Sauce
- 1/2 cup mayonnaise
- 2 tablespoons fresh parsley, finely chopped
- 2 tablespoons dill pickles, finely chopped
- 1 tablespoon capers, finely chopped
- 1 tablespoon shallot, finely minced
- 1 teaspoon lemon juice, freshly squeezed
- 1/4 teaspoon black pepper, freshly ground
For the Fish and Batter
- 1 1/2 cups all-purpose flour, divided
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup cold beer
- 4 cod fillets, 6-ounce, skinless and boneless
- 6 cups vegetable oil, for deep frying
- 1 lemon, cut into wedges, for serving
Instructions
- 1
Prepare the chips: Place the peeled and cut potato fries in a large pot. Cover with cold water by at least 1 inch and add 1 teaspoon of salt. Bring to a boil over high heat, then reduce heat and simmer for 5-7 minutes, or until the potatoes are slightly tender but still firm. Drain the potatoes thoroughly and pat them very dry with paper towels.
⏱️ 15 min - 2
While the potatoes are boiling, prepare the tartare sauce: In a small bowl, combine mayonnaise, chopped parsley, dill pickles, capers, minced shallot, lemon juice, and black pepper. Stir until well combined. Taste and adjust seasoning if necessary. Cover and refrigerate until serving.
⏱️ 5 min - 3
Heat the oil for frying: In a large, heavy-bottomed pot or Dutch oven, pour 6 cups of vegetable oil. Heat the oil over medium-high heat until it reaches 350°F (175°C). Use a deep-fry thermometer to monitor the temperature.
⏱️ 10 min•🌡️ 350 - 4
Fry the chips: Carefully add half of the par-cooked and dried potato fries to the hot oil. Fry for 6-8 minutes, stirring occasionally, until golden brown and crispy. Remove the chips with a slotted spoon and transfer them to a wire rack set over a baking sheet lined with paper towels to drain. Season immediately with salt. Repeat with the remaining half of the fries.
⏱️ 16 min•🌡️ 350 - 5
Prepare the fish batter: In a large mixing bowl, whisk together 1 cup of all-purpose flour, paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Gradually pour in the cold beer, whisking constantly, until a smooth, thick batter forms. Do not overmix; a few small lumps are fine.
⏱️ 5 min - 6
Prepare the fish for frying: Place the remaining 1/2 cup of all-purpose flour in a shallow dish. Pat the cod fillets dry with paper towels. Dredge each fish fillet in the flour, shaking off any excess. Then, dip each floured fillet into the prepared beer batter, ensuring it is fully coated.
⏱️ 4 min - 7
Fry the fish: Carefully lower one or two battered fish fillets into the hot oil (ensure the oil temperature is still around 350°F). Fry for 5-7 minutes, turning once halfway through, until the fish is golden brown and cooked through. The internal temperature should reach 145°F (63°C). Remove the fried fish with a slotted spoon and transfer to the wire rack with the chips to drain. Repeat with the remaining fish fillets.
⏱️ 14 min•🌡️ 350 - 8
Serve immediately: Arrange the hot, crispy fish and chips on serving plates. Serve with a small bowl of the homemade tartare sauce, lemon wedges for squeezing, and a generous sprinkle of flaky salt over the fish and chips.
⏱️ 1 min