Classic Fish n’ Chips with Homemade Tartar Sauce
Classic Fish n’ Chips with Homemade Tartar Sauce
Ingredients
For the Fish and Chips
- 1 pound cod fillets, cut into 1-inch thick, 3-4 inch long strips
- 2 potatoes, peeled and thick cut into strips
- 4 cups vegetable oil, for frying, or as needed
- 1 tablespoon salt, plus more as needed
- 1 splash white vinegar
- 4 cups ice water, as needed for soaking potatoes
For the Beer Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons Old Bay seasoning
- 2 teaspoons curry powder
- 2 teaspoons dried thyme
- 1 egg
- 8 fluid ounces beer, or club soda, as needed for runny pancake batter consistency
For the Tartar Sauce
- 1/4 cup mayonnaise
- 3 tablespoons crème fraîche, or sour cream
- 1/4 cup dill pickles, diced
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 teaspoons dried dill weed
- 2 teaspoons dried parsley flakes
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1
Prepare the cod: Cut the cod fillets into strips, approximately 1 inch thick and 3-4 inches long. Place them on a rack set over a baking sheet. Sprinkle heavily with salt to draw out moisture. Refrigerate for at least 20 minutes.
⏱️ 20 min
- 2
Prepare the potatoes: Peel the potatoes and cut them into thick strips, similar to steak fries. Immediately submerge the cut potato strips in a large bowl of ice-cold water. Add a splash of white vinegar to the water.
⏱️ 10 min
- 3
Prepare the fish batter: In a large bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, garlic powder, Old Bay seasoning, curry powder, and dried thyme. Gradually pour in the beer (or club soda), whisking until the batter has a consistency like runny pancake mix. Crack in the egg and whisk again until fully incorporated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
⏱️ 10 min
- 4
Prepare the tartar sauce: In a small bowl, combine the mayonnaise, crème fraîche (or sour cream), diced dill pickles, lemon juice, lemon zest, dried dill weed, dried parsley flakes, granulated sugar, salt, and black pepper. Mix thoroughly until well combined. Refrigerate to allow flavors to meld.
⏱️ 10 min
- 5
Par-boil the potatoes: Bring a large pot of water to a rolling boil. Heavily salt the boiling water. Drain the potatoes from the ice water and add them to the boiling water. Cook for 6 to 7 minutes, or until fork-tender. Remove the par-boiled potatoes with a slotted spoon and spread them on a baking tray to cool slightly.
⏱️ 15 min
- 6
First fry the potatoes: Pour vegetable oil into a deep pan or Dutch oven to a depth of about 3-4 inches. Heat the oil to approximately 325°F (160°C). Fry the potato strips in batches, ensuring not to overcrowd the pan. Fry until they are slightly crispy but have no color. Remove from the oil and place back on the baking tray.
⏱️ 10 min•🌡️ 325
- 7
Second fry the potatoes: Increase the oil temperature to approximately 375°F (190°C). Double fry the potatoes in batches until they are golden brown and crispy. Remove from the oil and immediately season with salt.
⏱️ 10 min•🌡️ 375
- 8
Fry the fish: While the potatoes are frying, pat the cod fillets dry with paper towels to remove any excess moisture. Dip each cod strip into the cold beer batter, ensuring it is fully coated. Carefully place the battered fish strips into the hot oil (375°F / 190°C). Drizzle some extra batter over the frying fish to create additional crispiness. Fry until golden brown and crispy, about 3-5 minutes per side, depending on thickness. Remove the fried fish from the oil and place on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 375
- 9
Serve: Serve the hot fried fish and chips immediately with the prepared tartar sauce. Garnish with lemon wedges and fresh parsley, if desired.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Fish n’ Chips with Homemade Tartar Sauce
For the Fish and Chips
- 1 pound cod fillets, cut into 1-inch thick, 3-4 inch long strips
- 2 potatoes, peeled and thick cut into strips
- 4 cups vegetable oil, for frying, or as needed
- 1 tablespoon salt, plus more as needed
- 1 splash white vinegar
- 4 cups ice water, as needed for soaking potatoes
For the Beer Batter
- 1 cup all-purpose flour
- 1/4 cup cornstarch
- 2 teaspoons smoked paprika
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 2 teaspoons Old Bay seasoning
- 2 teaspoons curry powder
- 2 teaspoons dried thyme
- 1 egg
- 8 fluid ounces beer, or club soda, as needed for runny pancake batter consistency
For the Tartar Sauce
- 1/4 cup mayonnaise
- 3 tablespoons crème fraîche, or sour cream
- 1/4 cup dill pickles, diced
- 1 teaspoon lemon juice, freshly squeezed
- 1 teaspoon lemon zest
- 2 teaspoons dried dill weed
- 2 teaspoons dried parsley flakes
- 1 teaspoon granulated sugar
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
- 1
Prepare the cod: Cut the cod fillets into strips, approximately 1 inch thick and 3-4 inches long. Place them on a rack set over a baking sheet. Sprinkle heavily with salt to draw out moisture. Refrigerate for at least 20 minutes.
⏱️ 20 min - 2
Prepare the potatoes: Peel the potatoes and cut them into thick strips, similar to steak fries. Immediately submerge the cut potato strips in a large bowl of ice-cold water. Add a splash of white vinegar to the water.
⏱️ 10 min - 3
Prepare the fish batter: In a large bowl, whisk together the all-purpose flour, cornstarch, smoked paprika, onion powder, garlic powder, Old Bay seasoning, curry powder, and dried thyme. Gradually pour in the beer (or club soda), whisking until the batter has a consistency like runny pancake mix. Crack in the egg and whisk again until fully incorporated. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.
⏱️ 10 min - 4
Prepare the tartar sauce: In a small bowl, combine the mayonnaise, crème fraîche (or sour cream), diced dill pickles, lemon juice, lemon zest, dried dill weed, dried parsley flakes, granulated sugar, salt, and black pepper. Mix thoroughly until well combined. Refrigerate to allow flavors to meld.
⏱️ 10 min - 5
Par-boil the potatoes: Bring a large pot of water to a rolling boil. Heavily salt the boiling water. Drain the potatoes from the ice water and add them to the boiling water. Cook for 6 to 7 minutes, or until fork-tender. Remove the par-boiled potatoes with a slotted spoon and spread them on a baking tray to cool slightly.
⏱️ 15 min - 6
First fry the potatoes: Pour vegetable oil into a deep pan or Dutch oven to a depth of about 3-4 inches. Heat the oil to approximately 325°F (160°C). Fry the potato strips in batches, ensuring not to overcrowd the pan. Fry until they are slightly crispy but have no color. Remove from the oil and place back on the baking tray.
⏱️ 10 min•🌡️ 325 - 7
Second fry the potatoes: Increase the oil temperature to approximately 375°F (190°C). Double fry the potatoes in batches until they are golden brown and crispy. Remove from the oil and immediately season with salt.
⏱️ 10 min•🌡️ 375 - 8
Fry the fish: While the potatoes are frying, pat the cod fillets dry with paper towels to remove any excess moisture. Dip each cod strip into the cold beer batter, ensuring it is fully coated. Carefully place the battered fish strips into the hot oil (375°F / 190°C). Drizzle some extra batter over the frying fish to create additional crispiness. Fry until golden brown and crispy, about 3-5 minutes per side, depending on thickness. Remove the fried fish from the oil and place on a wire rack to drain excess oil.
⏱️ 10 min•🌡️ 375 - 9
Serve: Serve the hot fried fish and chips immediately with the prepared tartar sauce. Garnish with lemon wedges and fresh parsley, if desired.
⏱️ 5 min