Fish and chips with tartare sauce
A classic fish and chips recipe featuring crisp beer-battered fish, double-fried chips, and a fresh, chunky homemade tartare sauce. Perfectly golden, zesty, and irresistibly crunchy - the ultimate pub-style comfort food at home.
Updated : 20 November, 2025
Easy
About 20 min.
Ingredients
2
Egg yolks
1 tablespoon
Dijon mustard
3 tablespoon
White wine vinegar
200 milliliters
Vegetable oil
splash
Lemon juice
0.5
Red onion
1 tablespoon
Pickled cucumbers
1 tablespoon
Capers
small handful
Parsley
4
Olives
12 tablespoon
Flour
6 tablespoon
Corn flour
200 milliliters
Beer
8
Potato
4 piece
Cod fillet
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
First, make the tartare sauce. Whisk together the egg yolks, mustard, and vinegar, then slowly drizzle in the oil in a steady stream while whisking continuously until you have a thick, creamy mayonnaise. Season to taste and add a squeeze of lemon juice.
Step 2
Stir in the onion, pickle, capers, parsley, and olives. The tartare sauce should be piquant, chunky, and similar in thickness to very thick double cream.
Step 3
To make the batter, combine the flours in a bowl and whisk in the beer until it reaches a double-cream consistency. Add a pinch of salt.
Step 4
Heat the oil in a deep-fat fryer to 140°C. Fry the chips for 8-9 minutes, then lift out and drain on kitchen paper.
Step 5
Increase the oil temperature to 190°C. Working in batches, dip the fish fillets into the batter and lower them carefully into the hot oil. Gently shake the fryer basket to prevent sticking and cook for 3-5 minutes until golden and crisp. Avoid overcrowding the fryer or the oil temperature will drop and the batter will become soggy. Remove the fish and drain on kitchen paper.
Step 6
Return the chips to the fryer for a further 2-3 minutes, then drain again.
Step 7
Serve the hot, crispy battered fish with the freshly fried chips and generous spoonfuls of the tartare sauce.
Author note
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