A beloved British classic, this dish features crispy, golden beer-battered fish paired with thick-cut chips, all fried to perfection. Accompanied by a rich, tangy homemade tartare sauce, it’s a comforting meal that’s full of flavor and tradition. Be sure to serve it piping hot, generously sprinkled with salt and a good splash of malt vinegar for that authentic pub-style experience!
This classic beer-battered fish and chips recipe is the perfect way to celebrate Father’s Day, combining hearty comfort food with a touch of nostalgia. Whether your dad is a fan of traditional British fare or just loves a good, satisfying meal, the crispy, golden batter and thick-cut chips are sure to hit the spot. The homemade tartare sauce adds a flavorful, personal touch that shows you’ve gone the extra mile. Serve it up with a cold pint and a generous shake of salt and vinegar, and you’ve got a relaxed, crowd-pleasing dish that turns Father’s Day into a true feast fit for a king.
Fish and chips- ingredient list!
This fish and chips recipe requires only a short and simple list of ingredients, making it easy to prepare without sacrificing any of the bold, mouthwatering flavor that makes this dish such a classic. With just a few staples—fresh white fish, flour, baking powder, cold beer, potatoes, and a handful of seasonings—you can create a crispy, golden beer batter that locks in moisture and flavor, while the hand-cut chips come out perfectly fluffy on the inside and irresistibly crunchy on the outside.
Paired with a zesty, creamy homemade tartare sauce, every bite bursts with delicious, melt-in-your-mouth goodness. Despite its simplicity, this recipe delivers a rich, satisfying meal that tastes like it took hours to prepare, making it perfect for both weeknight dinners and special occasions.
Ingredient list;
Two yolks from an egg
Dijon mustard, 1 tablespoon
200ml/7fl oz of vegetable oil, with additional for deep-frying, and three tablespoons of white wine vinegar
Squeeze the lemon juice.
12 tablespoons of ordinary flour, finely chopped 4–5 green olives, ½ red onion, diced, 1 tablespoon gherkins, roughly chopped, 1 tablespoon capers, roughly chopped parsley, and
Six tablespoons of cornflour and 200ml/7fl oz ale
pinch of salt
Peel and chop eight big Maris Piper potatoes into chunky chips.
Four 150g/5½oz haddock or cod fillets
Fish and chips- step by step instruction guide!
Step 1
Begin by preparing the tartare sauce, which adds a fresh, tangy contrast to the rich, crispy fish. In a mixing bowl, whisk together the egg yolks, Dijon mustard, and white wine vinegar until the mixture is smooth and well combined. Then, while continuing to whisk steadily, slowly drizzle in the oil in a thin, steady stream—this gradual process is key to creating a thick, glossy, and creamy homemade mayonnaise.
Step 2
Once all the oil has been incorporated and the texture is rich and emulsified, season with a generous pinch of salt and freshly ground black pepper to taste. To brighten the flavor, add a good squeeze of fresh lemon juice. For extra texture and depth, you can also stir in finely chopped capers, gherkins, and a small handful of fresh parsley. Set the tartare sauce aside in the fridge to chill while you prepare the fish and chips—it will thicken slightly and the flavors will meld beautifully.
Step 3
Next, stir in the finely chopped onion, gherkins, capers, fresh parsley, and a few sliced green olives to the prepared mayonnaise base. These ingredients add a deliciously sharp, briny kick and a variety of textures that bring the tartare sauce to life. The onion provides a subtle bite, the gherkins and capers contribute a tangy, vinegary edge, while the parsley adds a touch of freshness and color. The olives introduce a slightly salty, savory note that rounds out the flavor profile beautifully.
Step 4
The finished sauce should be wonderfully piquant and chunky, with a bold, complex taste that complements the crispy fish perfectly. Aim for a texture similar to very thick double cream—rich and spoonable, but still able to hold its shape when served. Let it rest in the fridge for a little while so the flavours can meld together even more before serving.
Step 5
To make the batter, start by combining the plain flour and cornflour in a large mixing bowl—this blend helps create a light, crisp texture that holds up beautifully when fried. Gradually pour in the cold ale, whisking continuously to prevent any lumps from forming. The beer not only adds flavor but also helps create a light, airy batter thanks to its natural carbonation.
Step 6
Keep whisking until the mixture is smooth and has the consistency of double cream—thick enough to coat the back of a spoon but still fluid enough to cling lightly to the fish. Add a generous pinch of salt to enhance the flavor and give the batter a well-balanced seasoning. For best results, let the batter rest in the fridge for 20–30 minutes before using; this helps the flour fully hydrate and ensures an even crispier finish when fried.
Step 7
Begin by heating the oil in a deep-fat fryer or a large, heavy-bottomed pan to 140°C (284°F). CAUTION: Hot oil can be extremely dangerous—never leave it unattended, and always keep a close eye on the temperature. Once the oil has reached the correct heat, carefully lower in the prepared chips in batches to avoid overcrowding. Fry them gently for about 8–9 minutes until they are soft and pale but not yet golden—this first stage cooks the inside of the chips without browning the outside.
Step 8
Using a slotted spoon, remove the chips from the oil and transfer them to a plate lined with kitchen paper to drain and cool slightly. This two-stage frying process is key to achieving chips that are fluffy on the inside and perfectly crisp on the outside. Let them rest while you increase the oil temperature for the final fry later.
Step 9
Raise the temperature to 190°C. Carefully place the fish fillets into the heated oil after dipping them in the batter in batches. Cook for 3 to 5 minutes after giving the basket a gentle shake to prevent the fillets from sticking. Avoid packing the basket too full, since this will cause the oil to cool and result in mushy batter. Drain on kitchen paper after removing.
Step 10
Return the chips to the deep-fat fryer a further 2–3 minutes and drain on kitchen paper. Serve with the battered fish and the tartare sauce.
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