📝 About This Recipe
Transport yourself to the British seaside with this quintessential comfort classic, featuring flaky white fish enveloped in a shatteringly crisp, lacy beer batter. Paired with thick-cut, fluffy-centered chips and a zesty homemade tartare sauce, this recipe masters the art of the perfect crunch. It is a celebration of simple, high-quality ingredients treated with professional techniques to achieve that iconic golden glow.
🥗 Ingredients
The Fish
- 4 pieces Cod or Haddock fillets (6-8 oz each, skinless and boneless)
- 1 cup All-purpose flour (plus extra for dredging)
- 1/2 cup Cornstarch (for extra crispness)
- 1 teaspoon Baking powder
- 1 cup Cold Lager or Ale (very cold, straight from the fridge)
- 1 pinch Sea salt and black pepper (to taste)
The Chips
- 2.5 lbs Maris Piper or Russet Potatoes (peeled and cut into thick batons)
- 2 liters Vegetable or Sunflower oil (for deep frying)
The Tartare Sauce
- 1 cup Mayonnaise (high quality or homemade)
- 2 tablespoons Capers (drained and finely chopped)
- 2 tablespoons Gherkins (Cornichons) (finely diced)
- 1 tablespoon Fresh Dill (finely chopped)
- 1/2 lemon Lemon juice (freshly squeezed)
👨🍳 Instructions
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1
Prepare the chips by peeling the potatoes and cutting them into thick 1.5cm (1/2 inch) batons. Rinse them under cold water to remove excess starch.
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2
Place the chips in a large pot of salted cold water. Bring to a boil and simmer for 8-10 minutes until the edges are just starting to soften but they aren't falling apart. Drain carefully and let them air dry on a baking tray.
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3
While the chips dry, make the tartare sauce by combining the mayonnaise, capers, gherkins, dill, and lemon juice in a small bowl. Season with black pepper and refrigerate until needed.
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4
Heat the oil in a deep fryer or large heavy-bottomed pot to 140°C (285°F). Fry the chips in batches for about 5 minutes until they are cooked through but have no color. Remove and drain on paper towels.
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5
Pat the fish fillets completely dry with paper towels. This is crucial for the batter to adhere properly. Season both sides with salt.
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6
In a large bowl, whisk together the flour, cornstarch, and baking powder. Gradually whisk in the ice-cold beer until you have a smooth batter the consistency of heavy cream. Do not overmix; a few small lumps are fine.
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7
Increase the oil temperature to 180°C (350°F). Place a handful of plain flour in a shallow dish.
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8
Dredge a fish fillet in the plain flour, shaking off the excess, then dip it into the beer batter until fully coated.
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9
Carefully lower the fish into the hot oil, holding one end and dipping it back and forth for a few seconds before releasing to prevent it from sticking to the bottom.
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10
Fry the fish for 4-6 minutes, turning once, until the batter is a deep golden brown and the fish is cooked through. Remove and drain on a wire rack.
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11
Once the fish is done, toss the par-fried chips back into the 180°C (350°F) oil for 2-3 minutes until they are crisp and golden brown.
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12
Drain the chips, toss immediately with sea salt, and serve piping hot alongside the fish and a generous dollop of tartare sauce.
💡 Chef's Tips
Always use ice-cold beer; the temperature shock between the cold batter and hot oil creates the crispest texture. Don't crowd the pan when frying, as this drops the oil temperature and leads to greasy results. Maris Piper or Russet potatoes are best because their high starch content yields a fluffy interior. Use a wire rack instead of paper towels for the fish after frying to keep the bottom from getting soggy. If you don't want to use beer, sparkling water works as an excellent substitute for the carbonation.
🍽️ Serving Suggestions
Serve with a side of traditional mushy peas for the full British experience. A wedge of fresh lemon is essential for cutting through the richness of the fried batter. Pair with a cold glass of Pale Ale or a crisp Gin and Tonic. Offer malt vinegar on the table—it's the traditional condiment for splashing over the chips. A pickled onion or a 'wally' (large pickled gherkin) makes a great crunchy side snack.