Crispy Beer-Battered Fish and Chips with Tartar Sauce

Why You’ll Love This Recipe

• Classic pub-style crunch with a light, airy beer batter and tender, flaky fish.
• Oven fries that are actually crispy thanks to a quick soak and cornstarch coating.
• Fresh, bright tartar sauce you can whisk together in minutes.
• Realistic, weeknight-friendly timing so everything lands hot at the table together.

Grocery List

• Produce: Russet potatoes, lemon, fresh dill or parsley
• Dairy: None (mayonnaise is shelf-stable or refrigerated)
• Pantry: All-purpose flour, rice flour or cornstarch, baking powder, kosher salt, black pepper, paprika, neutral oil, mayonnaise, Dijon mustard, dill pickles, capers, lager beer (or seltzer), optional malt vinegar

Full Ingredients

Oven Fries

• 2 lb (900 g) russet potatoes, cut into 1/2-inch (1.25 cm) thick fries
• 1 tbsp cornstarch
• 2 tbsp neutral oil (canola, peanut, or vegetable)
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• Optional: 1/4 tsp garlic powder or smoked paprika

Beer-Battered Fish

• 1.5 lb (680 g) skinless cod, haddock, or pollock, cut into 6–8 pieces
• 1/2 cup (60 g) rice flour or cornstarch, for dredging
• 1 tsp kosher salt + 1/2 tsp black pepper, to season fish
• Neutral frying oil, about 2 quarts (1.9 L), for 2–3 inches (5–7.5 cm) depth

Beer Batter

• 1 cup (125 g) all-purpose flour
• 1/2 cup (70 g) rice flour (or cornstarch)
• 1 tsp baking powder
• 1 tsp kosher salt
• 1/2 tsp paprika
• 12 oz (355 ml) very cold lager beer
• Optional but helpful: 1 tbsp vodka (improves crispness)

Quick Tartar Sauce

• 2/3 cup (160 g) mayonnaise
• 2 tbsp finely chopped dill pickles
• 1 tbsp capers, rinsed and chopped
• 1 tbsp fresh lemon juice
• 1 tsp Dijon mustard
• 1 tbsp chopped fresh dill or parsley
• Pinch kosher salt and black pepper, to taste

To Serve

• 1 large lemon, cut into wedges
• Flaky sea salt and malt vinegar (optional)

Step-by-Step Instructions

Step 1: Preheat and prep the potatoes

Position a rack in the upper third of the oven and preheat to 450°F (232°C). Place a rimmed baking sheet inside to preheat for extra-crisp fries. Cut potatoes into 1/2-inch fries. Soak in hot tap water for 10 minutes to remove surface starch, which helps crispness. Drain and dry the fries thoroughly with clean towels—dry potatoes are key to browning.

Step 2: Bake the oven fries

In a large bowl, toss the dried fries with 1 tbsp cornstarch until evenly dusted. Add 2 tbsp oil, 1 tsp salt, 1/2 tsp pepper (and optional spices) and toss to coat. Carefully remove the hot sheet, spread fries in a single layer without crowding, and bake for 20 minutes. Flip and bake 15–20 minutes more until deeply golden and crisp. If needed, move the fries to a wire rack set over a sheet and keep warm in a 250°F (120°C) oven while you fry the fish.

Step 3: Make the quick tartar sauce

Stir together mayonnaise, pickles, capers, lemon juice, Dijon, and dill or parsley. Season to taste with a pinch of salt and pepper. Refrigerate until serving; the flavors meld as it chills.

Step 4: Heat the oil and season the fish

Pour 2–3 inches (5–7.5 cm) of neutral oil into a Dutch oven or deep, heavy pot. Heat to 350°F (175°C), monitoring with a thermometer. Pat fish very dry and season evenly with 1 tsp kosher salt and 1/2 tsp pepper. Dredge the fish pieces lightly in 1/2 cup rice flour (or cornstarch), shaking off excess. This dry coat helps the batter adhere and crisp.

Step 5: Mix the beer batter

In a medium bowl, whisk together the all-purpose flour, rice flour, baking powder, kosher salt, and paprika. Pour in the very cold beer (and vodka, if using) and whisk just until smooth. Do not overmix; a few small lumps are fine. Keep the batter cold by setting the bowl over a bag of frozen peas or ice pack while you fry.

Step 6: Fry the fish in batches

Working in 2–3 batches, dip dredged fish into the batter, allowing excess to drip off, then carefully lower into 350°F (175°C) oil. Fry 4–5 minutes, turning once, until the exterior is deep golden and the fish registers 145°F (63°C) in the center. Adjust heat to maintain 340–360°F (171–182°C). Transfer to a wire rack set over a sheet pan to drain and stay crisp. Hold in a 250°F (120°C) oven while finishing remaining pieces.

Step 7: Plate and serve

Pile hot, crispy fries on warm plates, add the beer-battered fish, and season both with a pinch of flaky salt. Serve immediately with lemon wedges and generous spoonfuls of tartar sauce. For a classic touch, offer malt vinegar alongside.

Pro Tips

• Keep everything as dry and cold as possible: dry fish and cold batter yield the lightest, crispiest crust.
• Rice flour in both dredge and batter creates a thinner, shatteringly crisp shell; cornstarch is a fine substitute.
• Maintain oil temperature between 340–360°F (171–182°C). Too cool and the batter absorbs oil; too hot and it browns before the fish cooks.
• Preheating the sheet pan and dusting fries with cornstarch are the two biggest wins for oven-fry crunch.
• Cut fish into smaller pieces for faster frying and more surface area for crisp batter.

Variations

• Gluten-free: Use a gluten-free all-purpose blend for the batter and rice flour for dredging; choose a certified gluten-free beer or use seltzer water.
• Beer-free: Substitute very cold seltzer water (12 oz/355 ml) for beer for a similarly airy, crisp result.
• Seasoned batter: Add 1/2 tsp garlic powder and 1/2 tsp Old Bay or cayenne to the batter for a spicier, coastal vibe.

Storage & Make-Ahead

Tartar sauce can be made up to 5 days ahead; keep refrigerated. Fries are best fresh, but you can cut and soak potatoes up to 8 hours in advance; dry thoroughly before baking. Leftover fish and fries can be reheated on a wire rack at 375°F (190°C) for 8–12 minutes or in an air fryer at 390°F (200°C) for 5–7 minutes until crisp—avoid microwaving, which softens the crust.

Nutrition (per serving)

Approximate: 780 calories; 35 g protein; 35 g fat (6 g saturated); 73 g carbohydrates; 5 g fiber; 920 mg sodium; 3 g sugars.