Golden Fish and Chips

Few meals are as iconic — or as satisfying — as classic fish and chips. This homemade version brings the crispy, golden crust of a British pub straight to your kitchen, paired with thick, hot fries and a zesty homemade tartar sauce that cuts through the richness perfectly.

This recipe uses a cold beer batter for max crunch, and simple seasoning to let the flaky white fish shine. Serve with a wedge of lemon, a sprinkle of sea salt, and a generous scoop of that creamy, herby tartar sauce.

Why You’ll Love This Recipe:

Ultra crispy batter with perfect golden color

1. Flaky, tender white fish inside

2. Thick-cut fries that stay crunchy

3. Creamy, tangy homemade tartar sauce

4. A comfort food classic you can master at home

Final Thoughts:

This Golden Fish and Chips with Homemade Tartar Sauce is everything you want in a comfort classic — crispy, hot, and satisfyingly salty, with a bright, creamy dip to balance each bite. Whether you’re recreating a pub favorite or hosting a cozy fish fry at home, this recipe brings restaurant-level quality with real, simple ingredients.

Yield: 4 servings

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Golden Fish and Chips

Prep time: 30 MinCook time: 30 MinTotal time: 1 Hour

Few meals are as iconic — or as satisfying — as classic fish and chips. This homemade version brings thecrispy, golden crust of a British pub straight to your kitchen, paired with thick, hot fries and a zesty homemade tartar sauce that cuts through the richness perfectly.

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Ingredients

For the Fish

• 1½ lbs white fish fillets (cod, haddock, or halibut)
• Salt & pepper
• 1 cup all-purpose flour (for dredging)

For the Beer Batter

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp paprika
• ½ tsp garlic powder
• ½ tsp salt
• 1 cup cold beer (pilsner or lager works great)
• Optional: splash of sparkling water for lighter texture

For the Chips

• 4 large russet potatoes, peeled and cut into thick fries
• Oil for frying (canola or peanut)
• Salt, to finish

For the Tartar Sauce

• ½ cup mayonnaise
• 1 tbsp dill pickle, finely chopped
• 1 tbsp capers, chopped
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1 tbsp fresh dill or parsley, finely chopped
• Salt & pepper to taste

Instructions

1. Soak the cut potatoes in cold water for at least 30 minutes to remove excess starch. Drain and pat dry thoroughly.
2. Heat oil in a deep fryer or heavy pot to 325°F (165°C). Fry the potatoes in batches for 3–4 minutes until tender but not browned. Remove and drain on paper towels.
3. Increase oil to 375°F (190°C) for second fry.
4. In a small bowl, mix together all tartar sauce ingredients. Taste and adjust seasoning. Chill in the fridge while you make the fish.
5. Season fish fillets with salt and pepper. Dredge lightly in flour to help the batter stick.
6. In a medium bowl, whisk together flour, baking powder, paprika, garlic powder, and salt. Slowly whisk in cold beer until smooth. Let sit for 5–10 minutes.
7. Heat oil to 375°F (190°C). Dip each fish fillet into the batter, let excess drip off, then carefully lower into the hot oil. Fry 2–3 fillets at a time for 5–6 minutes, flipping once, until golden and crisp. Drain on a wire rack or paper towels.
8. Return fries to the 375°F oil and cook for another 2–3 minutes until golden and crispy. Drain and season with salt.
9. Plate the fish over a pile of hot chips. Serve with tartar sauce, lemon wedges, and malt vinegar if desired.

Notes

No beer? Use sparkling water or club soda for a lighter, non-alcoholic version.

Double-frying the chips is key for crispiness — don’t skip it!

Make it spicy: Add cayenne or hot sauce to the batter.

Air fryer option: Use air-fried fries for a lighter take.

Tartar twist: Add chopped jalapeños or sriracha for a spicy tartar.

Nutrition Facts

Calories

934

Carbs

118 g

Cholesterol

97 mg

Fat

28 g

Fiber

7 g

Net carbs

111 g

Protein

49 g

Sat. Fat

5 g

Sodium

951 mg

Sugar

3 g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.