This crispy fish and chips is the kind of meal that instantly feels like a proper treat. Golden, crunchy fish with flaky, tender flesh inside, thick chips with crisp edges, and a simple tartare sauce on the side, it is everything you want from this classic comfort dish. If you have ever wanted to make fish and chips at home that actually feels worth the effort, this is such a good recipe to try. It is cozy, satisfying, and exactly the kind of dinner that makes everyone very happy very quickly.
Crispy Fish and Chips with Simple Tartare Sauce
Crispy fish and chips with simple tartare sauce made at home. Golden battered fish, fluffy chips, and classic flavour everyone will love.
Ingredients
For the chips:
- 1.2 kg floury potatoes, such as Russet or Sebago
- Vegetable oil, for frying
- Salt, to taste
For the fish:
- 700 - 800 g firm white fish fillets, such as cod, haddock, barramundi, hake, or flathead
- Salt, to taste
- Black pepper, to taste
- 1/2 cup plain flour, for dusting
For the batter:
- 1 cup plain flour
- 1/4 cup cornflour
- 1 tsp baking powder
- 1/2 tsp salt, or to taste
- 250 ml very cold sparkling water or light beer
- 1 tsp white vinegar or lemon juice
For Simple tartare sauce:
- 1/2 cup mayonnaise
- 1 tbsp chopped pickles or capers, or to taste
- 1 tsp lemon juice
- 1 tbsp chopped parsley, or to taste
- black pepper, to taste
To serve:
- Lemon wedges
- Tartare sauce or aioli
Instructions
- Prepare the chips: Peel the potatoes and cut them into thick chips. Try to keep them similar in size so they cook evenly. Place them in a large bowl of cold water and let them soak for at least 20 minutes. This helps remove excess starch and gives you a better final texture. Drain well, then dry them thoroughly with a clean tea towel or paper towels.
- Par-cook the chips: Heat the oil in a deep heavy pot or fryer to 140°C. Fry the chips in batches for 5 to 6 minutes, until softened and lightly cooked through, but still pale. They should not be golden yet. Lift them out and drain on a tray lined with paper towel or set over a rack. Let them rest while you prepare the fish. This first fry gives you the fluffy inside.
- Prepare the fish: Pat the fish dry very well. Cut into 4 large pieces if needed. Season lightly with salt and black pepper, then dust each piece lightly in plain flour. Shake off any excess. This helps the batter stick properly.
- Make the batter: In a bowl, whisk together the plain flour, cornflour, baking powder, and salt. Pour in the very cold sparkling water or beer and the vinegar or lemon juice, then whisk just until you have a smooth batter. Do not overmix. It should be the consistency of thick pouring cream. Keep the batter cold until ready to use. Cold batter helps create a lighter, crispier coating.
- Fry the fish: Heat the oil to 180°C. Dip each floured fish piece into the batter, letting the excess drip off, then carefully lower it into the hot oil. Fry in batches so you do not overcrowd the pan. Cook for 5 to 7 minutes, depending on thickness, until the batter is deep golden and crisp and the fish is cooked through. Lift out and place on a wire rack, not directly onto paper towel if you can help it, as this keeps the coating crisper.
- Finish the chips: Bring the oil back to 190°C. Fry the par-cooked chips again in batches for 2 to 4 minutes, until golden, crisp, and beautifully browned. Drain well, then season immediately with salt.
- Serve: Pile the hot chips onto plates, add the crispy fish, and serve straight away with lemon wedges, tartare sauce, aioli, and malt vinegar if you like.
Notes
Storage, Freezer & Reheating
Fridge: Store leftover fish and chips in separate airtight containers for up to 3 days. Refrigerate promptly, within 2 hours of cooking. Keep the tartare sauce in a separate covered container and use within 3 days. Freezer: Best freshly cooked, but leftovers can be frozen. Freeze the fish and chips separately in sealed containers, aiming to use them within 1 month for the best texture. Thaw overnight in the fridge before reheating. Keep the tartare sauce refrigerated, as mayonnaise-based sauces can separate after freezing. Reheating: Arrange the fish on a rack over a baking tray and spread the chips on a separate tray. Reheat uncovered at 200°C (180°C fan-forced) until crisp and thoroughly heated, turning the chips once. Leftovers should reach 75°C in the centre. Best texture tip: An oven or air fryer helps restore crispness. Microwaving will warm the food but soften the batter and chips. ÂWhat To Serve With It
Classic: Lemon wedges, simple tartare sauce, and a splash of malt vinegar. Family Dinner: Add peas, mushy peas, or a crunchy homemade coleslaw. Fresh Side: A cucumber salad or lightly dressed green salad balances the richness of the fried fish. For sharing: Serve on a large platter with lemon wedges and individual bowls of tartare sauce and aioli. ÂEasy Variations
- Choose your batter: Use very cold sparkling water for a mild flavour or light beer for a more traditional beer batter.
- Make fish bites: Cut the fish into smaller pieces before flouring and battering. They will cook faster, so check them earlier.
- Add gentle seasoning: Mix ¼ tsp paprika into the dry batter ingredients.
- Change the tartare sauce: Use chopped pickles, capers, or a mixture of both.
- Try fresh dill: Replace the parsley in the tartare sauce with finely chopped dill for a different herb flavour.
Helpful Recipe Notes
- Make the tartare sauce: Stir together the mayonnaise, chopped pickles or capers, lemon juice, parsley, and black pepper. Taste and adjust, then cover and refrigerate until serving. You can make it the day before.
- Dry everything thoroughly: Pat the fish dry and remove any remaining bones. Dry the soaked chips very well before frying so they crisp properly and cause less splattering.
- Keep the batter cold: Mix it shortly before frying and keep it chilled between batches. Stir only until combined.
- Use an oil thermometer: The two chip-frying stages and the fish each need different temperatures. Allow the oil to return to the stated temperature between batches, and avoid overcrowding the pot.
- Check the fish: Cooking time depends on thickness. The centre should reach 63°C, with opaque flesh that flakes easily.
- Keep the coating crisp: Drain the fish on a wire rack and serve promptly. Covering it tightly traps steam and softens the batter.
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