Crispy Fish and Chips with Simple Tartare Sauce

Note from Ana

As you know, I grew up on an island in the north of the Adriatic Sea, which meant fish was on our table very regularly. It was just part of life. Fresh fish, simple cooking, family meals, that was normal for us. And you know what I only really realised years later, once I had kids of my own? We children  (my siblings and I, my cousins, all the kids around us), never really had the option of “not liking fish.” It was not a big discussion. It was simply something you ate. Like breathing air. You ate fish.

And honestly, I think there is something quite wonderful about that.

So with all that fish-eating experience behind me, I have to tell you something slightly unexpected: the best fish and chips I have ever had was in London. Truly. Those people just know how to make fish and chips in a way that feels almost unfair to the rest of us. The batter is impossibly crisp, the fish inside is tender and flaky, the chips are exactly what they should be, and the whole thing somehow feels both simple and completely perfect.

I have been quietly chasing that kind of fish and chips ever since.

And this recipe? If it is not the best one, it is certainly very close. Very, very close.

My family loves it because it has everything you want comfort food to have. The fish is golden and crunchy on the outside, soft and flaky inside, and the chips are crisp, fluffy, and impossible to leave alone. Then there is the tartare sauce, which brings that creamy, tangy little finish that makes the whole plate feel complete. It is the kind of dinner that gets everyone to the table happily and keeps them there until the last chip is gone.

What I love most is that it feels like such a treat. Homemade fish and chips has that special kind of magic where everyone suddenly becomes very interested in dinner. And yes, it is a little messy, and yes, there may be oil involved, but some meals are simply worth it. This is one of them.

For me, this recipe feels like a little bridge between the fish-filled childhood of my Adriatic upbringing and the unforgettable fish and chips I ate in London years later. Not a bad place for a recipe to sit, really.

All the best,

Ana

P.S. If you are tired of wondering what to make for dinner every single day, I would love to help. Join Five Dinners, my free newsletter where, every weekday, I send a dinner idea, simple side suggestions when needed, and little meal-planning tips to help you make the most of each recipe and make dinner feel easier.

How to serve

Serve this fish and chips hot, straight away, with plenty of tartare sauce on the side and a few lemon wedges for squeezing over the top. I love keeping it simple with just the fish, chips, and sauce, but mushy peas, a crisp green salad, or even a little coleslaw on the side are all lovely too. If you want the full comforting feel, add a sprinkle of salt over the hot chips and let everyone dig in while everything is still wonderfully crisp. It is exactly the kind of meal that is best enjoyed fresh, with no one waiting too long.

Tips for Success

• The biggest tip for really good fish and chips is to keep everything as dry as possible before frying. Pat the fish well with paper towel, dry the potatoes properly after soaking, and do not rush this step. Moisture is the enemy of crispness, and this is definitely a recipe where crispness matters.
• For the chips, that double-fry method really is worth it. The first fry cooks them through and gives you that fluffy inside, and the second fry is what makes them golden and crisp. It may sound like extra work, but this is one of those times where the little extra effort gives you a much better result.
• Make sure your batter is very cold. Cold sparkling water or cold beer helps create a lighter, crispier coating, and that contrast with the hot oil is exactly what you want. I also like to make the batter just before frying so it stays nice and fresh.
• When frying the fish, do not crowd the pot or pan. If too much goes in at once, the oil temperature drops and the batter will not fry properly. You will end up with heavier, less crisp fish, and nobody is aiming for that. A few smaller batches are always the better choice.
• Use a thermometer if you can, especially for frying. It takes so much of the guesswork out. If the oil is too cool, the fish and chips will absorb more oil and feel greasy. If it is too hot, the outside can brown too quickly before everything cooks properly inside.
• Once the fish is fried, place it on a wire rack if possible rather than straight onto paper towel. Paper towel is fine in a pinch, of course, but a rack helps keep the coating crisp all the way around instead of trapping steam underneath.
• And finally, serve everything straight away. Fish and chips is one of those meals that really shines at its best moment, hot, crunchy, fluffy, and fresh. This is not a dinner that enjoys being kept waiting around, and to be honest, neither do the people

Substitutions & Variations

• This is such a classic recipe, but there is still plenty of room to make it work for what you have at home. If you cannot find cod or haddock, you can use another firm white fish like barramundi, hake, flathead, snapper, or halibut. The most important thing is choosing a fish that holds together well and cooks into nice tender flakes.
• For the batter, sparkling water works beautifully if you do not want to use beer. It still gives you that lovely light, crisp finish. If you do use beer, choose something light and not too bitter so it does not overpower the fish.
• For the chips, I really recommend a floury potato for the best texture, but if you only have all-rounder potatoes, the recipe will still work. The chips may be a little less fluffy inside, but they will still be very good.
• If you want a slightly different finish on the fish, you can add a pinch of paprika, garlic powder, or even a little cayenne to the flour or batter for more flavour. And if you like your tartare sauce a little sharper, extra capers, pickles, or a squeeze of lemon juice can make it even livelier.
• You can also change the sides depending on the mood. Instead of classic chips, serve the fish with potato wedges, roasted potatoes. If you want something a little lighter, serve it with a simple salad. And if you want a more traditional Croatian side, make Swiss Chard and Potatoes, or Blitva. We actually eat blitva with fish even more often than chips, believe it or not.
• And while tartare sauce is the classic choice, aioli, garlic mayo, or even mushy peas on the side all work beautifully too.
• If you want to keep things a little easier, you can fry the fish and make the chips in the oven or air fryer instead, though the result will be a bit different. Still delicious, just less classic fish-and-chip-shop style.
• It is one of those recipes that feels very traditional, but still welcomes little changes depending on your kitchen, your family, and the kind of dinner you want to put on the table.

Storage & Reheating Tips

Fish and chips is definitely best enjoyed fresh, while the fish is still crisp and the chips are hot and fluffy inside. That is when the whole meal really feels at its best.

If you do have leftovers, store the fish and chips separately if you can, once they have cooled completely. Keep them in airtight containers in the fridge for up to 2 days. Separating them helps everything hold its texture a little better, which is always helpful with a crispy meal like this.

To reheat, the oven or air fryer is your best friend here. That is the best way to bring back some of the crispness. Reheat the fish and chips at a moderate heat until hot and crisp again, turning or checking as needed. The chips usually need a little space on the tray so they do not steam.

I would avoid the microwave if possible, especially for the fish. It will still warm everything up, of course, but the batter can go soft quite quickly, and fish and chips really deserves better than that if you can help it.

If you have leftover tartare sauce, keep it in a separate covered container in the fridge and use it within 2 to 3 days. I would not reheat that, of course — just serve it cold on the side again.

One little tip: leftover fish can also be flaked and used in a sandwich or wrap the next day, and leftover chips can be crisped up again in a pan or air fryer. Not exactly the same magic as the first night, but still a very good second act.