Classic Fish and Chips with Tartar Sauce

There’s something truly special about a plate of classic fish and chips. Crispy, golden-brown battered fish paired with perfectly cooked fries is a comfort food that never goes out of style. Growing up, I always loved the satisfying crunch of the fried fish, and now, I enjoy making it at home. The best part? It’s easier than you think to get that perfect crispy coating and fluffy fries right in your own kitchen.

This recipe brings together tender white fish coated in a light, crispy batter and fries that are double-fried for maximum crunch. The homemade tartar sauce adds just the right amount of tang, balancing out the richness of the fried fish. Whether you’re making this for a weekend treat or a casual family dinner, it’s a dish that never disappoints.

The key to getting the perfect texture lies in a few simple techniques. Using cold sparkling water in the batter ensures a light, airy crust, while double-frying the potatoes results in fries that are crispy on the outside and fluffy on the inside. Pair this with a homemade tartar sauce, and you have a meal that rivals any fish and chip shop.

Another great thing about this recipe is how versatile it is. You can swap cod or haddock for another firm white fish, and if you prefer, you can season the batter with a touch of paprika or garlic powder for extra flavor. No matter how you serve it, classic fish and chips are always a crowd-pleaser.

Ready to dive into this delicious dish? Let’s start with the ingredients and step-by-step instructions to get everything just right.

Ingredients

For the Fish and Batter:

• 1 lb white fish fillets (cod or haddock work well)

• Salt and pepper, to taste

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup cold sparkling water

• Vegetable oil, for frying

For the Chips (Fries):

• 4 large russet potatoes, peeled and cut into thick strips

• Salt, to taste

• Oil for frying

For the Tartar Sauce:

• 1/2 cup mayonnaise

• 1 tbsp pickle relish

• 1 tsp lemon juice

• 1/2 tsp Dijon mustard

• Salt and pepper, to taste

How to Make Classic Fish and Chips

Step 1: Prepare the Fries

1. Rinse the potato strips in cold water to remove excess starch. This helps achieve a crispier texture.

2. Pat the potatoes dry using a clean kitchen towel or paper towels. Moisture can prevent proper frying.

3. Heat oil in a deep fryer or large pot to 325°F (160°C).

4. Fry the potatoes in small batches for about 4-5 minutes until they are soft but not browned.

5. Remove them from the oil and place them on paper towels to drain. Set them aside for the second frying.

Step 2: Make the Fish Batter

1. In a mixing bowl, whisk together the flour, baking powder, and salt.

2. Gradually pour in the cold sparkling water, stirring continuously to form a smooth batter. The batter should be thick enough to coat the fish but still light.

3. Season the fish fillets with salt and pepper, ensuring even seasoning on both sides.

Step 3: Fry the Fish

1. Heat oil in a deep pan or fryer to 350°F (180°C).

2. Dip each fish fillet into the batter, making sure it’s evenly coated.

3. Carefully lower the fillets into the hot oil. Fry for about 5-7 minutes, turning occasionally, until golden brown and crispy.

4. Once cooked, remove the fillets and place them on paper towels to drain excess oil.

Step 4: Double Fry the Fries

1. Increase the oil temperature to 375°F (190°C).

2. Fry the partially cooked potatoes again for 2-3 minutes, or until golden and crispy.

3. Drain on paper towels and immediately sprinkle with salt for the best flavor.

Step 5: Prepare the Tartar Sauce

1. In a small bowl, mix together mayonnaise, pickle relish, lemon juice, and Dijon mustard.

2. Season with salt and pepper to taste. Stir until smooth and creamy.

3. Keep the sauce refrigerated until ready to serve.

Once everything is ready, serve the crispy fish and golden fries hot with a generous side of tartar sauce. Add a lemon wedge for an extra burst of freshness.

How Long to Bake and Fry for the Best Texture

Achieving the perfect fish and chips requires precise cooking times. The fish fillets should be fried for 5-7 minutes at 350°F (180°C) until they develop a crispy, golden-brown coating. If the oil temperature is too low, the batter will absorb too much oil, making it greasy. Too high, and the exterior will brown too quickly before the fish cooks through.

For the fries, the double-frying method is key to getting that crispy outside and fluffy inside. The first fry at 325°F (160°C) for 4-5 minutes softens the potatoes. The second fry at 375°F (190°C) for 2-3 minutes creates the golden, crispy finish.

How to Store Leftovers

Fish and chips taste best when freshly made, but if you have leftovers, you can store them properly to maintain texture and flavor.

Refrigeration:

• Allow the fish and fries to cool completely.

• Store them separately in airtight containers.

• Keep them in the refrigerator for up to 2 days.

Reheating Tips:

• Oven: Preheat to 375°F (190°C) and bake the fish for 10-12 minutes until crispy. Reheat fries on a baking sheet for 8-10 minutes, shaking occasionally.

• Air Fryer: Heat at 350°F (175°C) for 4-5 minutes for both fish and fries.

• Avoid the Microwave: It makes the batter and fries soggy.

Tips for the Perfect Fish and Chips

1. Use Cold Batter

   • Keeping the batter cold ensures a light and crispy texture. If needed, place the bowl over ice while preparing the fish.

2. Dry the Fish Before Battering

   • Patting the fish dry removes excess moisture, helping the batter stick better.

3. Choose the Right Potatoes

   • Russet potatoes are the best choice because of their high starch content, which gives the fries a fluffy interior.

4. Don’t Overcrowd the Fryer

   • Fry in small batches to keep the oil temperature stable, ensuring even cooking.

5. Season the Fries Immediately

   • Sprinkle salt on the fries right after frying while they are still hot. This helps the seasoning stick better.

6. Use a Wire Rack Instead of Paper Towels

   • Draining fried food on a wire rack prevents it from getting soggy, keeping the exterior crispy.

With these tips, your fish and chips will turn out light, crispy, and restaurant-quality every time!

Classic Fish and Chips with Tartar Sauce

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4 from 1 review

• Author: Lena Meeli
• Total Time: 40 minutes
• Yield: 4 servings 1x

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Description

These homemade fish and chips are crispy, golden, and full of flavor. Served with a creamy tartar sauce, this dish is perfect for a delicious meal.

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Ingredients

Scale 1x2x3x

For the Fish and Batter:

• 1 lb white fish fillets (cod or haddock)

• Salt and pepper, to taste

• 1 cup all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1 cup cold sparkling water

• Vegetable oil, for frying

For the Chips (Fries):

• 4 large russet potatoes, peeled and cut into thick strips

• Salt, to taste

• Oil for frying

For the Tartar Sauce:

• 1/2 cup mayonnaise

• 1 tbsp pickle relish

• 1 tsp lemon juice

• 1/2 tsp Dijon mustard

• Salt and pepper, to taste

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Instructions

Step 1: Prepare the Fries

1. Rinse potato strips in cold water, then pat them dry.

2. Heat oil to 325°F (160°C). Fry potatoes for 4-5 minutes, then drain and set aside.

Step 2: Make the Batter

1. In a bowl, whisk flour, baking powder, and salt.

2. Gradually add cold sparkling water, stirring until smooth.

Step 3: Fry the Fish

1. Heat oil to 350°F (180°C).

2. Season fish fillets, dip them in the batter, then fry for 5-7 minutes until golden.

3. Drain on paper towels.

Step 4: Double-Fry the Fries

1. Increase oil temperature to 375°F (190°C).

2. Fry the potatoes for 2-3 more minutes until crispy.

3. Drain and season with salt.

Step 5: Make the Tartar Sauce

1. Mix mayonnaise, pickle relish, lemon juice, and Dijon mustard.

2. Season with salt and pepper, then stir until smooth.

Notes

• Soak potatoes in cold water for 30 minutes before frying for extra crispiness.

• Store leftovers in an airtight container for up to 2 days.

• Reheat in the oven at 375°F (190°C) for the best texture.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Frequently Asked Questions

1. Can I use a different type of fish for this recipe?

Yes! While cod and haddock are traditional choices, you can use any firm white fish like pollock, tilapia, or halibut. Just ensure the fillets are thick enough to hold their shape during frying.

2. How do I make the batter extra crispy?

For an extra crispy batter:

• Use ice-cold sparkling water to keep the batter light.

• Let the batter rest for 5-10 minutes before dipping the fish.

• Fry in hot oil at 350°F (180°C) to prevent sogginess.

• Avoid over-mixing the batter, as this can make it dense.

3. Can I make this recipe in an air fryer?

Yes, you can! However, the texture will be slightly different.

• For the fish: Lightly spray the battered fillets with oil and air-fry at 400°F (200°C) for 10-12 minutes, flipping halfway through.

• For the fries: Toss them in a little oil and air-fry at 380°F (195°C) for 15-18 minutes, shaking the basket every few minutes.

4. Why do I need to double-fry the potatoes?

Double-frying creates the best crispy texture. The first fry cooks the inside, making the fries soft. The second fry at a higher temperature crispens the outside, giving them the signature crunch. Skipping this step can result in soggy fries.