Classic Beer‑Battered Fish & Chips with Tartar Sauce and Quick Coleslaw
Ingredients
- For the fish and batter:
- 1 lb (about 450 g) white fish fillets (cod, haddock or similar) — 2 medium fillets
- 1 cup (125 g) all‑purpose flour, plus 1/2 cup (for dredging)
- 1 tsp baking powder
- 1/2 tsp kosher salt (plus extra to finish)
- 1/4 tsp black pepper
- 1 large egg (optional, makes batter richer)
- 1 cup (240 ml) very cold beer (lager/pilsner) or cold sparkling water
- Vegetable or canola oil for deep frying (enough for 3–4 in / 7–10 cm depth in a pot) — about 3–4 cups (750–1000 ml)
- For the fries:
- 4 medium russet potatoes (about 1 lb / 450 g), peeled or left skin‑on and cut into thin fries
- Salt, to taste
- Oil for frying (use same as fish)
- For the tartar sauce:
- 1/2 cup mayonnaise
- 2 tbsp finely chopped dill pickles or sweet pickle relish
- 1 tbsp lemon juice
- 1 tsp Dijon mustard (optional)
- 1 tsp finely chopped capers (optional)
- Salt & black pepper to taste
- For the quick coleslaw (small side):
- 1 cup shredded cabbage and shredded carrot (or 1 small carrot + 1/2 small cabbage)
- 2 tbsp mayonnaise
- 1 tsp white vinegar or apple cider vinegar
- 1 tsp sugar (or honey)
- Salt & pepper to taste
Equipment
- Large heavy pot or deep fryer
- Candy/frying thermometer (recommended)
- Large bowl for batter
- Mixing bowls
- Whisk
- Chef's knife and cutting board
- Large slotted spoon or spider/skimmer
- Tongs
- Paper towels or wire rack for draining
- Baking sheet (to hold fries/fish)
- Peeler (optional) and colander/bowl for soaking fries
Instructions
- 1
Prepare the potatoes: Cut potatoes into thin fries. Place in cold water and soak for 20–30 minutes to remove excess starch (this gives crisper fries).
- 2
Make the tartar sauce and slaw: While the potatoes soak, mix the tartar sauce ingredients (mayonnaise, chopped pickles, lemon juice, mustard, capers if using) in a small bowl. Season to taste and refrigerate. For the quick slaw, toss shredded cabbage and carrot with mayonnaise, vinegar, sugar, salt and pepper; refrigerate until serving.
- 3
Heat oil: Fill a large heavy pot with oil to a depth of 3–4 inches and heat to 325°F (160°C) for the first fry of the potatoes. (If using a deep fryer, set to 325°F.)
- 4
Par‑fry the potatoes: Drain potatoes and dry thoroughly on clean towels. Fry in batches at 325°F (160°C) until just tender and starting to set but not browned, about 4–6 minutes per batch. Remove to a paper towel‑lined tray or baking sheet and let rest while you heat the oil to the higher temperature.
- 5
Preheat for second fry and the fish: Increase oil temperature to 375°F (190°C). While oil comes up, pat fish dry and season lightly with salt and pepper. Lightly dredge each fillet in the 1/2 cup flour to coat and shake off excess.
- 6
Make the beer batter: In a bowl whisk together 1 cup flour, baking powder, 1/2 tsp salt and 1/4 tsp pepper. Whisk in the egg (if using) and the cold beer (or sparkling water) until a smooth, slightly thick batter forms. It should coat the back of a spoon—do not overmix. Keep batter cold.
- 7
Fry the fish: Working in batches, dip dredged fillets into the batter to coat fully, then carefully lower into hot oil (375°F / 190°C). Fry until golden brown and cooked through, 4–6 minutes depending on thickness. Maintain oil temperature and do not overcrowd. Remove to a wire rack or paper towels to drain and sprinkle with a little salt.
- 8
Second fry the potatoes: Return the par‑fried potatoes to the 375°F oil and fry until deep golden and crisp, about 2–4 minutes. Drain on paper towels and immediately season with salt.
- 9
Serve: Plate fish with fries, tartar sauce and quick coleslaw. Serve hot with lemon wedges if desired.
Recipe notes
- Image inference: the dish appears to be beer‑battered fried white fish with fries, tartar sauce (white sauce) and a small creamy slaw. The fish type is assumed to be cod or haddock—use a firm white fish.
- Batter note: Using very cold beer (or seltzer) and not overmixing produces a lighter, crisp batter. An egg is optional; if you prefer a lighter batter omit the egg.
- Double‑fry method for fries gives best crispness: par‑fry at lower temp, then finish at higher temp.
- Oil temperature is important: use a thermometer. Too cool = greasy fish/fries; too hot = burned exterior, raw interior.
- Leftovers: Reheat fries and fish in a 375°F (190°C) oven for best texture (fish texture will change), or re‑fry briefly for crispness if safe and desired.
- All quantities and times are estimated from the pictured dish—adjust seasoning, batter thickness, and frying times according to thickness of fillets and personal preference.