Fish and Chips with Fresh Herb Tartar Sauce

Fish and chips are one of Great Britain’s most iconic dishes. While studying abroad in London, I sampled many versions and learned how small changes—batter thickness, oil temperature, and fry size—alter the final result. Some batters puff up and feel almost doughy, while others are thin and shatteringly crisp. Fries can be shoestring and crunchy or thick-cut with a tender center and crisp exterior. Ultimately, it comes down to preference.

I prefer a thin, crisp batter with larger fries that stay soft inside while developing a crunchy outer layer. After several tests and a little research, I settled on a method and ingredient list that produces my ideal fish and chips.

The right ingredients and technique make all the difference. For the batter I use rice flour because it’s lighter than all‑purpose flour and helps create a delicate, airy crust. I combine beer—Guinness is my go-to for its yeast and flavor—with cold seltzer. The beer gives some lift while the seltzer adds extra froth without darkening or overpowering the batter.

For the fries, timing and temperature are everything. To ensure a soft cooked interior and a crispy exterior, I cut thick fries and briefly parboil them in boiling water. Then I use a double-fry method: a first fry at a lower temperature to finish cooking the potatoes through, and a second, hotter fry to crisp and brown the outside.

Below is the recipe I use for herby tartar sauce, thick-cut fries, and thin, crispy beer-and-seltzer batter fish. The steps are straightforward and designed to deliver consistent results.

Fish and Chips + Tartar Sauce

My idea of perfect fish and chips features flaky white fish with a thin, shatteringly crisp batter and thick-cut fries that are tender inside and super crispy outside, all served with a fresh, tangy tartar sauce.

Servings:
4

Prep Time:
30 mins

Cook Time:
30 mins

Total Time:
1 hr

Ingredients

Herby Tartar Sauce Ingredients:

• 1 cup mayo
• 1 tbsp fresh dill, finely chopped
• 1 tbsp fresh parsley, finely chopped
• 1/4 cup cornichons or pickles, roughly chopped
• 1/2 lemon, zested and juiced
• 1 tsp honey
• Salt and pepper to taste

Fries & Fish Ingredients:

• 1 lb russet potatoes, peeled and cut into 1-inch wide fries
• 1.5–2 lb white fish (cod, halibut, or similar)
• 1/2 cup rice flour for dusting
• 1 cup all-purpose flour
• 1/4 cup rice flour (for batter)
• 1 tsp baking powder
• 1/2 cup cold beer (Guinness or your favorite)
• 1/2 cup cold seltzer
• Salt & pepper
• Light-tasting frying oil (vegetable or similar)
• Flaky sea salt for finishing
• Lemon wedges for serving

Instructions

Prep the Fries

• Bring a large pot of water to a boil. Peel and cut the potatoes into thick fries (about 1 inch wide). Place the fries in boiling water and cook 5–8 minutes until slightly tender but still firm. Drain and lay on paper towels.
• Heat frying oil in a large pot or Dutch oven. When the oil reaches 350°F (175°C), fry the potatoes in batches 4–8 minutes. This first fry finishes the interior and builds a light crust without much color. Remove and drain.

Make the Tartar Sauce

• In a medium bowl, combine mayo, dill, parsley, cornichons, lemon zest and juice, honey, and salt and pepper. Taste and adjust acidity or seasoning as needed. Refrigerate until serving.

Prep the Fish & Fry

• Preheat the oven to 150°F (65°C) and place a rack inside to keep cooked fish warm. Heat oil to 375°F (190°C) for frying the fish.
• Portion the fish into 4–6 inch pieces and season both sides with salt and pepper. Lightly dust each piece with 1/2 cup rice flour seasoned with salt and pepper.
• In a separate bowl combine 1 cup AP flour, 1/4 cup rice flour, baking powder, and a pinch of salt. When ready to fry, add the cold seltzer and beer and whisk briefly until just combined—the batter should be medium-thin and cling to the back of a spoon. Do not mix far in advance or the batter will deflate.
• Working in batches, dip each fish piece into the batter, then immediately place into the hot oil. Fry 2–4 minutes, flip, then fry another 3–5 minutes until deep golden brown and cooked through. Transfer to a wire rack, sprinkle with flaky sea salt, and keep warm in the oven while you finish frying the remaining pieces.

Finish the Fries & Serve

• After the fish is done, raise the oil temperature to 425°F (220°C) and fry the par-cooked fries in batches until golden brown and crisp. Drain and sprinkle with flaky sea salt.
• Serve the fish and fries hot with lemon wedges and the herby tartar sauce. Enjoy!

Nutrition

Calories: 796 kcal,
Carbohydrates: 72 g,
Protein: 25 g,
Fat: 44 g

Nutrition information is an approximation.