Classic Fish and Chips with Tartar Sauce

I didn’t grow up eating fish and chips—that wasn’t really a thing in my house. But the first time I had it at a little pub during a family trip years ago, I was hooked. The crispy batter, the flaky fish inside, those thick-cut fries with just the right amount of salt—it was simple food done really well.

The thing is, most people think fish and chips is too hard to make at home. They figure you need a deep fryer or some kind of special setup. But here’s the truth: if you can heat oil in a pot and follow a few basic steps, you can make fish and chips that’s better than most restaurants. The secret is in the batter—it needs to be cold, really cold—and giving your potatoes a double fry. Once you get those two things right, you’re golden.

What Kind of Fish Should I Use?

For fish and chips, you’ll want to stick with a firm, white fish that can hold up to frying without falling apart. Cod is the traditional choice and what you’ll find in most British chip shops, but halibut is also excellent if you want something a bit meatier. Haddock is another great option that’s popular in the UK and has a slightly sweeter flavor than cod. Whatever you choose, make sure your fish is fresh or properly thawed if frozen – look for fillets that are firm to the touch and don’t have a strong fishy smell. Try to get fillets that are about the same thickness so they cook evenly in the hot oil.

Options for Substitutions

This classic fish and chips recipe has some room for swaps, though a few ingredients are best left as is:

• White fish fillets: Halibut and cod are traditional choices, but you can also use haddock, pollock, or even tilapia. Just stick with a firm white fish that won’t fall apart during frying.
• White rice flour: If you don’t have white rice flour for dredging or the batter, you can use regular all-purpose flour instead. The rice flour gives a crispier coating, but all-purpose will still work fine.
• Club soda: The carbonation in club soda makes the batter light and crispy, so don’t skip it! If you’re in a bind, you can use beer (like a lager or pale ale) for a more traditional British taste, or sparkling water as a substitute.
• Russet potatoes: Russets are ideal for chips because they’re starchy and crisp up nicely. You could use Yukon golds if needed, but avoid waxy potatoes like red potatoes as they won’t get as crispy.
• Mayonnaise: For the tartar sauce, regular mayo works best, but you can use Greek yogurt or sour cream for a lighter version. Just note that the flavor will be tangier.
• Capers and pickles: Both add that signature briny flavor to tartar sauce. If you’re out of capers, just use extra pickles. Sweet relish can work in place of dill pickles if that’s what you have.

Watch Out for These Mistakes While Frying

The biggest mistake when making fish and chips is letting your oil temperature drop too low, which causes the batter to absorb excess oil and turn greasy instead of crispy – use a thermometer and fry in small batches to maintain that crucial 375°F.

Another common error is skipping the double-fry method for the potatoes, as the first fry at 325°F cooks them through while the second fry at 375°F creates that perfect golden crunch.

Make sure your club soda is ice cold and don’t overmix the batter – a few lumps are fine and will actually help create a lighter, crispier coating on your fish.

Finally, don’t forget to thoroughly dry your fish fillets and potato strips before frying, since any excess moisture will cause the oil to sputter and prevent that crispy texture you’re after.

What to Serve With Fish and Chips?

Fish and chips is pretty much a complete meal on its own, but I love adding a few simple sides to round things out. A crisp coleslaw with a tangy vinegar-based dressing cuts through the richness of the fried fish and provides a nice crunch. Mushy peas are the traditional British accompaniment if you want to go authentic, or you can keep it simple with some steamed green beans or a light cucumber salad. Don’t forget extra lemon wedges and malt vinegar on the side – they’re essential for sprinkling over everything!

Storage Instructions

Store: Fish and chips are definitely best enjoyed fresh and crispy right after cooking. If you have leftovers, store the fish and chips separately in airtight containers in the fridge for up to 2 days. The tartar sauce will keep well in a sealed container in the refrigerator for up to a week.

Make Ahead: You can make the tartar sauce up to 3 days in advance and keep it chilled until you’re ready to serve. The batter is best mixed fresh, but you can cut and soak your potatoes in cold water up to 4 hours ahead to save time on cooking day.

Reheat: To bring back some of that crispiness, reheat the fish and chips in a 400°F oven for about 10 minutes. Avoid the microwave since it’ll make everything soggy. The fish won’t be quite as crunchy as when it was first fried, but it’ll still taste good.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3000-3400
• Protein: 100-120 g
• Fat: 180-210 g
• Carbohydrates: 300-340 g

Ingredients

For the fish:

• 4 white fish fillets (patted dry)
• 1/2 cup rice flour (for dredging)
• 1 cup all-purpose flour
• 1 cup rice flour
• 1/4 cup cornstarch
• 1 1/2 tbsp baking powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp celery seed
• 1 1/2 tsp sea salt
• 3/4 tsp cracked black pepper
• 12 oz ice-cold soda water
• 1 large egg
• 2 dashes hot sauce
• Peanut or vegetable oil for frying
• 4 lemons (cut into wedges)

For the potatoes:

• 6 large Russet potatoes (cut into 1/2-inch batons)
• Peanut oil for deep frying
• Maldon sea salt for finishing

For the tartar sauce:

• 1 cup mayonnaise
• 1 1/2 tsp fresh lemon juice
• 1/2 tsp mustard powder
• 1 tbsp capers (rinsed and finely chopped)
• 2 tbsp dill pickles (finely minced)
• 1 tbsp fresh dill (finely chopped)
• 1/4 tsp black pepper

Step 1: Prepare the Tartar Sauce and Mise en Place

• 1 cup mayonnaise
• 1 1/2 tsp fresh lemon juice
• 1/2 tsp mustard powder
• 1 tbsp capers
• 2 tbsp dill pickles
• 1 tbsp fresh dill
• 1/4 tsp black pepper
• 4 white fish fillets
• 6 large Russet potatoes

While your oil heats, make the tartar sauce by combining mayonnaise, fresh lemon juice, mustard powder, chopped capers, minced dill pickles, fresh dill, and black pepper in a small bowl.

Stir until well combined and set aside.

Pat the fish fillets dry with paper towels if not already done, and cut the potatoes into 1/2-inch batons.

I like to soak the cut potatoes in cold water for 15 minutes before frying—this removes excess starch and gives you crispier chips with less greasiness.

Step 2: Cook the Chips in Two Stages

• Peanut or vegetable oil for frying
• 6 large Russet potatoes
• Maldon sea salt for finishing

Heat peanut or vegetable oil to 325°F in a deep pot or fryer.

Working in batches to avoid crowding, fry the potato batons for 2-3 minutes until they’re pale and cooked through but not yet golden.

Remove with a slotted spoon and drain on paper towels.

This first cook renders the potato while the second cook will create the crispy exterior.

Increase the oil temperature to 375°F and fry the potatoes again for 3-4 minutes until they’re golden brown and crispy.

Transfer to a paper towel-lined plate, immediately season generously with Maldon sea salt, and keep warm in a 170-200°F oven while you prepare the fish.

Step 3: Make the Fish Batter

• 1 cup all-purpose flour
• 1 cup rice flour
• 1/4 cup cornstarch
• 1 1/2 tbsp baking powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp celery seed
• 1 1/2 tsp sea salt
• 3/4 tsp cracked black pepper
• 12 oz ice-cold soda water
• 1 large egg
• 2 dashes hot sauce

In a large bowl, whisk together all-purpose flour, 1 cup rice flour, cornstarch, baking powder, onion powder, garlic powder, celery seed, sea salt, and cracked black pepper.

Create a well in the center and pour in the ice-cold soda water, egg, and hot sauce.

Gently whisk until just combined—the batter should be slightly lumpy and thick like pancake batter.

Don’t overmix, as this can develop gluten and make the coating tough instead of light and crispy.

Keep the batter cold until you’re ready to use it.

Step 4: Fry the Fish to Golden Perfection

• 1/2 cup rice flour
• Peanut or vegetable oil for deep frying
• 4 white fish fillets
• fish batter from Step 3
• Sea salt for finishing

Heat peanut or vegetable oil to 375°F in a deep pot or fryer.

Set up a dredging station: place the 1/2 cup rice flour in one shallow bowl and the batter from Step 3 in another.

Working with one fillet at a time, coat it lightly in rice flour, then dip it completely into the batter, letting excess drip off.

Carefully place the battered fish into the hot oil and fry for 4-5 minutes until the coating is golden brown and crispy.

I always fry fish in smaller batches to keep the oil temperature consistent—overcrowding drops the temperature and results in greasy, soggy batter.

Remove each fillet with a slotted spoon and drain on paper towels, then season immediately with sea salt.

Step 5: Plate and Serve

• 4 white fish fillets
• crispy chips from Step 2
• tartar sauce from Step 1
• 4 lemons

Divide the golden fish fillets and crispy chips between serving plates.

Serve with the tartar sauce from Step 1 on the side or spread lightly on the fish.

Place a lemon wedge on each plate for squeezing over everything just before eating.

Serve immediately while the fish is still hot and the chips are at their crispiest.

Classic Fish and Chips with Tartar Sauce

Delicious Classic Fish and Chips with Tartar Sauce recipe with step-by-step instructions.

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Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings: 4 servings

Calories: 3200

Ingredients Method

Ingredients

  

For the fish:

• 4 white fish fillets (patted dry)
• 1/2 cup rice flour (for dredging)
• 1 cup all-purpose flour
• 1 cup rice flour
• 1/4 cup cornstarch
• 1 1/2 tbsp baking powder
• 1 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp celery seed
• 1 1/2 tsp sea salt
• 3/4 tsp cracked black pepper
• 12 oz ice-cold soda water
• 1 large egg
• 2 dashes hot sauce
• Peanut or vegetable oil for frying
• 4 lemons (cut into wedges)

For the potatoes:

• 6 large Russet potatoes (cut into 1/2-inch batons)
• Peanut oil for deep frying
• Maldon sea salt for finishing

For the tartar sauce:

• 1 cup mayonnaise
• 1 1/2 tsp fresh lemon juice
• 1/2 tsp mustard powder
• 1 tbsp capers (rinsed and finely chopped)
• 2 tbsp dill pickles (finely minced)
• 1 tbsp fresh dill (finely chopped)
• 1/4 tsp black pepper

Method

 

1. While your oil heats, make the tartar sauce by combining mayonnaise, fresh lemon juice, mustard powder, chopped capers, minced dill pickles, fresh dill, and black pepper in a small bowl. Stir until well combined and set aside. Pat the fish fillets dry with paper towels if not already done, and cut the potatoes into 1/2-inch batons. I like to soak the cut potatoes in cold water for 15 minutes before frying—this removes excess starch and gives you crispier chips with less greasiness.
2. Heat peanut or vegetable oil to 325°F in a deep pot or fryer. Working in batches to avoid crowding, fry the potato batons for 2-3 minutes until they're pale and cooked through but not yet golden. Remove with a slotted spoon and drain on paper towels. This first cook renders the potato while the second cook will create the crispy exterior. Increase the oil temperature to 375°F and fry the potatoes again for 3-4 minutes until they're golden brown and crispy. Transfer to a paper towel-lined plate, immediately season generously with Maldon sea salt, and keep warm in a 170-200°F oven while you prepare the fish.
3. In a large bowl, whisk together all-purpose flour, 1 cup rice flour, cornstarch, baking powder, onion powder, garlic powder, celery seed, sea salt, and cracked black pepper. Create a well in the center and pour in the ice-cold soda water, egg, and hot sauce. Gently whisk until just combined—the batter should be slightly lumpy and thick like pancake batter. Don't overmix, as this can develop gluten and make the coating tough instead of light and crispy. Keep the batter cold until you're ready to use it.
4. Heat peanut or vegetable oil to 375°F in a deep pot or fryer. Set up a dredging station: place the 1/2 cup rice flour in one shallow bowl and the batter from Step 3 in another. Working with one fillet at a time, coat it lightly in rice flour, then dip it completely into the batter, letting excess drip off. Carefully place the battered fish into the hot oil and fry for 4-5 minutes until the coating is golden brown and crispy. I always fry fish in smaller batches to keep the oil temperature consistent—overcrowding drops the temperature and results in greasy, soggy batter. Remove each fillet with a slotted spoon and drain on paper towels, then season immediately with sea salt.
5. Divide the golden fish fillets and crispy chips between serving plates. Serve with the tartar sauce from Step 1 on the side or spread lightly on the fish. Place a lemon wedge on each plate for squeezing over everything just before eating. Serve immediately while the fish is still hot and the chips are at their crispiest.