Beer Battered Fish and Chips with Tartare Sauce Recipe – Australian Special
Beer Battered Fish and Chips is a classic British comfort food that brings together crispy, golden-brown fish with thick-cut fries. The beer batter gives the fish a light, airy texture and a deliciously crispy coating. Paired with homemade tartare sauce, this dish offers a perfect blend of flavors and textures. Ideal for a hearty lunch or dinner, this recipe will transport you to a classic pub experience right in your own kitchen.
- Prep Time30 min
- Cook Time40 min
- Total Time1 hr 10 min
For the Beer-Battered Fish:
- 4 white fish fillets (such as cod, haddock, or pollock), about 150-200g (5-7 oz) each
- 1 cup all-purpose flour (for coating)
- 1 cup all-purpose flour (for batter)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cold beer (lager or ale)
- 1 large egg, beaten
- Vegetable oil, for frying
For the Chips:
- 4 large russet potatoes, peeled and cut into thick fries
- 2 tablespoons vegetable oil
- Salt, to taste
For the Tartare Sauce:
- 1 cup mayonnaise
- 2 tablespoons fresh lemon juice
- 2 tablespoons capers, finely chopped
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons dill pickles or gherkins, finely chopped
- 1 clove garlic, minced
- Salt and black pepper, to taste
How to make Orange and Soy Glazed Grilled Seafood:
Prepare the Chips: Preheat your oven to 220°C (425°F).
Place the potato fries in a bowl of cold water and let them soak for at least 30 minutes. This helps remove excess starch and results in crispier fries.
Drain and pat the fries dry with paper towels.
Toss the dried fries with vegetable oil and salt. Spread them in a single layer on a baking sheet.
Bake in the preheated oven for 30-35 minutes, turning halfway through, until the fries are golden and crispy.
Prepare the Tartare Sauce: In a bowl, combine the mayonnaise, lemon juice, finely chopped capers, parsley, dill pickles or gherkins, and minced garlic.
Mix well and season with salt and black pepper to taste.
Refrigerate until ready to serve.
Prepare the Beer Batter: In a large bowl, whisk together 1 cup of flour, baking powder, salt, and black pepper.
Gradually add the cold beer, whisking until the batter is smooth. It should be thick enough to coat the fish but still have a pourable consistency.
Stir in the beaten egg.
Prepare the Fish: Pat the fish fillets dry with paper towels. Season with salt and black pepper.
Dredge each fillet in the flour, shaking off any excess.
Dip the floured fillets into the beer batter, ensuring they are evenly coated.
Fry the Fish: Heat vegetable oil in a deep fryer or large heavy-bottomed pot to 180°C (350°F). The oil should be deep enough to fully submerge the fish.
Carefully lower the battered fish fillets into the hot oil, working in batches if necessary to avoid overcrowding.
Fry for 4-5 minutes, or until the fish is golden brown and crispy. Use a slotted spoon to transfer the fish to a paper towel-lined plate to drain excess oil.
Serve: Serve the beer-battered fish hot with the crispy oven-baked chips.
Provide the tartare sauce on the side for dipping.
Recipe Notes:
Soaking Potatoes: Soaking the potato fries helps achieve a crispier texture. Make sure to dry them thoroughly before baking.
Beer Batter: Use cold beer for a lighter, crispier batter. If you prefer a non-alcoholic option, sparkling water can be used as a substitute.
Oil Temperature: Maintain the oil temperature at 180°C (350°F) for the best results. Too hot, and the batter may burn before the fish is cooked; too cool, and the fish may absorb excess oil.
Serving Suggestions: Add lemon wedges for extra flavor and serve with a side of mushy peas or a simple green salad for a complete meal.
