Beer Battered Fish and Chips with Tartare Sauce Recipe – Australian Special
Dive into a seafood feast with this Beer Battered Fish and Chips recipe that delivers a golden, crispy batter enveloping flaky white fish, paired with homestyle chips seasoned just right. The rich, creamy tartare sauce adds a sharp, tangy kick, making it an ideal casual dinner treat. Whether warming up after a long day or feeding family and friends, this Aussie classic brings comfort and crunch to your table.
- 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:
Oil Temperature: Ensure the oil is heated to about 180 °C (350–360 °F) before frying. Too cool and the batter absorbs oil; too hot and it burns before cooking through.
Beer Choice: Use a light lager or pale ale for the batter—its carbonation gives lift and color without overwhelming the fish’s flavor.
Chip Thickness: Cut the potatoes into thick wedges or shoestring-style based on your preference. Thicker chips need pre-parboiling; thinner cook faster but crisp up more.
Draining Tips: After frying, place fish and chips on a wire rack rather than paper towels to preserve the crispiness and avoid steam making them soggy.
Serving Suggestions: Serve immediately with lemon wedges, extra tartare sauce, and a side of garden peas or coleslaw for brightness. For an authentic Aussie twist, add malt vinegar or a sprinkle of sea salt.
