Homemade Fish & Chips with Tartar Sauce – A British Pub Staple

Classic British Comfort Food with a Crispy, Golden Touch

Homemade Fish & Chips with Tartar Sauce is a beloved British classic that brings the authentic taste of a traditional pub meal right to your kitchen. With perfectly battered fish, crispy golden chips, and a creamy, tangy tartar sauce, this dish is the ultimate comfort food. Whether you’re craving a classic takeaway or want to make your own version, this recipe is simple, satisfying, and full of flavour.

Recipe Overview

• Preparation Time: 15 minutes
• Cooking Time: 25 minutes
• Calories per Serving: 600 kcal
• Cooking Difficulty: Moderate
• Lifestyle Suitability & Specialty: High-protein, Dairy-free (optional), Traditional British Cuisine
• Countries Where the Meal is Popular: United Kingdom, Ireland, Australia, New Zealand

Detailed Description

Fish & Chips is one of the most iconic dishes in British cuisine, known for its crispy batter, tender fish, and chunky fries. The secret to making this dish at home is getting the batter just right—light and crispy, with a satisfying crunch. When paired with golden chips and a zesty tartar sauce, it creates the perfect harmony of flavours.

In this recipe, we use white fish fillets, such as cod or haddock, which are lightly battered and fried until golden brown. The chips are thick-cut for that hearty texture, while the homemade tartar sauce adds a rich, tangy contrast to the dish. This recipe is perfect for a cosy dinner at home or when you’re hosting friends and family.

Ingredients (Serving for 2 People)

• For the Fish:
  • 2 white fish fillets (cod, haddock, or pollock) → Shop Fish Fillets
  • 1 cup plain flour → Shop Plain Flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/2 cup cold sparkling water → Shop Sparkling Water
  • 1 tbsp vegetable oil (for frying)
• For the Chips:
  • 3 large potatoes, peeled and cut into chips → Shop Potatoes
  • 2 tbsp vegetable oil (for frying)
  • Salt to taste
• For the Tartar Sauce:
  • 1/2 cup mayonnaise → Shop Mayonnaise
  • 2 tbsp finely chopped pickles
  • 1 tbsp fresh parsley, chopped
  • 1 tsp lemon juice
  • Salt and pepper to taste

Items Not Included in Delivery:

• Water
• Optional lemon for extra zest

List of Utensils Required:

1. Large pot or deep fryer for frying the fish and chips
2. Frying pan for chips
3. Large bowl for batter
4. Whisk for mixing batter
5. Sharp knife for cutting potatoes
6. Small bowl for tartar sauce
7. Tongs or spatula for frying fish and chips
8. Paper towels for draining

Nutritional Information (Per Serving & Per 100g)

Step-by-Step Cooking Instructions

Step 1: Start by preparing the chips. Peel and cut the potatoes into thick chips. Rinse them in cold water to remove excess starch. Heat oil in a frying pan and fry the chips in batches for about 10 minutes, or until golden and crispy. Remove and drain on paper towels, then season with salt.

Step 2: While the chips are frying, prepare the batter for the fish. In a large bowl, combine the flour, baking powder, salt, and pepper. Slowly whisk in the cold sparkling water until the batter is smooth and thick enough to coat the back of a spoon.

Step 3: Heat oil in a deep fryer or large pan to 180°C (350°F). Dip the fish fillets into the batter, ensuring they are well-coated, and carefully lower them into the hot oil. Fry the fish for 6-8 minutes, or until the batter is golden and crispy, and the fish is cooked through. Remove the fish and drain on paper towels.

Step 4: For the tartar sauce, combine mayonnaise, chopped pickles, parsley, lemon juice, and salt and pepper in a small bowl. Mix well and adjust seasoning to taste.

Step 5: Serve the battered fish alongside the crispy chips and a generous dollop of tartar sauce for dipping.

Explore Related Categories & Subcategories:

• Shop Fish Fillets
• Shop Fresh Produce
• Shop Cooking Oils
• Shop Sauces & Condiments

Similar Recipes (Cross-Sell Section):

• Battered Sausages with Chips
• Fish Tacos with Cilantro Lime Slaw
• Grilled Fish with Lemon and Herbs

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