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Copycat Pub-Style Beer Battered Fish and Chips with Tartar Sauce

A plate featuring golden, crispy Copycat Pub-Style Fish and Chips served with a side of homemade tartar sauce.
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Make authentic, crispy pub-style fish and chips at home using a light beer batter, served with homemade lemon dill tartar sauce and seasoned chips.

Ingredients

Scale
  • 2 lbs thick white fish fillets (cod or haddock), cut into 4 portions
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon baking powder
  • 1 12-ounce bottle cold lager or pale ale
  • Vegetable oil, for deep frying
  • 2 lbs Russet potatoes, peeled and cut into thick chips (fries)
  • For Tartar Sauce: 1/2 cup mayonnaise
  • 2 tablespoons finely chopped dill pickle
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill
  • 1 teaspoon Dijon mustard
  • Pinch of salt and pepper

Instructions

  1. Prepare the chips: Soak the cut potatoes in cold water for 30 minutes. Drain well and pat completely dry with paper towels.
  2. Heat the frying oil in a deep, heavy-bottomed pot or deep fryer to 375°F (190°C).
  3. Make the tartar sauce: In a small bowl, combine the mayonnaise, chopped pickle, lemon juice, dill, Dijon mustard, salt, and pepper. Mix well and refrigerate until serving.
  4. Make the batter: In a medium bowl, whisk together 1 cup of flour, salt, pepper, and baking powder. Slowly pour in the cold beer while whisking gently until just combined. Do not overmix; a few lumps are fine.
  5. Dry and dust the fish: Pat the fish fillets very dry. Lightly dust each fillet with plain flour, shaking off the excess.
  6. Batter the fish: Dip each floured fillet completely into the beer batter, allowing excess to drip off briefly.
  7. Fry the fish: Carefully lower the battered fish into the hot oil, working in batches to avoid crowding the pot. Fry for 5 to 7 minutes, turning once, until the batter is deep golden brown and crispy and the fish is cooked through (internal temperature of 145°F or 63°C). Remove with a slotted spoon and drain on a wire rack lined with paper towels. Sprinkle immediately with a pinch of salt.
  8. Fry the chips: While the fish rests, carefully add the dried chips to the oil (you may need to fry them in batches). Fry for 5 to 8 minutes until golden brown and cooked through. Remove and drain. Season immediately with salt.
  9. Serve the fish and chips immediately with the homemade tartar sauce and a side of malt vinegar, if desired.

Notes

  • Use very cold beer; the temperature difference helps create a crispier batter.
  • Do not overcrowd the fryer; this lowers the oil temperature and results in soggy fish.
  • For extra crispy chips, consider a double-fry method: fry once at 325°F (160°C) until soft, remove, increase heat to 375°F (190°C), and fry again until golden.

Nutrition

Find it online: https://kitchnkudos.com/copycat-pub-style-fish-chips-tartar-sauce/