Fish & Chips with Tartar Sauce is a delightful main course known for its crispy coating, tender flaky fish, and golden fries that taste like pure comfort. Inspired by classic British seaside fare, this modern version combines fresh white fish, a crunchy breadcrumb crust, and homemade tartar sauce to create an impressive dish that is as beautiful as it is delicious. With easy, step-by-step instructions, anyone can make this recipe at home and impress family and friends with restaurant-quality results.

Why This Recipe Will Be Your New Favorite

This Fish & Chips with Tartar Sauce stands out for its simplicity, bold flavor, and unbeatable crunch. The combination of crispy fish, golden potatoes, and creamy tangy tartar sauce makes it perfect for cozy nights, family dinners, or casual gatherings. Whether you are a beginner or a seasoned cook, this recipe guarantees impressive results every time. Trust me, you are going to love this. This one is a total game-changer, and let me tell you, it is worth every bite.

All Ingredients You’ll Ever Need

• 4 medium russet potatoes, peeled and cut into thick fries
• 4 white fish fillets (cod, haddock, or pollock), about 150 g each
• 1 cup all purpose flour
• 1 cup breadcrumbs or panko
• 2 large eggs
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice
• 1 cup mayonnaise
• 2 tablespoons chopped dill pickles
• 1 tablespoon chopped fresh dill or parsley
• 1 teaspoon Dijon mustard
• 1 teaspoon pickle brine or lemon juice
• 1 teaspoon sugar
• Vegetable oil for frying
  (Adjust quantities and details as needed.)

Time Needed to Make This Recipe

• Prep Time: 25 minutes
• Cook/Chill Time: 35 minutes
• Total Time: 60 minutes
• Yield: 4 servings

Special Equipment You’ll Need

• Mixing bowls
• Whisk
• Large frying pan or deep pot
• Baking sheet
• Slotted spoon
• Knife and cutting board

Step-by-Step Instructions for Perfect Fish & Chips with Tartar Sauce

Step 1: Prepare the Fries
Peel the potatoes, slice them into thick fries, then soak them in cold water for 10 minutes. This helps remove extra starch and keeps them crisp. Pat them completely dry.

Step 2: Fry or Bake the Potatoes
Heat vegetable oil in a deep pot to medium heat. Fry the potatoes in batches until light golden. Transfer to a baking sheet and let them rest. They will crisp fully later. If baking, drizzle with oil and bake at 220°C for 25 minutes, flipping halfway.

Step 3: Season the Fish
Pat the fish fillets dry with a paper towel. Season both sides with salt, pepper, garlic powder, and paprika. Add lemon juice on top to enhance the fresh aroma and brightness.

Step 4: Set Up the Breading Station
Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third. Dip each fish fillet into the flour, then into the egg, then into the breadcrumbs. Press gently so the coating sticks well.

Step 5: Fry the Fish to Crispy Perfection
Heat vegetable oil again to medium heat. Carefully place the breaded fish into the hot oil. Fry for 3 to 4 minutes per side until the crust is deep golden and the fish feels firm and flaky. Place the cooked fillets on a wire rack or paper towels.

Step 6: Make the Tartar Sauce
In a small bowl, mix mayonnaise, chopped dill pickles, Dijon mustard, chopped herbs, pickle brine or lemon juice, and sugar. Stir until creamy and smooth. Adjust acidity to taste.

Step 7: Finish Crisping the Fries
Return the fries to hot oil for a final fry until deeply golden and crunchy. Season immediately with salt while they are piping hot so the crystals melt into the surface.

Step 8: Assemble and Serve
Place a mound of golden fries on the plate, top with a crispy fish fillet, and serve with a generous spoonful of tartar sauce on the side.

Serving Suggestions & Presentation Tips

• Serve warm for the best texture and flavor.
• Present on a parchment lined plate or rustic serving board.
• Garnish with lemon wedges, chopped herbs, or a sprinkle of flaky salt.
• For an elegant touch, add a small bowl of extra tartar sauce or a drizzle of lemon over the fish just before serving.

Extra Tips for Best Results

• Use firm white fish to keep the fillets from breaking apart during frying.
• Dry the fish well before coating so the crust becomes maximally crisp.
• Double fry the potatoes for that signature chip shop crunch.

Variations You Can Try

• Use panko breadcrumbs for an even crunchier crust.
• Swap russet potatoes for sweet potatoes for a slightly sweeter twist.
• Shape the fish into smaller pieces for fish bites perfect for dipping.

FAQ’s – 10 Most Common Questions About Fish & Chips with Tartar Sauce

Q1: Can I bake the fish instead of frying it?

A: Yes, baking works well. Brush the breaded fillets with oil and bake at 220°C for 15 to 18 minutes until crisp.

Q2: What is the best type of fish to use?

A: Cod, haddock, or pollock work beautifully because they are firm, mild, and flake easily.

Q3: How do I keep the fish crispy after cooking?

A: Place it on a wire rack instead of a plate so the steam can escape and the crust stays crunchy.

Q4: Can I make the tartar sauce ahead of time?

A: Yes, it benefits from resting. Chill it up to 24 hours in the fridge.

Q5: Why soak the potatoes before frying?

A: Soaking removes excess starch, which helps the fries become crisp and prevents them from sticking together.

Q6: Can I use frozen fish?

A: Yes, but make sure it is fully thawed and patted dry to prevent sogginess.

Q7: What oil is best for frying?

A: Use a neutral oil with a high smoke point such as vegetable or sunflower oil.

Q8: How thick should I cut the fries?

A: Medium to thick cuts work best because they stay soft inside while crisping on the outside.

Q9: Can I add herbs to the breadcrumb coating?

A: Absolutely. Parsley, dill, or thyme add great aroma and color.

Q10: How do I reheat leftovers?

A: Reheat in an air fryer or oven at 200°C until the crust becomes crisp again.

Conclusion

Fish & Chips with Tartar Sauce is a show-stopping main course that is surprisingly simple to make yet visually stunning. With its crunchy coating, tender flaky fish, and golden crisp fries, this recipe will quickly become a favorite in your kitchen. Try it once, and you will want to make it again and again!

Print