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5 from 1 vote

Beer Battered Fish & Chips with Homemade Tartare Sauce

This recipe yields crispy and light fried fish fillets, served up with double fried chips and easy, homemade tartare sauce!
Course: Main Course
Cuisine: American
Keyword: Fish & Chips,
Servings: 4 pax

Ingredients

Homemade Tartare Sauce

  • 150 g real mayonnaise
  • 1.5 tbsp chopped red onion
  • 1 tbsp chopped fresh dill
  • 2 tbsp chopped green chilli / gherkins / capers
  • 1 tsp lemon juice
  • ¼ tsp black pepper
  • ¼ tsp salt
  • ¾ tsp sugar
  • pinch of lemon zest

Fish

  • 750-800 g whitefish fillet
  • salt
  • oil for frying
  • ⅓ cup rice flour for coating
  • ¼ tsp salt & pepper

Chips

  • 2-3 large potatoes
  • ½ tsp salt

Beer Batter

  • ¾ cup all-purpose plain flour
  • ¼ cup rice flour
  • 1 tsp baking powder
  • ½ tsp salt
  • ¼ tsp turmeric powder optional
  • 1 cup light lager beer cold

Instructions

Homemade Tartare Sauce

  • Stir well to combine all ingredients in a bowl. Let rest in fridge.
  • Store in airtight container in fridge for up to 5-7 days.

Fish

  • Pat fish dry using paper towels and salt generously on both sides. Refrigerate for at least 30 minutes to firm up fillet.

Chips

  • Peel and slice potatoes either into thick cut wedges or french fries strips. Soak in water for 30 minutes then rinse well to remove starch.
  • Pat dry using paper towels or tea towels ensuring that all pieces are completely dry to avoid oil splattering.
  • Heat enough oil, approximately 2-3" high in a large heavy based pan/pot over medium high heat until oil reaches 190°C.
  • Fry thick cut chips for 4 minutes per batch. For french fries strips, fry only for 2 minutes per batch. Remove from oil and transfer to a lined baking sheet. We will double fry the chips just before serving.

Beer Batter

  • In a medium-sized mixing bowl, sift in plain flour, rice flour and baking powder. Whisk in salt and turmeric powder. Remove beer from fridge, then slowly whisk in cold beer until combined and smooth. Ensure to add beer just before using so it doesn't lose the fizziness.

Frying Fish & Chips

  • While oil is heating, coat fish fillets in seasoned rice flour and shake off excess.
  • Dip fish in the prepared batter, and briefly allow excess to drip off. Carefully lower into hot oil, dropping it in away from you, one fillet at a time. If you are making a bigger batch, ensure not to crowd the pan; fry in batches. Fry for 5-6 minutes, flipping after about 2-3 minutes on each side, until golden brown. Drain on wire rack.
  • Once you're done with all the fish fillets, ensure to scoop out remaining batter in oil. Return all chips to the hot oil and fry for several minutes until deep brown. Remove from oil, drain and season with salt.
  • Serve fish & chips hot with homemade tartare sauce and lemon wedges!