Traditional Fish and Chips with Homemade Tartare Sauce

A classic British dish of golden beer-battered cod and chunky chips, served with a zingy homemade tartare sauce. A family favourite and perfect for a Friday night fish supper!

Prep Time: Under 30 minutes

Cook Time: 10–30 minutes
Serves: 4
Dietary Info: Nut-free | Dairy-free

Ingredients

For the Batter & Fish:

• 4 x 150g cod fillets (or haddock)

• Pinch of salt

• 6 tbsp cornflour

• 200ml fizzy water or cold lager

For the Tartare Sauce:

• 1 tbsp gherkins, chopped

• 1 tbsp capers, chopped

• 4–5 green olives, chopped

• Squeeze of lemon juice

• 2 egg yolks

• 1 tbsp Dijon mustard

• 3 tbsp white wine vinegar

• 200ml vegetable oil (plus extra for frying)

• ½ red onion, finely chopped

• Small handful fresh parsley, finely chopped

• 1 tbsp plain flour

For the Chips:

• 8 large Maris Piper potatoes, peeled and cut into thick chips

Method

1. Make the tartare sauce: Whisk the egg yolks, Dijon mustard, and white wine vinegar in a bowl. Slowly drizzle in the vegetable oil while whisking until thick and creamy. Season with salt and add a squeeze of lemon juice.

2. Add flavour to the sauce: Stir in chopped red onion, gherkins, capers, parsley, and green olives. The sauce should be chunky and piquant. Cover and refrigerate until ready to serve.

3. Prepare the batter: Mix cornflour, plain flour, and a pinch of salt. Whisk in sparkling water until you get a smooth, lump-free batter. Let it rest.

4. Cook the chips: Peel and slice Maris Piper potatoes into thick chips. Heat oil in a deep-fat fryer or heavy pan to 140°C. Fry the chips for 8–9 minutes until soft but pale. Drain on kitchen paper.

5. Fry the fish: Increase oil temperature to 190°C. Dip cod fillets in the batter, allowing excess to drip off. Fry in batches for 3–5 minutes until crisp and golden. Drain well on kitchen paper.

6. Refry the chips: Return the chips to the hot oil and fry for another 2–3 minutes until golden brown and crispy. Drain thoroughly.

7. Serve your fish and chips: Plate up the crispy battered cod and double-cooked chips with a side of homemade tartare sauce. Add lemon wedges and a splash of malt vinegar for the perfect British fish and chips experience.

(This recipe is adapted from BBC Good Food.)