Authentic British Fish and Chips with Crispy Golden Beer Batter & Tartar Sauce

🛒 Ingredients

• 1.5 lbs (700g) fresh thick cod or haddock fillets, divided into 4 portions
• 4 large Russet or Maris Piper potatoes, cut into 1/2-inch thick chips
• 1.5 cups (190g) all-purpose flour (divided: 1/4 cup for dredging, 1.25 cups for batter)
• 1/3 cup (40g) cornstarch (gives that signature glassy crispness)
• 1 tsp baking powder
• 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper
• 1 cup (240ml) ICE-COLD pale ale, lager, or cold club soda
• 2 quarts neutral high-heat frying oil (peanut oil, canola oil, or beef dripping)
• Malt vinegar and coarse flaky sea salt for serving
• 1/2 cup homemade tartar sauce (mayo, chopped capers, pickles, lemon juice, fresh dill)
• Lemon wedges and optional warm mushy peas for serving

👩‍🍳 Step-by-Step Instructions

1. 1
   Step 1: Peel and slice potatoes into 1/2-inch thick chips. Submerge chips in a bowl of cold water for 30 minutes to remove excess starch. Drain and dry thoroughly on clean kitchen towels.
2. 2
   Step 2: Heat frying oil in a large Dutch oven or deep fryer to 325°F (160°C). Fry the chips in two batches for 5 to 6 minutes until tender throughout but still pale. Remove with a slotted spider and spread out on a wire rack to cool.
3. 3
   Step 3: In a large bowl, whisk together 1.25 cups flour, cornstarch, baking powder, salt, and pepper. Right before frying, pour in the ICE-COLD beer and whisk gently just until incorporated (do not overmix; small lumps are desirable for airy crispness).
4. 4
   Step 4: Increase the oil temperature to 375°F (190°C). Pat the fish fillets completely dry with paper towels, then dredge lightly in the reserved 1/4 cup flour, tapping off excess.
5. 5
   Step 5: Dip each fish fillet into the cold beer batter until evenly coated. Holding one end of the fillet, carefully lower it into the 375°F oil, waving it gently for 3 seconds before fully releasing so it doesn't sink and stick to the bottom.
6. 6
   Step 6: Fry 2 fillets at a time for 6 to 8 minutes, turning once halfway through, until deep golden amber and crackling crisp. Transfer to a paper-towel-lined wire rack and immediately sprinkle with flaky sea salt.
7. 7
   Step 7: Return the pre-cooked chips to the 375°F oil for their second fry for 2 to 3 minutes until deep golden brown and crunchy. Drain and season with sea salt.
8. 8
   Step 8: Serve the piping hot fish and chips immediately wrapped in parchment paper, accompanied by malt vinegar, fresh lemon wedges, homemade tartar sauce, and warm mushy peas.

🥗 Nutrition Facts (Per Serving)