# Fish and Chips with Tartare Sauce

Recipe by [Daniel Okoye](https://fridge.menu/en/u/danielokoye)

Crispy beer-battered fish with golden potato wedges, served with a creamy homemade tartare sauce.

Servings: 4 · Prep 35 min · Fish

Contains: gluten, milk, eggs, fish and seafood

_Labels are worked out automatically from the ingredients and can be wrong. Check the packaging if it matters to you._

![AI photo: Fish and Chips with Tartare Sauce](https://image.fridge.menu/adaptations/72xi2no2/24360f45acd00e0995aa53548ac1c1c38d1f05db9e16bdd02428cc8816229f38.jpg)

## Ingredients

- 4 pcs [Potatoes](https://fridge.menu/en/i/potato)
- 4 tbsp [Olive oil](https://fridge.menu/en/i/olive-oil)
- [Salt](https://fridge.menu/en/i/salt)
- 2 pcs [Cod](https://fridge.menu/en/i/cod) — or haddock
- 250 ml [Beer](https://fridge.menu/en/i/beer)
- 200 g [Plain flour](https://fridge.menu/en/i/flour)
- ½ tsp [Baking powder](https://fridge.menu/en/i/baking-powder)
- [Salt](https://fridge.menu/en/i/salt)
- [Black pepper](https://fridge.menu/en/i/black-pepper) — freshly ground
- 2 tbsp [Plain flour](https://fridge.menu/en/i/flour)
- 1 l [Vegetable oil](https://fridge.menu/en/i/vegetable-oil)

### Tartare sauce

- 100 ml [Mayonnaise](https://fridge.menu/en/i/mayonnaise)
- 100 ml [Crème fraîche](https://fridge.menu/en/i/creme-fraiche) — 18% or 38%
- 2 tbsp [Capers](https://fridge.menu/en/i/capers) — finely chopped
- 4 pcs [Gherkins](https://fridge.menu/en/i/pickles) — finely chopped
- 1 tsp [Dijon mustard](https://fridge.menu/en/i/dijon-mustard)
- ½ pcs [Lemon](https://fridge.menu/en/i/lemon) — juice and finely grated zest
- 100 ml [Fresh herbs](https://fridge.menu/en/i/greens) — finely chopped (e.g. chives, parsley and dill)

## Steps

1. Tartare sauce: make the sauce first. Mix the mayonnaise, crème fraîche, capers, gherkins, Dijon mustard, lemon (juice and zest) and herbs; season to taste with lemon, salt and freshly ground pepper, adding more if needed. Let the sauce chill in the fridge until serving.
2. Potatoes: wash and peel the potatoes well, cut into thick, long wedges.
3. Toss the potato wedges with 4 tbsp olive oil and salt, spread on baking paper on a tray.
4. Roast the potatoes in a preheated fan oven at 225°C for 30–40 minutes, turning them a few times during roasting.
5. Fish: mix the flour with the baking powder, salt and pepper.
6. Slowly pour in the beer, whisking to a smooth, thin batter.
7. Let the batter rest for half an hour.
8. Cut the cod into portion-sized pieces and pat dry with paper towel.
9. Heat the vegetable oil in a pot.
10. The oil will be at the right temperature, about 175°C, when it starts to sizzle gently if you carefully dip, for example, the tip of a piece of fish into it.
11. Sift a little flour over the fish, then dip the pieces of fish into the beer batter.
12. Carefully lower two pieces of fish at a time into the hot oil and fry until golden and crisp.
13. Remove the fish with a slotted spoon and let it drain well on paper towel.

Published 2026-10-07

https://fridge.menu/en/r/fish-and-chips-72xi2no2

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