Crispy Beer-Battered Fish & Chips with Homemade Tartar Sauce

What You'll Need

For the Beer-Battered Cod

Fish & Seasoning Flour

• 1 lb wild caught cod fillets, cut into 4 portions
• 1 cup all-purpose flour
• 1 tsp kosher salt
• ½ tsp garlic powder
• ¼ tsp cayenne pepper
• ¼ tsp dried dill

Beer-and-Pickle Batter

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• 6 oz light Mexican beer, such as Modelo
• ¼ cup dill pickle juice
• 3–5 dashes of your favorite hot sauce
• Neutral high-heat oil, such as avocado or canola oil, for frying
• Lemon wedges, for serving

For the Double-Fried French Fries

• 4 russet potatoes
• 8 cups cold water, plus more as needed
• ⅓ cup granulated sugar, or ½ cup corn syrup
• 3 tbsp kosher salt
• 1 tsp white vinegar
• Neutral high-heat oil, such as canola or vegetable oil, for frying
• Kosher salt, for finishing

For the Homemade Tartar Sauce

• 1 cup mayonnaise
• 1 cup dill pickles, finely chopped
• 1 tbsp fresh dill, chopped, or fresh parsley
• 1 tsp fresh lemon juice
• 1 tsp sugar, optional
• ¼ tsp freshly cracked black pepper
• 2 tbsp finely diced onion, optional

 

Let's Cook

1. Prepare the French Fries

Start with the fries because they need time to soak before frying. Cut the potatoes: Peel the russet potatoes and cut them into thin fries, about ¼ inch thick. Try to keep the pieces similar in size so they cook evenly. Prepare the brine: In a large bowl, whisk together the cold water, sugar or corn syrup, salt, and white vinegar until dissolved.

Soak: Add the cut potatoes, making sure they're fully submerged. Cover and refrigerate for at least 2 hours, or overnight for convenience.

Drain and dry: Drain the potatoes and rinse them twice with fresh cold water. Spread them over clean kitchen towels and pat them completely dry. Removing excess moisture helps prevent oil splatter and improves crispness.

First fry: Heat several inches of frying oil in a heavy-bottomed pot to 300°F. Working in batches, fry the potatoes for approximately 5 minutes, until softened but not browned. Remove with a slotted spoon and transfer to a wire rack or paper towel-lined tray.

Second fry: Increase the oil temperature to 375–400°F. Fry the potatoes in batches for another 2–4 minutes, until golden and crispy. Avoid overcrowding the pot, which can lower the oil temperature.

Transfer to a rack or paper towels and immediately season with salt. Keep warm in a low oven while you prepare the fish.

2. Make the Homemade Tartar Sauce

In a medium bowl, combine the mayonnaise, finely chopped dill pickles, fresh dill or parsley, lemon juice, black pepper, and optional onion and sugar. Stir until thoroughly combined. Taste and adjust with additional lemon juice or chopped pickles for extra tang and crunch. Cover and refrigerate for at least 15–20 minutes while you prepare the fish. This gives the flavors time to come together.

3. Prepare the Seasoning Flour

In a shallow dish, whisk together the 1 cup of flour, kosher salt, garlic powder, cayenne pepper, and dried dill. Pat the cod fillets dry with paper towels. Coat each portion thoroughly in the seasoned flour, then gently shake off the excess. Set aside on a plate.

4. Make the Beer-and-Pickle Batter

In a medium bowl, whisk together the ¾ cup flour and cornstarch. Gradually pour in the light Mexican beer and pickle juice while whisking. Add the hot sauce and mix until you have a smooth, thin-to-medium batter that coats the back of a spoon. Avoid overmixing. A few tiny lumps are fine, and keeping the batter cold helps it fry up crisp. If the batter seems too thick, add a small splash of beer. If it's too thin, whisk in a little extra flour.

5. Batter the Cod

Heat 2–3 inches of frying oil in a heavy-bottomed pot or deep skillet to 350°F. Working with one piece at a time, dip the seasoned-flour-coated cod into the beer batter. Let the excess batter drip off briefly before carefully lowering the fish into the hot oil. Fry in batches, leaving space between each piece so the oil temperature stays steady. Cook for approximately 4–7 minutes total, depending on the thickness of the fish, turning carefully if needed, until the coating is golden brown and crisp and the cod reaches an internal temperature of 145°F. Transfer the cooked fish to a wire rack to drain. Let the oil return to 350°F between batches.

6. Plate & Serve

Divide the crispy cod and double-fried French fries among four plates. Serve with a generous side of homemade tartar sauce, fresh lemon wedges, and an extra dash of hot sauce or malt vinegar.  For a classic fish-and-chips finish, sprinkle the fish with a little flaky salt just before serving and enjoy everything while it's hot and crisp. Enjoy!