Beer-battered fish and chips

Try this well-loved classic at home, served with a herby tartare sauce and lemon wedges.

  • 20 mins cooking
  • Serves 4
  • Print


Tartare sauce
  • 2/3 cup (200g) whole-egg mayonnaise
  • 1/2 small brown onion (40g), chopped finely
  • 2 tablespoon finely chopped cornichons
  • 1 tablespoon rinsed, drained capers, chopped finely
  • 1 tablespoon finely chopped fresh flat-leaf parsley
  • 1 tablespoon lemon juice
Beer-battered fish and chips
  • 1 cup (150g) self-raising flour
  • 1 cup (250ml) dry ale
  • 1 tablespoon coarse cooking salt (kosher salt)
  • 1 kilogram (2 pounds) potatoes
  • peanut oil, for deep-frying
  • 4 x 150g (4½-ounce) blue-eye fillets, halved lengthways
  • lemon wedges, to serve


Beer-battered fish and chips
  • 1
    To make tartare sauce, combine ingredients in medium bowl; season to taste.
  • 2
    Sift flour into medium bowl; whisk in ale and salt until smooth.
  • 3
    Cut potatoes lengthways into 1cm (½-inch) slices; cut each slice lengthways into 1cm (½-inch) chips; pat dry with absorbent paper.
  • 4
    Heat oil in deep, wide saucepan; deep-fry chips, in 3 batches, about 2 minutes or until tender but not brown. Drain on absorbent paper.
  • 5
    Dip fish in batter; drain away excess. Deep-fry fish, in batches, until cooked. Drain on absorbent paper.
  • 6
    Serve fish and chips with sauce and lemon wedges.


Reheat the oil between frying batches of chips and fish.

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