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Beer Battered Fish and Chips with Homemade Tartar Sauce inspired by Jacob Wirth Restaurant
Inspired by Jacob Wirth Restaurant

Beer Battered Fish and Chips with Homemade Tartar Sauce

Main Course
This classic British-American dish features fresh haddock fillets in a light, crispy beer batter served with golden french fries. The delicate fish remains moist inside its airy coating, while the twice-fried potatoes provide the perfect crispy exterior and fluffy interior. Accompanied by creamy homemade tartar sauce and tangy coleslaw, this comfort food favorite delivers satisfying contrasts in flavor and texture.
Prep Time 30 mins
Cook Time 30 mins
Inactive Time 30 mins
Total Time 90 mins
Servings 4

Ingredients

  • 1 1/2 lbs Haddock fillets (Cut into 4 equal pieces)
  • 2 lbs Russet potatoes (Peeled and cut into 1/2-inch thick fries)
  • 2 cups All-purpose flour (Divided)
  • 1/4 cup Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Salt (Plus more for seasoning)
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1 1/2 cups Light beer (Cold)
  • 8 cups Vegetable oil (For frying)
  • 3/4 cup Mayonnaise
  • 3 tbsp Dill pickles (Finely chopped)
  • 1 tbsp Capers (Drained and chopped)
  • 1 tbsp Fresh lemon juice
  • 1 tbsp Fresh dill (Chopped)
  • 1 tbsp Fresh parsley (Chopped)
  • 1 tsp Dijon mustard
  • 3 cups Green cabbage (Finely shredded)
  • 1 cup Carrots (Grated)
  • 1/4 cup Sour cream
  • 1 tbsp White vinegar
  • 1 tsp Granulated sugar
  • 4 wedges Lemon wedges (For serving)

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Candy or deep-fry thermometer
  • Slotted spoon or spider strainer
  • Paper towels
  • Large mixing bowls
  • Whisk
  • Shallow dish for dredging
  • Instant-read thermometer

Chef's Tip

The temperature of your oil is crucial for perfect fish and chips. Using a thermometer ensures you maintain the correct heat - around 325°F for the first fry of the potatoes, and 350-375°F for the final cooking of both fish and fries.

Instructions

  1. Prepare the tartar sauce: In a bowl, combine mayonnaise, chopped pickles, capers, lemon juice, dill, parsley, and Dijon mustard. Mix well, cover, and refrigerate until ready to serve.
  2. Make the coleslaw: In a large bowl, combine shredded cabbage and grated carrots. In a small bowl, whisk together sour cream, mayonnaise (2 tbsp), vinegar, sugar, salt, and pepper. Pour over cabbage mixture and toss to coat. Cover and refrigerate for at least 30 minutes.
  3. Prepare the potatoes: Rinse cut potatoes under cold water, then soak in ice water for 30 minutes. Drain thoroughly and pat completely dry with paper towels.
  4. Heat oil to 325°F in a large, heavy-bottomed pot or deep fryer. Working in batches, fry potatoes for 4-5 minutes until soft but not browned. Remove with a slotted spoon and drain on paper towels. Let cool completely.
  5. Make the batter: In a large bowl, whisk together 1 1/2 cups flour, cornstarch, baking powder, salt, pepper, and garlic powder. Gradually whisk in cold beer until just combined. Some lumps are okay – do not overmix.
  6. Prepare for frying: Place the remaining 1/2 cup flour in a shallow dish. Pat fish fillets dry with paper towels, then season with salt and pepper. Dredge each piece in flour, shaking off excess.
  7. Increase oil temperature to 375°F. Dip floured fish pieces in the beer batter, allowing excess to drip off, then carefully lower into the hot oil.
  8. Fry fish until golden brown and crispy, about 3-4 minutes per side or until internal temperature reaches 145°F. Drain on paper towels.
  9. Return the par-cooked fries to the oil and fry until golden brown and crispy, about 3-4 minutes. Drain on paper towels and immediately season with salt.
  10. Serve fish and chips hot, with tartar sauce, coleslaw, and lemon wedges on the side.

Plating

Arrange a generous portion of crispy french fries on one side of a warm plate. Place a golden-brown beer-battered fish fillet alongside. Include a small ramekin of homemade tartar sauce and a separate small bowl of coleslaw. Garnish with a lemon wedge and a sprinkle of chopped parsley over the fish. Serve with malt vinegar on the side for an authentic touch.

Storage & Reheating

Fish and chips are best enjoyed immediately after cooking. If necessary, leftovers can be refrigerated for up to 2 days. Reheat fish and chips in a 375°F oven for 10-15 minutes until hot and crispy. The tartar sauce will keep for up to 5 days, and the coleslaw for up to 3 days, both refrigerated in airtight containers.

About This Recipe

Fish and chips is a beloved pub classic that became popular in America through British immigrant communities. Jacob Wirth's version featured premium haddock in a light, crispy beer batter – a nod to the restaurant's brewing heritage. This adaptation maintains the authentic double-frying technique for perfect chips and the airy beer batter that creates the signature crisp coating while keeping the fish moist and tender inside.

How did it turn out?

We'd love to hear about your experience making this recipe!