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Fish and Chips with House Tartar Sauce inspired by The Ground Round
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Inspired by The Ground Round
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Fish and Chips with House Tartar Sauce

Main Course
This classic dish features cod fillets in a light, crispy beer batter that shatters with each bite. The fish remains tender and flaky inside the golden crust, creating a perfect textural contrast. Served with thick-cut fries, tangy coleslaw, and homemade tartar sauce, this rendition brings the beloved pub favorite to your home kitchen.
Prep Time 25 mins
Cook Time 25 mins
Inactive Time 30 mins
Total Time 80 mins
Servings 4

Ingredients

  • 1 1/2 lbs Cod fillets (Cut into 4 pieces)
  • 2 lbs Russet potatoes (Cut into 1/2-inch thick fries)
  • 1 1/2 cups All-purpose flour (Plus extra for dredging)
  • 1/2 cup Cornstarch
  • 1 tsp Baking powder
  • 1 tsp Salt (Plus extra for seasoning)
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1 1/2 cups Cold beer (Lager or ale)
  • 6 cups Vegetable oil (For frying)
  • 1/2 cup Mayonnaise (For tartar sauce)
  • 1/4 cup Dill pickles (Finely chopped, for tartar sauce)
  • 1 tbsp Capers (Rinsed and chopped, for tartar sauce)
  • 1 tbsp Fresh lemon juice (For tartar sauce)
  • 1 tbsp Fresh dill (Chopped, for tartar sauce)
  • 2 cups Coleslaw (Store-bought or homemade)
  • 4 whole Lemon wedges (For serving)

Tools You'll Need

  • Deep heavy-bottomed pot or deep fryer
  • Candy/deep-fry thermometer
  • Slotted spoon or spider strainer
  • Paper towels
  • Large mixing bowls
  • Whisk
  • Baking sheet for draining

Chef's Tip

For ultra-crispy fish batter, keep all ingredients cold - refrigerate the flour mixture before using, use cold beer straight from the refrigerator, and even chill the mixing bowl. The colder the batter, the crispier the result.

Instructions

  1. Prepare fries: Soak cut potatoes in cold water for 30 minutes. Drain, rinse, and pat completely dry with paper towels.
  2. Make tartar sauce: Combine mayonnaise, chopped pickles, capers, lemon juice, and dill in a small bowl. Refrigerate until ready to serve.
  3. In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and garlic powder. Refrigerate for 10 minutes.
  4. Heat oil in a large, heavy pot to 325°F. Fry potatoes in batches for 4-5 minutes until pale and softened. Remove with a slotted spoon and drain on paper towels.
  5. Increase oil temperature to 375°F. Fry potatoes again until golden and crispy, about 3-4 minutes. Drain and season immediately with salt.
  6. For fish batter, gradually whisk cold beer into the chilled flour mixture until just combined. Some lumps are fine.
  7. Pat fish dry and season with salt and pepper. Dredge in flour, shaking off excess, then dip in batter, allowing excess to drip off.
  8. Carefully lower fish into 375°F oil and fry until golden brown and cooked through, about 4-5 minutes. Drain on paper towels and season with salt.
  9. Serve immediately with fries, tartar sauce, coleslaw, and lemon wedges.

Plating

Arrange fish and chips on a large plate lined with parchment paper for a traditional presentation. Serve tartar sauce in a small ramekin and coleslaw in a side dish. Garnish with lemon wedges and a sprinkle of fresh parsley if desired.

Storage & Reheating

Fish and chips are best enjoyed immediately after cooking. Leftover fish can be stored in an airtight container in the refrigerator for up to 2 days and reheated in a 350°F oven for 10-15 minutes, though the texture will not be as crispy. Tartar sauce will keep in the refrigerator for up to 5 days.

About This Recipe

This recipe recreates The Ground Round's popular Fish and Chips, known for its exceptionally crispy batter and tender fish. The double-frying technique for the fries ensures they're crispy outside and fluffy inside. The homemade tartar sauce, with its perfect balance of tangy and creamy flavors, elevates this pub classic to restaurant quality.

How did it turn out?

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