Beer-Battered Fish and Garlic Parsley Chips with Homemade Tartar Sauce

Beer-Battered Fish and Garlic Parsley Chips with Homemade Tartar Sauce is a crispy, golden, and flavor-packed take on the classic fish and chips. This dish delivers a perfect balance of textures and flavors, making it an elevated yet comforting meal. The light, airy beer batter creates a crisp, golden shell around tender, flaky fish, while oven-baked garlic parsley chips add a herby, aromatic contrast. A creamy homemade tartar sauce ties everything together with a bright, tangy finish. Whether you’re serving this for a casual weeknight dinner or a special occasion, this upgraded version of a pub favorite will surely impress your guests.

A Modern Twist on a Classic Dish

Traditional fish and chips are deep-fried, but this recipe adds a fresh take by combining crispy battered fish with oven-baked chips. Instead of greasy fries, thick-cut russet potato wedges are baked until golden brown, then tossed with garlic and fresh parsley for an aromatic, herb-infused finish. The result is a lighter, more flavorful side dish that perfectly complements the crispy fish.

The beer batter truly makes this fish stand out. Cold beer creates a light and airy texture, while the blend of all-purpose flour, garlic powder, and paprika enhances the flavor profile. As the batter fries, it develops a beautiful golden crispness that locks in the fish’s moisture, preventing it from becoming dry or overcooked. Each bite offers a satisfying crunch that gives way to tender, flaky cod beneath.

Why You’ll Love This Recipe

1. Crispy, Golden Beer-Battered Fish – The beer’s carbonation creates a light, crunchy coating that isn’t greasy.
2. Flavorful Garlic Parsley Chips – These thick-cut, oven-baked wedges offer the perfect texture: crisp exteriors with soft, fluffy insides, all infused with fresh garlic and parsley.
3. Bright, Tangy Homemade Tartar Sauce – This creamy blend of mayonnaise, capers, dill, lemon zest, and vinegar brings a zesty balance to the dish.
4. Healthier Than Traditional Fish & Chips – Baking the chips reduces oil consumption without sacrificing that essential crunch.
5. Perfect for Any Occasion – From casual weeknight dinners to weekend gatherings, this dish delivers authentic pub-style quality right in your home.

How Beer-Battered Fish and Garlic Parsley Chips Come Together

The fish fillets are coated in a light batter made with beer, flour, and seasoning, then fried until golden and crisp. Rather than traditional fries, large russet potatoes are sliced into wedges, baked until crispy, then tossed with fresh garlic and parsley for an extra layer of flavor. The dish is completed with a homemade tartar sauce that provides a tangy, herby contrast to the crispy elements.

Pairing and Serving Ideas

• Serve with extra lemon wedges for a fresh citrus contrast.
• Pair with coleslaw or pickled vegetables for added crunch and acidity.
• Enjoy with a cold beer or sparkling water to complement the light batter.
• Add a side of malt vinegar or hot sauce for extra depth and heat.

Beer-Battered Fish and Garlic Parsley Chips with Homemade Tartar Sauce is a bold, flavorful, and satisfying meal that elevates traditional comfort food. The light, crispy fish, herbaceous chips, and tangy tartar sauce create a perfect balance of flavors and textures. Whether you’re planning a fun weekend meal or searching for a new go-to fish and chips recipe, this dish will definitely satisfy your cravings.

Beer-Battered Fish and Garlic Parsley Chips with Homemade Tartar Sauce

Recipe by Kyle Taylor

5.0 from 1 vote

Course: MainsCuisine: New AmericanDifficulty: Medium

Servings

4

servings

Prep time

45

minutes

Cooking time

30

minutes

Total time

1

hour 

15

minutes

Beer-Battered Fish and Garlic Parsley Chips with Homemade Tartar Sauce is a gourmet twist on classic fish and chips, featuring crispy, golden beer-battered cod served alongside aromatic baked garlic-parsley potato wedges and a tangy, herb-infused tartar sauce.

Ingredients

• For the Beer-Battered Fish

• 4 cod fillets

• 1 cup all-purpose flour

• 1 cup cold beer

• 1 teaspoon paprika

• 1 teaspoon garlic powder

• 1 teaspoon baking powder

• 1 teaspoon salt

• 1/2 teaspoon ground black pepper

• For the Garlic Parsley Chips

• 4 large russet potatoes, cut into wedges

• 3 tablespoons extra virgin olive oil

• 4 cloves of garlic, minced

• 1/4 cup parsley, freshly chopped

• to taste, salt and ground black pepper

• For the Tartar Sauce

• 1/2 cup mayonnaise

• 1/4 cup sour cream

• 1 tablespoon dill, freshly chopped

• 1 tablespoon capers, chopped

• 1 tablespoon parsley, freshly chopped

• 1 lemon, juiced and zested

• 1 teaspoon white wine vinegar

• to taste, salt and ground black pepper

Directions

• Soak the Potato Wedges:
  Slice the potatoes into wedges and soak them in a bowl of cold water for at least 30 minutes to remove excess starch, which enhances their crispiness when baked. Drain and thoroughly pat dry before proceeding with seasoning and baking.
• Preheat the Oven and Prep the Potatoes:
  Preheat your oven to 425°F (220°C) for the chips. Meanwhile, thoroughly dry the soaked potato wedges. Once dry, toss them with extra virgin olive oil, salt, and ground black pepper.
• Make the Tartar Sauce:
  While the chips are in the oven, prepare the tartar sauce. Mix mayonnaise, sour cream, chopped dill, capers, lemon zest, lemon juice, parsley, a pinch of salt, ground black pepper, and a splash of white wine vinegar. Refrigerate until serving.
• Bake the Chips:
  Arrange the potato wedges on a parchment-lined baking sheet in a single layer. Bake in the preheated oven for 25-30 minutes, turning halfway through until golden brown and crispy. Once done, toss them in a bowl with freshly chopped parsley and adjust the seasoning if needed.
• Prepare the Fish Batter:
  While the chips are baking, prepare the beer batter for the fish. Combine 1 cup flour, paprika, garlic powder, baking powder, salt, and ground black pepper in a bowl. Gradually whisk in the cold beer until the mixture is smooth.
  
  Let the mixture sit for 15 minutes before applying to the fish.
• Heat Oil:
  Fill a large skillet or deep fryer with enough oil for frying, 2″ to 3″ deep. Heat to about 375°F (190°C). Ensure the oil is hot before adding the fish to achieve a crispy coating.
• Batter and Fry the Fish:
  To prepare the fish, first, dust each cod fillet lightly with a mixture of flour. Then, dip the fillets thoroughly into the beer batter. Preheat the oil in a frying pan and carefully add the battered fillets to the hot oil. Fry the fillets for 4-6 minutes or until they turn golden brown and are cooked through. Turn the fillets once during frying to ensure even cooking. Once cooked, transfer the fish to a plate lined with paper towels to drain excess oil.
• Serve:
  Assemble the dish by placing a portion of the Garlic Parsley Chips alongside a crispy beer-battered cod fillet on each plate. Serve with the homemade tartar sauce on the side for dipping. Serve with lemon wedges for a refreshing zest.

Notes

• Before frying the fish, make sure the oil is at the correct temperature (375°F/190°C). If the oil is too hot, the batter will burn; if it’s too cool, the fish will absorb excess oil and become soggy. Use a thermometer to check the temperature.
• Pat the fish dry with paper towels before dusting with flour and dipping in batter. This helps the batter adhere better and fry up crisply.
  Soaking the cut potatoes in cold water helps remove excess starch, which can prevent them from becoming crispy when baked. Ensure you dry them thoroughly after soaking to avoid steaming when they bake.