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

Beer-Battered Fish and Garlic Parsley Chips with Homemade Tartar Sauce is a delightful version of classic British fish and chips that takes this simple meal to new heights. It’s a harmonious blend of crispy, savory, and tangy flavors that will satisfy and impress anyone who tries it.

The dish starts with high-quality cod fillets, known for their mild, slightly sweet flavor and firm, flaky texture. Each fillet is coated in a beer batter made from a thoughtful blend of all-purpose flour, cold beer, paprika, and garlic powder. The beer batter’s carbonation makes it light and airy, creating a beautiful golden crispness that protects the delicate flavors of the fish while providing a satisfying crunch with each bite.

Alongside the fish are the Garlic Parsley Chips, a twist on the traditional fried potato. Large russet potatoes are cut into wedges, tossed with extra virgin olive oil, and seasoned with salt and ground black pepper. They’re baked until they achieve a perfect golden brown exterior with a soft, fluffy interior. After baking, they’re tossed with freshly chopped parsley and minced garlic, adding fresh, herbaceous, and aromatic notes that cut through the richness of the chips.

No fish and chips meal would be complete without a dipping sauce, and this dish includes a homemade tartar sauce that elevates the experience. The sauce is a creamy blend of mayonnaise and sour cream with chopped dill, capers, and lemon zest for bursts of herby brightness and caper brininess. Lemon juice adds a necessary acidity, while a splash of white wine vinegar introduces a subtle sharpness. This sauce complements and enhances the flavors of the fish and chips.

The Beer-Battered Fish and Garlic Parsley Chips with Homemade Tartar Sauce are served hot. The fish’s crispy beer crust provides a satisfying contrast to the tender, moist flakes inside. The robust and garlicky chips are the perfect counterpart, with their crisp edges and soft centers offering a delightful textural play. The tartar sauce, rich and tangy, ties everything together with its creamy consistency and vibrant flavors.

This dish celebrates textures and flavors. It’s perfect for a family dinner, a casual gathering with friends, or any occasion that calls for a comforting and impressive meal. Enjoy this culinary creation and savor the careful balance of crunchy, soft, savory, and tangy elements that make this version of fish and chips a memorable meal.

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

5 from 1 vote

Recipe by Kyle Taylor 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 4 cod fillets

• 1 cup 1 all-purpose flour

• 1 cup 1 cold beer

• 1 teaspoon 1 paprika

• 1 teaspoon 1 garlic powder

• 1 teaspoon 1 baking powder

• 1 teaspoon 1 salt

• 1/2 teaspoon 1/2 ground black pepper

• For the Garlic Parsley Chips

• 4 large 4 russet potatoes, cut into wedges

• 3 tablespoons 3 extra virgin olive oil

• 4 cloves of 4 garlic, minced

• 1/4 cup 1/4 parsley, freshly chopped

• to taste, salt and ground black pepper

• For the Tartar Sauce

• 1/2 cup 1/2 mayonnaise

• 1/4 cup 1/4 sour cream

• 1 tablespoon 1 dill, freshly chopped

• 1 tablespoon 1 capers, chopped

• 1 tablespoon 1 parsley, freshly chopped

• 1 1 lemon, juiced and zested

• 1 teaspoon 1 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.