Beer Batter Fish and Chips and Homemade Tartar Sauce: succulent moist Haddock battered in a mixture of spices, flour, and beer, making it oh so crispy and flavorful, sealing all those wonderful ocean juices in. The condiment, a homemade tartar sauce, rich creamy acidic taste, just enough to kick this dish up a few notches, and not take the star of the show off the stage. The side, beautiful hand-cut fries, first baked then fried, giving us that crunchy outside skin with a soft billowy interior, a perfect match for such a lovely prepared fish.
Beer Batter Fish and Chips with Homemade Tartar Sauce. A great dish for a family meal that I believe will be a hit. From the crispy coating of the amazing haddock, with spoonfuls of tartar sauce to entice the flavors, and who doesn't love fries, especially hand cut then baked and finally fried. Bite after bite, crunch after crunch, delightfully delicious!
Yesterday was a well deserved day off, especially for Nicoletta who works so hard at keeping this blog alive and vibrant. Well, there was another reason, it was her BIRTHDAY!!!!!!!! Yeah. I love celebrating her birthday, and when asked what she wanted to do, her reply was almost immediate. I want to go to the seaside and tour the different beaches and towns. It was an amazing day from the start, a wonderful breakfast at a local Bar here in Rome where we stay. Then next to pick up the seaside convoy crew, Nicoletta's parents, brother and his girlfriend. A wonderful vista drive filled with sea port beaches and cute historical towns. Our lunch eaten at a restaurant right on the beach of a place called Terracina, located in between Rome and Naples. The food amazing, lots of seafood both in pastas and fried or grilled. I thought about what I was going to post, and tasting all these wonderful flavors reminded me of this fish we prepared that was lovely and delicious, beer batter fish, one that I know you will enjoy!
Beer Batter Fish and Chips with Homemade Tartar Sauce, the fun begins!
We don't have oceans or seas close to us which is always disappointing as both Nicoletta and I love them so much. Fortunately we do have a few, and I mean a few fish mongers that fly in some fresh sustainable fish which we are always ready to receive, as we like to have it at best once a week. At the 104 street city center market there is a fish stand run by Ocean Odyssey, who also have a large location in the west end of Edmonton. You can order fresh fish, clams, mussels, and have a large variety of fish from Iceland all sustainable, because we don't want to see our seas or oceans depleted of what is so beautiful about them. On this market run we picked up some haddock, and I knew right away that beer batter fish and chips was the dish that would be the wonderful product of this jewel of the sea, the haddock.
The ingredients: first the batter combining the dry first, flour, salt, pepper, parsley, thyme, and paprika. Next adding the cold beer bringing the batter to a nice medium rich sticky consistency. The fish seasoned lightly as you don't want it to be bland and tasteless in the batter coating. I used a wok for frying, but if you have a deep fryer that always works too. I filled a medium size wok about half full with canola oil. Brought it to a good 360 degree F temperature. When the oil is just about ready, I batter the fish making sure it is coated well all around. Then into the hot oil it goes laying it in away from you so the oil doesn't splash you which would not be a good thing. Cook for about 6 minutes a side depending on how thick the pieces are and a nice golden brown color begins to appear on the coating.
The tartar sauce is a combination of mayonnaise, rice wine vinegar, chopped dill pickles, salt packed capers, fresh dill, some grainy mustard, salt and pepper. All that goes into a bowl, mixed up really well and set in the fridge in a sealed container.
The fries I wanted to try something different. I seasoned them with some herbs, salt and pepper a little bit of olive oil e.v.o. of course, as you know we only use the best. Tossed them vigorously in a bowl then onto a parchment lined baking sheet and into a pre-heated oven at 400 degrees F. I did this before battering the fish, keeping in mind that they are best cooked and served. When the fries were just about cooked in the oven roughly 15 minutes, I took them out and when the fish was ready I placed the fries into the hot oil in the wok, frying for about 2 minutes. When done I placed them on a plate with some paper towel to absorb the excess oil. Now we are ready to plate these beauties, and finally eat.
The haddock is amazing, steamed inside that crispy tasty batter, holding its flavor and moistness. The yeast of the beer coming forth in those crispy folds of the batter, accompanied by the herbs and smoky paprika. The tartar sauce creamy and acidic with the additions of vinegar and pickles along with capers and granular mustard. This tartar with the fish is a match beyond heaven. The fries the perfect partner, soft and fluffy inside and so crispy on the outside seasoned nicely to just be a great back ground singer for the fish. I loved this meal so fun to make and even better in the eating of it. Beer Batter Fish and Chips with Homemade Tarter Sauce, could be one of those go to meals that will surely be a hit, especially with those hand cut delicious fries, the kids will be screaming for more.
Enjoy!
Song of the Day: "Beauty in the World" Macy Gray.
PrintBeer Batter Fish and Chips and Homemade Tartar Sauce
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Yield: 4 Servings 1x
- Category: Main, Fish
- Method: Deep frying
Ingredients
Fish:
- 24 ounces of fresh Haddock cut into 4 equal pieces
- Salt and pepper for seasoning
Batter:
- 2 cups all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- ½ teaspoon paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ cup cold beer
- Cold water as needed
Tartar Sauce
- ½ cup mayo
- ¼ cup sour cream
- 1 tablespoon rice wine vinegar
- ½ teaspoon granular mustard
- 1 teaspoon dill
- ⅓ cup chopped dill pickles
- 2 tablespoons chopped capers
- Salt and pepper to taste
Fries:
- 4 large yellow potatoes
- 1 tablespoon extra virgin olive oil
- ½ teaspoon dried parsley
- ½ teaspoon of dried rosemary
- ½ teaspoon garlic powder
- Salt and pepper to taste
Instructions
Fish:
- Season haddock with salt and pepper on both sides.
- Mix flour, salt pepper, paprika, thyme, parsley in a bowl.
- Add cold beer a little at a time whisking briskly taking the lumps out of the mix.
- Add cold water and whisk until you achieve a somewhat thick consistency.
Tartar Sauce:
- In a bowl mix, mayo, sour cream, rice wine vinegar, mustard, dill pickles, dill, salt, and pepper.
- Mix well and place in the fridge.
Fries:
- Cut potatoes into thin wedges.
- Place in a bowl with the olive oil,parsley, rosemary and garlic powder, salt and pepper, and toss well.
- Preheat oven to 400 degrees F
- Place potato wedges onto a parchment lined baking sheet.
- Bake for about 20 minutes.
Back to the fish:
- Heat up enough oil to fill the wok halfway and bring to a 360 degree F temperature.
- Place fish into batter and coat well.
- Place haddock into the wok and cook for about 6 minutes a side until it forms a nice golden brown color.
- Take out of the oil and place on some paper towel.
- Take potato wedges out of the oven and then place into the wok with the hot oil.
- Cook for about 1-2 minutes until the desired consistency is achieved.
- Plate fish and fries with a side of tartar sauce.
- Ready to serve!
Another fish recipe you might like:
Grilled Branzino stuffed with lemon and herbs
When I am not cooking, I enjoy playing musical instruments, singing, writing. I have learned over the years to live in gratitude and enjoy the moment.
Matt @ RoughEats says
I love fish and chips, never made it though. Partly due to not being sure about frying it, partly because the fish and chip shop down the road is just too tempting! This looks really good!
Hi Matt, I totally agree that when you have a great fish and chip shop close by, its hard to put effort into it. We have a great place close to us that makes fresh fish while you wait, but I just had to try this for myself and I think I did the haddock proud. It had a lot of flavor and texture. I hope you try this recipe, I am sure you will do fine. Thanks for commenting!
Cheers
Loreto
Maria says
Happy Birthday Nicoletta 🙂 Hope you had a wonderful day!
Loreto, all of a sudden I find myself craving fish n' chips ...I need to go find some haddock!
Thanks for a great post ♥
Thank you Maria for your comment. I must be doing my job if you are craving fish and chips. It was an amazing fish thanks to our local fish mongers. I hope you find some soon! Nicoletta says thank you for the birthday wishes we had a lovely day with here family touring the beach towns, historical sites and views.
Have a wonderful weekend.
Loreto
Samantha @mykitchenlove says
i love this recipe! the addition of herbs in the batter, your photos, the post! exceptional work you two! and the fish and chips look like they were cooked in a fish and chip shop ... i want to jump through the screen to eat them. have a great weekend!
Hi Samantha, you are too kind, and we really appreciate it. I wish we could just teleport the food in a teleporter, wouldn't that be amazing!
Have a wonderful weekend, I let you know when the teleporter is completed.
Cheers
Loreto
Cynthia says
Happy birthday, Nicoletta! Hope you and Loreto had a great time in Italy!
Ah, I can't wait to try your tartar sauce recipe. My husband and I have been struggling to find a good fish and chips restaurant in Edmonton. Looks like we shall plan to make fish and chips at home some time soon!
Hi Cynthia, thank you. I know a great fish and chip place in the west central area of the city, it's called Captain Scott's, located on 118 avenue and just west of St Albert trail. They make all their fish fresh, I mean really fresh with batter and all. They have a sign saying if you can't wait 20 minutes then don't bother. I have to tell you it is very very good. That being said I still like to make it at home too time permitting, and this recipe is a winner from batter to fish.
Have a great weekend and let me know how you make out.
Loreto
Hilary says
I've never done homemade beer batter fish, but this recipe looks so tasty! Exactly what I've been craving. Thanks for sharing!
Hi Hillary, I too am craving this fish, chips and tartar sauce again. every time I look at it I want it. I hope you try this recipe it is fun and so so delicious. If you do we would love to hear back from you. Thanks for commenting.
Loreto
Renee says
I've pinned this for later because it looks outstanding! I love any kind of fish but especially haddock. It reminds me of frying fish with my dad. I am really looking forward to trying this!
Hi Renee, I can relate to fishing with my dad, many fond memories too, we used to go every weekend with my aunt and uncle. I remember the flavors of that fish in the pan just caught and cooked. It was so tasty, maybe partly as when you are in nature that way, appetites seem to increased and all senses are heightened. Whatever it may be memories to be cherished. The Haddock was amazing and I am with you on that one. I love this recipe and it will be one of our go to dishes.
Thanks for sharing and commenting.
Have a great weekend!
Loreto
Julia says
First of all, Happy Birthday Nicoletta! Sure sounds like you had a great day. Hard to top for sure. Second, safe travels back to Canada. Now onto the fish. I am from Newfoundland where fish and chips comes as naturally as breathing...lol. I was home this summer and my father caught some cod and we had some of it battered and fried. Oh my! However, yours looks a lot better than my fathers did! Looks absolutely delicious and now I am going to have a craving all weekend long. Oh, I did make beer battered onion rings the other day,but it is NOT the same thing.
Thank you Julia, we are safe and sound back in our Canadian home. Nicoletta had a wonderful birthday, beautiful sights, family, and wonderful sea food in a beach front restaurant.I love hearing stories like yours of you and your father. It must be amazing to have fish at your back door, caught prepared and cooked right away. So fresh, so delicious. This haddock was so moist and had so much flavor, I think seasoning it a bit before battering is a great idea but as usual moderation is the key and too much or too little of anything is always a recipe for unbalance.
Thanks again for the wonderful story and sharing.
Happy Sunday to you!
Loreto
Sean says
Nothing compares to a good batch of fish and chips. Haddock is classic (and delicious) and I love the herbs and spices you've put in the batter. Don't get me wrong, beer batter is nice regardless, but I think that those flavours really add something to the dish. Beautiful work as always, and I hope Nicoletta had a very happy birthday!
Thanks Sean, it is always a dilemma know how far to take flavors as not to take away from the star ingredient. But as always I trust my intuition, and it paid off once again, the fish was delicious and the batter a perfect match in texture and flavor. My mother told us that there are a few more zucchini flowers left in the garden and that beer batter is going to come to the rescue once again for our last and final taste of those garden gems. Thank you so much Sean, we always look forward to your comments.
P.S. Nicoletta had a fabulous birthday.
Cheers
Loreto
karrie @ Tasty Ever After says
Perfectly fried fish, my friend! Looks absolutely divine and I'm pinning this so I can use your batter next time we do fried fish & chips at home. Thanks for sharing!
Thanks Karrie, you are going to love this beer batter and save some beer for after. It goes well with this dish.
Have a great day!
Loreto
Mélanie Miriam Villeneuve says
Just reading this an I'm salivating. I've jotted down the names of the fish mongers (for the second time, haha) and I plan to add this to our rotation ???? thank you Loretto!
Hi Melanie, thank you, The beer battered fish was amazing, from the crunch of the crispy batter, to the succulent fish nicely steamed inside the beer batter. Nicoletta and I have also found that at the new lablaws center market in brewery district downtown on 104 ave and 119 street there abouts has some really good fish in their fish market. The people that work there are very good and will even go into the back and get you the freshest fish just flown in. Happy fishing!
Have a great week!
Loreto
Barb says
Hi, could you please double check the amount of beer added....for 2 cups of flour, only 1/2 cup of beer just can't be possible???
Hi Barb, thank you for letting me know your concerns, we had forgotten to say in the recipe that if the batter is too thick to add in some cold water, but this type of batter is thick to begin with, which will give you that crispy texture. If you have tried the recipe please let us know how you made out.
Have a great day!
Loreto
Ashley Judd says
I tried as per the instructions so nice it came tasty and I loved it
Thank you so much for trying this recipe. We are very happy you enjoyed it. I love the crispyness and the juiciness of the fish and batter.
Cheers!
Loreto
biography says
Tofish is a great-looking, cruelty-free alternative to fish (perfect for fish and chips-lovers!). It’s made out of tofu filets with a sheet of nori, which adds a lovely ocean, algae taste. Then it’s coated and pan-fried in a light batter with seltzer water. You could also use beer or cider in that case.
Hello. Thank you for sharing! I love Tofu and Nori, Such a versatile ingredient!
Cheers!
Rikiya says
Awesome fried fish, I'm from a place in India where fish means heaven and this dish will be more than that. Thanks, mam.
Loreto Nardelli says
Your very welcome and I can see why fish means heaven, the flavor will transport you right there!
Thank you Rikiya for sharing!