Beer Battered Fish & Chips with Homemade Tartar Sauce

Guten Appetit

Difficulty: Easy

Servings: 4

Preparation Time: 40 mins

Cooking Time: 20 mins

Download Recipe


Tartar Sauce
  • 5 Egg Yolks
  • 400ml Salad Oil
  • ½ Tablespoon Salt
  • ½ Tablespoon Pepper
  • ½ Tablespoon Sugar
  • 2 Tablespoons White Wine Vinegar
  • ½ Lemon
  • ½ Tablespoon White Pepper Powder
  • 4 Gherkins - Chopped
  • 1 Tablespoon Capers - Chopped
  • 2 Shallots - Chopped
Beer Batter
  • 200g Flour
  • 30g Baking Powder
  • 300g Beer
  • 1 Egg
Fish & Chips
  • 600g Fish Fillet - Seabass/ Snapper/ Sole
  • 400g Sweet Potato Fries/ Frozen French Fries
  • 10g Salt
  • 10g Cracked Black Pepper
  • 100ml Beer
  • 800ml Oil
  • To Garnish Parsley - Chopped
  • To Garnish Cracked Black Pepper
  • To Garnish 2 Slices of Lemon


Step 1.

Preparation for Tartar Sauce

  • Create homemade tartar sauce - Blend gherkin, capers and shallots into a paste with a handblender.
  • Whisk the egg yolk with a food processor by selecting ‘Medium speed’, then drizzle oil to the yolk mixture thereafter.
  • Continue to blend salt, sugar, pepper, white wine vinegar, lemon juice, and the paste in Step 2 - together in the food processor.
  • Continue to blend the mixture till a mayonnaise-like texture is formed.

Step 2.

Preparation for Beer Battered Fish and Chips

  • Marinate the fish fillet with pepper, salt and beer; then set the marinated fish aside. We are using Sea bass in this video. Set fillets aside thereafter.
  • Whisk the egg yolk with a food processor and create the batter by mixing all the ingredients, except for the beer, together.
  • Next, pour the beer in to form a slurry consistency. Keep the batter chilled for best results.
  • Heat a pot of oil, then dip the tempered fish fillets into the batter. Next, fry the fries. Here, we use sweet potato fries.
  • Fry the fish and fries till they turn crispy and golden brown. Garnish fillets with cracked black pepper, salt, tartar sauce, chopped parsley and lemon slices.
  • To check if the fish is cooked, poke the tip of the knife at the thickest part of the fillet, it should gently resist flaking but show signs of firming.

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