Fish and Chips Recipe

Recipe: Homemade Fish and Chips

If there was a fish fry season, there’s not doubt that this time of year would be it and this recipe would be the star. Ocean fresh cod with a light, crunchy beer batter, homemade tarter sauce and fresh cut fries topped with green onions and Asiago cheese. Need we say more?

Whether you’re celebrating Lent or just enjoy a good, wholesome, home cooked meal, our Homemade Fish and Chips is a meal that will satisfy. Now heat some oil, slice your potatoes and get cooking.

Homemade Fish and Chips


1 pound of fresh cod cut into 4 ounce fillets
1 cup of all purpose flour
1 cup of cornstarch
2 cups of beer or lemon Perrier
Kosher salt and fresh cracked pepper to taste
10 to 12 cups of canola oil

Tartar Sauce:
1 cup of mayonnaise
1/4 cup of chopped capers
1/2 cup of small diced pickles
1 tablespoon of pickle juice
Kosher salt and fresh cracked pepper to taste
dash of Tabasco sauce

2 russet potatoes cut into thick batonnet slices
Kosher salt and fresh cracked pepper to taste
1/2 cup of sliced green onions
1/2 cup of shredded asiago cheese
malt vinegar for garnish


Tartar Sauce:
Mix together all ingredients in a medium sized bowl, set aside and keep cool.

In a large bowl whisk together the flour, cornstarch, beer, salt and pepper until it is completely combined.  

Next, dredge the fish completely into the batter and add it to a fryer, or pot with canola oil on 350° for 4 to 6 minutes or golden brown and cooked throughout.

Once they are cooked, remove from the fryer and set on a plate lined with a paper towel to drain any excess oil.

Next, add the sliced batonnet potatoes to the fryer, or pot with canola oil, and cook on 350° for 5 to 6 minutes or until golden brown and crispy.  

Remove the fries from the oil and drain on a plate lined with a paper towel.  Season with salt and pepper and garnish with sliced green onions and shredded asiago cheese.

Serve the fish and fries on a plater lined with parchment paper alongside separate ramekins of tartar sauce and malt vinegar. 

-Makes 4 servings

Click here to download printer friendly recipe PDF

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