Name: Fish and Chips with Homemade Tartar Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb pollock fillet, skinless and boneless; 1 cup all-purpose flour; 1 tsp baking powder; 0.75 cup Sprite; 1 tsp salt; 1 tsp black pepper; 1 tsp MSG; 1 tsp paprika; 1 tsp garlic powder; 1 tsp curry powder; 1 tsp ground cumin; 2 cups oil; 1.1 pounds waxy potatoes; salt; 4 cups oil; 0.667 cup mayonnaise; 2 tablespoons pickle; 1 tsp capers; 1 tsp lemon juice; 1 tbsp fresh parsley; 1 tsp mustard; salt & pepper

Golden, crispy battered fish paired with hot, fluffy chips, the ultimate comfort food classic. This recipe keeps it traditional but adds a flavorful twist with spices in the batter and a fresh, tangy homemade tartar sauce. A true British-inspired favorite you can easily make at home.

Appetizers

45 m

American

Delicate Kitchen

March 8, 2026

Delicate-kitchen.com

Fish and Chips with Homemade Tartar Sauce

Fish and Chips with Homemade Tartar Sauce cover

From the Cook

1/5

Fish and Chips with Homemade Tartar Sauce

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Ingredients

Warning0 allergens identified

Fish and Chips with Homemade Tartar Sauce

Fish

1 lb pollock fillet, skinless and boneless

1 cup all-purpose flour

1 tsp baking powder

¾ cup Sprite

1 tsp salt

1 tsp black pepper

1 tsp MSGoptional

1 tsp paprika

1 tsp garlic powder

1 tsp curry powder

1 tsp ground cumin

2 cups oil

Chips

1 ⅛ pounds waxy potatoes

saltto taste

4 cups oilfor deep frying

Tartar Sauce

⅔ cup mayonnaise

2 tablespoons pickle

1 tsp capers

1 tsp lemon juice

1 tbsp fresh parsley

1 tsp mustard

salt & pepperto taste

Instructions

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Instructions

Peel the potatoes and cut them into thick fries. Boil for 3–4 minutes, then drain well. Pat dry, toss gently with cornstarch, and set aside. Fry once at 160 °C for about 5 minutes, they should stay pale, not golden. Place on a cooling rack or paper towels to drain and keep them crispy.

Cut the fish into strips. In a bowl, mix flour with all the spices (salt, pepper, paprika, garlic, curry, cumin, and a pinch of MSG if using). Lightly coat each fish piece in this flour mixture. Once all fish pieces are dusted, pour in cold Sprite (or sparkling water) and whisk until a smooth batter forms.

Heat oil to 180 °C.

Dip the floured fish strips into the batter, then carefully fry them for a few minutes until golden and crispy. Transfer to a cooling rack to stay crunchy.

After frying the fish, fry the chips a second time at 180 °C until golden brown and crispy. Season immediately with salt.

Mix mayonnaise, chopped pickle, capers, lemon juice, parsley, mustard, salt, and pepper. Chill until serving.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Double-Dredge for Maximum Crispiness 🍤
Dip your pollock fillets in the batter, let excess drip off, then dip a second time for an extra-thick, shatteringly crispy crust that stays crunchy even after a few minutes of cooling.
Chill Your Batter with Sprite 🧊
Keep your batter ice-cold and use it immediately after mixing—the carbonation from the Sprite combined with cold temperatures creates lighter, airier bubbles that fry up incredibly fluffy and crisp.
Par-Cook Potatoes for Perfect Chips ✂️
Pre-boil your waxy potatoes for 5-7 minutes before cutting and frying to ensure the interior cooks through while the exterior achieves that golden, crispy texture without being greasy.
Pat Fish Completely Dry Before Battering 💧
Excess moisture is the enemy of crispiness—thoroughly pat your pollock fillets with paper towels immediately before dredging to prevent steam pockets that make the batter soggy.
Toast Your Spices in the Batter Mix 🌶️
Bloom the cumin, curry powder, garlic powder, and paprika in a dry pan for 30 seconds before adding to your flour to intensify their flavors and eliminate any raw, dusty taste in your final coating.