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Fish and Chips With Homemade Tartar Sauce

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Classic British fish and chips are right at your fingertips with Tyler's easy, at-home method.

Fish and Chips With Homemade Tartar Sauce

Fish and Chips With Homemade Tartar Sauce
Jerry Errico
Provided by:
total prep



  • Preheat oven to 350 F.
  • Bake potatoes on a tray in hot oven for 30-45 minutes -- until knife-tender. This can be done the night before or ahead of time. Cut each potato into 6 or 8 wedges depending on the size.
  • Heat 3 inches of oil in a deep fryer or a deep pot to 375 F. Begin by frying half the wedges at a time for 4 to 5 minutes until crispy and brown. Take out and drain.
  • In a large mixing bowl, combine the rice flour, baking powder and salt. Make a well in the center and gradually pour in the beer whilst whisking to combine the dry ingredients and forming a smooth batter. Spread the rice flour for dredging on a plate. Dredge the fish pieces in the rice flour and then dip them into the batter, letting the excess drip off.
  • Submerge the battered fish into the bubbling oil for 4 to 5 minutes until crispy and brown. Remove and drain the fish with the chips on paper towels; season lightly with salt.
  • Serve wrapped in a newspaper cone with lemon wedges and/or tartar sauce.
  • To prepare the tartar sauce, combine all tartar sauce ingredients in a small mixing bowl. Makes about 1-1/4 cups. Chill before serving to let the flavors combine. Serve with fish and chips and some fresh lemon wedges.