You do not need a fresh fish counter or a pile of potatoes to make really good fish and chips at home. I make this version with frozen cod that I thaw first and store-bought frozen fries. The fish gets a crisp, airy batter made with flour, rice flour, and cold beer or club soda. The fries go straight from the freezer into hot oil so they turn golden and crisp without any peeling, cutting, or soaking.
And because I like a little contrast with fried food, I make a quick tartar sauce with finely diced sweet pickles, mayonnaise, Dijon mustard, fresh garlic, and lemon. It's creamy, tangy, a little sweet, and great with both the fish and the fries.
The two things that make the biggest difference are simple: dry the thawed cod very well and keep the oil at the right temperature. Everything else is straightforward.
Jump to: Ingredients · Frozen cod tips · How to make it · Sweet pickle tartar sauce · Troubleshooting · Full recipe
Why Frozen Cod Works for Fish and Chips
Cod is mild, flaky, and sturdy enough to batter and fry. Frozen fillets are often more affordable and easier to keep on hand than fresh fish, so I don't think making great fish and chips should depend on finding fresh seafood. Choose plain, unbreaded, skinless cod fillets; aim for pieces about ¾ to 1 inch thick if possible, and cut larger fillets into serving-size portions.
Thaw the fish safely in the refrigerator at 40°F or below, ideally overnight. Remove vacuum-packed fish completely from its packaging before thawing, and follow the package instructions. Once thawed, place it on a tray lined with paper towels and press the top and sides dry with fresh towels. I mean really dry it. Frozen fish can release a surprising amount of moisture as it thaws. Too much water on the surface makes the flour and batter struggle to cling and can lead to splattering in the hot oil.
A Short Grocery List, Not a Complicated Project
For the fish
You'll need about 1¼ pounds of thawed cod, salt and pepper, some flour for dredging, and a simple batter. All-purpose flour gives the batter structure, while rice flour makes the coating lighter and crispier. Cornstarch works in place of the rice flour if that's what you have. A little baking powder helps the coating puff, and paprika and garlic powder give it a savory background without burying the flavor of the fish.
Beer or club soda?
I like a cold, mild lager for the little bit of flavor it adds, but cold club soda works too. The carbonation gives the batter a lighter texture. Use either one straight from the refrigerator, stir only until combined, and mix the batter right before frying. A little hot sauce goes in the batter for flavor, not necessarily noticeable heat.
For the fries
Buy frozen French fries whose package includes deep-frying instructions. Regular-cut or crinkle-cut fries are both fine. They are already cut and generally par-cooked, which is exactly why they save time here. Keep them frozen until they go into the oil; don't thaw them first. Your package instructions are the best guide to the exact cook time for your cut of fries.
For the tartar sauce
Mayonnaise is the base, Dijon gives it tang, and finely diced sweet pickles provide that slight sweetness and crunch. I grate a small amount of fresh garlic right into the sauce. A squeeze of lemon balances everything out. You can add fresh dill or parsley if you have it, but it's not required.
The Most Important Step: Dry the Thawed Fish
After thawing, drain off any liquid, then pat the cod very dry with several paper towels. Season with salt and black pepper. Give each piece a thin dusting of all-purpose flour, shaking off the excess before you dip it into the cold batter. That light dredge is how I help the batter stick to the fish.
Don't build a thick layer of dry flour or let the coated fish sit around waiting. I go from flour, to batter, straight into the hot oil.
How I Make Crispy Fish and Chips
1. Make the sauce first
Stir together the mayonnaise, diced sweet pickles, Dijon, grated garlic, lemon juice, and black pepper. Taste it. If your sweet pickles make it a little too sweet, add a touch more lemon. Refrigerate it while you fry the fish.
2. Heat the oil and set up a draining rack
Add enough neutral frying oil to a heavy pot for about 2 inches of depth, keeping the pot no more than one-third full. Heat to 350–365°F for the fish and have a wire rack set over a baking sheet ready. A clip-on deep-fry thermometer helps you monitor the oil temperature; use a separate food thermometer to check that the fish reaches 145°F.
Helpful kitchen tools: I use a roomy mixing bowl for the batter; here are stainless-steel mixing bowls (affiliate link) and an instant-read food thermometer (affiliate link) for checking doneness. For monitoring the frying oil, use a thermometer specifically rated for hot oil.
3. Mix the cold batter
Whisk the all-purpose flour, rice flour, baking powder, salt, paprika, garlic powder, and black pepper. Pour in the cold beer or club soda and hot sauce, mixing until just combined. It should be thick enough to coat the back of a spoon but still drip off in a ribbon. Add another tablespoon or two of cold liquid if needed.
4. Flour, batter, fry
Pat the fish dry, season it, and lightly dredge in flour. Dip a piece into the batter, let the excess fall back into the bowl, and carefully lower it away from you into the hot oil. Fry in small batches, roughly 4–6 minutes depending on the thickness of the fish, turning gently if needed, until deeply golden, crisp, and cooked through. The center should reach 145°F. Transfer to the rack and season lightly while hot.
5. Wake up the frozen fries
Bring the oil to about 375°F (or the temperature on your fries' package). Lower the frozen fries into the oil in small batches, carefully because ice crystals can cause splattering. Many regular-cut fries take about 3–5 minutes, but follow the package for your brand and fry until golden. Lift out, drain, and season with salt right away.
6. Serve it right away
Plate the crunchy cod with hot fries, a generous spoonful of that sweet pickle tartar sauce, and fresh lemon wedges. I like to squeeze lemon over the fish just before eating so the crust stays as crisp as possible.
Why I Use Sweet Pickles in Tartar Sauce
Traditional tartar sauce often leans heavily on dill pickles or capers. My version starts with sweet pickles instead. The sweetness softens the sharp edges of the Dijon and lemon, while the little pieces give the sauce texture. The fresh garlic adds something savory that keeps it from tasting like plain mayonnaise and relish.
Finely dice the pickles so every spoonful gets a little crunch. For the garlic, a little goes a long way: grate about half a small clove, taste, and add more only if you want it. You can make the sauce several hours ahead and refrigerate it.
If you want a different seafood sauce another day, try my Creamy Old Bay Dill Sauce. This sweet-pickle tartar sauce is the version I pair with these crispy cod fillets.
The Small Things That Make Fried Fish Better
Why is my batter slipping off?
The fish may still be wet, the dry flour coating may be too heavy, or the batter may have sat too long. Dry it thoroughly, use a light dredge, and dip right before frying.
Why is the batter soggy or greasy?
Oil that is too cool can leave the coating heavy. Work in batches and let the oil recover between them. Drain the fish on a wire rack so steam doesn't soften the crust.
Can I use cornstarch instead of rice flour?
Yes. Replace the rice flour with the same volume of cornstarch. Both keep the coating lighter than all-purpose flour alone, although the texture will be a little different.
Do I have to use beer?
No. Club soda is a great alternative. Keep it cold and add it just before frying. This is an easy way to make the batter without beer.
Do I need to make fries from scratch?
Absolutely not. This is the shortcut that makes the meal more practical. Fry the frozen fries according to the package in hot oil, without thawing, and finish them with salt.
Can I make everything ahead?
The sauce can be made ahead, and you can thaw and dry the cod before cooking. For the best crunch, mix the batter and fry the fish shortly before serving. Batter-fried fish is at its best right out of the oil.
What Else to Serve with Fish and Chips
A squeeze of lemon is enough to brighten the fried fish, but if you want something fresh alongside it, my Cucumber Tomato Avocado Feta Salad makes a refreshing side. For another easy seafood dinner using a flavorful sauce, see my Soy Ginger Salmon Rice Bowls.
Crispy Fish and Chips with Sweet Pickle Tartar Sauce: Full Recipe
Crispy Fish and Chips with Frozen Cod and Sweet Pickle Tartar Sauce
Equipment
- 1 Heavy deep pot, keep no more than one-third full
- 1 Clip-on deep-fry thermometer, rated for hot oil
- 1 Wire rack and rimmed baking sheet, for draining
- 1 Stainless-steel mixing bowls, for batter and sauce
- 1 Whisk, for mixing batter
- 1 Instant-read food thermometer, check fish reaches 145°F
- 1 Spider strainer or heatproof slotted spoon, for removing food from oil
Ingredients
Fish and seasoning
- 1¼ pounds frozen plain cod fillets completely thawed, skinless and boneless
- ¾ teaspoon kosher salt or to taste
- ¼ teaspoon freshly ground black pepper
- ⅓ cup all-purpose flour for the light dredge
- Neutral frying oil such as canola or vegetable oil, for about 2 inches of oil in a heavy pot
Beer or club-soda batter
- 1 cup all-purpose flour 125 g
- ½ cup white rice flour about 75 g; or ½ cup cornstarch
- 1 teaspoon baking powder
- ¾ teaspoon kosher salt
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ¼ teaspoon black pepper
- 1 cup very cold mild lager or club soda 240 ml; plus 1–4 tablespoons more as needed
- 1-2 teaspoons hot sauce to taste
Shortcut fries and serving
- 1.25-1.5 pounds store-bought frozen French fries kept frozen until frying
- Salt to finish
- 1 lemon cut into wedges
Sweet pickle Dijon tartar sauce
- ¾ cup mayonnaise
- ¼ cup finely diced sweet pickles not dill pickles
- 1 teaspoon Dijon mustard
- 2 teaspoons freshly squeezed lemon juice plus more to taste
- ½ small garlic clove finely grated (about ¼ teaspoon)
- 1 tablespoon finely chopped fresh dill or parsley optional
- Freshly ground black pepper to taste
Instructions
- Make tartar sauce: Stir all the sauce ingredients together, taste, adjust lemon or seasoning, and refrigerate until serving.
- Set up: Place a wire rack over a sheet pan. Heat about 2 inches of frying oil in a heavy, deep pot (no more than one-third full) to 350–365°F.
- Dry and season fish: Drain fully thawed cod, blot very dry on all sides with paper towels, cut into four pieces, and season with ¾ teaspoon kosher salt and ¼ teaspoon black pepper.
- Mix batter: Whisk the flours, baking powder, salt, paprika, garlic powder, and pepper. Whisk in 1 cup of very cold beer or club soda and hot sauce until just combined. Add a little more cold liquid if needed for a thick, pourable consistency.
- Dredge and batter: Dust each cod piece lightly in the ⅓ cup flour, shaking off extra. Dip in batter, let excess drip away, and move directly into hot oil.
- Fry fish: Fry 1–2 pieces at a time for about 4–6 minutes depending on thickness, adjusting the heat to keep oil near 350–365°F. Remove when golden and the fish is cooked through to 145°F. Drain on the rack and sprinkle lightly with salt.
- Fry frozen fries: Increase oil to about 375°F, or use package temperature. Fry the fries straight from frozen, in small batches, usually 3–5 minutes for regular-cut fries or according to the package. Drain and salt immediately.
- Serve: Put the hot fish and chips on plates with lemon wedges and the chilled sweet pickle tartar sauce.
Notes
Nutrition
What I love about this version is that the shortcuts are intentional. The fish is flaky, the coating is crisp, the fries come out hot and golden, and the homemade tartar sauce makes the plate feel complete—without needing fresh fish or making every component from scratch.
Time in the kitchen is never wasted.
Comments
No Comments