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High Calorie Dinner: Fish and Chips with Tartar Sauce Recipe

Name: High Calorie Dinner: Fish and Chips with Tartar Sauce Recipe
Total time: 60 min
Yield: 350 g
Ingredients: cod fillets 24 oz; russet potatoes 4 pieces; all-purpose flour 1.5 cups; cornstarch 0.25 cup; beer (cold) 12 oz; baking powder 2 tsp; large eggs 2 pieces; vegetable oil (for frying) 6 cups; salt 2.5 tsp; black pepper 1 tsp; mayonnaise 0.75 cup; dill pickles (finely chopped) 0.25 cup; lemon juice 1 tbsp; fresh dill (chopped) 1 tbsp

Beer-battered cod, thick-cut chips, tartar sauce. The British pub classic that's been a high calorie dinner favorite for centuries — and for good reason.

Cook 60 min Difficulty NORMAL 920 kcal

#mediterranean

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Ingredients

Main ingredients

cod fillets 24 oz
russet potatoes 4 pieces
all-purpose flour 1.5 cups
cornstarch 0.25 cup
beer (cold) 12 oz
baking powder 2 tsp
large eggs 2 pieces
vegetable oil (for frying) 6 cups

Seasonings/Sauce

salt 2.5 tsp
black pepper 1 tsp
mayonnaise 0.75 cup
dill pickles (finely chopped) 0.25 cup
lemon juice 1 tbsp
fresh dill (chopped) 1 tbsp

Nutrition summary

Carbohydrates 80 g 35%

Protein 35 g 15%

Fat 53 g 50%

Serving size 350g

Cooking steps

1

Peel the russet potatoes and cut them into thick chips (about 1/2 inch thick). Soak the cut chips in cold water for 30 minutes to remove excess starch, then drain and dry thoroughly.
2

Fill a deep Dutch oven or heavy pot with the vegetable oil and heat to 325°F. Fry the chips in batches for 4–5 minutes until pale and just tender, then remove and let drain on a rack. Increase oil heat to 375°F for the final fry later.
3

In a large bowl, whisk together the all-purpose flour, cornstarch, baking powder, and 1.5 tsp salt. Pour in cold beer and eggs, mixing until you get a smooth batter. Pat the cod fillets dry and season both sides with salt and pepper.
4

Dredge each cod fillet lightly in flour, then dip into the beer batter, letting excess batter drip off. Carefully lower fillets into hot oil at 375°F and fry for 5–7 minutes, turning once, until golden and crisp. Drain on a wire rack and keep warm.
5

Return the chips to the 375°F oil and fry a second time for 2–3 minutes until deep golden and crisp. Drain well and season with the remaining salt.
6

For the tartar sauce: In a bowl, combine mayo, chopped dill pickles, lemon juice, and fresh dill. Mix well and chill until serving.
7

Serve the hot fish and chips immediately with a generous side of tartar sauce and lemon wedges on the side, if desired.

Personalized Q&A

Q. What's the key ingredient in this recipe?

The star ingredient in this recipe is fresh cod fillets. Their delicate flavor and flaky texture define traditional fish and chips, especially when dipped in crisp beer batter. Russet potatoes are also essential for authentic, fluffy chips, and homemade tartar sauce rounds out the dish.

Q. How should I control the oil temperature for perfect results?

Precise oil temperature is critical—start by frying the chips at 325°F for tenderness, then increase to 375°F for both the fish and the final chip fry. Monitor with a thermometer and avoid crowding the pot to maintain consistent heat, ensuring crisp, golden results every time.

Q. How do I prevent the batter from getting soggy or the fish overcooking?

Pat your cod fillets dry before battering, and let excess batter drip off. Fry small batches at the recommended 375°F. Use a wire rack for draining, not paper towels, to keep the crust crisp. Don’t overcook: remove the fish once golden and cooked through—usually 5–7 minutes.

Q. How many calories and what’s the macronutrient breakdown per serving?

Each serving contains about 920 kcal, with approximately 80g carbs (35%), 35g protein (15%), and 53g fat (50%). As a high calorie dinner, it’s hearty and filling, with a notable balance of fat for crispness and flavor.

High Calorie Dinner: Fish and Chips with Tartar Sauce Recipe

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