Ale-battered fish and chunky chips recipe

Name: Ale-battered fish and chunky chips
Yield: Serves 4
Ingredients: 800g Maris Piper potatoes; approx 500ml sunflower oil, for frying; 4 x 120g fillets white fish, eg hake or haddock; 200g plain flour; 50g cornflour; 2 tsp baking powder; 250-300ml amber ale; 3 tbsp mayonnaise; 3 tbsp half-fat crème fraîche; 4 large gherkins, finely chopped; 2 tbsp capers, finely chopped; 1 bunch parsley, finely chopped; 2 x 115g packs Tesco samphire; lemon wedges, to serve

Created by The Tesco Recipes team

Crispy battered fish, chunky chips and homemade tartare sauce, what's not to love? Serve with a good squeeze of lemon or vinegar, if you prefer.

See method

Serves 4
25 mins to prepare and 50 mins to cook
778 calories / serving

Shop your ingredients

Tesco Maris Piper Potatoes 1.25Kg
£1.00 Clubcard Price
(£0.80/kg)
Offer valid for delivery from 22/09/2026 until 19/10/2026
800g Maris Piper potatoes
£1.45
£1.16/kg
Tesco Organic Sunflower Oil 1L
approx 500ml sunflower oil, for frying
£3.30
£3.30/litre
Bay Fishmongers White Fish Fillets 520G
4 x 120g fillets white fish, eg hake or haddock
£2.30
£4.42/kg
Stockwell & Co. Plain Flour 1.5Kg
Aldi Price Match
200g plain flour
£0.70
£0.47/kg
Tesco Cornflour 500G
50g cornflour
£2.55
£5.10/kg
Stockwell & Co. Baking Powder 150G
Aldi Price Match
2 tsp baking powder
£0.57
£3.80/kg
Banks's Amber Ale Beer Bottle 500ml
Aldi Price Match
250-300ml amber ale
£0.99
£1.98/litre
Tesco Mayonnaise 450Ml
Aldi Price Match
3 tbsp mayonnaise
£0.86
£1.91/litre
Tesco 50% Less Fat Creme Fraiche 300Ml
Aldi Price Match
3 tbsp half-fat crème fraîche
£0.75
£2.50/litre
Tesco Whole Pickled Gherkins 680G
4 large gherkins, finely chopped
£1.40
£3.78/kg DR.WT
Tesco Capers 190G
2 tbsp capers, finely chopped
£2.30
£19.17/kg DR.WT
Tesco Curled Leaf Parsley 30g
1 bunch parsley, finely chopped
£0.50
£16.67/kg
Tesco Finest Samphire 90g
2 x 115g packs Tesco samphire
£1.85
£20.56/kg
Tesco Lemons Each
lemon wedges, to serve
£0.37
£0.37/each

Method

Preheat the oven to gas 7, 220°C, fan 200°C. Cut the potatoes (unpeeled) into 1.5-2cm chips. Transfer to a baking tray and toss with 2 tbsp of sunflower oil. Bake in the oven for 45-50 mins until golden and crisp, turning once after 25 mins.
Meanwhile, prepare the fish. Preheat the oil in a large pan to a medium heat. It's hot when the tip of a wooden spoon bubbles when dipped in the oil, or a thermometer reads 180-190°C.
While the oil is heating, season the fish well. In a large bowl, mix together the flour, cornflour, and baking powder. Slowly whisk in the ale until you have a thick batter the consistency of very thick cream – you may not need all of the ale.
Dip the fish in the batter and allow the excess to drip off, then drop into the hot oil. Cook for around 3 mins per side until a deep golden colour. Repeat with the remaining fillets.
To make the tartar sauce, mix together all the ingredients, and season to taste. For the samphire, bring a small pan of water to the boil and blanch the samphire for 2-3 mins until just tender. Drain.
Serve the battered fish with the samphire, oven chips, tartar sauce and a wedge of lemon.