No Dredging, No Fuss – Complete with my favourite tartar sauce and a how to make real potato fries!

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Fish and chips is one of those things that I always bought in the freezer section. Yes, I bought the good stuff, but still, the idea of breading fish was just a little bit too much for me.

However, my favourite restaurant food, if it’s a good one, is fish and chips. I love a good fish and chips. Definitely my favourite pub food, especially with a really good tartar sauce. Nothing beats it.

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Anyways, the last couple of years, the frozen breaded fish just hasn’t been competing. So I finally mustered the courage to figure out a one bowl crispy fish batter.

I am not someone who enjoys breading anything. The multiple bowls, the flour everywhere, the paste stuck on your fingers, it’s just too much. It’s messy, it never works properly, the breading falls off, it’s just not cool.

So a one bowl method is where I landed. I’ve learned a few techniques along the way, and now this is something I actually enjoy making. It’s simple, it works, and the coating is light, crispy, and stays crispy even after it cools.

I’m pretty sure this batter would be amazing on other things too, so experiment and have fun with it.

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Before You Start, Homemade Fries

If you’re going to go through the effort of fish and chips, you might as well do the fries too. It’s worth it.

I don’t know if it’s just me, but frozen fries just aren’t hitting the same anymore. This is one thing we’ve fully switched over at home, and it’s kind of a big deal.

Simple Fries

• Russet potatoes, preferred, but any work
• Cold water
• Oil for frying
• Salt, and pepper if you want

Wash your potatoes and leave the peel on, more flavour and more nutrients. Slice into fries with a knife, nothing fancy needed. Soak in cold water for a bit to pull out excess starch. Pat dry, then fry until golden. Salt immediately after frying.

Fresh fries out of the fryer are just next level, nothing compares.

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Deep Fryer Note

We use a countertop deep fryer and honestly, it’s one of our most used kitchen tools at this point. Since we’ve cut way back on fast food, doing things like this at home just makes sense.

This is the one we use, affiliate link here:
https://amzn.to/4cBKgO6

What I love about it

• Holds temperature really well
• Filters and stores the oil for you
• Easy to clean
• Makes deep frying way less messy

We use it for fries, doughnuts, fish, everything. I’m honestly considering getting a second one so I can run two batches at once for meals like this.

That said, a heavy pot or cast iron pan with oil works just fine too.

Fish Frying Tip

One trick that makes a big difference.

Put the basket down in the hot oil first. Then drop the battered fish in and give the basket a good shake right away.

This keeps the coating from sticking to the basket. If you skip this, the batter can stick and pull right off the fish.

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One Bowl Crispy Fish Batter

Ingredients

• 175 ml beer, about ¾ cup
• ¼ cup cornstarch
• 1¼ tsp salt
• ½ tsp black pepper
• 1 tsp baking powder
• Pinch paprika
• 115 g fresh milled flour, about ¾ cup
• 1 egg, lightly beaten
• 1 to 2 tbsp vodka

Flour Notes

I use my all purpose baking flour for this.

If you are not using that, a simple option is a 50 50 mix of hard white and soft white wheat, finely milled. This keeps the coating light while still giving it enough structure. Avoid high protein bread flour as it can make the coating heavier.

Fish

• About 8 pieces firm white fish, cod or haddock are great choices

Instructions

Add fish to a bowl.

Pour in the beer, then add cornstarch, salt, pepper, baking powder, and paprika. Mix everything together with your hands until coated.

Place in the fridge for 10 to 15 minutes if you have time. This step helps with flavour and keeps everything cold for better crisping.

Add the flour, beaten egg, and vodka. Mix again with your hands until it forms a thin pancake batter consistency that clings to the fish.

Heat oil to 175 to 190°C, or 350 to 375°F.

Drop pieces in, give the basket a shake, and fry for 3 to 5 minutes until golden.

Salt immediately after frying.

Adjusting the Batter

This recipe is flexible and forgiving.

• For a thicker coating, add a little more flour
• For a lighter coating, add a splash more beer or sparkling water

Non Alcoholic Option

Replace the beer with 175 ml very cold sparkling water and skip the vodka.

You will still get a light, crispy coating.

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Simple Family Tartar Sauce

This is just what we always make. It’s simple, kid friendly, and really good.

Ingredients

• 1 cup mayonnaise
• 2 pickles, diced
• 1 to 2 tbsp pickle juice
• ½ tsp dried dill
• ¼ to ½ tsp salt
• ¼ tsp black pepper
• Pinch sugar

Instructions

Mix everything together and adjust with pickle juice to reach your preferred consistency.

These are fish and chips that will be a constant in our home now. We love them! Simple to make, easy to clean up, and it actually turns out the way you want it to. Just make sure you take out the trash after making them, or your whole house will stink like fish in the morning – ask me how I know 😅