Crispy Beer-Battered Fish and Chips with Homemade Tartar Sauce and Curried Ketchup

There’s nothing quite like a plate of crispy fish and chips and this homemade version delivers all the pub flavor without leaving your kitchen. Tilapia fillets are coated in a light tempura batter and shallow-fried until golden, then served alongside oven-baked potato wedges. The real stars are the two dipping sauces: a tangy homemade tartar sauce and a unique curried ketchup that adds a warm, spicy kick.

This recipe is perfect for a casual dinner or a weekend treat. With simple ingredients and straightforward steps, you can enjoy restaurant-quality fish and chips any night of the week. Pair with a cold beer for the full experience!

Log in to save recipes and build weekly shopping lists.

Ingredients

12 ounce PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit Sliced Dill PickleView ingredient guideLike ingredientDislike ingredient

2 tablespoon Fry SeasoningView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

11 ounce TilapiaView ingredient guideLike ingredientDislike ingredient

5 teaspoon White Wine VinegarView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

2 unit KetchupView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

82 g Tempura Batter MixView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Horseradish PowderView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat your oven to 425°F (220°C). Cut the potatoes into wedges and toss with fry seasoning, salt and pepper. Spread on a baking sheet and bake for 20-25 minutes until golden and crispy.
2. While the potatoes bake, make the tartar sauce: In a small bowl, combine the mayonnaise, sour cream, chopped dill pickle, Dijon mustard, white wine vinegar and horseradish powder. Mix well and season with salt and pepper. Set aside.
3. Make the curried ketchup: In another bowl, mix the ketchup with curry powder. Adjust seasoning to taste. Set aside.
4. Prepare the tempura batter according to package instructions (usually whisk with cold water until smooth). Pat the tilapia fillets dry and season lightly with salt and pepper.
5. Heat about 1/2 inch of oil in a large skillet over medium-high heat. Dip each tilapia fillet into the batter, letting excess drip off and carefully place in the hot oil. Fry for 3-4 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Serve the crispy fish alongside the potato wedges with both sauces for dipping.

Recipe Tips

FAQ

Can I use a different fish for this recipe?

Yes, cod, haddock or pollock work well as substitutes for tilapia.

How do I keep the fish crispy?

Serve immediately after frying. If needed, keep warm in a 200°F oven on a wire rack to prevent sogginess.

Can I make the sauces ahead of time?

Absolutely! Both the tartar sauce and curried ketchup can be made up to 2 days in advance and stored in the refrigerator.