Fish and Chips with Blonde de Chambly beer and a homemade dill tartar sauce

  • Preparation 15 min
  • Cooking 30 min
  • Servings 4
  • Freezing Absolutely



  • 1 cup mayonnaise
  • 1/4 cup sweet relish
  • 1/4 cup capers, finely chopped
  • 1/4 cup shallots, finely chopped
  • 2 teaspoons Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons fresh dill, finely chopped
  • Salt and ground pepper

Ingredients for the batter

  • 3/4 cup all purpose flour
  • 1/2 cup tempura batter
  • 1 1/4 cup Blonde de Chambly beer by Unibroue
  • 1 teaspoon dried thyme
  • Salt and ground pepper

Ingredients for the rest

  • 800g white fish with firm flesh ( haddock, tilapia, etc. ) cut in small and thin fillets
  • 1 cup all purpose flour
  • 6-8 cups canola oil
  • Lemon wedges



  • Pour the ingredients for the tartar sauce in a bowl and stir well. Reserve in fridge.
  • In a big pan ( or a fryer ), add the oil (about 3’’) then heat until 350°F. Check temperature by dropping a small quantity of batter in the oil, it needs to cook fast without burning. BE EXTREMELY CAREFUL WITH HOT OIL!!!
  • In a big bowl, pour the ingredients for the batter then stir well. If mix is too thick, add a bit of beer!
  • Cut the fish in small fillets. For the thicker pieces, cut them in half on the thick side, they will cook more evenly!
  • Preheat oven at 200°F.
  • Pour 1 cup of flour in a big bowl then coat the fish with a thin layer.
  • Dip the fillets in the batter and remove excess by lightly dragging the fish on the side of the bowl. Place in the hot oil and repeat with the rest of the fish. Cook a small quantity at a time. Fry for about 6-8 minutes until the fillets are nicely golden!
  • Remove from oil and throw on a paper towel to remove oil excess. Place a grill on a cooking pan, put the fish on the grill and keep them hot in the oven while you cook the rest!!!
  • Garnish with fresh dill and serve with the dill tartar sauce, some lemon wedges and your favorite chips!