Diner Style Fish & Chips

Name: Diner Style Fish & Chips
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: American
Ingredients: 1 lb Thick cod or haddock fillets; 2 cups Beer batter (flour, cold beer, baking powder); 2 lb Russet potatoes; 1 cup Tartar sauce

Beer-battered cod, hand-cut fries, tartar sauce, malt vinegar.

Developed and tested by The Neon Griddle test kitchenPublished August 1, 2026Last reviewed August 10, 2026Corrections

Prep: 15m
Cook: 40m
Serves: 6
Level: Hard

Ingredients

6servings

Thick cod or haddock fillets1 lb
Beer batter (flour, cold beer, baking powder)2 cups
Russet potatoes2 lb
Tartar sauce1 cup

Instructions

1
Fry crisp
Blanch the thick-cut potatoes in 325°F oil, cool, then fry again at 375°F to achieve a glassy, crisp exterior and fluffy interior.
2
Coat & fry
Dip the dry fish fillets into a freezing cold, highly carbonated beer batter (the temperature shock prevents oil absorption).
3
Fry the fish
Deep-fry at 375°F until the crust is massively aerated, shattered, and golden.
4
Serve with tartar
Serve with acidic tartar sauce.

Cook it safe

145°F / 63°C — Fish and shellfish, or until the flesh is opaque and separates cleanly.

Refrigerate leftovers within 2 hours of cooking — within 1 hour if the room is above 90°F / 32°C.
Reheat leftovers to 165°F / 74°C before serving.
Use a calibrated instant-read thermometer rather than color or cooking time to judge doneness.

Temperatures follow the USDA Food Safety and Inspection Service safe minimum internal temperature chart.

Nutrition

Per serving · estimated

Our ingredient-by-ingredient calculation disagrees with this recipe’s recorded calorie figure, so one of the two is wrong. The nutrition panel stays empty until an editor re-tests the recipe.

Nutrition is estimated from the listed ingredients using standard reference values (USDA FoodData Central). 3 of 4 matched ingredients use verified FoodData Central entries (dictionary snapshot 2026-09-11). Brand, portion, and preparation differences can change the result. Frying fat is counted at the share typically absorbed, and brines drained before cooking are excluded. These figures are an estimate for general interest, not medical or dietary advice.

Equipment

Instant-read meat thermometer

This recipe has a target internal temperature, and color is not a reliable way to read it.

Also useful here

Deep-fry / candy thermometer — Frying and sugar work both depend on holding a narrow temperature band you cannot judge by eye.
Chocolate tempering thermometer — Tempering succeeds or fails on a couple of degrees, so a fast, accurate readout matters.

These are category recommendations chosen on the criteria above, not tested product picks — we do not run a product testing program. Links go to Amazon search results for the category. As an Amazon Associate, The Neon Griddle earns from qualifying purchases. Nothing here is required to cook the recipe.