Fried Fish Sandwich With Tartar Sauce and Hand-Cut Chips

Fish Burger with Tartar Sauce

cookbookman17 / Flickr / CC BY 2.0

Prep: 20 mins
Cook: 10 mins
Total: 30 mins
Servings: 2 servings
Nutritional Guidelines (per serving)
3261 Calories
268g Fat
129g Carbs
87g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 2
Amount per serving
Calories 3261
% Daily Value*
Total Fat 268g 343%
Saturated Fat 24g 122%
Cholesterol 214mg 71%
Sodium 1526mg 66%
Total Carbohydrate 129g 47%
Dietary Fiber 7g 25%
Total Sugars 13g
Protein 87g
Vitamin C 23mg 117%
Calcium 268mg 21%
Iron 7mg 42%
Potassium 2858mg 61%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A fried fish sandwich with tartar sauce and crispy chips just seem to say summer—even if it's cold outside. In this recipe, the fish is coated in a tempura-like batter, fried until crisp, and then served on a toasted bun with homemade tartar sauce and a side of hand-cut potato chips. Halibut fillets are used here, but any firm, dense fish will do.

The tartar sauce is a simple mixture of mayonnaise, diced cornichons (small gherkins), onion, and capers, making the perfect cool, creamy foil for the crispy fish. The chips are paper-thin slices of potato fried only for a few seconds, resulting in crunchy, salty chips—the perfect accompaniment!


For the Tartar Sauce:

  • 1/2 cup mayonnaise

  • 1/4 medium onion (diced)

  • 1 teaspoon drained capers (rinsed)

  • 6 cornichons (or small gherkins) diced

For the Hand-Cut Chips:

  • 1 to 2 medium potatoes

  • 2 cups vegetable oil (or sunflower oil) for frying

  • Salt to taste

For the Tempura Battered Fish:

For the Sandwiches:

Steps to Make It

Make the Tartar Sauce

  1. Gather the ingredients.

  2. In a small bowl, mix together the mayonnaise, cornichons, onion, and capers. Set aside.

Make the Chips

  1. Thinly slice the potatoes and place them on a paper towel to dry.

  2. Heat the oil in a medium saucepan over high heat to 350 F or 375 F.

  3. In batches, place the potato slices in the oil and fry for about 1 minute or until golden brown and crispy.

  4. Remove the chips with a slotted spoon and drain on paper towels. Continue with remaining potatoes.

Make the Fish

  1. Return the oil to a temperature of 350 F to 375 F.

  2. In a mixing bowl, combine both the flours, baking powder, and water with a fork.

  3. Add the fish fillets and coat well.

  4. Gently lower the fish into the oil and fry about 3 to 4 minutes or until the batter is golden.

  5. Remove and drain on paper towels.

Make the Sandwiches

  1. Lightly toast the buns in a toaster or on a grill for a minute or so.

  2. Assemble the sandwiches by spreading a layer of tartar sauce onto one side of the buns, followed by mixed lettuce, a fish fillet, a bit more sauce, and then the bun top.

  3. Enjoy!

Deep-Frying Tips

There are a few important steps to follow when deep-frying to avoid oil-laden, soggy food, including the size of the pot, the type of oil, and maintaining the oil temperature. The pot should have a heavy bottom and be deep and wide enough so that the food can stay submerged in the oil. The best oil for frying is one with a high smoke point, like vegetable oil, and it needs to remain at the target temperature, which can be monitored with a deep-fry thermometer. It's also crucial to not crowd the pan as adding too much food into the oil will lower the temperature, which in turn causes the food to absorb too much oil.