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Tartare Sauce and Beer Battered Fish by Natalie Coleman


For the Tartare Sauce

400g Heinz [Seriously] Good Mayonnaise

3 tbsp finely sliced chives

3 tbsp finely chopped tarragon

4 tbsp finely chopped parsley

2 tbsp Finely chopped dill

2 banana shallots (Peeled, tailed and finely diced)

3 gherkins finely diced

3 tbsp capers finely chopped

Juice of 1 lemon

1 tsp dijon mustard

3 tbsp white wine vinegar

For the Beer Batter

250g plain flour

300ml ale

Pinch of salt

4 200g fillets of cod

75g plain flour

  • Serves: 4
  • Preparation Time: 10 minutes
  • Cooking Time: 7 minutes


  1. Preheat deep fat fryer to 190c
  2. For the tartare sauce, mix all the ingredients in a mixing bowl then season with a good pinch of salt. Set aside until ready to plate
  3. For the Beer Batter, in a mixing bowl place the plain flour, gradually whisk in the ale until it makes a smooth batter then finish with a pinch of salt
  4. For the fish, in a baking dish place the plain flour and coat the fish so all of it is covered in flour
  5. Then dip the fish into the beer batter and shake off the excess batter. Fry for 5-7mins until golden brown and crispy. Do in batches depending on the size of your fryer. TIP – You could keep your fish warm in a low oven whilst waiting for the rest to cook
  6. Season with sea salt and serve straight away with a good serving of tartare sauce