Ginger Ale Fish and Chips

I feel like so much of my life is spent trying to find substitutions for ingredients. It’s because I get a meal idea in my head and nothing else will do. Not having the usual ingredients is not going to stop me from making what I want to eat, and that’s what happened with this recipe. I was craving fish and chips but didn’t have any beer in the house. Once again not to be deterred, a can of Ginger Ale in the fridge caught my eye and I knew what to do. This recipe is the exact same fish recipe I already have on the site, but with the beer swapped for Ginger Ale.

While the fish is good, it’s not the hero of this story. That title belongs to the tartar sauce, and you’ll love dunking your crispy fillets into this one.

Ingredients for the fish:

2 cups all-purpose flour, plus 1 cup

1 tablespoon baking powder

2 teaspoons salt

1 1/2 355 ml cans Ginger Ale

Juice of 1 lemon

4 haddock fillets

Vegetable oil, for frying

Lemon wedges or slices, for garnish

French fries

Ingredients for the tartar sauce:

1 cup mayonnaise

2 tablespoons gherkins, finely chopped

1 tablespoon capers, finely chopped

1 tablespoon white sugar

1/2 teaspoon hot sauce

Juice from one lemon

Salt and pepper


1.) Cook French fries according to package directions, or keep homemade fries warm in the oven while you make the fish.

2.) Thoroughly combine all ingredients for the tartar sauce. Place bowl in fridge until ready to serve.

3.) Mix 1 cup of flour and 1 teaspoon of salt in a shallow dish and set aside. Fill a Dutch oven or other heavy pot halfway with vegetable oil. Turn heat to medium or medium-high and let it preheat to about 350 degrees Fahrenheit while preparing batter.

4.) In a large bowl combine 2 cups of all-purpose flour, baking powder and salt. Add the Ginger Ale and lemon juice and whisk to incorporate all ingredients.

5.) When ready to start frying, place haddock fillets, one by one, into the plate of flour. Turn to ensure that the entire piece of fish is coated. Shake off excess flour and dip the fish into the beer batter. Remove from the batter and allow excess to drip off.

6.) Slowly place the fish into the hot oil, moving the end piece in the oil a bit as you do. This will prevent it from falling to the bottom of the pot and sticking. Fry for 2 minutes on one side then flip and fry for another 1 – 2 minutes, just until the fish is entirely cooked through. Drain excess oil by laying the fillet on paper towels. Repeat with remaining haddock fillets.

7.) Garnish with lemon slices, tartar sauce, and French fries.