Appetizers,  Seafood

Fish & Chip Bites {with Crispy Caper Tartar Sauce}

Fish & Chip Bites with Crispy Caper Tartar Sauce from Lemony Thyme

Lightly beer battered fish nuggets, perched on crispy caper tartar sauce slathered onto thick cut chips.  Now that’s a mouthful of love.

We’ll call these our Fish & Chip Bites {with Crispy Caper Tartar Sauce}.  The perfect Friday night nibbles.

Fish & Chips

Our simple beer batter consisted of flour, corn starch, baking powder, salt and beer.  I wanted it to be light but also reminiscent of classic beer battered fish & chips.

Crispy Caper Tartar Sauce

This recipe is meant to be playful, one of my most favorite ways to present food.  It just happens to also be mighty tasty.  Crispy Caper Tartar Sauce played a big role in that.  So much so, that it deserved a recipe post of it’s own.  Because besides our beer battered fish nuggets, I would love to dunk Crispy Fried Shrimp in this fabulous sauce.

Fish & Chip Bites {with Crispy Caper Tartar Sauce}

Libby with Lemony Thyme
Servings 6


For the tartar sauce…

  • 1/2 cup mayonnaise
  • 1 hard boiled egg peeled & finely chopped
  • 1/2 tsp. anchovy paste
  • 1 Tbl. minced shallot
  • 1 Tbl. minced parsley
  • salt
  • 2 Tbl. capers

For the beer battered fish & chips…

  • 1 lb. fresh cod rinsed & cut into bite-sized cubes
  • 1 cup flour
  • 1/4 cup cornstarch
  • 1 tsp. baking powder
  • pinch salt
  • 4 ounces beer
  • 6 small red potatoes boiled until just fork tender; sliced into 1/4-thick slices
  • oil for frying canola or peanut


  • Combine all tartar sauce ingredients, except capers, in a small bowl. Reserve.
  • Combine flour, cornstarch, baking powder and salt in a small shallow bowl. Remove 1/2 cup of flour mixture and whisk together with 4 ounces of beer in a separate bowl. Reserve.
  • Heat 3-inches of oil in a deep pot to 375 degrees.
  • Using a small wire mesh strainer, lower capers into oil and fry for about 30 seconds. Remove to paper towels to drain; then stir into tartar sauce, reserving a few for garnish.
  • Fry pre-boiled potato slices in batches until golden brown. Remove to paper towels to drain.
  • Dredge fish nuggets in dry flour mixture and then in beer batter. Fry in batches until well browned, 2-3 minutes per batch. Remove to paper towels to drain.
  • To serve, place potato ‘chips’ on plate, add a teaspoon of tartar sauce and a battered fish nugget to each. Skewer through layers and sprinkle with crispy fried capers.

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