What Sauce Goes With Fish and Chips? A Guide to the Best Pairings

Fish and chips is a classic British dish that has been popular for well over a century. This hearty meal of battered and fried fish served alongside crispy chips (fries) is beloved for its simplicity and flavor. But what really takes this combo to the next level is finding the perfect sauce to accompany it. The right condiment can provide moisture, extra flavor and just the right amount of tang or creaminess to balance out the crispy fried components.

So what sauce goes best with the traditional fish and chips pairing? There are actually many great options, from classic tartar sauce to spicy curry sauce to creamy aioli. Here is an overview of some of the most popular and delicious sauces to serve with fish and chips.

Tartar Sauce

Tartar sauce is the traditional and most popular sauce for fish and chips. It provides a cool, tangy creaminess that perfectly cuts through the hot crispy batter coating on the fish. Tartar sauce is typically made with a mayonnaise base mixed with chopped pickles, capers, onions, and herbs. The sour and briny flavors of the pickles and capers balance beautifully with the fried fish.

I like to make my tartar sauce extra zesty and flavorful by adding extra lemon juice, black pepper, and a dash of hot sauce. The acidity brightens up the flavors while the spicy kick keeps each bite interesting. So put down the phone – you don’t need takeaway when you can make this easy homemade tartar sauce!

Malt Vinegar

While not exactly a “sauce”, a splash of malt vinegar is another traditional accompaniment to fish and chips. The tart, acidic punch helps cut through the fried coating and balance all the rich flavors. Drizzle it straight over your fish as soon as it comes out of the fryer so it soaks in.

Curry Sauce

Curry sauce is another popular condiment for fish and chips, especially in the northern regions of England and Scotland. This sauce combines curry powder and spices like cumin, turmeric, and coriander with a creamy base of yogurt or mayonnaise. The resulting flavor is mildly spicy, rich, and aromatic – an irresistible match with piping hot fried fish.

I recommend using full-fat Greek yogurt for the creamiest, most flavorful curry sauce. The natural tang of the yogurt also helps balance the richness of the dish. Add some extra cayenne or chili powder if you like things spicy!

Ketchup

Good old ketchup (or tomato sauce in some parts of the world) can’t be left off the list of sauces for fish and chips. The sweet and tangy tomato flavor provides the perfect complement to salty, crispy white fish. It also has an element of nostalgia, taking many fish and chips lovers back to childhood meals.

When using ketchup, go for a high-quality brand without too much added sugar. Or make quick homemade ketchup by blending tomatoes, vinegar, garlic, and spices – delicious! Add some grated horseradish to your ketchup for an extra kick.

Aioli

Aioli is a garlicky mayonnaise-based sauce that originated in the Mediterranean region but has become popular worldwide. It’s an excellent choice to serve alongside fish and chips. The creamy base helps moisten the fish while the garlic provides a savory punch of flavor. Lemon juice and zest can also be added to brighten it up.

I like to make my aioli totally from scratch by slowly whisking olive oil into raw garlic and eggs – it takes some effort but so worth it! But store-bought aioli also does the trick if you’re short on time. Just look for a brand made with high-quality, simple ingredients.

Cocktail (Marie Rose) Sauce

This pink concoction of ketchup, mayonnaise, and Worcestershire sauce originated as a seafood cocktail sauce but is now frequently served with hot fish and chips. The combo of sweet tomato flavor and creamy tangy mayo is hard to resist!

Cocktail sauce is also sometimes called Marie Rose sauce after its early appearances at a restaurant of the same name in the 1960s. Make it extra decadent by incorporating a spoonful of crème fraîche. It’s a retro treat with your fried fish!

Rémoulade

Rémoulade is a condiment with origins in France that falls somewhere between a creamy salad dressing and a tartar sauce. Traditional versions contain mayonnaise, mustard, capers, anchovies, and herbs. It makes a delicious dip for fish and chips with its pungent, briny flavor and velvety texture.

I especially love rémoulade made with whole grain mustard for serious punch. Capers, cornichons, parsley, and tarragon all contribute great flavor too. For best results, make your rémoulade at least an hour in advance so the flavors can meld together.

Ranch Dressing

Ranch dressing may seem like an unconventional choice, but it can be surprisingly amazing with fish and chips! The creamy, herby flavor helps cool down piping hot fried food. It also provides a tasty contrast of flavors. The acidity in ranch helps balance the richness.

Opt for a homemade ranch with plenty of fresh herbs and spices. Buttermilk ranch has great tangy flavor as well. Feel free to tweak your ranch to preference – some lime juice and chili powder give it a fun twist!

Buffalo Sauce

Fans of the classic “hot wings” flavor will appreciate buffalo sauce on their fish and chips. This orange-hued hot sauce provides pleasant heat along with tangy, buttery flavor from the traditional ingredients of cayenne pepper, vinegar, and butter.

The trick is not to make your buffalo sauce too spicy – just a mild kick enhances the flavors of the meal rather than overpowering them. Mix 2 parts hot sauce with 1 part melted butter for a nice balance. For extra richness, incorporate a bit of cream cheese into your buffalo sauce as well.

Peanut Sauce

For an Asian-inspired twist on fish and chips, try an addictive peanut sauce. Made from peanut butter, soy sauce, sesame oil, garlic, ginger, and other spices, this sauce provides a nutty, umami-rich flavor that clings nicely to hot fried food. A bit of lime brightens it up.

When making peanut sauce, I recommend using crunchy or chunky peanut butter for the best texture. Dilute it with water until you reach the desired consistency – too thick and it falls off the fish, too thin and it’s runny. Sprinkle some chopped peanuts over the finished dish for extra crunch.

Honey Mustard Sauce

Here’s a sauce for fish and chips that provides sweet and tangy flavors along with subtle spice. Made from mustard, honey, and hot sauce or cayenne pepper, it strikes a perfect balance between savory and sweet. The smooth, creamy sauce soaks right into the crispy fried batter.

Use a nice coarse-grained mustard as the base, and then whisk in honey until it reaches your preferred level of sweetness. Yellow mustard works, but Dijon or whole grain is even better. Add the cayenne gradually until you achieve light spicy heat. Easy and delicious!

Mango Chutney

Mango chutney is a flavorful condiment popular in Indian cuisine that pairs excellently with fish and chips. It provides a sweet, fruity flavor along with a hint of spice and acidity. The chunks of mango and other ingredients like raisins, onions, ginger, and vinegar create lots of textural interest as well.

Look for a mango chutney brand that uses quality natural ingredients, or make your own version by cooking down fresh mangoes with ginger, garlic, vinegar, brown sugar, and your favorite spices. Spoon this fragrant sauce generously over piping hot fried fish and chips for maximum impact.

Cilantro Chimichurri

Here’s an unconventional sauce choice that works wonderfully: green chimichurri sauce packed with fresh cilantro. The sharp, herbal flavor of cilantro is fantastic with fried seafood. To make chimichurri, just blend cilantro with olive oil, vinegar, garlic, lime juice, and spices like oregano and red pepper flakes for heat.

The freshness of chimichurri helps revive the palate after all that fried food. It packs plenty of flavor without heaviness. For best results, use a high-powered blender to get the sauce ultra-smooth. Dollop it over your fish and chips and watch it come to life!

Peppercorn Sauce

For a classic steakhouse-style pairing, serve your fish and chips with a peppercorn sauce. Made by simmering cracked black peppercorns in cream, butter, and brandy, this sauce delivers a sophisticated flavor punch. The dairy helps tame the heat of the pepper, leaving a lingering warm finish.

When making your own peppercorn sauce, don’t be shy with the peppercorns! Use at least 2 tablespoons cracked black pepper per cup of cream for intense flavor. Simmer the sauce gently so it doesn’t curdle, adding a bit of flour to thicken if desired. An indulgent topping for special occasion fish and chips.

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