Craft Beer-Battered Fish and Chips with Lemon-Dill Aioli

By AislePrompt Editorial · Published 2026-06-10 · Updated 2026-06-10

Crisp beer-battered cod paired with golden fries and a tangy lemon-dill aioli makes for a classic pub-style meal at home. This British-inspired seafood recipe, ready in about 60 minutes, pairs cod fillets, cut into 4 oz pieces, all-purpose flour, cold craft beer for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 600 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb cod fillets, cut into 4 oz pieces
• 1 cup plus 1/2 cup for dusting all-purpose flour
• 1 cup cold craft beer
• 1 tsp baking powder
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 4 large potatoes, peeled and cut into fries
• for frying (about 4 cups) vegetable oil
• 1/2 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp fresh dill, chopped
• 1/4 tsp garlic powder

Instructions

1. Step 1: Soak 4 large peeled potatoes cut into fries in cold water for 30 minutes to remove starch, then pat dry thoroughly.
2. Step 2: Heat 4 cups vegetable oil in a deep fryer or large pot to 350°F.
3. Step 3: In a bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1 cup cold craft beer until smooth to make the batter.
4. Step 4: Toss cod fillets (1 lb) with 1/2 cup flour, 1/2 tsp salt, and 1/4 tsp black pepper to coat lightly. Dip each piece into the beer batter, letting excess drip off.
5. Step 5: Fry battered cod in hot oil for 4-5 minutes until golden brown and cooked through. Remove and drain on paper towels.
6. Step 6: Fry potato fries in batches for 4-5 minutes until tender but not browned. Remove and drain. Increase oil temperature to 375°F and fry potatoes again for 2-3 minutes until crisp and golden. Drain on paper towels and season with 1/2 tsp salt.
7. Step 7: For aioli, mix 1/2 cup mayonnaise, 1 tbsp lemon juice, 1 tbsp chopped fresh dill, and 1/4 tsp garlic powder until combined.
8. Step 8: Serve crispy fish and chips hot with lemon-dill aioli on the side for dipping.