Crisp Belgian Beer-Battered Fish with Lemon Aioli

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender white fish fried in a light beer batter made with crisp Belgian ale, paired with a tangy lemon aioli for dipping. This European-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, all-purpose flour, Belgian ale beer for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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.

Prep: 15 min Cook: 15 min Serves 4 European cuisine 480 cal/serving

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Ingredients

1 lb, cut into 4 pieces cod fillets
1 cup, plus 1/2 cup for dusting all-purpose flour
1 cup, cold Belgian ale beer
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
4 cups for frying vegetable oil
1/2 cup mayonnaise
2 tbsp, freshly squeezed lemon juice
1, minced garlic clove
1 tsp lemon zest

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Instructions

Step 1: In a medium bowl, whisk together 1 cup all-purpose flour, 1 tsp baking powder, 1 tsp salt, and 1/2 tsp black pepper. Gradually stir in 1 cup cold Belgian ale beer until smooth; batter will be slightly thick.
Step 2: Pat dry 1 lb cod fillets cut into 4 pieces and lightly dust with 1/2 cup flour to help the batter adhere.
Step 3: Heat 4 cups vegetable oil in a deep pot or fryer to 350°F. Dip each fillet into the beer batter, letting excess drip off, then carefully lower into hot oil. Fry for 4-5 minutes until golden brown and crispy, turning halfway.
Step 4: Remove fish to a wire rack to drain.
Step 5: Meanwhile, combine 1/2 cup mayonnaise, 2 tbsp fresh lemon juice, 1 minced garlic clove, and 1 tsp lemon zest in a small bowl to make lemon aioli.
Step 6: Serve the crispy beer-battered fish with lemon aioli for dipping.