Pan-Fried Fish and Chips with Malt Vinegar Aioli

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Golden pan-fried white fish fillets with crispy homemade chips, served alongside a tangy malt vinegar aioli. This British-inspired seafood recipe, ready in about 35 minutes, pairs cod fillets, all-purpose flour, potatoes 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.

Prep: 15 min Cook: 20 min Serves 4 British cuisine 600 cal/serving

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Ingredients

4 pieces, about 6 oz each cod fillets
1/2 cup all-purpose flour
4 large, peeled and cut into 1/2-inch thick fries potatoes
1 1/2 cups for frying vegetable oil
1 1/2 tsp salt
1 tsp black pepper
1/2 cup mayonnaise
2 tbsp malt vinegar
1/4 tsp garlic powder

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Instructions

Step 1: Rinse 4 large peeled potatoes cut into 1/2-inch thick fries under cold water, then pat dry with paper towels.
Step 2: Heat 1 1/2 cups vegetable oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the potatoes in batches for 5-6 minutes until golden and crispy; transfer to paper towels and season immediately with 1 tsp salt.
Step 3: Season 4 cod fillets with 1/2 tsp salt and 1 tsp black pepper, then dredge lightly in 1/2 cup all-purpose flour, shaking off excess.
Step 4: In a large nonstick skillet, heat 2 tbsp vegetable oil over medium heat. Pan-fry the cod for 4-5 minutes per side until the crust is golden and the fish flakes easily.
Step 5: In a small bowl, whisk together 1/2 cup mayonnaise, 2 tbsp malt vinegar, and 1/4 tsp garlic powder to make the aioli.
Step 6: Serve the pan-fried fish alongside the crispy chips with malt vinegar aioli on the side for dipping.