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Crispy Beer Battered Cod and Chips Recipe with Easy Malt Vinegar Aioli

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A classic fish and chips recipe featuring light, crispy beer battered cod paired with thick-cut chips and a tangy malt vinegar aioli. Perfect for quick, comforting meals that impress.

Ingredients

Scale
  • 1 cup (125g) all-purpose flour, plus extra for dusting
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (240ml) cold lager beer (light, crisp brand like Stella Artois)
  • 4 cod fillets (about 6 oz / 170g each), skin removed and patted dry
  • Vegetable or sunflower oil for deep frying
  • 4 large russet potatoes, peeled and cut into thick chips
  • Salt to taste
  • ½ cup (120g) mayonnaise (good-quality brand like Hellmann’s)
  • 1 tablespoon malt vinegar
  • 1 small garlic clove, minced
  • ½ teaspoon Dijon mustard
  • Salt and pepper to taste

Instructions

  1. Peel and cut potatoes into thick chips about ¾ inch (2 cm) wide. Rinse under cold water to remove excess starch and pat dry thoroughly.
  2. Heat oil in frying pan to 320°F (160°C). Fry chips in batches for 4-5 minutes until soft but not browned. Remove and drain on paper towels.
  3. In a mixing bowl, whisk together flour, baking powder, and salt. Slowly pour in cold beer while whisking until smooth and lump-free. Keep batter chilled until ready to use.
  4. In a small bowl, combine mayonnaise, malt vinegar, minced garlic, and Dijon mustard. Season with salt and pepper. Refrigerate until serving.
  5. Increase oil temperature to 350°F (175°C) for frying fish and finishing chips.
  6. Lightly dust each cod fillet with flour, then dip into beer batter to coat evenly.
  7. Carefully lower battered cod into hot oil. Fry in batches for 4-5 minutes per side until golden brown and crispy. Remove and drain on wire rack or paper towels.
  8. Return par-fried chips to hot oil for a second fry, about 2-3 minutes until golden and crispy. Drain and immediately sprinkle with salt.
  9. Serve cod and chips hot with a generous dollop of malt vinegar aioli. Optionally garnish with lemon wedges and fresh parsley.

Notes

Keep the batter cold for better crunch. Double fry chips for crispiness. Avoid overcrowding the pan to maintain oil temperature. Pat fish dry and dust with flour before battering to help batter stick. Rest batter a few minutes before frying to reduce bubbles. Reheat leftovers in oven at 375°F for 10-12 minutes to restore crispness.

Nutrition

Keywords: beer battered cod, fish and chips, malt vinegar aioli, crispy fish, homemade fish and chips, easy dinner, fried cod, beer batter

Find it online: https://lumalunch.com/crispy-beer-battered-cod-and-chips-recipe-with-easy-malt-vinegar-aioli/