beer batter fish taco recipe

Written BySheba G Updated On
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The Best beer batter fish taco recipe

I have been making this beer batter fish taco recipe for years, and it is a staple in our house. My kids absolutely love it, and it is one of those dinners that everyone gets excited about. The fish comes out light and crispy, and the beer batter gives it a wonderful flavor that you just cannot get from a regular breading. It is perfect for a weeknight meal but also impressive enough for a casual get together with friends. Plus, using fish is a great way to get a lean protein into your family’s diet. It is a meal that feels indulgent but is actually pretty healthy, especially when you load up the tacos with fresh toppings like cabbage slaw and avocado. This recipe has never let me down, and I think you will love it too.

Beer Batter Fish Tacos

4.7 from 1083 votes

Crispy beer battered fish fillets served in warm corn tortillas with a tangy cabbage slaw and creamy chipotle sauce. These tacos are a crowd pleaser and perfect for a fun weeknight dinner.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Fish

1 lb cod fillets, cut into 2 inch pieces
1 cup all purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 cup lager beer, cold
Vegetable oil for frying

For the Slaw

2 cups shredded green cabbage
1/2 cup shredded red cabbage
1/4 cup chopped cilantro
2 tbsp lime juice
1 tbsp olive oil
Salt to taste

For the Chipotle Sauce

1/2 cup sour cream
2 tbsp mayonnaise
1 chipotle pepper in adobo sauce, minced
1 tbsp adobo sauce
1 clove garlic, minced
Salt to taste

For Serving

8 small corn tortillas
Lime wedges
Fresh cilantro

👨‍🍳Directions

1Make the chipotle sauce. In a small bowl, combine sour cream, mayonnaise, minced chipotle pepper, adobo sauce, garlic, and salt. Mix well and set aside.
2Make the slaw. In a medium bowl, combine shredded green and red cabbage, cilantro, lime juice, olive oil, and salt. Toss to combine and set aside.
3In a large mixing bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and paprika. Slowly pour in the cold beer while whisking until the batter is smooth and has the consistency of thin pancake batter.
4Heat about 2 inches of vegetable oil in a deep fryer or large pot to 375°F.
5Pat the cod pieces dry with paper towels. Dip each piece into the batter, letting any excess drip off, and carefully place into the hot oil. Fry in batches to avoid overcrowding, for about 3 to 4 minutes per batch, until golden brown and cooked through.
6Remove the fish with a slotted spoon and drain on paper towels. Immediately season with a pinch of salt.
7Warm the corn tortillas in a dry skillet or directly over a gas flame for about 30 seconds per side. Fill each tortilla with a piece of fried fish, top with slaw and a drizzle of chipotle sauce. Serve with lime wedges.

🔧Equipment

Large mixing bowl
Whisk
Deep fryer or large pot
Slotted spoon
Paper towels
Small bowl for sauce

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 18g💛Saturated Fat: 4g❤️Cholesterol: 60mg🧂Sodium: 780mg🌾Total Carbs: 35g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 22g

📝Notes

Tips: Use a light lager for the best flavor. Make sure the beer is very cold for a crispier batter. You can substitute tilapia or haddock for the cod.

Watch Video Of How Beer Batter Fish Tacos Works

This beer batter fish taco recipe is a winner in my book. It is a fun, flavorful meal that always gets compliments, and it works perfectly for family gatherings or a simple weeknight dinner. I hope you give it a try and enjoy it as much as my family does.

❓ Frequently Asked Questions About Beer Batter Fish Tacos

1. What type of beer is best for the batter?

A light lager works best. It gives a nice crisp texture and a mild flavor that does not overpower the fish. Avoid dark or heavy beers as they can make the batter dense.

2. Can I make this recipe without frying?

Yes, you can bake the fish. Place the battered fish on a greased baking sheet and bake at 425°F for about 15 minutes, flipping halfway through. The texture will be different, but it is a healthier option.

3. How do I keep the batter from falling off the fish?

Make sure the fish pieces are dry before dipping them in the batter. Also, let any excess batter drip off before frying. The oil needs to be hot enough, around 375°F, so the batter sets quickly.

4. Can I use a different type of fish?

Absolutely. Cod is a great choice because it is flaky and mild, but you can also use haddock, tilapia, or even catfish. Just make sure the fillets are firm and cut into similar sized pieces for even cooking.

5. How do I store leftover fried fish?

Store leftover fish in an airtight container in the refrigerator for up to two days. To reheat, place it in a single layer on a baking sheet and warm it in a 350°F oven for about 5 to 7 minutes to help restore some crispness.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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