These Beer Battered Fish Tacos are full flavored and better than any you'll pay top dollar for in a restaurant. Set up a toppings bar and let everyone build their own for a seafood fiesta at home.
Easy Beer Battered Fish Tacos Recipe
If you're a fan of beer battered fish these tacos won't disappoint. They're made in the same way then stuffed onto warm tortillas and can be topped with your favorite taco fixings. They're crispy and flavorful and melt in your mouth, which is a winning combination in my kitchen. To make them you'll need bowls, measuring cups and spoons, a whisk to sift together the dry ingredients and for making the batter. You can use a deep fryer for the preparation if you have one, but a Dutch oven or deep pot will work. Attach a frying thermometer so you can regulate the temperature and you'll be good to go. You'll also need a stainless steel spider to remove the fish safely from the oil and it's helpful to have a paper towel lined sheet pan nearby when cooking in batches to hold the fried fish.
How to Make the Best Beer Battered Fish Tacos Recipe
- Ingredients you'll need to make homemade Fish Tacos: 2 pounds of cod or pollock fillets seasoned with salt and black pepper.
- For the beer batter you'll need: All purpose flour, cornstarch, baking powder, seasoned salt, seafood seasoning like Old Bay or similar, garlic powder, onion powder and beer.
- When it comes to making beer batter for fish, the most important ingredient choice is the beer. Since all beer isn't created equal, my rule of thumb is much the same as cooking with wine. Choose a beer that you would like to drink.
- I include a bonus recipe for cilantro lime crema to drizzle over the fish tacos. It's optional, and you may choose to top them however you like.
- I use cod for this recipe, but you may use any flaky white fish.
- This beer batter works equally well for making my recipe for crispy fried onion rings.
- Please note, you can cut the fish fillets into any size or proportions you like. Larger pieces may take slightly longer to cook while, thinner or bite-size pieces will take less time. Adjust accordingly.
- Fried fish is best made and eaten so, it's not an ideal choice for make-ahead dining. If you have a deep fryer you can take outside or burners on your gas grill, a fish fry is a fun excuse to enjoy outdoor cooking.
- The best oil to use is, one that won't add or change the flavor of the batter. I like to use vegetable or canola oil. Peanut oil works great, too.
How to Top Homemade Fish Tacos
You can dress these tacos basically the same as you would any tacos. You may also choose to whip-up a batch of cilantro lime cole slaw, homemade pico de gallo or fresh chunky guacamole to serve on the side.
More Southern Style Recipes for Tacos to Make
More taco inspired recipes to add to the menu from the recipe index:
- My Easy Fish Tacos skip the breading when you need to get dinner on the table in a hurry.
- Simmer seasoned chicken on a busy day and serve Pulled Chicken Tacos for dinner.
- Chili Lime Skirt Steak Tacos for the carnivores in your life.
- Shrimp Tacos from Natasha's Kitchen.
Thanks for visiting come back soon!
Disclosure ~ If a purchase is made using one of the affiliate links on this website we may earn a small commission at no additional cost to you. Thank you!
Beer Battered Fish Tacos
- Beer Battered Fish:
- 2 lb boneless skinless cod or pollock cut into 3 x 2 inch strips
- ¼ teaspoon salt adjust to taste
- ¼ teaspoon freshly ground black pepper adjust to taste
- 1 ¼ cup all purpose flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- ½-1 teaspoon seafood seasoning i.e. Old Bay or Seafood Magic
- ½ teaspoon seasoned salt
- ½ teaspoon paprika
- ¼ teaspoon garlic powder or granulated garlic
- ¼ teaspoon onion powder
- 1 large egg beaten
- 1 cup beer
- Cilantro Lime Crema:
- 1 cup crema
- 3 tablespoon lime juice
- 2 tablespoon mayonnaise
- ¼ cup chopped cilantro
- 1 teaspoon garlic salt
- ¼ teaspoon onion powder
- 4-6 cups vegetable oil for frying
- 8 (8) inch warm flour or corn tortillas
- Assorted toppings for serving: shredded savoy cabbage or lettuce, tomatoes, avocado, jalapeno slices, red onion and queso fresco
- Place the oil in a deep pot or dutch oven and heat to 365-370°F.
- Rinse and pat dry the cod fillets. Season lightly with salt and black pepper on all sides. Set aside.
- In a shallow bowl, whisk together flour, cornstarch, baking powder, seafood seasoning, seasoned salt, paprika, garlic and onion powders. Remove ⅓ cup to a separate shallow dish.
- Whisk egg and beer into remaining dry ingredients until fully combined to form batter.
- Dip the coated cod fillet first into the reserved dry ingredients then into the batter allowing any excess to drip off. Carefully lower into the oil.
- Cook in batches for 6-8 minutes total, turning as needed until deep golden brown. Have nearby a pan lined with paper towels to drain. Season lightly with additional seasoned salt immediately upon removing from oil.
- To assemble: Place 2 pieces of fish on each tortilla. Top with shredded savoy cabbage or lettuce, drizzle with cilantro lime crema. Top with tomatoes, avocado, jalapeno slices, red onion and queso fresco OR any of your favorite taco fixins'.
- To make Crema: In a mixing bowl, whisk together crema, lime juice, mayonnaise, cilantro, garlic salt and onion powder. Cover and keep chilled until serving. This can be done up to one day in advance.