Beer Battered Fish Tacos

Crispy beer-battered fish tucked into warm tortillas and topped with fresh, flavorful fixings. These easy fish tacos are light, crunchy, and perfect for a fun, restaurant-quality meal at home.

Course Appetizer, Main Course

Cuisine American, Mexican Inspired, Southern

Keyword beer-battered-fish-tacos, fish-tacos-recipe

Prep Time 25

Cook Time 20

Total Time 45

Servings tacos

Calories 525kcal

Ingredients

Beer Battered Fish:
2 lb boneless skinless cod or pollock cut into 3 x 2 inch strips
1/4 tsp salt adjust to taste
1/4 tsp freshly ground black pepper adjust to taste
1 1/4 cup all purpose flour
1/4 cup cornstarch
1 tsp baking powder
1/2-1 tsp seafood seasoning i.e. Old Bay or Seafood Magic
1/2 tsp seasoned salt
1/2 tsp paprika
1/4 tsp garlic powder or granulated garlic
1/4 tsp onion powder
1 large egg beaten
1 cup beer
Cilantro Lime Crema:
1 cup crema
3 Tbsp lime juice
2 Tbsp mayonnaise
1/4 cup chopped cilantro
1 tsp garlic salt
1/4 tsp onion powder
4-6 cups vegetable oil for frying
8 (8) inch warm flour or corn tortillas
Assorted toppings for serving: shredded savoy cabbage, red cabbage or shredded lettuce, diced cherry tomatoes, avocado, jalapeno slices, red onion and queso fresco

Instructions

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 towel-lined plate or platter to drain grease. Sprinkle lightly with additional seasoned salt immediately upon removing from hot oil.
Assemble Tacos: 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'.
Cilantro Lime Crema: In a medium 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.

Notes

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. Mexican beers like Corona, Sol or Pacifico are all light beers that work as well as Guinness, lagers or pilsners.
Oil - The best oil to use is, one that won't add or change the flavor of the batter. I like to use vegetable or peanut oil. Skip the olive oil for this recipe.
Cilantro Lime Crema - You can drizzle tacos with thinned sour cream or 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.
Fish - I use cod for this recipe, but you can use any flaky white fish like halibut or even tilapia, although it's a very delicate fish and prone to falling apart. You could also adapt this recipe using shrimp.
Onion Rings - This beer batter works equally well for making my recipe for crispy fried onion rings.
Size - 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.
How to Top Homemade Fish Tacos - You can dress these tacos basically the same as you would any tacos with lettuce, tomato, red cabbage tossed in a vinaigrette, sour cream, jalapeños black olives or any of your favorite toppings. You might like to whip-up a batch of cilantro lime cole slaw for crunch, homemade pico de gallo or fresh chunky guacamole to serve on the side.

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