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Crispy Beer Battered Fish Tacos

Bring your Mexican date night home with these Crispy Beer Battered Fish Tacos that are perfect for pairing with a marg and chips and salsa.

Crispy Beer Battered Fish Tacos

I imagine that if I lived in the UK and had constant access to authentic fish and chips, I would be approximately 756 pounds. There’s something about crispy cod with a buttery coating of beer batter that makes me salivate like no other. Just like these Crispy Beer Battered Fish Tacos. With a dash of lemon juice or malt vinegar…. omg.

Whenever we order tacos, I always make sure to get at least one fish taco, especially if it’s battered and fried #noshame. Coincidentally, they’re also my favorite tacos to make at home!

Similar to the effect of lemon or vinegar with fish and chips, I love pairing the fried cod in tacos with something acidic, like a slaw to cut through the fat. Top with an extra squeeze of lime, avocado, cilantro, and salsa and you’re good to go! If I’m really feeling crazy I might combine lime juice and zest with mayo for a zesty crema.

I’m going to stop now before my keyboard gets waterlogged with my own drool.

Next Taco Tuesday, be sure to check out these Spicy Chorizo Kale Tacos with Mushrooms and Avocado Crema!

Crispy Beer Battered Fish Tacos

Crispy Beer Battered Fish Tacos

Crispy Beer Battered Fish Tacos
Yield: 2-4 Servings

Crispy Beer Battered Fish Tacos

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes

These Crispy Beer Battered Fish Tacos bring warmer weather right to your kitchen!


For the Slaw

  • 2/3 head red cabbage, shredded
  • 1 large carrot, grated
  • 1/2 red onion, thinly sliced
  • 1/2 cup apple cider vinegar or red wine vinegar
  • 1/4 cup water
  • 1/2 teaspoon salt
  • 1/2 teaspoon brown sugar
  • 1 teaspoon red pepper flakes

For the Fish

  • 1 quart vegetable, for frying
  • 1 pound thick-cut codpieces
  • 1/2 cup all-purpose flour
  • 1 tbsp garlic powder
  • 1 tsp kosher salt
  • 1 tsp black pepper
  • 1 egg, beaten
  • 6 oz light beer
  • 8-10 corn or flour tortillas, toasted
  • Lime wedges, guacamole, and salsa, for serving


    For the Slaw
    Combine the cabbage, carrot, and onion in a large bowl. Combine the remaining ingredients in a separate bowl and then pour over the cabbage mixture and stir. Set aside until your fish is ready. This step can be made 2 hours ahead of time if you wish.
    For the Fish
    Heat oil in a deep Dutch oven to 365 degrees F (185 degrees C). Pat the fish dry, and season with salt and pepper.
    While the oil comes to temp, combine flour, garlic powder, 1 teaspoon salt, and 1 teaspoon pepper. Stir egg into dry ingredients.
    Gradually mix in the beer until a thin batter is formed.
    Dip fish fillets into the batter, then drop one at a time into the hot oil.
    Fry fish, turning once until both sides are golden brown.
    Drain on paper towels, and serve warm.
    To assemble tacos, place a few large pieces of the fish into a warmed tortilla, Top with a squeeze of lime, a spoonful of guacamole, a bit of salsa, and 2 tablespoons of the slaw. Serve immediately.

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