Crispy Beer Battered Fish Tacos
Prep time
Cook time
Total time
These Crispy Beer Battered Fish Tacos bring warmer weather right to your kitchen!
Recipe type: Dinner
Cuisine: Mexican
Serves: 2-4 servings
For the Slaw
  • ⅔ head red cabbage, shredded
  • 1 large carrot, grated
  • ½ red onion, thinly sliced
  • ½ cup apple cider vinegar or red wine vinegar
  • ¼ cup water
  • ½ teaspoon salt
  • ½ teaspoon brown sugar
  • 1 teaspoon red pepper flakes
For the Fish
  • 1 quart vegetable, for frying
  • 1 pound thick-cut cod pieces
  • ½ 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
  1. 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
  1. Heat oil in a deep Dutch oven to 365 degrees F (185 degrees C). Pat the fish dry, and season with salt and pepper.
  2. While the oil comes to temp, combine flour, garlic powder, 1 teaspoons salt, and 1 teaspoons pepper. Stir egg into dry ingredients.
  3. Gradually mix in the beer until a thin batter is formed.
  4. Dip fish fillets into the batter, then drop one at a time into hot oil.
  5. Fry fish, turning once until both sides are golden brown.
  6. Drain on paper towels, and serve warm.
  7. 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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