beer battered fish tacos recipe

Written ByJenny Smyth Posted on
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The Best beer battered fish tacos recipe

I’m so excited to share this beer battered fish tacos recipe with you all. As a busy mom, I’m always on the lookout for quick and easy meals that my family will love. And let me tell you, these fish tacos are a game-changer.

Not only are they incredibly tasty, but they’re also super healthy and perfect for a weeknight dinner or a special occasion. The combination of crispy beer-battered fish, crunchy slaw, and creamy avocado is absolute perfection. My kids can’t get enough of them, and I love how easy they are to make.

Plus, the best part is that they’re customizable to your liking – add some diced tomatoes or jalapeños for extra flavor. I’ve been making these fish tacos for years now, and I still get excited every time I sit down to enjoy one. The key to making them truly special is in the beer batter – it adds this amazing depth of flavor that just elevates the whole dish.

And don’t even get me started on how easy it is to make the slaw – just mix together some shredded cabbage, diced red onion, lime juice, and a pinch of salt. It’s the perfect accompaniment to the crispy fish and soft tortillas. I could go on and on about how much I love this recipe…

but trust me when I say it’s a must-try for anyone looking for a delicious and easy meal solution. So go ahead, give it a shot – your taste buds will thank you! I’ve made these fish tacos countless times over the years, and each time I’m reminded of why I fell in love with them in the first place – they’re just that good.

Beer Battered Fish Tacos

Beer Battered Fish Tacos

4.9 from 1358 votes

Crispy beer battered fish fillets are nestled in warm corn tortillas and topped with a tangy cabbage slaw and creamy chipotle sauce. These tacos are a fun and flavorful meal that comes together quickly for a weeknight dinner or a casual gathering.

Prep Time20 mins
Cook Time20 mins
Resting Time0 mins
Total Time40 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fish

1 lb cod or halibut fillets, cut into 4 oz pieces
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/4 tsp cayenne pepper
1 cup light beer, cold
1 large egg
Vegetable oil for frying

For the Slaw

2 cups shredded green cabbage
1/4 cup chopped fresh 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 tsp adobo sauce
1 tbsp lime juice
Salt to taste

For Serving

8 small corn tortillas, warmed
Lime wedges
Fresh cilantro leaves

👨‍🍳Directions

1In a large bowl, whisk together flour, salt, black pepper, paprika, and cayenne.
2Add the cold beer and egg, whisking until the batter is smooth and free of lumps; it should be thick enough to coat the back of a spoon.
3Let the batter rest for 5 minutes while you prepare the other components.
4In a small bowl, combine sour cream, mayonnaise, minced chipotle pepper, adobo sauce, lime juice, and a pinch of salt.
5Stir until smooth, then set aside.
6In a separate bowl, toss shredded cabbage with cilantro, lime juice, olive oil, and a pinch of salt; set aside.
7Pour vegetable oil into a deep skillet or heavy pot to a depth of 1 inch.
8Heat over medium-high until the oil reaches 375°F on a deep-fry thermometer.
9Pat the fish pieces dry with paper towels, then dip each piece into the batter, letting any excess drip off.
10Carefully lower the battered fish into the hot oil, working in batches to avoid overcrowding.
11Fry for 3 to 4 minutes per side, until the coating is deep golden brown and the fish flakes easily when tested with a fork.
12Transfer to a paper towel-lined plate to drain.
13Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side, or until pliable.
14To assemble, place a piece of fried fish on each tortilla, top with a generous spoonful of slaw, and drizzle with chipotle sauce.
15Serve immediately with lime wedges and extra cilantro.

🔧Equipment

Large bowl
Whisk
Deep skillet or heavy pot
Deep-fry thermometer
Tongs
Paper towels
Small bowl
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 5g❤️Cholesterol: 75mg🧂Sodium: 650mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 3g🥩Protein: 25g

📝Notes

For a lighter version, you can bake the battered fish at 425°F on a greased baking sheet for 12 to 15 minutes, flipping halfway. The beer adds carbonation for a light, crispy crust; use a lager or pilsner for best results.

Watch Video Of How Beer Battered Fish Tacos Works

This recipe has been a staple in my household for years now, and it’s always a good idea for any occasion – whether it’s a weeknight dinner or a special gathering with friends and family.

One of my favorite things about this recipe is how easily it can be adapted to suit different tastes and dietary needs – simply swap out the beer batter for gluten-free options or add some diced veggies for an extra nutritional boost.

When it comes to storage, reheating, and serving ideas – here are some tips: Store leftover fish tacos in an airtight container in the refrigerator for up to 2 days; Reheat them by wrapping them in foil and baking at 350°F (175°C) for about 10-12 minutes or until warmed through; Serve with fresh cilantro, lime wedges, and your favorite toppings.

❓ Frequently Asked Questions About Beer Battered Fish Tacos

Q: What type of beer should I use for the batter?

For this recipe, you’ll want to use a light-colored beer with a crisp finish. Pilsner or lager work perfectly well, but you can experiment with different types of beer to find your favorite.

Q: Can I make the slaw ahead of time?

Yes! You can prepare the slaw up to 24 hours in advance and store it in an airtight container in the refrigerator until you’re ready to assemble the tacos.

Q: How do I keep the fish from getting soggy?

The key is to not overcook the fish – aim for an internal temperature of 145°F (63°C) and remove it from heat once it reaches that temperature.

Q: Can I substitute the cabbage with kale or collard greens?

No! While kale and collard greens are delicious in their own right, they won’t provide the same crunch as cabbage does in this recipe.

Q: How do I store leftover fish tacos?

You can store leftover fish tacos in an airtight container in the refrigerator for up to 2 days. Reheat them by wrapping them in foil and baking at 350°F (175°C) for about 10-12 minutes or until warmed through.

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