beer batter fish tacos recipe

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

I’m so excited to share this beer batter fish tacos recipe with you all. It’s a game-changer for any meal, whether it’s a quick weeknight dinner or a special occasion. I first discovered this recipe when my sister-in-law brought it to a family gathering, and I was immediately hooked.

The combination of crispy beer batter, tender fish, and fresh toppings is absolute perfection. My kids love helping me make the batter, and they can’t get enough of the finished product. As for me, I love that this recipe is not only delicious but also relatively healthy compared to other fried fish options.

The beer batter adds a nice crunch without deep-frying, making it a great choice for those looking to cut back on calories. Plus, it’s incredibly easy to make and customize to your taste preferences. I like to serve it with a side of Mexican street corn or a simple green salad for a well-rounded meal.

My family and I have enjoyed this recipe countless times, and I’m confident you’ll love it just as much as we do. The best part? It’s perfect for any occasion, whether you’re feeding a crowd or just want something quick and easy for yourself.

So go ahead, give this beer batter fish tacos recipe a try – I promise you won’t be disappointed! The next time you’re in the mood for something new and exciting, look no further than these incredible fish tacos.

Beer Batter Fish Tacos

Beer Batter Fish Tacos

4.7 from 702 votes

Crispy beer-battered fish fillets are served in warm corn tortillas with a tangy cabbage slaw and creamy chipotle sauce. These tacos are perfect for a casual dinner or a festive gathering.

Prep Time20 mins
Cook Time15 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Fish and Batter

1 lb cod fillets, cut into 4 pieces
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp baking powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1 cup cold lager beer
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

For Serving

8 small corn tortillas
Lime wedges
Fresh cilantro

👨‍🍳Directions

1In a large mixing bowl, whisk together the flour, cornstarch, baking powder, salt, black pepper, and paprika.
2Gradually pour in the cold beer while whisking until the batter is smooth and free of lumps; it should have the consistency of heavy cream.
3In a small bowl, combine the sour cream, mayonnaise, minced chipotle pepper, adobo sauce, and lime juice.
4Stir until well blended, then set aside.
5In a medium bowl, toss the shredded cabbage with cilantro, lime juice, olive oil, and a pinch of salt.
6Let the slaw sit at room temperature to soften slightly while you prepare the fish.
7Heat 2 inches of vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
8Pat the cod pieces dry with paper towels, then dip each piece into the batter, allowing excess to drip off.
9Carefully lower the battered fish into the hot oil, frying in batches to avoid overcrowding.
10Cook for 4 to 5 minutes, turning once, until the batter is deep golden brown and the fish flakes easily when tested with a fork.
11Transfer the fried fish to a paper towel-lined plate to drain.
12Warm the corn tortillas in a dry skillet over medium heat for about 30 seconds per side until pliable and lightly charred.
13To assemble, place a piece of fish on each tortilla, top with slaw and a drizzle of chipotle sauce.
14Serve immediately with lime wedges and extra cilantro.

🔧Equipment

Large mixing bowl
Whisk
Deep fryer or heavy-bottomed pot
Deep-fry thermometer
Tongs
Paper towels
Small bowl
Medium bowl

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22g💛Saturated Fat: 5g❤️Cholesterol: 60mg🧂Sodium: 800mg🌾Total Carbs: 40g🥦Dietary Fiber: 4g🍬Sugars: 4g🥩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 batter works best with a light lager; avoid dark beers as they can make the batter heavy.

Watch Video Of How Beer Batter Fish Tacos Works

This beer batter fish tacos recipe is always a good idea for any occasion – whether it’s a special event or just a Tuesday night dinner. My family loves helping me make it and devouring the finished product.

The best part? It’s incredibly easy to customize to your taste preferences and dietary needs.

For example, if you’re gluten-free, simply substitute gluten-free flour in place of all-purpose flour in the beer batter. If you’re looking for a healthier option, opt for baked instead of fried or use lower-calorie toppings like avocado slices or Greek yogurt sauce.

❓ Frequently Asked Questions About Beer Batter Fish Tacos

Q: What type of fish is best for this recipe?

The best type of fish for this recipe is one that holds up well to the beer batter and frying process. Cod, tilapia, and halibut are all great options.

Q: Can I use different seasonings in the beer batter?

Yes, you can customize the seasonings in the beer batter to your taste preferences. Some popular options include garlic powder, onion powder, paprika, or cayenne pepper.

Q: How do I keep the fish from sticking to the pan?

To prevent the fish from sticking to the pan, make sure it’s coated evenly with the beer batter before frying.

Q: Can I bake instead of fry?

Yes, you can bake the fish instead of frying it. Simply coat the fish with the beer batter and bake at 400°F (200°C) for 12-15 minutes or until cooked through.

Q: What’s the best way to store leftover fish tacos?

To store leftover fish tacos, keep them in an airtight container in the refrigerator for up to 3 days or freeze them for up to 2 months.

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