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Beer battered fish tacos are the only way I make these at home. Inspired by classic Baja-style fish tacos, the light, crispy batter works because the beer adds bubbles and alcohol while the baking powder adds lift, creating a delicate crust that keeps the fish perfectly flaky inside. The crunchy slaw and cilantro lime crema add just the right fresh contrast. This easy taco-night dinner is on the table in about 40 minutes.
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Pin ItI love this fish taco recipe. I use a similar recipe for beer battered fish when I make fish and chips, because it’s simple but incredibly reliable. The beer adds bubbles and limits gluten, so the batter fries up light instead of dense, while the baking powder gives it just enough lift to stay crisp. I keep the batter cold, fry the fish quickly in hot oil, and finish everything with crunchy cabbage and a bright cilantro lime crema that cuts through the richness. These are the tacos I make when I want something fun and satisfying without a lot of prep, and they always disappear fast.
Tips for Beginners
- Best fish to use. Use a firm white fish like cod, halibut, or mahi mahi so it stays flaky and holds the batter well.
- Use a light, cold beer for the batter. A lager, pilsner, or light ale works best because it adds carbonation without overpowering the fish. Skip dark or heavily hopped beers, which can make the batter taste bitter.
- Keep the batter cold and the oil hot. Cold batter hitting hot oil creates an instant set, which is what gives you that light, crispy crust instead of a greasy coating.
- Make sure the oil is hot before frying. Use a thermometer to bring the oil to 350°F, or drop a small spoonful of batter into the oil. It should sizzle immediately and float to the surface, not sink or brown too quickly.
- Fry in batches and don’t overcrowd the pan. Adding too much fish at once drops the oil temperature and leads to soggy, oil-logged batter. Let the oil return to about 350°F between batches before adding more fish.
- Pat the fish completely dry before dredging. Excess moisture keeps the flour and batter from sticking properly and makes it harder for the coating to crisp.
Beer Battered Fish Tacos
Ingredients
For the Batter
- 1½ cups all-purpose flour divided
- 1 tsp baking powder
- ½ tsp salt
- 1 cup beer
- 1 large egg
For the Crema
- 1 cup sour cream
- ¼ cup lime juice from 3-4 limes
- 2 tbsp chopped cilantro
- ½ tsp salt
For the Tacos
- 1 lb. cod or other firm white fish, cut into pieces
- 12 corn tortillas warmed
- 2 cups finely shredded cabbage
- ½ cup cilantro
- lime wedges
- oil for frying about 1 quart
Video
Instructions
- In a small bowl, whisk together the crema ingredients. Refrigerate until ready to serve.
- Heat oil in a high-sided pan to 350°F.
- In a large shallow bowl, whisk together 1 cup flour, baking powder, and salt. Add in the beer, egg, and whisk until combined. A few lumps are okay.
- In a second large shallow bowl, add the flour. Dredge the fish pieces in the flour.
- Shake off any excess and dredge in the beer batter.
- Fry the fish in batches until golden and cooked through, about 2-3 minutes per side.
- Drain the fish on a paper towel lined plate.
- Serve the fish in warmed tortillas with shredded cabbage, cilantro, lime wedges and prepared crema. Enjoy!
Becky’s Tips
- For a spicier crema, stir in some minced jalapeño or serrano pepper.
- Use corn tortillas for traditional flavor; flour tortillas add softness.
- Add spices (cumin, smoked paprika) to the batter for flavor.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Beer Battered Fish Tacos Step by Step
Gather all the ingredients together.
Make the crema: In a small bowl, whisk together 1 cup sour cream, ¼ cup fresh lime juice, 2 tbsp chopped cilantro, and ½ tsp salt until smooth and creamy. Cover and refrigerate while you prepare the fish so the flavors have time to meld.
Heat the oil. Pour about 1 quart of oil into a high-sided skillet or Dutch oven and heat to 350°F. The oil should shimmer and bubble gently when a drop of batter is added.
Mix the beer batter: In a large shallow bowl, whisk together 1 cup of the all-purpose flour, 1 tsp baking powder, and ½ tsp salt. Pour in 1 cup of beer and add 1 large egg, then whisk just until combined. The batter should be thick but pourable, similar to pancake batter. A few small lumps are perfectly fine.
Prep the fish: Place the remaining ½ cup of flour in a second shallow bowl. Pat 1 lb. of cod dry with paper towels, then dredge each piece lightly in the flour, shaking off any excess.
Coat the fish: Dip the floured fish pieces into the beer batter, letting the excess drip back into the bowl. The batter should cling easily and fully coat the fish. Don’t press the fish into the batter. Just dip and let it coat naturally to keep the crust light and crisp.
Fry until crisp: Carefully add the battered fish to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, until the coating is golden brown and crisp and the fish is cooked through and flaky.
Drain: Transfer the fried fish to a paper towel-lined plate to drain briefly while you finish frying the remaining batches.
Assemble the tacos: Serve the crispy fish in 12 warmed corn tortillas and top with finely shredded cabbage, fresh cilantro, lime wedges, and a generous drizzle of the prepared cilantro lime crema. Enjoy!
What Else to Top These Fish Tacos With
- Diced avocado or guacamole for extra creaminess
- Pickled red onions or jalapeños for a tangy bite
- Fresh pico de gallo or mango salsa for brightness
- Chipotle sauce or your favorite hot sauce for heat
- Crumbled queso fresco or cotija for a salty finish
- Thinly sliced radishes for extra crunch
- A squeeze of extra lime juice just before serving
How to Store and Reheat
Store any leftover fish and crema separately in airtight containers in the refrigerator for up to 3–4 days. For longer storage, let the fried fish cool completely, then freeze in a single layer in freezer-safe bags for up to 2 months. To reheat and keep the coating crisp, warm the fish in a 350°F oven for about 10 minutes, or until heated through. Avoid reheating in the microwave, as it softens the batter and makes the fish soggy.
Serving Suggestions
I love serving these beer battered fish tacos with a classic margarita or a blood orange paloma when I want to lean into taco-night vibes. On the side, Mexican rice is always a solid choice, and grilled Mexican street corn on the cob adds a little sweetness and char that pairs perfectly with the crispy fish. If I’m feeding a crowd, I’ll also add a simple fiesta dip or chips and fresh salsa so everyone can build their own plate and go back for seconds.
