Beer Battered Crispy Fish Tacos Recipe

Prepare fish

Pat the fish fillets dry with paper towels and cut into two evenly sized pieces per fillet so you have 2 pieces (total ~4 pieces) suitable for two tacos. Season both sides lightly with a pinch of salt and a pinch of black pepper.

Make batter

In a medium bowl whisk together 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, and 1 teaspoon baking powder with 3 pinches of salt and a pinch of black pepper. Gradually whisk in 3 fl oz of very cold beer until just combined — the batter should be slightly thick but pourable and have some bubbles. If batter seems too thick, whisk in 1 teaspoon ice water. Do not overmix; a few small lumps are fine. Place batter in the refrigerator while you heat the oil (keeps it cold and crisp).

Heat oil

Pour about 1 cup of vegetable oil into a medium skillet or heavy-bottomed pot — you want roughly 1/2-3/4 inch depth to shallow fry. Heat over medium-high until the oil reaches 350–365°F (175–185°C) or a breadcrumb sizzles and browns within 20–30 seconds. If you don't have a thermometer, test with a small drop of batter — it should float and bubble immediately without burning.

Dredge and fry fish

Lightly dredge each fish piece in the 1 tablespoon of all-purpose flour to remove excess moisture (shake off excess). Hold the fish by one end and dip into the chilled batter, coating evenly. Carefully lower into hot oil — don’t overcrowd the pan; cook in 1 batch if needed. Fry for 2–3 minutes per side (depending on thickness), turning once, until the batter is golden brown and the fish is cooked through (internal temperature ~145°F / opaque flakes). Use a slotted spatula to transfer fish to a wire rack or paper towels to drain briefly.

Make quick slaw

In a small bowl combine 3 oz thinly sliced green cabbage, 1 oz thinly sliced red cabbage, 1 tablespoon chopped cilantro, 1 tablespoon lime juice, 1 tablespoon mayonnaise, 1 teaspoon sour cream or crema, and 2 dashes hot sauce (if using). Season with a pinch of salt and toss until evenly coated. Taste and adjust lime or salt as needed. Keep chilled until assembly.

Warm tortillas

Warm the 2 tortillas on a dry skillet over medium heat for about 20–30 seconds per side until pliable and lightly charred in spots, or wrap in foil and heat in a 300°F oven for 5 minutes. Keep warm wrapped in a clean towel.

Assemble tacos

Place one warm tortilla on a plate. Lay one piece of fried fish across the center. Top with a generous spoonful of the cabbage slaw, a few slices of avocado (about 1/4 of the avocado per taco), and a sprinkle of pickled red onion and crumbled queso fresco or cotija if using. Repeat for the second taco.

Serve

Serve immediately with lime wedges on the side for squeezing. Optionally provide extra hot sauce. The tacos are best eaten hot so the batter stays crisp.