Beer Batter Fish Tacos

These beer batter fish tacos offer so much flavor. Top these tacos with a coleslaw salad and also you’ve got the BEST tacos EVER!

Add even extra taste with my CHILI LIME TACO SAUCE.

Beer Batter Fish Tacos
Beer Batter Fish Tacos


For the Beer Batter:

  • 3/4 cup all-purpose flour
  • 1/4 cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon baking powder
  • 1 cup beer
  • 1 egg

For the Fish:

  • 2 pounds fresh or frozen firm flesh white fish fillets, such as cod, cut into bite-size strips
  • 3/4 cup all-purpose flour
  • optional: salt and pepper
  • lime wedges
  • 12 corn tortillas

For the Coleslaw Salad Topping:

  • 4 cups prepackaged coleslaw mix
  • 1/2 cup green onions, chopped
  • 1/2 cup fresh cilantro, chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • 1/2 teaspoon salt


For the Beer Batter:

  1. In a bowl combine 3/4 cup flour, cornstarch, paprika, and baking powder.
  2. Add beer and egg; stir until batter is combined but still slightly lumpy.

For the Fish:

  1. Thaw fish, pat dry with paper towels.
  2. Sprinkle fish with salt and pepper.
  3. Preheat oven to 200 degrees.
  4. In a large skillet heat about 1-inch oil.
  5. Drop a sprinkle of flour into the hot oil if it sizzles then the oil is ready.
  6. Place the remaining flour in a shallow dish; dip fish pieces, one at a time, into flour, turning to coat and shaking off excess.
  7. Dip into the batter.
  8. Fry fish, four pieces at a time, in hot oil for 2 to 4 minutes or until crispy and golden, turning once halfway through frying time.
  9. Drain on paper towels.
  10. Keep fried fish warm in the oven while frying the remaining fish.
  11. Place on heated corn tortillas and lime wedges.

For the Coleslaw Salad Topping:

  1. In a medium bowl combine cabbage, green onions, cilantro, vinegar, the 2 tablespoons of oil, sugar, and salt.
  2. Toss well to combine; cover and chill until ready to serve.
  3. Serve salad on the side or on top of the tacos.


This recipe is adapted from the BHG Mexican 2013 magazine.

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