Beer Battered Fish Tacos

Ingredients

• 907 gboneless, skinless cod or pollock, cut into 7.5 × 5 cm strips
• 1.25 mlsalt, plus more to taste
• 1.25 mlfreshly ground black pepper, plus more to taste
• 150 g (1¼ cups)plain flour
• 30 g (¼ cup)cornflour
• 5 mlbaking powder
• 2.5–5 mlseafood seasoning, such as Old Bay or Seafood Magic
• 2.5 mlseasoned salt
• 2.5 mlpaprika
• 1.25 mlgarlic powder or granulated garlic
• 1.25 mlonion powder
• 1 largeegg, beaten
• 240 mlbeer
• 240 mlcrema
• 45 mllime juice
• 30 mlmayonnaise
• 15 g (¼ cup)chopped coriander
• 5 mlgarlic salt
• 1.25 mlonion powder
• 950–1,420 mlvegetable oil, for frying
• 8 (20 cm)warm flour or corn tortillas
• To tasteassorted toppings: shredded savoy cabbage, red cabbage or shredded lettuce, diced cherry tomatoes, avocado, jalapeño slices, red onion and queso fresco

Instructions

1. 1

   Heat the oil

   Pour the oil into a deep pot or Dutch oven and heat it to 185–188°C.

2. 2

   Season the fish

   Rinse the cod fillets and pat them dry. Season all sides lightly with salt and black pepper, then set aside.

3. 3

   Mix dry ingredients

   Whisk the flour, cornflour, baking powder, seafood seasoning, seasoned salt, paprika, garlic powder and onion powder together in a shallow bowl. Transfer ⅓ cup (about 80 ml) of this mixture to a separate shallow dish.

4. 4

   Make the batter

   Whisk the beaten egg and beer into the remaining dry mixture until fully combined.

5. 5

   Coat the fish

   Dip each piece of cod in the reserved dry mixture, then in the batter, letting excess batter drip off. Lower it carefully into the hot oil.

6. 6

   Fry until golden

   Cook the fish in batches for 6–8 minutes in total, turning as needed, until deep golden brown. Drain on a plate or platter lined with kitchen paper, and sprinkle lightly with additional seasoned salt as soon as the fish comes out of the oil.

7. 7

   Assemble the tacos

   Put 2 pieces of fish on each tortilla. Add shredded savoy cabbage or lettuce and drizzle with cilantro-lime crema, then top with tomatoes, avocado, jalapeño, red onion and queso fresco, or other favourite taco toppings.

8. 8

   Prepare the crema

   In a medium bowl, whisk together the crema, lime juice, mayonnaise, chopped coriander, garlic salt and onion powder. Cover and chill until serving; it can be made up to one day ahead.

What are beer-battered fish tacos?

Fish tacos are a popular dish in Mexican coastal cooking, while this version takes an American-style approach with a crisp beer batter and a creamy topping. The contrast between hot, crunchy fish and cool, fresh garnishes makes each taco satisfying without being heavy in texture.

Cod or pollock has a mild flavour and flakes into tender pieces beneath the coating. A citrusy coriander crema and crunchy cabbage bring freshness and balance.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 29g protein, 59g carbs, 40g fat.

The tortillas and flour coating contribute much of the carbohydrate, while the frying oil, crema and mayonnaise provide much of the fat. Fish supplies the protein; add a generous amount of cabbage or lettuce to balance the plate with fresh crunch.

Choosing the fish and coating

Fish: Use boneless, skinless cod or pollock and cut it into even strips so the pieces cook at a similar pace. Drying the fish before seasoning helps the coating adhere.

Batter: The flour provides structure, while cornflour helps make the coating crisp. Beer loosens the mixture; whisk it with the egg just until combined.

Getting the oil temperature right

Temperature: Keep the oil between 185 and 188°C, as directed, and let it return to that range between batches. A thermometer makes it easier to avoid a greasy coating or batter that browns before the fish cooks.

Batch size: Fry a few pieces at a time rather than crowding the pot. Lower each piece carefully into the oil to reduce splashing.

Watching for doneness

Colour: The method calls for 6–8 minutes in total, turning the fish as needed until the coating is deep golden brown. Keep an eye on the pieces as they fry, since their thickness and the size of each batch can affect timing.

Draining: Move cooked fish to kitchen paper and season it while it is still hot. This helps the extra oil drain away and the seasoning cling to the crust.

Making the cilantro-lime crema

Mixing: Whisk the crema, lime juice, mayonnaise, coriander, garlic salt and onion powder until evenly combined. The lime adds brightness to the creamy, savoury dressing.

Timing: Prepare the crema up to one day ahead, cover it and keep it chilled. This leaves the frying and assembly to do just before serving.

Building and serving the tacos

Tortillas: Warm the flour or corn tortillas so they are pliable when filled. Put two pieces of fish on each one, then add cabbage or lettuce and a drizzle of crema.

Toppings: Tomatoes, avocado, jalapeño, red onion and queso fresco add contrasting flavours and textures. Serve the tacos as soon as they are assembled so the fish stays crisp.

Recipe notes & tips

• Pat the fish thoroughly dry before seasoning and coating it.
• Keep the reserved dry mixture separate so it is ready for the first coating.
• Use a thermometer to maintain the specified oil temperature.
• Fry in batches and let the oil return to temperature between them.
• Make the crema ahead and keep it covered in the fridge.
• Assemble the tacos just before serving to preserve the fish's crunch.

Variations

• Change the fish: Use cod or pollock, as directed, and cut it into evenly sized strips.
• Choose the tortilla: Use warm flour or corn tortillas according to preference.
• Adjust the seasoning: Use the lower or higher amount of seafood seasoning to suit your taste.
• Add more heat: Include extra jalapeño slices among the toppings.
• Swap the greens: Use savoy cabbage, red cabbage or shredded lettuce.

Common mistakes to avoid

• Wet fish: The batter may not cling well; rinse and pat the fillets dry before seasoning.
• Crowded pot: The oil temperature can drop; cook the fish in batches.
• Oil too cool: The coating may turn greasy; heat the oil to 185–188°C and let it recover between batches.
• Excess batter: A thick coating can be uneven; let surplus batter drip off before frying.
• Tacos made too early: The fish can lose its crispness; assemble them just before serving.

How to store

Keep leftover fish and crema separately in covered containers in the fridge for up to 2 days. Reheat the fish in an oven or air fryer until hot to help restore its crispness; assemble fresh tacos just before eating.

Frequently asked questions