beer batter fish tacos

★★★★★ 3
a recipe by
cyndi Williams
Richton prk, IL

My first experience with fish tacos was in Ensenada, Mexico and they were delicious! Here's my version.

Blue Ribbon Recipe

Something about a good fish taco just screams summer. The beer batter is light and crunchy, perfect with the cod. Hot sauce brings a bit of heat but is a great complement to the tanginess of the lime and tartar sauce. Crispy cabbage on top of these refreshing fish tacos is excellent.

— The Test Kitchen @kitchencrew
★★★★★ 3
serves 5
prep time 30 Min
cook time 45 Min
method Deep Fry

Ingredients For beer batter fish tacos

  • 1/2 c
    dark beer
  • 1/2 c
  • 1/4 tsp
  • 1 lb
    cod fish - cut in medium size pieces
  • 1/2 qt
    vegtable or canola oil
  • 10
    flour tortilias
  • 2 1/2 c
    shredded cabbage
  • 1
  • tartar sauce
  • 1/2 bunch
    green onions sliced
  • 1/2 c
    shredded cheese
  • salsa, taco sauce, or hot sauce to taste

How To Make beer batter fish tacos

  • Batter in a bowl with a whisk.
    Mix beer, flour, and salt in a bowl.
  • Pieces of fish in a teal bowl.
    Rinse fish and cut into pieces, about 3 pieces per filet.
  • Frying fish in a skillet.
    In a large skillet with about 1 inch of oil to 360 degrees. Dip fish in batter and slide into skillet. Fry until golden brown about 2 minutes.
  • Draining fish pieces on a paper towel.
    Remove and drain on paper towels. Repeat until all fish is cooked.
  • 5
    Heat tortillas. Using 2 tortillas per serving, add fish followed by cheese, cabbage, sliced green onions, tartar sauce, lime, and salsa.