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beer batter fish tacos

(3 ratings)
Blue Ribbon 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 ratings)
yield 5 serving(s)
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.