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Lady Behind the Curtain

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Beer Batter Fish Tacos

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Beer Batter Fish Tacos: These Baja style tacos are made with a traditional beer batter. The fish is light and flaky while the outside is crisp, flavorful and topped with a crunchy tangy coleslaw.

Beer Batter Fish Tacos
These tacos are easy to make. Since they are dipped in a batter verses the traditional dipping process (flour, egg and bread crumbs), you can be enjoying homemade beer battered fish tacos….BETTER THEN YOUR FAVORITE RESTARAUNT!

What’s the best kind of beer to use for Beer Batter Fish Tacos?

Beer Batter Fish Tacos
Use your favorite Mexican beer for this recipe. I like to use either Corona or Dos Equis

What’s the best kind of fish to use for making fish tacos?

Beer Batter Fish Tacos
Tilapia, snapper, mahi mahi ,grouper, flounder, halibut and cod are all good white fish fillets that you can use for making fish tacos. I like working with mahi mahi, halibut or cod. They each are a sturdier fish and easy to work with.
For added flavor add a creamy Chili Lime Taco Sauce. Tangy from the lime and spicy from the chili sauce.  The perfect compliment to BEER BATTER FISH TACOS. Click here for the recipe→CHILI LIME TACO SAUCE

HOW TO MAKE BEER BATTERED FISH TACOS

  1. To a large bowl add the flour, cornstarch, paprika, baking powder, beer and egg. Stir until batter is combined but still slightly lumpy.
  2. Thaw fish, pat dry with paper towels.
  3. Sprinkle fish with salt and pepper.
  4. Preheat oven to 200°.
  5. In a large skillet heat about 1-inch oil.
  6. Drop a sprinkle of flour into the hot oil if it sizzles then the oil is ready.
  7. Place the remaining flour in a shallow dish; dip fish pieces, one at a time, into flour, turning to coat and shaking off excess.
  8. Dip into batter.
  9. 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.
  10. Drain on paper towels.
  11. Keep fried fish warm in the oven while frying remaining fish.
  12. Place on heated corn tortillas and lime wedges.

MORE TACO RECIPES

AL PASTOR PORK TACOS 2. SLOW COOKER PORK TACOS 3. TOMATILLO CHICKEN TACOS

MORE RECIPES USING BEER

CITRUS BEER BRINED SMOKED CHICKEN 2. CHEESY BEER DIP 3. DILL CHEESE AND BEER QUICK BREAD 4. SAUTEED BEER MUSHROOMS 5. BEER BATTERED FRIED GREEN BEANS 6. SOFT BEER PRETZELS
Beer Batter Fish Tacos
Beer Batter Fish Tacos

Beer Batter Fish Tacos

Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Now you can make your own fish tacos!

Ingredients

For the Beer Batter:

  • ¾ cup all-purpose flour
  • ¼ cup cornstarch
  • 1 tablespoon paprika
  • 1 teaspoon baking powder
  • 1 cup beer
  • 1 large egg

For the Fish:

  • 2 pounds fresh or frozen firm flesh white fish fillets, such as cod, cut into bite size strips
  • ¾ cup all-purpose flour
  • optional: salt and pepper
  • lime wedges
  • 12 corn tortillas

For the Coleslaw Salad Topping:

  • 4 cups prepackaged coleslaw mix
  • ½ cup green onions, chopped
  • ½ cup fresh cilantro, chopped
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons vegetable oil
  • 1 teaspoon sugar
  • ½ teaspoon salt

Instructions

For the Beer Batter:

  1. In a bowl combine ¾ 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°.
  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 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 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.

Notes

This recipe is adapted from the BHG Mexican 2013 magazine.

Did you make this recipe?

Please leave a comment and rate the recipe card so others can enjoy the recipe too!♥

© Sheryl
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Beer Batter Fish Tacos

Comments

Beer Batter Fish Tacos — 10 Comments

  4. I love the look of these fish tacos; it looks like you’ve hit the beer batter just perfectly! 🙂 I think it makes them or breaks them, especially if you happen to be a bit iffy on the fish, itself!

    Reply ↓

  5. I love this recipe & super easy to follow. I added cayenne pepper to my batter to give it some spice. The coleslaw is super super delicious!!! Thanks for sharing this great recipe!

    Reply ↓

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