Beer Battered Fish Tacos
Golden, crispy, and built to impress—these beer battered fish tacos bring bold flavor and serious crunch to the table. Flaky fish gets coated in a light, airy batter and fried to perfection, then tucked into warm tortillas with fresh toppings and a hit of tangy sauce. It’s the kind of recipe that feels like a win every time you make it—and disappears just as fast.
Ingredients
1 lb cod fillets, cut in half lengthwise
1 tsp salt
1 tsp black pepper
2 tsp chili powder
2 cups flour, plus 1 tbsp for cod fillets
1 tsp baking powder
2 tsp hot sauce
2 cups Mexican lager
8 corn tortillas
1 cup sour cream
Juice of two limes
1 bundle of fresh cilantro
1 small green cabbage, sliced thin
Pickled red onions and limes for garnish
Directions
Heat 6 cups of vegetable oil in a large heavy bottomed pot over medium heat to 375 ℉.
Pat cod fillets dry with a paper towel and season on all sides with salt, black pepper, and chili powder. Dust with 1 tbsp flour and set aside. In a large bowl combine flour, baking powder, hot sauce and beer, stirring just until combined and lumps of flour are gone. Dip cod in the batter and coat thoroughly. Let excess batter drip off and carefully place cod into the oil in small batches. Fry for about 5 minutes until golden brown, remove, and place on a wire rack. Season with a pinch of salt.
In a blender (or using an immersion blender) combine sour cream, ½ bundle of fresh cilantro, lime juice and a big pinch of salt. Lightly dress the thinly sliced cabbage with cilantro lime crema and set the rest aside.
Warm the tortillas in a pan on each side for about 30 seconds and keep warm under a clean kitchen towel. Place a piece of fried cod on each tortilla, top with cabbage, pickled red onion, and extra cilantro lime crema.