Our Beer Battered Fish Tacos are the best ever! I mean, what’s not to love? Extra crispy fried white fish gets wrapped up in everyone’s favorite handheld meal. You just can’t beat them!
One bite into these deliciously crunchy tacos and we bet you won’t be able to stop. They’re that addictive.
We’ve got all the tips for you, so you’ll be making them perfect every time.
But what can I say, they’re so good and so fun. So, once again, we bring you a taco recipe. And these fried fish tacos are one of our favorites!
Why We LOVE these Beer Battered Fish Tacos
- There’s beer battered fish. Seriously, there’s a reason that fish and chips is so popular.
- They’re surprisingly easy. Yes, they make a little mess. But the actual cooking time is quick.
- Everyone will love them. Fried food + Tacos = Sure Hit!
- They’re very customizable. You can totally change them up with different toppings and sauces.
- Fried fish tacos are great for company nights and get togethers. Just prep your topping spread, quickly fry up some fish, then let everyone make their own personalized tacos.
What is the Best Fish for Fried Fish Tacos?
Our top choice is a sturdy white fish. Cod, haddock and halibut are the best species for beer battered fish.
Other good options are grouper, snapper, flounder or mahi mahi.
Avoid very thin fillets, as the flavor and texture of the fish can become overwhelmed by the fried batter.
Tips for the BEST Fish Tacos
- Pick your beer wisely: A light, crisp lager provides a subtle, airy crunch, while a darker ale gives a richer taste. Make sure the beer is cold for best results.
- Don’t skimp on seasoning: The beauty of fish tacos lies in the combination of flavors. Be generous with your spices. Remember, if you want flavor in your food, you have to add flavor to your food!
- Use dry fish: Dry the cut strips of fish well with a paper towel before dredging.
- Keep your oil hot: Maintain your frying oil at a steady 350°F for crispy, golden batter.
- Fry in batches: Overcrowding the pan can drop the oil temperature and lead to soggy fish. Take your time and fry in smaller batches for perfect crispy fish.
- Drain excess oil: After frying, place the fish on a wire rack over a baking sheet or on paper towels. This helps to remove any excess oil and keeps your fish crispy.
- Warm your tortillas: A little extra effort to heat your tortillas can make all the difference.
- Have fun: The best part about making your own fish tacos is the freedom to customize! Play around with different topping and sauces to make your perfect taco.
- Fish – We’re using cod today.
- Flour – All purpose.
- Baking powder – It helps make the batter puffy and crispy.
- Beer – For a non-alcoholic version, substitute soda water, sprite or ginger ale.
- Seasonings – Paprika, garlic powder, Old Bay, cayenne, salt and pepper.
- Tortillas – Corn or flour, your choice.
- Coleslaw – Cabbage, carrot, mayo, dijon mustard, apple cider vinegar, sugar, salt and pepper.
Beer Battered Fish Taco Recipe
1. Make the coleslaw: We recommend making it at least an ahead of time and refrigerating, so the flavors can blend together.
2. Make your beer batter: Mix beer, flour, baking powder and seasonings in a bowl large enough for dredging the fish.
3. Fry fish: Dredge the fish in batter and fry in preheated oil for about 2-3 minutes per side, till nicely golden brown, then remove to a paper towel lined plate.
4. Assemble your tacos! Load them up with coleslaw and fish. Give them a good squeeze of lime juice and garnish with chopped cilantro.
- Give it a little kick and swap out the regular coleslaw for Creole Coleslaw.
- Or, keep it simple with just some good old Pico de Gallo.
- It you want some sweet tropical vibes, generously scoop on some Mango Salsa or Pineapple Salsa.
- They’re great topped with our Mexican Street Corn Salad.
- Give it an herby twist with some Peruvian Green Sauce.
- Do you like it spicy? Give them a drizzle of Salsa Taquera, Chipotle Mayo or Sriracha Mayo.
- Avocado, tomato, red onion and cilantro are a great combo, like our Baja Fish Tacos.
Leftovers and Storage
We recommend only frying as much fish as you will eat fresh. Beer battered fish will never be as good when reheated.
That being said, if you do have leftovers you can reheat them in the an oven preheated to 375°F. Place them on a wire rack over a baking sheet, so that the hot air can circulate around the pieces.
The fish can also be reheated in an air fryer, if available.
Make it the best taco Tuesday ever with these amazing beer battered fish tacos. These handheld treats deserve a spot on your dinner table. Trust me, I know my tacos.
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Beer Battered Fish Tacos, on our Gypsy Plate… enjoy!
Beer Battered Fish
- 1lb white fish, cut into one inch by two inch strips (see note 1)
- 1.5 cups all purpose flour
- 2 tsp baking powder
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- 1/2 tsp Old Bay
- 1/4 tsp cayenne pepper
- 1/4 tsp black pepper
- 1 tsp salt
- 12oz cold beer
- oil, for frying
- 1 cup Coleslaw
- 12 flour or corn tortillas, warmed
- limes, for juice
- cilantro, for garnish
- Make the coleslaw. We recommend making it at least an ahead of time and refrigerating, so the flavors can blend together.
- Mix beer, flour, baking powder and seasonings in a bowl large enough for dredging the fish.
- Add about 1/2 inch of oil to a skillet and preheat over medium high heat. Heat until instant read thermometer reads 350 degrees.
- Dredge the the fish in batter, then fry in preheated oil for about 2-3 minutes per side, till nicely golden brown, then remove to a paper towel lined plate. Work in batches, do not overcrowd pan.
- Load the tortillas up with coleslaw and fish. Give them a good squeeze of lime juice and garnish with chopped cilantro.
- Recommended species are cod, halibut, haddock, snapper, grouper, mahi mahi or flounder.
Welcome to GypsyPlate! I'm Alpana, former wordwide tour manager and professional caterer, now full time blogger. I love exploring cuisines from around the world, and my recipes have been featured on sites such as MSN, Parade, Brit + Co, CNET and AOL. You can explore my entire collection of sortable recipes in my Recipe Index or learn more about me here.
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