Beer-Battered Fish Tacos

5 from 1 reviews

Crispy beer-battered fish tacos are filled with fried cod, tangy cabbage, creamy chipotle sauce, all on a charred corn tortilla. Heaven!



Beer-battered Fish:
1 1/2 lbs cod, cut into 1x4″ pieces
1 cup flour
10 oz (1 1/4 cup) beer
1/2 teaspoon baking powder
2 teaspoons ancho chile powder
1 teaspoon ground cumin
1/2 teaspoon onion powder
Fine sea salt
Freshly ground black pepper

4 cups finely shredded green cabbage
2 radishes, thinly sliced
1/4 cup chopped cilantro
Juice and zest of 1 lime
1/2 teaspoon fine sea salt

Chipotle Sauce:
1/2 cup Mexican crema
1/2 cup mayonnaise
2 canned chipotle chilies plus 2 teaspoons adobo sauce, finely minced
1 lime, juiced
1/2 teaspoon fine sea salt

Corn tortillas, warmed for serving
Pico de Gallo, for serving
Lime wedges, for serving


  1. Make your batter: In a mixing bowl, whisk together the flour, beer, baking powder, chile powder, cumin, and onion powder together until smooth. Refrigerate your batter for 30 minutes.
  2. Heat 1 1/2 inches of oil in a 4 qt dutch oven over medium-high heat to 365 degrees F. Use a probe thermometer to monitor the temperature.
  3. Make the cabbage: In a mixing bowl, combine all the ingredients and toss well to combine. Refrigerate until ready to use.
  4. To make the chipotle crema: In a small food processor, combine all the ingredients and blend until smooth. You can mix by hand, just make sure your chipotles are really finely minced.
  5. Fry your fish: Pat your fish very dry with paper towels and lightly season with salt and pepper. In batches of 3-4 pieces, take your fish, and coat it in your batter. Let the excess drip off. Fry until golden brown and deep golden, about 5 minutes. Drain the fish on paper towels. Season lightly with salt, if desired. Repeat with the remaining fish.
  6. Assemble: Place the fried fish on warmed corn tortillas and top with cabbage, chipotle sauce, and pico de Gallo. Serve with lime wedges.


Keywords: fish tacos, cod, seafood, tacos

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