Crispy Beer Battered Fish Tacos (Baja Style)
These beer battered fish tacos are made with cod dipped in a light beer batter and fried until golden brown and crispy. Topped with chipotle sauce and crunchy slaw, this easy fried fish taco recipe brings bold, restaurant-style flavor to your kitchen. Perfect for Taco Tuesday or casual entertaining!
Servings: 4 servings
Calories: 471kcal
Equipment
- heavy bottom pot like a Dutch oven or cast iron skillet
- tongs or spider strainer
Ingredients
- 1 pound cod or similar firm white fish
- 5 cups canola oil
- 1 cup flour
- ¼ cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon EACH: garlic powder, onion powder, smoked paprika, and salt
- ½ teaspoon cayenne
- 12 ounce cold beer a light beer like Corona or similar
- tortillas corn or flour
- pico de gallo optional topping
- avocado slices optional topping
Creamy Chipotle Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- 2 chipotles peppers in adobo sauce
- 2 Tablespoons lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon salt
Cilantro Lime Cabbage Slaw
- 2 cups coleslaw mix or shredded cabbage
- ½ cup cilantro chopped
- 3 Tablespoons olive oil
- 3 Tablespoons lime juice
- ½ teaspoon garlic powder
- ¼ teaspoon EACH: salt and black pepper
Instructions
- For the sauce: Add all ingredients of the sauce to a small food processor and blend until smooth. Set aside.
- For the slaw: In a large bowl, whisk together the olive oil, lime juice, garlic powder, salt and pepper. Add coleslaw mix and cilantro to the bowl. Toss to combine. Set aside.
- Pat the cod dry with paper towels and cut into 1-inch wide strips/sticks. Season with salt and pepper to taste.
- Heat canola oil in a heavy bottom pot to 350–375°F. Use a fry thermometer for accuracy. While the oil heats, make the batter.
- For the batter: To a large bowl add flour, cornstarch, baking powder, and spices. Just before you're ready to fry, pour in the cold beer and whisk until smooth.
- Working in batches, gently dip the cod pieces into the batter, coating them fully. Carefully lower each piece into the hot oil using tongs. Take care not to overcrowd the pot.
- Fry for 3-4 minutes, or until the coating is golden brown and crispy. Remove fish from the oil with tongs or spider strainer.
- Transfer fried fish to a wire rack or paper towel-lined plate to drain. Repeat until all fish is cooked.
- To assemble tacos: Spread a spoonful of chipotle sauce on the bottom of each tortilla. Add 1-2 pieces of crispy fish, top with a scoop of slaw, pico de gallo, and avocado slices. Drizzle with extra chipotle sauce if desired. Serve immediately and enjoy!
Notes
- When fully cooked, the internal temperature of cod should reach 145°F.
- Storage & Reheating: Store any leftover fried fish in an airtight container lined with a paper towel to soak up moisture. Keep it in the fridge for up to 2 days. To reheat and restore crispiness, place the fish on a wire rack over a baking sheet in a 375ºF oven or air fryer for 5 minutes. Avoid the microwave as it’ll make the batter soft and soggy.
Nutrition
Calories: 471kcal | Carbohydrates: 37g | Protein: 25g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 63mg | Sodium: 416mg | Potassium: 629mg | Fiber: 2g | Sugar: 2g | Vitamin A: 427IU | Vitamin C: 20mg | Calcium: 117mg | Iron: 2mg
