Fish tacos should be crispy. They should be creamy. They should make you close your eyes and say “yep.”
These are all three. Beer-battered cod. Crunchy slaw. Zesty lime sauce. All wrapped in a warm tortilla. 30 minutes. Let’s go.
Ingredients
Serves 4.
- 1 lb white fish (cod, haddock, or tilapia), cut into strips
- ½ cup flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp salt
- ½ tsp garlic powder
- ½ cup cold beer (or seltzer water)
- Oil for frying (vegetable or canola)
- 8 small corn or flour tortillas
For the Slaw:
- 2 cups shredded cabbage
- ¼ cup mayo
- 2 tbsp lime juice
- Salt and pepper
For the Sauce:
- ¼ cup sour cream
- ¼ cup mayo
- 1 tbsp hot sauce
- 1 tbsp lime juice
Garnish: Cilantro, lime wedges
Step-by-Step Instructions
Step 1: Make the Slaw and Sauce
- Mix cabbage, mayo, lime juice, salt, and pepper. Set aside.
- Whisk sour cream, mayo, hot sauce, and lime juice. Set aside.
Step 2: Heat Oil
- Heat 1 inch of oil in a deep skillet to 375°F (190°C).
Step 3: Make the Batter
- Whisk flour, cornstarch, baking powder, salt, and garlic powder.
- Pour in cold beer. Whisk until smooth (don’t overmix).
Step 4: Fry the Fish
- Pat fish dry. Dip in batter, letting excess drip off.
- Carefully place in hot oil. Fry 2-3 minutes per side until golden and crispy.
- Drain on paper towels.
Step 5: Assemble Tacos
- Warm tortillas. Spread with sauce. Add slaw and crispy fish.
- Top with cilantro and a squeeze of lime. Serve immediately.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 4 servings (8 tacos)
Difficulty: Medium (worth it)
Storage Notes
Best Fresh:
Fish tacos are best hot and crispy. Leftovers get soggy.
Reheat Fish:
Air fryer at 375°F for 4-5 minutes. Oven at 400°F for 8 minutes. Never microwave.
Pro Tip:
Cold beer = lighter, crispier batter. Use lager or pilsner. Don’t use light beer.
