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Crispy Beer-Battered Fish Tacos Recipe with Easy Fresh Cabbage Slaw

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Crispy, golden beer-battered fish nestled inside soft tortillas with a fresh, tangy cabbage slaw. A quick and easy recipe perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour (120g)
  • 1/4 cup cornstarch (30g)
  • 1 tsp baking powder
  • 1 cup cold beer (240ml), preferably light lager like Pilsner
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 lb white fish fillets (cod, tilapia, or haddock)
  • Vegetable oil for frying (enough to fill pan about 2 inches deep)
  • 2 cups shredded green cabbage
  • 1 medium carrot, shredded
  • 1/4 cup fresh cilantro, chopped
  • 2 tbsp lime juice
  • 2 tbsp mayonnaise (or Greek yogurt for lighter option)
  • 1 tsp honey
  • Salt and pepper to taste
  • 8 small corn or flour tortillas, warmed
  • Optional garnishes: sliced avocado, extra lime wedges, hot sauce

Instructions

  1. Pat the fish fillets dry with paper towels and cut into 3-4 inch pieces. Season lightly with salt and pepper and set aside.
  2. In a large bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Slowly pour in cold beer while whisking until smooth and thick batter forms.
  3. In another bowl, combine shredded cabbage, carrot, and chopped cilantro. In a small bowl, whisk lime juice, mayonnaise, honey, salt, and pepper. Pour dressing over veggies and toss to coat. Refrigerate while cooking fish.
  4. Pour vegetable oil into a skillet about 2 inches deep and heat over medium-high until it reaches 350°F (175°C).
  5. Dip each piece of fish into the batter, letting excess drip off, then carefully lower into hot oil. Fry in batches for 3-4 minutes until golden brown and crispy, flipping once halfway through.
  6. Transfer fried fish to a wire rack over a baking sheet to drain excess oil and keep crisp.
  7. Warm tortillas in a dry skillet or microwave wrapped in a damp towel until pliable.
  8. Assemble tacos by placing 2-3 pieces of fish on each tortilla, topping with cabbage slaw and optional garnishes like avocado slices or a squeeze of lime.

Notes

Keep the beer cold until mixing the batter for the crispiest results. Do not overcrowd the pan when frying to maintain oil temperature. Drain fried fish on a wire rack instead of paper towels to keep crust crisp. The slaw tastes better if made 15-20 minutes ahead. For gluten-free, use gluten-free flour blend and gluten-free beer. For dairy-free, substitute mayonnaise with dairy-free mayo or coconut yogurt.

Nutrition

Keywords: beer battered fish tacos, crispy fish tacos, fresh cabbage slaw, easy fish tacos, quick dinner, beer batter, fish taco recipe

Find it online: https://elvafood.com/crispy-beer-battered-fish-tacos-recipe-with-easy-fresh-cabbage-slaw/