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. Yeah, we eat a lot of tacos. Birria Tacos, Ground Beef Tacos, Shrimp Tacos, Chicken Tacos… the list goes on. If this keeps up, we might have to rename our blog to TacoPlate! 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 Tacos
These are beer battered fish tacos. 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.
Helpful Tips
Ingredients Needed
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
- Make the coleslaw: We recommend making it at least an ahead of time and refrigerating, so the flavors can blend together.
- Make your beer batter: Mix beer, flour, baking powder and seasonings in a bowl large enough for dredging the fish.
- 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.
- Assemble your tacos! Load them up with coleslaw and fish. Give them a good squeeze of lime juice and garnish with chopped cilantro.
Topping Variations
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. Pin or bookmark this great recipe so you always know where to find it. And be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you!
Beer Battered Fish Tacos, on our Gypsy Plate… enjoy!
Want more tacos? We have them!Ground Turkey TacosTacos GobernadorKorean Beef TacosSteak TacosBreakfast Tacos
