Print

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

crispy beer-battered fish tacos - featured image
Print Recipe

These crispy beer-battered fish tacos feature a light, airy batter coating tender white fish, paired with a fresh and tangy cabbage slaw. Perfect for quick, casual dinners or gatherings, they deliver a satisfying crunch and bright flavors.

Ingredients

Scale
  • 1 pound (450g) white fish fillets (such as cod, haddock, or tilapia), skinless and cut into taco-sized pieces
  • 1 cup (120g) all-purpose flour, plus extra for dusting
  • 1 cup (240ml) cold light beer (lager or pilsner preferred)
  • 1 teaspoon baking powder
  • 1 teaspoon salt, plus extra to season fish
  • ½ teaspoon black pepper
  • Optional: pinch of cayenne pepper or smoked paprika
  • Vegetable or canola oil for frying (about 3 cups or enough for a 2-inch-deep pan)
  • 2 cups thinly shredded green cabbage (about half a small head)
  • 1 medium carrot, grated
  • ½ cup fresh cilantro, chopped
  • 2 tablespoons fresh lime juice
  • 3 tablespoons mayonnaise (or Greek yogurt for lighter option)
  • 1 teaspoon honey or agave syrup
  • Salt and pepper to taste
  • 8 to 10 small corn or flour tortillas, warmed
  • Optional garnishes: sliced avocado, pickled jalapeños, hot sauce, crumbled queso fresco

Instructions

  1. Rinse the fish fillets and pat dry with paper towels. Cut into pieces roughly 3-4 inches long. Lightly season with salt and pepper. Set aside.
  2. In a medium bowl, whisk together 1 cup all-purpose flour, baking powder, salt, black pepper, and optional cayenne or smoked paprika. Slowly pour in the cold beer while whisking gently to avoid lumps. The batter should be thick enough to coat the fish but still runny. Set aside to rest for 5 minutes.
  3. In a separate bowl, combine shredded cabbage, grated carrot, and chopped cilantro. In a small jar or bowl, mix lime juice, mayonnaise, honey, salt, and pepper until smooth. Pour over the cabbage mixture and toss well. Refrigerate until ready to serve.
  4. Pour about 2 inches of oil into a frying pan or pot. Heat over medium-high heat until it reaches 350°F (175°C). Test by dropping a small bit of batter; it should bubble and float to the surface quickly.
  5. Lightly coat each fish piece in flour before dipping into the batter. Shake off excess flour.
  6. Holding a piece of fish by one end, dip it fully into the batter, letting excess drip off. Carefully lower into hot oil. Fry 2-3 pieces at a time to avoid crowding, about 3-4 minutes per side, or until golden brown and crispy. Use a slotted spoon to turn fish halfway through.
  7. Transfer fried fish to a plate lined with paper towels. Let drain for a minute or two.
  8. Heat tortillas on a dry skillet or directly over a low flame until pliable and slightly charred in spots.
  9. Assemble tacos by laying a few pieces of crispy fish on each tortilla, topping with a generous spoonful of fresh cabbage slaw, and adding optional garnishes. Serve immediately.

Notes

Use a light lager like Modelo for the batter for best results. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt fish. Dust fish with flour before battering to help coating stick. Fry in small batches to keep oil temperature steady. Prepare slaw fresh before serving to keep crunch. Warm tortillas just before assembling tacos.

Nutrition

Keywords: beer-battered fish tacos, crispy fish tacos, cabbage slaw, easy fish tacos, quick dinner, fried fish, fresh slaw, casual meals

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