Name: Crispy Beer-Battered Fish Tacos with Slaw
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1.5 lbs White fish fillets (Cod or Tilapia); 1.5 cups All-purpose flour; 0.5 cup Cornstarch; 1 tsp Baking powder; 12 oz Cold light beer; 2 cups Vegetable oil for frying; 3 cups Shredded cabbage mix; 0.5 cup Mayonnaise; 2 tbsp Lime juice; 12 pieces Corn tortillas

"These tacos feature flaky white fish enveloped in a golden, ultra-crispy beer batter that shatters with every bite. Topped with a vibrant, zesty slaw and a cool lime crema, they are the ultimate beachside-style meal made in your own kitchen."

Ingredients

Qty	Item
1.5 lbs 680 g	White fish fillets (Cod or Tilapia)
1.5 cups 188 g	All-purpose flour
0.5 cup 64 g	Cornstarch
1 tsp 5 g	Baking powder
12 oz 355 ml	Cold light beer
2 cups 475 ml	Vegetable oil for frying
3 cups 210 g	Shredded cabbage mix
0.5 cup 115 g	Mayonnaise
2 tbsp 30 ml	Lime juice
12 pieces 12 pieces	Corn tortillas

How to Make Crispy Beer-Battered Fish Tacos with Slaw

Prepare the slaw: In a medium bowl, whisk together the mayonnaise, lime juice, and a pinch of salt. Toss in the shredded cabbage until well coated. Cover and refrigerate until ready to serve.

Prepare the batter: In a large bowl, whisk together 1 cup of flour, cornstarch, and baking powder. Slowly pour in the cold beer while whisking constantly until the batter is smooth. Keep the batter cold until use.

Prepare the fish: Cut the fish fillets into 1-inch wide strips. Pat each piece thoroughly dry with paper towels to ensure the batter sticks properly. Season the fish lightly with salt.

Heat the oil: In a heavy-bottomed pot, heat the vegetable oil to 375°F (190°C). Use a thermometer to maintain a consistent temperature.

Dredge and fry: Place the remaining 0.5 cup of flour in a shallow dish. Dredge each piece of fish in the dry flour, shake off the excess, then dip into the cold beer batter. Carefully lower the fish into the hot oil.

Fry until golden: Cook the fish in small batches for 4-5 minutes, turning once, until they are deep golden brown and crispy. Remove and drain on a wire rack to maintain crunch.

Assemble: Warm the corn tortillas on a griddle. Place one or two pieces of fish in each tortilla, top with a generous portion of the lime slaw, and serve with fresh cilantro and lime wedges.

·
Always use ice-cold beer; the temperature difference between the batter and the hot oil creates a lighter, crispier crust.
·
Do not overcrowd the pot when frying, as this will drop the oil temperature and lead to soggy fish.
·
Use a wire rack instead of paper towels for draining to prevent the bottom of the fish from steaming and getting soft.

Frequently Asked Questions

What kind of fish is best for tacos?

A firm white fish like Cod, Halibut, or Mahi-Mahi is best because it holds its shape during frying and has a mild flavor.

Can I make the batter ahead of time?

It is best to make the batter right before frying to keep the carbonation from the beer active, which helps the batter puff up.

How do I keep the tortillas from breaking?

Warm your corn tortillas on a dry skillet or over an open flame for 30 seconds per side until they become pliable.

Can I use an air fryer for this recipe?

Wet beer batters do not work in an air fryer. For an air fryer version, you would need to use a dry breadcrumb or panko coating.

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