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Beer Battered Crispy Fish Tacos

Beer Battered Crispy Fish Tacos

  • Author: Mila
  • Total Time: 20 minutes
  • Yield: 4 people 1x


These delicious beer battered crispy fish tacos are a new twist on a Baja classic! Dipped in a spicy beer batter and topped with a crunch and fresh slaw, these fish tacos will be the new standard to any summer party!



Beer Battered Fish

  • 2.5 cups flour
  • 1/2 cup flour (this is to be used for dredging the fish)
  • 2 eggs
  • 1 12 oz Corona Beer
  • 1 tsp baking powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp chipotle powder
  • 1/2 lime (zested)
  • 1 tbsp garlic powder
  • 2 pounds white fish (cod, haddock, etc)
  • 10 cups vegetable oil (for frying)

Chipotle Lime Crema

  • 1 cup sour cream
  • 3 chipotle (from a can of chipotle in adobe sauce)
  • 1/2 lime (zested)

Jicama Slaw

  • 1 cup red cabbage (sliced thinly)
  • 1/2 cup jicama (sliced thinly)
  • 1/4 cup red onion (finely diced)
  • radishes (thinly julienned (cut into strips))
  • 2 tbsp cilantro (chopped)
  • 1/2 jalapeno (finely sliced)
  • 1/2 orange (juiced and zested)
  • salt and pepper (to taste)

Additional Garnishes

  • lime wedges
  • 8 taco size flour tortillas (toasted on a pan or a grill)
  • cotija cheese


Beer Batter Fish

  1. Create a beer batter by combining the beer, eggs, 2 1/2 cups of the flour, the baking powder, salt, and pepper in a bowl. Beat with a whisk until thick, frothy, and thoroughly blended.  Let it rest for 5 minutes in the fridge.
  2. Cut the fish into bite size pieces.  Once it get battered and deep fried it will puff up so bite size is perfect.
  3. In a large sauce pan heat the oil to 375-degrees F.  Check if it is hot enough with a thermometer or just a drop a bit of batter into the oil, if it bubbles around the batter and starts to turn it a golden brown then it is ready.

Jicama Slaw

  1. Combine all the slaw ingredients in a bowl and toss them.  Taste for seasoning.
  2. Chipotle Crema
  3. Combine the sour cream and chipotles in a blender or food processor.  Combine until smooth.  Taste for seasoning.

Frying the Fish

  1. Dredge the fish in the flour first, shake off access and using a fork or tongs dip into the beer batter.  Let the access batter drip off and place and place into the hot oil.  Allow to cook for 4-5 minutes, flipping over once and then removing onto a plate lined with paper towels.  It’s easiest to use either a slotted spoon or a spider to remove the fish from the oil.  Continue to do this until all the fish has been fried.

Assembling the Tacos

  1. Using a squirt bottle or a spoon, place a little bit of the chipotle crema on the bottom of warm tortillas.  Top with battered fish, jicama slaw, some more chipotle crema and plenty of cilantro and cotija cheese.


  1. When making these for a crowd, you can keep the fish warm in an 200 degree oven.
  2. The chipotle crema can be made a week ahead of time.
  3. Nutritional information should only be used as for guidance and informational purposes only.
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Category: Fish and Seafood
  • Cuisine: American, Mexican