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Simple Recipes for Every Day

Beer-Battered Fish Tacos

Beer-Battered Fish Tacos with sesame slaw on corn tortillas on a plate
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  30 min

Ingredients

Coleslaw

  • 1 tablespoon fresh lime juice
  • 3 tablespoons mayonnaise
  • 1 tablespoon rice vinegar
  • 1 teaspoon Sriracha, plus more to taste
  • 1 tablespoon honey
  • 1 tablespoon toasted sesame oil
  • ½ teaspoon sea salt
  • 3 cups purple cabbage, shredded
  • 1 cup carrots, grated
  • ⅓ cup cilantro, roughly chopped, plus more for serving
  • 1 tablespoon black sesame seeds, plus more for serving

Spicy Crema

  • ⅓ cup mayonnaise
  • 1 tablespoon fresh lime juice
  • 1 tablespoon rice vinegar
  • 1 tablespoon Sriracha

Beer Battered Cod

  • 12 ounces pale ale (or other light beer), 1 can
  • 2 ¼ cups flour, divided
  • 1 teaspoon baking powder
  • 1 - 1 ¼ pounds fresh cod, roughly cut into 1” x 5” inch pieces
  • 4 teaspoons sea salt
  • 1 teaspoon cayenne, plus more for seasoning
  • 1 teaspoon garlic powder
  • Canola Oil or Vegetable Oil, enough to fill a large saucepan three inches deep
  • 12 Corn tortillas, warmed or toasted
  • thinly sliced radishes

Method

  1. Make the coleslaw: In a large bowl, whisk together lime juice, mayonnaise, rice vinegar, Sriracha, honey, sesame oil and salt until smooth. Add the cabbage, carrots, cilantro and sesame seeds, toss to combine with the dressing and refrigerate.
  2. Make the crema: Whisk all the ingredients (mayonnaise, lime juice, rice vinegar, and Sriracha) in a small bowl until crema is smooth.
  3. In a medium bowl whisk together the beer, 1 1/4 cups flour, the baking powder and 1½ teaspoons salt until there are no longer any lumps left. The batter consistency should be a little bit runnier then pancake batter and completely smooth, set aside.
  4. In a large pot, pour in oil about three inches deep and heat to 350°-375°F with a deep fat thermometer.
  5. In a pie pan or a rimmed plate mix the remaining 1 cup flour with 2 teaspoons salt, cayenne and garlic powder together until very well incorporated.
  6. To prepare the fish, season with remaining ½ teaspoon salt. Coat each piece of fish with the flour mixture, then dredge in wet batter. Make sure that your fish is completely coated, then allow any excess batter to drip off while still holding it. Gently lower the fish into the hot oil. If your fish sticks to the bottom, lower it in more slowly or quickly scrape it off the bottom of the pan using a slotted spoon. After 3-4 min, flip the fish. Cook for 2-3 more minutes and remove with a slotted spoon onto a paper towel lined plate. Adjust the heat up or down between the batches so that the fish are always frying at around 350°F. Try not to overcrowd the pot.
  7. Once your fish is all cooked, assemble the tacos. Fill each tortilla with one piece of fish, a serving of coleslaw, a drizzle of crema, a few radishes, some cilantro and black sesame if desired.