fried fish taco
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Dinner,  Lunch

Beer-Battered Fried Fish Tacos

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Maybe its the Irish girl in me or just that frying makes a lot of things pretty awesome. Either way, Fried Fish Tacos are pretty great.

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My first exposure to good fish tacos wash a few years ago when we went to San Diego. We went to this taco place in La Jolla called Puesto. They served a wide variety of smaller tacos but they all came on freshly made blue corn tortillas. Ultimately, these tacos draw inspiration from those tacos.

I decided to go for beer battered cod (might not be Guinness, but still a good Irish tradition). We used a hazy IPA since it brings a good effervescence to the batter with a light, bright flavor. The fizziness and alcohol are actually key elements of making a light, crispy batter. They help infuse air and prevent gluten formation, which makes for a gummy batter.

We also made sure to get a lot of flavor right in the batter. We got a lot of traditional taco spice flavor with cumin, cayenne, garlic, and onion. Its always amazing how much flavor you can get with a little spice.

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Now to the frying! As usual, I used peanut oil. You don’t have to (for example allergy concerns); canola oil will also work well. But if you can, go for the peanut! It brings a great flavor all by itself and you don’t have to worry about smoke.

When assembling the taco and picking toppings, go light!! The fried fish is is going to be a little fatty, so you definitely want a bright salsa with a little heat. A small amount of guac (my recipe HERE) and a light amount of some crema are perfect to round it out.

fried fish taco
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For anyone interested, I also have a few other fish taco options for your consideration, one with a glaze sauce HERE and one with a simple sear HERE.

Beer-Battered Fried Fish Tacos

A fun way to mix up Taco Tuesday with a lighter, crispy element.
Prep Time5 mins
Cook Time15 mins
Course: Main Course
Cuisine: Mexican
Keyword: beer, beer batter, deep fried, Fish, fish taco, fried, guacamole, IPA, salsa, taco, taco tuesday, tacos
Servings: 4 People


  • 1 Lb Cod Filet
  • 1 Qt Peanut Oil
  • 1 Cup Flour
  • 12 Oz IPA Beer
  • 1 Egg
  • 1/2 Tsp Garlic Powder
  • 1/2 Tsp Onion Powder
  • 1/2 Tsp Cumin
  • 1/2 Tsp Cayenne
  • 1/2 Tsp Paprika
  • Salt & Pepper to taste


  • Pour the oil in a dutch oven with a frying thermometer, heat over high heat to about 360F.
  • Cut the cod filet into smaller ~1 inch wide mini filets. Pat dry and salt/pepper.
  • Mix the flour and spices together.
  • When the oil is almost up to temperature, whisk in the egg followed by streaming in the beer whisking constantly. The batter should have a slightly lumpy texture (its a good thing!).
  • Coat the fish in the batter right before frying.
  • Lay the pieces into the oil, drop it away from you to prevent splashing on you. Limit yourself to about 4 pieces at a time as the oil temperature will drop.
  • Allow the fish to fry undisturbed for a minute and then gently move it around in the oil. Flip after a total of 3-4 minutes.
  • Removed after 6-8 minutes or golden brown.

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