Best 9 Beer Batter For Fish Tacos Recipes

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**Savor the Coastal Delights: Embark on a Culinary Adventure with Beer-Battered Fish Tacos Recipes**

Indulge in the tantalizing flavors of the ocean with our carefully curated collection of beer-battered fish tacos recipes. These culinary creations blend the crispy crunch of beer-battered fish with the vibrant zest of Mexican-inspired ingredients, promising an explosion of taste in every bite. Whether you prefer classic fish tacos or crave a unique twist, our diverse selection caters to every palate. Dive into the crispy goodness of traditional beer-battered fish tacos, where succulent fish fillets are enveloped in a golden-brown batter infused with your favorite brew. For a delightful variation, try our blackened fish tacos, where the fish is seasoned with a flavorful blend of spices before being coated in the signature beer batter.

For those seeking a healthier alternative, our baked beer-battered fish tacos offer a guilt-free indulgence. Enjoy the same crispy texture without the added calories, as the fish is baked to perfection in a light and airy beer batter. And for a taste of the tropics, our coconut beer-battered fish tacos infuse the classic dish with the sweet and nutty flavors of coconut, creating a tantalizing harmony of flavors. With our detailed instructions and helpful tips, crafting these delectable beer-battered fish tacos at home is a breeze. Gather your ingredients, fire up the stove, and embark on a culinary adventure that will transport your taste buds to the sun-soaked shores of Mexico.

Let's cook with our recipes!

BEER BATTERED FISH TACOS



Beer Battered Fish Tacos image

These beer battered fish tacos are the best crispy fish tacos around! The easy-to-make batter creates a crunchy coating around tasty, tender white fish which is served on warm corn tortillas with a simple slaw and a smoky chipotle sauce. They're irresistible!

Provided by Kristen Stevens

Categories     Dinner

Time 50m

Number Of Ingredients 17

¼ cup EACH: mayo and plain yogurt
2 tablespoons minced chipotle peppers in adobo sauce (see note #1)
1 tablespoon lime juice
1 clove garlic (finely minced)
A pinch of salt and pepper
2 cups shredded cabbage
½ cup chopped cilantro
¼ cup thinly sliced red onion
2 tablespoons EACH: oil and lime juice
½ teaspoon EACH: salt and pepper
Oil (for frying (see note #2))
1 ½ cups all-purpose flour (divided)
2 teaspoons EACH: garlic powder and onion powder
1 teaspoon EACH: baking soda, salt, and pepper
1 ½ lb. white fish
1 ½ cups light beer (ice-cold (see note #3))
18 corn tortillas

Steps:

  • Mix the chipotle sauce ingredients together in a small bowl.
  • Mix the slaw ingredients together in a medium-sized bowl.
  • Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot and begin heating it over medium heat. If you have an oil thermometer, attach it to the pot.
  • Mix ½ cup of the flour, garlic powder, and onion powder in a shallow bowl.
  • In a large bowl, mix the remaining 1 cup of flour, baking soda, salt, and pepper.
  • Cut the fish into small pieces no more than 1" wide. Dry them well with paper towels then add them to the shallow bowl and toss them with the flour.
  • When the oil reaches 350 degrees Fahrenheit (see note #4) it's time to fry the fish. Pour the beer into the large bowl of flour and briefly mix it for 4-5 seconds. Dip a piece of fish into the batter and let the excess drip back into the bowl. Carefully put it into the hot oil. Repeat with 5-6 more pieces, making sure not to crowd the pan. Let the fish cook for 3-4 minutes, or until the batter is golden all around and the fish is cooked through.
  • Using tongs, remove the fish from the oil and place it on a cooling rack set up over a baking sheet. Repeat with the remaining fish until all the pieces are cooked.
  • Warm the tortillas (see note #5) then serve them piled with slaw, chipotle sauce, and crispy fish.

Nutrition Facts : ServingSize 2 tacos, Calories 555 kcal, Sugar 3 g, Sodium 755 mg, Fat 19 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 64 g, Fiber 7 g, Protein 32 g, Cholesterol 57 mg, UnsaturatedFat 16 g

BEER BATTERED FISH TACOS



Beer Battered Fish Tacos image

These are the real-deal crispy, tender, and flaky Baja-style fried fish tacos and sure to be a new favorite.

Provided by Plating Pixels

Categories     Entree     Taco

Time 25m

Number Of Ingredients 21

1 cup all-purpose flour
½ tablespoon all seasoning salt
1 teaspoon celery salt
½ teaspoon baking powder
1 cup Mexican beer
2 pounds Mahi Mahi (or firm white fish)
Frying oil (such as corn or grapeseed oil)
8 ounces packed cabbage coleslaw mix (without dressing)
2 medium roma tomatoes (diced)
½ medium red onion (diced)
¼ cup chopped fresh cilantro
1 medium lime (juiced)
¼ teaspoon salt
2 medium avocados (ripe)
4 tablespoons sour cream
⅓ cup Mexican beer (substitute with water for non-alcoholic)
¼ cup fresh cilantro
1 medium lime (juiced)
1 teaspoon all seasoning salt
8 small corn tortillas (warmed)
Toppings such as cilantro leaves (sliced radish, and fresh-squeezed lime juice)

Steps:

  • In a large bowl, stir together flour, baking powder, seasoning salt, and celery salt. Gently stir in the beer and let sit for 15 minutes to thicken.
  • Meanwhile, prepare the coleslaw: In a medium bowl stir together all cabbage slaw ingredients and set aside.
  • Prepare the avocado sauce: Add all sauce ingredients to a blender and blend until smooth. If the sauce is too thick add more water to reach desired consistency. Set aside.
  • Cut skin from the fish and discard. Slice fish into roughly 1 x 1 ½ inch strips.
  • Heat oil in a large frying pan to medium-high heat, or 350 to 375 degrees F when tested with a thermometer. About an inch of oil in the pan is ideal for frying.
  • Add some of the fish pieces to the beer batter and stir to coat well.
  • Add the battered fish peices to the pan. It should sizzle vigorously the moment it's added. Fry for 2-3 minutes, until golden brown. Note: Don't overcrowd the fish and fry in at least a couple of batches if needed.
  • Rotate the peices and fry about 2-3 minutes more until the other side is browned and the fish reaches an internal temp of at least 145 degrees F.
  • Remove fried fish and place on a wire rack over paper towels to drain.
  • Serve over warm tortillas with prepared cabbage slaw, avocado sauce, and other desired toppings.

Nutrition Facts : ServingSize 2 tacos, Calories 377 kcal, Carbohydrate 31 g, Protein 26 g, Fat 17 g, SaturatedFat 8 g, Cholesterol 86 mg, Sodium 1216 mg, Fiber 7 g, Sugar 3 g

BEER BATTER FISH TACOS



Beer Batter Fish Tacos image

Something about a good fish taco just screams summer. The beer batter is light and crunchy, perfect with the cod. Hot sauce brings a bit of heat but is a great complement to the tanginess of the lime and tartar sauce. Crispy cabbage on top of these refreshing fish tacos is excellent.

Provided by cyndi Williams

Categories     Tacos & Burritos

Time 1h15m

Number Of Ingredients 12

1/2 c dark beer
1/2 c flour
1/4 tsp salt
1 lb cod fish - cut in medium size pieces
1/2 qt vegtable or canola oil
10 flour tortilias
2 1/2 c shredded cabbage
1 lime
tartar sauce
1/2 bunch green onions sliced
1/2 c shredded cheese
salsa, taco sauce, or hot sauce to taste

Steps:

  • 1. Mix beer, flour, and salt in a bowl.
  • 2. Rinse fish and cut into pieces, about 3 pieces per filet.
  • 3. In a large skillet with about 1 inch of oil to 360 degrees. Dip fish in batter and slide into skillet. Fry until golden brown about 2 minutes.
  • 4. Remove and drain on paper towels. Repeat until all fish is cooked.
  • 5. Heat tortillas. Using 2 tortillas per serving, add fish followed by cheese, cabbage, sliced green onions, tartar sauce, lime, and salsa.

FISH TACOS



Fish Tacos image

I'm from San Diego and these taste just like home! We live in the south now, and nobody has heard of these! Serve with homemade pico de gallo, and lime wedges to squeeze on top!

Provided by BREESE823

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 19

1 cup all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
½ teaspoon salt
1 egg
1 cup beer
½ cup plain yogurt
½ cup mayonnaise
1 lime, juiced
1 jalapeno pepper, minced
1 teaspoon minced capers
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon dried dill weed
1 teaspoon ground cayenne pepper
1 quart oil for frying
1 pound cod fillets, cut into 2 to 3 ounce portions
1 (12 ounce) package corn tortillas
½ medium head cabbage, finely shredded

Steps:

  • To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer, then quickly stir into the flour mixture (don't worry about a few lumps).
  • To make white sauce: In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, capers, oregano, cumin, dill, and cayenne.
  • Heat oil in deep-fryer to 375 degrees F (190 degrees C).
  • Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly fry tortillas; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, and white sauce.

Nutrition Facts : Calories 409.4 calories, Carbohydrate 43 g, Cholesterol 54.3 mg, Fat 18.8 g, Fiber 4.9 g, Protein 17.3 g, SaturatedFat 2.7 g, Sodium 406.5 mg, Sugar 4.5 g

BEER-BATTERED FISH TACOS



Beer-Battered Fish Tacos image

Beer-Battered Fish Tacos

Provided by The Rachael Ray Staff

Number Of Ingredients 36

Vegetable oil
for frying
1 cup all-purpose flour
1 tablespoon (a palmful) Old Bay Seafood Seasoning
1 tablespoon (a palmful) chili powder
preferred brand Gebhart's
2 teaspoons (2/3 palmful) each garlic powder
salt and ground pepper
1 12-ounce bottle blonde beer or lager
1 large egg
beaten
2 pounds Mahi Mahi or other white sustainable fish
cut into 3x1-inch sticks
16 6-inch corn tortillas
1/2 small white cabbage
shredded
Radishes
very thinly sliced
Queso Fresco or Cotija cheese
crumbled
3 tablespoons chipotles in adobo
Juice of 1 lime
1 cup Mexican crema
Salt
1/2 small red onion
finely chopped
2 jalapeño peppers
seeded and finely chopped
Salt
4 plum tomatoes
chopped
1/4 cup cilantro
finely chopped
2 ripe avocados
diced
Juice of 1 lemon or lime

Steps:

  • Heat oil in a large frying pan or tabletop fryer to 365°F
  • In a large bowl, whisk up flour with Old Bay, chili powder, garlic powder, salt and pepper
  • Whisk beer into batter then add egg and combine
  • Dunk fish pieces into batter and fry a few pieces at a time to deep golden brown
  • Salt fish when they come out of the oil, while they're still hot
  • Keep warm in a moderate oven on a wire rack set on a rimmed baking sheet
  • Char tortillas in hot, dry skillet or over a burner flame
  • In a food processor or blender, combine chipotles in adobo, lime juice, salt and crema until smooth; transfer to a small bowl
  • Combine onion, jalapeño, salt, tomatoes and cilantro then fold in diced avocado and add lemon or lime juice
  • Serve fish with tortillas and fixins alongside

BEER BATTERED FRIED FISH TACOS



Beer Battered Fried Fish Tacos image

Provided by Food Network

Categories     main-dish

Time 5h5m

Yield 4 fish tacos

Number Of Ingredients 32

16 ounces light beer, or more as needed
2 tablespoons active dry yeast
2 cups all-purpose flour
1 tablespoon salt
1 pound dried black beans
1 onion, halved leaving root attached, and peeled
1 plum tomato
2 tablespoons ground toasted cumin
1 tablespoon ground toasted coriander
Salt
1/4 cup black bean miso
1/4 cup red miso
2 tablespoons hot sauce
1 tablespoon soy sauce
1/2 bunch scallions
2 limes, juiced
1 egg
1 cup canola oil
1 jalapeno
2 tablespoons finely chopped fresh cilantro, plus some whole leaves, for garnish
1 hothouse cucumber, seeds removed, small dice
1 shallot, minced
3 tablespoons (store-bought) sesame soy vinaigrette
Salt or lime juice, as needed
Rice bran oil, for frying
4 flour tortillas
8 ounces ling cod or similar fish
1 cup all-purpose flour
Salt
1 avocado, halved and pitted
Fresh cilantro, for garnish
Japanese furikake seasoning, for sprinkling

Steps:

  • For the beer batter: In large bowl add half the beer. Add yeast, then stir to dissolve. With a whisk, slowly add the flour. Add more beer as needed to make a thin batter. Add salt. Place bowl in a warm spot. It will get foamy and rise in volume. Let rest and rise for about 2 hours.
  • Remove and discard top skin if one forms. Batter is now ready to use.
  • For the black beans: In large pot, add black beans, onion, tomato and water to cover. Bring to a boil, then reduce heat to a simmer.
  • Remove tomato from pot. Once cool enough to handle, remove skin and discard. Rough chop tomato and add back to beans.
  • Allow beans to simmer until tender, about 2 hours. Remove onion and discard. Season with cumin, coriander and salt to taste. Keep beans hot until ready to serve.
  • For the miso aioli: In a food processor add miso pastes, hot sauce, soy sauce, scallions, lime juice and egg. Blend until smooth. With machine running, slowly drizzle oil in until all is incorporated.
  • For the charred jalapeno and cucumber salsa: Place jalapeno on a hot grill and cook, turning occasionally, until skin is charred and black. Remove from heat. Set aside until cool enough to handle, then peel and remove seeds. Dice finely.
  • Combine jalapeno, cilantro, cucumber and shallots in a bowl. Add vinaigrette, then mix. Taste and add salt or lime juice if needed. Set aside.
  • For the tacos: Fill up a fryer or very large pot with rice bran oil and heat to 350 degrees F.
  • Warm tortillas over the burners on the stovetop. Set aside.
  • Place fish in the flour and toss to coat. Remove excess flour.
  • Add floured fish to beer batter using tongs. Remove from batter, allowing excess to drip off.
  • Using tongs, carefully place battered fish into hot oil. Wait a couple seconds before releasing fish into oil to prevent it from sinking and sticking to bottom.
  • Fry until golden brown and cooked through, 4 to 5 minutes.
  • Remove from oil and set on a paper towel-lined plate or tray. Season with salt.
  • On warm tortillas, spoon 2 tablespoons hot black beans. Place cooked fish on beans. Place 1 slice avocado on top. Spoon 1 tablespoon aioli on fish and avocado. Add 1 tablespoon salsa.
  • Garnish with cilantro leaves and a sprinkle of furikake.

BEER-BATTERED FISH TACOS



Beer-battered fish tacos image

Pile chunks of battered cod, herby tartare and pink pickled onions into tortilla wraps to make these moreish tacos. They serve four, but won't last long!

Provided by Esther Clark

Categories     Dinner, Lunch, Supper

Time 1h5m

Number Of Ingredients 19

150g plain flour
75g cornflour
½ tsp fine sea salt
230ml cold beer
vegetable oil, for deep-frying
4 skinless and boneless cod loins, cut in to 3cm pieces
8 small soft corn tortillas
2 Little Gem lettuces, shredded
hot sauce, to serve (optional)
150ml white wine vinegar
1 tsp coriander seeds, crushed
1 tsp peppercorns
2 tbsp caster sugar
1 large red onion, finely sliced
150g mayonnaise
½ small bunch of dill, finely chopped
½ small bunch of basil, finely chopped
½ tsp Dijon mustard
1 tsp capers, chopped

Steps:

  • First, make the pickled onions. Put the vinegar in a pan with 150ml water, the coriander seeds, peppercorns, sugar and 1 tsp salt over a medium heat, stirring until the sugar has dissolved. Scoop the onions into a bowl and carefully pour over the hot pickling liquid. Leave to cool for 15 mins, then cover and chill for at least 1 hr. Will keep chilled for up to two days.
  • For the tartare sauce, mix together all the ingredients, then cover and chill. Will keep chilled for up to two days.
  • Sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer to make a smooth batter. Cover and chill for 30 mins.
  • Heat the oil in a deep, heavy-based pan, no more than two-thirds full, until the oil reaches 190C on a cooking thermometer. If you don't have a thermometer, check the oil is ready by dropping a small cube of bread into the oil - it should turn brown in about 10 seconds.
  • Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches for 4 mins per batch, then remove using a slotted spoon and drain on kitchen paper.
  • Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like. Best enjoyed with a cold beer.

Nutrition Facts : Calories 841 calories, Fat 41 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 76 grams carbohydrates, Sugar 12 grams sugar, Fiber 8 grams fiber, Protein 34 grams protein, Sodium 1.8 milligram of sodium

BEER BATTERED FISH FOR TACOS



Beer Battered Fish for Tacos image

I saw this made by a chef on Food Network and wrote down the ingredients and measurements. I'm putting it here for safekeeping.

Provided by michelles3boys

Categories     Mexican

Time 30m

Yield 10 tacos, 5 serving(s)

Number Of Ingredients 8

3 eggs
8 ounces dark beer
2 teaspoons dry mustard
1 tablespoon dark chili powder
1 tablespoon salt
1 teaspoon sugar
1 1/2 cups flour
1 1/2 lbs fish fillets (cod or tilapia)

Steps:

  • Cut your fish into 1 1/2" wide strips.
  • Whisk together the first 6 ingredients.
  • Slowly whisk in the flour.
  • Dredge the fish in a little flour.
  • Then dip your fish in the beer batter, coating thoroughly.
  • Deep fry the fish, then drain on paper towels.
  • To prepare tacos, spread some chipotle mayonnaise onto a warmed flour tortilla.
  • Place a piece of fish on the tortilla.
  • Add a little shredded cabbage to the top and enjoy.

Nutrition Facts : Calories 353.5, Fat 4.9, SaturatedFat 1.3, Cholesterol 186.4, Sodium 1572.9, Carbohydrate 32.3, Fiber 1.7, Sugar 1.2, Protein 39.3

BEER-BATTERED BAJA STYLE FISH TACOS



Beer-Battered Baja Style Fish Tacos image

I made these for Cinco de Mayo, and they were muy excellente! My bf said he never understood the big deal about fish tacos until he tasted these! Delicious, light and flaky fish with a lemon sour cream and cabbage on top.

Provided by likeamystic

Categories     Mexican

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 18

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon pepper
1 cup dark Mexican beer (I used Negra Modelo)
1/3 cup mayonnaise
2/3 cup sour cream
1 teaspoon grated lemon zest
2 tablespoons of fresh lemon juice
2 tablespoons water
salt & pepper
oil (for frying)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
black pepper
2 lbs , white fish cut into 5 by 1/2 inch strips (I used Tilapia but Halibut would work)
corn tortilla
2 cups of shredded cabbage
salsa or guacamole

Steps:

  • For the Beer Batter: Mix the flour, salt and pepper in a medium bowl. Gradually add in the beer while whisking. Set aside and let the batter rest for 15 minutes before using.
  • For Cream Sauce: Add the mayonnaise and sour cream to a medium bowl. Whisk in the lemon zest, lemon juice and water. Season, to taste, with salt and pepper (can be made 3 days ahead, covered and refrigerated).
  • For the Fish: In a large skillet, over medium heat, add enough oil to reach a depth of 1-inch. Heat the oil until a deep-fry thermometer registers 350 degrees F or when the end of a wooden spoon sizzles when inserted into the oil.
  • On a large plate, combine the flour and salt. Season the fish pieces all over with salt and pepper and coat with the flour. Working in batches, dip the fillets in the beer batter and coat on both sides. Fry in the hot oil until golden brown and cooked through, about 5 minutes. Transfer to paper towels to drain.
  • Make tacos with the tortillas and fish and top each with cream, shredded cabbage, salsa and guacamole, if desired.

Nutrition Facts : Calories 282.1, Fat 10.2, SaturatedFat 4, Cholesterol 14.6, Sodium 888.3, Carbohydrate 39.4, Fiber 1.8, Sugar 2, Protein 5.8

Tips:

  • For a crispy batter, make sure the beer is cold and the batter is well chilled before frying.
  • Use a light beer for a light and airy batter.
  • Add some herbs or spices to the batter for extra flavor.
  • Don't overcrowd the pan when frying the fish. This will cause the oil temperature to drop and the fish will not cook evenly.
  • Serve the fish tacos immediately with your favorite toppings.

Conclusion:

Beer-battered fish tacos are a delicious and easy-to-make meal that is perfect for a casual get-together or a weeknight dinner. The crispy batter and flaky fish are complemented by the fresh and flavorful toppings. With a few simple tips, you can make beer-battered fish tacos that are sure to impress your friends and family.

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