Best 3 Beer Battered Fish Tacos Recipes

Indulge in a delightful culinary journey with our beer-battered fish tacos, a harmonious blend of crispy fish, vibrant slaw, and zesty sauces. Savor the delicate crunch of the golden-brown beer batter enveloping flaky fish fillets, perfectly complemented by a symphony of flavors from the tangy slaw, creamy avocado, and spicy Sriracha mayo. Dive into the vibrant colors and textures of these tacos, a tantalizing treat that caters to every palate.

This article offers a diverse collection of recipes to elevate your beer-battered fish taco experience. From the classic beer batter recipe that delivers a crispy, golden-brown coating to the variations that introduce unique twists, such as using different types of beer or adding herbs and spices for extra flavor, you'll find the perfect batter to suit your taste.

Discover the art of creating the perfect slaw, a refreshing complement to the richness of the fish. Learn how to balance the flavors of cabbage, carrots, and red onions with a tangy dressing, resulting in a crisp and flavorful slaw that adds a delightful crunch to each bite.

Unlock the secrets of crafting flavorful sauces that add depth and excitement to your tacos. The Sriracha mayo, with its fiery kick, brings a delightful zing to the palate, while the creamy avocado sauce offers a cooling contrast. Experiment with different sauces to find the perfect combination that tantalizes your taste buds.

With these recipes, you'll master the art of creating delectable beer-battered fish tacos that will be the star of your next gathering. Prepare to embark on a culinary adventure that promises crispy fish, vibrant flavors, and an unforgettable taste experience.

Here are our top 3 tried and tested recipes!

BAJA BEER-BATTERED TILAPIA (GREAT FOR FISH TACOS)

Baja Beer-Battered Tilapia (Great for Fish Tacos) image

This recipe is a healthful version of the battered, deep-fried and crispy fish at Rossy's Tacos in Baja California. I have never had their fish tacos, but this recipe sound great as a main dish or in a taco. From eatingwell.com .

Provided by Tee Lee

Categories Tilapia

Time 40m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

3/4 cup beer
1/2 cup all-purpose flour
1/4 cup whole wheat pastry flour
1/2 teaspoon salt
1/4 teaspoon dried oregano
1/4 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/4 teaspoon fresh ground pepper
1 -1 1/4 lb tilapia fillets or 1 -1 1/4 lb any other mild white fish fillet
3 tablespoons canola oil
12 (6 inch) whole wheat tortillas or 12 (6 inch) flour tortillas
2 -3 cups green cabbage, shredded or 2 -3 cups packaged coleslaw mix
1/2-1 cup pico de gallo or 1/2-1 cup salsa

Steps:

Place all the Beer Batter ingredients in a blender; blend until smooth, scraping down the sides as necessary.
Transfer the batter to a shallow baking dish, add fish, turning to coat all sides.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Transfer one-third of the battered fish to the pan, placing each piece into a little oil.
Cook until golden brown, 3 to 4 minutes per side.
Transfer cooked fish to a plate; keep warm.
Add 1 tablespoon oil and half the remaining fish to the pan; cook as directed above, reducing the heat if necessary.
Cook the remaining fish with the remaining 1 tablespoon oil.
Serve immediately.
To make tacos: fill tortillas with fish and cabbage then top with salsa. Enjoy!

Nutrition Facts : Calories 209, Fat 8.6, SaturatedFat 1, Cholesterol 37.8, Sodium 239.1, Carbohydrate 14.1, Fiber 1.5, Sugar 0.9, Protein 17.5

CRISPY CORN AND BEER-BATTERED FISH TACOS

Crispy Corn and Beer-Battered Fish Tacos image

Make these tacos the center of your Cinco de Mayo party this year and serve with our Kiwi and Tomatillo Pico de Gallo, Mexican-Style Pickled Vegetables, and Carrot Habanero Hot Sauce.

Provided by Rick M.

Categories Mexican

Time 1h4m

Yield 8 serving(s)

Number Of Ingredients 16

Ingredients

1 1/2 lbs skinless boneless cod (cut crosswise into 16 strips)
kosher salt, freshly ground black pepper
1 cup all-purpose flour
1 cup yellow cornmeal
1 tablespoon seasoning salt
2 teaspoons hot smoked paprika
2 teaspoons baking powder
1/4 teaspoon baking soda
12 ounces mexican-style pale lager beer
1/2 cup club soda (or water)
3 tablespoons cider vinegar
vegetable oil (for frying, about 3 quarts)
Kiwi and Tomatillo Pico De Gallo salsa (for serving)
Carrot Habanero Hot Sauce hot sauce (for serving)
Mexican-Style Pickled Vegetables vegetables (for serving)
warm corn tortilla, lime wedges, sliced avocado, chopped cilantro, and shredded red cabbage (for serving)

Steps:

Special Equipment: A deep-fry thermometer.
Lightly season cod with salt and black pepper. Transfer to a wire rack set inside a rimmed baking sheet. Chill, uncovered, at least 1 hour or up to overnight (this air-dries the surface so the batter will adhere better to the fish).
Whisk flour, cornmeal, seasoned salt, paprika, baking powder, baking soda, in a medium bowl. Add beer, club soda and vinegar and whisk just until combined and no lumps remain.
Fit a large heavy pot with thermometer; pour in oil to a depth of 3". Heat over medium-high until thermometer registers 375°. Working in batches, dip fish into batter, allowing excess batter to drip back into bowl. Lower carefully into oil and fry until light golden brown and just cooked through, 3-4 minutes. Transfer to paper towels to drain.
Serve fried fish with tortillas, pico de gallo, hot sauce, pickled vegetables, limes, avocado, cilantro, and cabbage.

BEER BATTERED FISH TACOS

Beer Battered Fish Tacos image

Crispy taco shells filled with Mexican beer battered fish. Topped with shredded red cabbage, chimichurri aioli and fresh jalapenos.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 50m

Yield 8

Number Of Ingredients 14

Ingredients

1 can (4.5 oz) Old El Paso™ chopped green chiles
1/3 cup packed fresh parsley
3/4 cup packed fresh cilantro
1 small clove garlic, crushed
1/2 cup mayonnaise
Vegetable oil for deep frying
1 cup Gold Medal™ all-purpose flour
1 1/4 cups Mexican beer
1 lb firm white fish fillets (such as cod)
1 teaspoon coarse sea salt
8 Old El Paso™ Stand 'N Stuff™ taco shells, heated as directed on package
1 cup shredded red cabbage
2 jalapeño chiles, thinly sliced
1 lime, cut into wedges

Steps:

In food processor, place Chimichurri Aioli ingredients. Cover; process, using quick on-and-off motions, until smooth. Empty into bowl, and refrigerate until ready to serve.
In deep fryer or heavy saucepan, heat at least 2 inches oil to 350°F. While oil is heating, mix flour and beer in medium bowl. Cut fish fillets into cubes. Dip cubes into batter, and fry fish in batches, about 3 minutes per side, until golden brown and cooked through. Drain on paper towels; sprinkle lightly with salt.
Fill each taco shell with fish, cabbage, a dollop of aioli and chiles. Serve with lime wedges.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 40 mg, Fat 3 1/2, Fiber 1 g, Protein 14 g, SaturatedFat 3 1/2 g, ServingSize 1 Taco, Sodium 650 mg, Sugar 0 g, TransFat 1 g

Tips:

Use fresh, firm-fleshed fish: This will help the fish stay together when it's fried.
Cut the fish into uniform pieces: This will help them cook evenly.
Make sure the batter is cold: This will help the batter adhere to the fish and prevent it from becoming greasy.
Fry the fish in hot oil: This will help create a crispy crust.
Don't overcrowd the pan: This will prevent the fish from cooking evenly.
Serve the fish tacos immediately: This will ensure that the fish is hot and crispy.

Conclusion:

Beer-battered fish tacos are a delicious and easy-to-make meal. They're perfect for a casual get-together or a quick weeknight dinner. The combination of crispy fish, fresh vegetables, and flavorful sauce is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give beer-battered fish tacos a try.