Description
These beer battered fish tacos feature tender, flaky cod inside a crisp, golden coating. Served in warm corn tortillas with fresh mango salsa, shredded purple cabbage, lime, and creamy chipotle sauce, they deliver the perfect balance of crunch, smoke, heat, sweetness, and bright citrus flavor.
Ingredients
For the Creamy Chipotle Sauce:
½ cup mayo
½ cup sour cream
Juice of 1 lime
2 chipotle peppers in adobo sauce
½ teaspoon kosher salt
For Frying:
Canola or vegetable oil, enough for frying
Fish:
12 oz cod, cut into 3-inch pieces and patted dry with a paper towel
¾ teaspoon kosher salt
¼ teaspoon coarse ground pepper
Flour Mixture:
¾ cup all-purpose flour
¼ cup corn starch
1 teaspoon kosher salt
¼ teaspoon black pepper
½ teaspoon paprika
½ teaspoon garlic powder
Beer Batter-
¾ cup all-purpose flour
¼ cup corn starch
½ teaspoon baking powder
1 teaspoon onion powder
¾ teaspoon kosher salt
½ teaspoon paprika
½ teaspoon garlic powder
¼ teaspoon coarse ground pepper
1 cup cold beer
For Serving:
8-10 Corn Tortillas, warmed on a skillet until it is starting to brown
½ of a recipe of mango salsa
¾ cup shredded purple cabbage
Lime wedges
Chopped cilantro, for garnish, optional
Instructions
For the Creamy Chipotle Sauce:
- Add all the ingredients to a food processor and process until smooth and creamy.
- Remove to a small bowl, cover, and refrigerate until ready to use.
For Frying:
- Place a wire cooling rack over a rimmed baking sheet. Set aside.
- In a Dutch oven, heat 2-3 inches of oil over medium high heat. You are aiming for about 350 F in the oil. It will take about 10 minutes to heat up. Watch the temperature. Use a candy thermometer if you can.
Fish:
Sprinkle the seasonings evenly on the fish pieces.
Flour Mixture:
In a shallow bowl whisk together all the ingredients. Set aside.
For the Beer Batter:
- In a mixing bowl whisk together all the ingredients except the beer. Slowly pour in the beer while whisking. Whisk until just combined. Don’t over mix.
- Working in batches, dip each piece of fish in the flour mixture, making sure to shake off excess.
- Dip in the beer batter and let some excess drip off.
- Immediately gently place in the oil. Only cook a few pieces at a time to not make the temperature reduce too much.
- Fry for about 4 minutes, flipping halfway until the coating is golden brown and the fish cooked to 145 F.
- Remove to the wire cooling rack to cool slightly.
- Repeat the process until the fish is all fried.
For serving:
Assemble your tacos with a piece of fish in each tortilla and topped with the mango salsa, cabbage, a squeeze of lime juice and cilantro, if desired.
Notes
If you use normal table or sea salt, use half the amount.
The fish cooks quickly so make sure you have all your toppings prepped before frying the fish so you can serve the fish warm.
You can use a different white fish such as mahi mahi instead of cod, if desired.
If you want the sauce less spicy use 1 pepper instead of 2.
This is best served fresh and warm. If you have leftovers, make sure to store every element separately.
Store in an airtight container in the fridge for up to 3 days.
For best reheating, reheat in an air fryer. The fish won’t be as crispy as originally made
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Deep-Frying
- Cuisine: Mexican-Inspired