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A small piece of beer battered fish on a tortilla with cilantro lime sauce and pico de gallo.

Beer Battered Fish Tacos

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  • Author: Erin Jensen
  • Prep Time: 25 minutes
  • Cook Time: 5 minutes
  • Total Time: 30 minutes
  • Yield: 8 servings 1x
  • Category: Fish
  • Method: Stove Top
  • Cuisine: American


A delicious Beer Battered Fish Taco recipe that is packed with flavor! Perfectly cooked fish with a cilantro sauce and pico de gallo!



Cilantro Lime Sauce:

  • 3/4 cup plain Greek yogurt
  • 1/4 cup mayo
  • 1 tablespoon extra virgin olive oil
  • 24 tablespoons lime juice
  • zest of 1 lime
  • 1/4 cup fresh cilantro, chopped
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Light Lemon Slaw

  • 2 tablespoons mayo
  • 2 teaspoon lemon juice
  • 1 teaspoon white wine vinegar
  • pinch of kosher salt
  • 2 cups angel hair cabbage/slaw

Beer Battered Fish

  • oil for pan (avocado oil or peanut oil)
  • 1.5 pounds cod fillets
  • 1 cup all-purpose flour
  • 1/2 cup rice flour OR cornstarch (+ more for sprinkling)*
  • 1 1/2 teaspoon baking powder
  • 1 1/2 teaspoon kosher salt (+ more for seasoning)
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon Old Bay Seasoning
  • 1/2 teaspoon onion powder
  • 12oz bottle *very cold* beer

Other Ingredients:

  • tortillas of your choice
  • lime wedges
  • pico de gallo 


  1. Make Sauce: Add Cilantro Lime Sauce ingredients to a small blender or food processor. Blend until smooth. Taste and add additional salt, cilantro and/or lime as desired. Set aside.
  2. Make Slaw: In a medium bowl combine the mayo, lemon juice, white wine vinegar and a pinch of salt. Stir to combine. Add cabbage and toss to coat. Taste and add additional salt, as desired. Set aside. 
  3. Heat Oil: Use a very deep cast iron skillet (we used a 5qt. cast iron skillet – 5.5 inches deep) and fill approx. 1/2 full with the oil of your choice. Bring oil between 375-400 degrees F. 
  4. Prep Fish: Meanwhile, cut cod fillets into smaller chunks (approx. 3 inches long and an inch or two wide). Pat fish dry with clean paper towels. Season fish generously with kosher salt and ground black pepper. Sprinkle with a little rice flour or cornstarch (whichever you plan on using in the recipe). Set aside. 
  5. Combine Batter: In a large bowl, whisk together the all-purpose flour, rice flour (or cornstarch), baking powder, kosher salt, black pepper, Old Bay Seasoning and onion powder. Whisk in the cold beer – the consistency should be a bit thinner than pancake batter.  
  6. Coat + Cook Fish: Dredge fish into the batter, let excess batter fall off. Carefully place in the oil and let cook 2 – 2 1/2 minutes, flipping halfway. Remove with slotted fish spatula and transfer to paper towel-lined plate. Sprinkle with kosher salt.
  7. Build Tacos: On your tortilla of choice, add some of the slaw, a piece of crispy fish, some pico de gallo, and then a drizzle of the cilantro lime sauce on top. Continue this process until all tacos are built and ready to eat!


  • Rice Flour vs. Cornstarch: We tested this recipe using rice flour and using cornstarch. We really could not see or taste a difference between the two! 
  • Beer: We used an ice cold Michelob Golden Light, but feel free to use your favorite beer.


  • Serving Size: 1 taco
  • Calories: 347
  • Sugar: 2.6 g
  • Sodium: 682.6 mg
  • Fat: 12.2 g
  • Carbohydrates: 36.9 g
  • Protein: 19.6 g
  • Cholesterol: 47.8 mg