Beer Battered Crispy Cod Fish Tacos

Crispy beer-battered cod fish tacos with a delicious, fresh, and vibrant salsa, along with a silky yoghurt and sour cream coriander sauce.

Both the crema and the salsa can be made in advance to cut down the pressure, and frying the fish takes just a few minutes!

Crispy Beer Battered Fish Tacos

As a Brit, I was raised with chip shop battered fish; battered food is part of our DNA.

So how could I resist putting my slant on a Californian favourite recipe?

My version of crispy cod tacos runs with the crispiest of beer batters, which is very similar to the one that I make for my spam fritters.

It also receives a quick and vibrant salsa, infused with a touch of piquancy from a dash of chilli and red wine vinegar.

Finally, they are finished with lashings of delicious coriander and cumin crema and wrapped in a tortilla of your choice!

Frequently Asked Questions

Can I use a different type of fish?

Yes, any firm and meaty white fish would be fine.

I use cod, but everything from haddock to coley and pollock to hake would be fine.

What beer should I use?

I use a Leffe blonde Belgian Weiss Beer.

Mainly because I love the stuff, but it also has a citrus edge that works well with seafood, which is why it is my beer of choice for my beer steamed mussels recipe!

You can use whatever you like, and APA or IPA would work well, as would a pilsner-style lager. However, you want to avoid anything too dark.

Can I make this in advance?

Both the salsa and the coriander benefit from being made in advance. Both will sit in the fridge for 3-4 hours with no problems.

The fish and batter need to be prepared and cooked when you are ready to eat!

Do I have to use a deep-fat fryer?

I personally think that a fryer is both the safest and best method to cook these fish tacos.

However, you could fry them in either a wok or a saucepan, but make sure that you do not fill the pan more than a third full of oil.

Serving Suggestions

I usually take one of two approaches to sides for these delicious beer-battered cod tacos.

The first keeps it all very light with a side salad, something like this cherry tomato and onion salsa or my spicy mango salad would be perfect.

The second doubles down on the fried stuff and goes full-on indulgent with some fried potatoes.

It doesn't matter whether it is my chippy chips or crispy straw potatoes.

If you wanted to move away from the fryer, then these baked sweet potato fries would be superb!

Equipment Used

I only name-check brands of equipment if I think that they make a material difference to a recipe. But if you have any questions, feel free to ask them in the comments section below the recipe.

• Deep fat fryer or large saucepan/wok for frying.
• Slotted spoon.
• Chopping board.
• Kitchen knife.
• Mixing bowls.
• Whisk.
• A combination of weighing scales, a measuring jug, measuring cups and spoons.