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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!

Beer battered crispy cod fish tacos in a corn tortilla.

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!

Overhead beer battered crispy cod fish tacos in a corn tortilla.

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.

Close-up beer battered crispy cod fish tacos in a corn tortilla.

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 form the fryer then these baked sweet potato fries would be superb!

Crispy fried cod fish tacos with a salsa and coriander crema.

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.
  • Weighing scales and or measuring jug, cups and spoons.
Crispy fried cod fish tacos with a salsa and coriander crema.
Yield: 2 Servings

Beer Battered Cod Tacos Recipe

Prep Time: 30 minutes
Cook Time: 10 minutes
Total Time: 40 minutes

These glorious beer battered cod fish tacos are things of great beauty, in the flavour department at least, they are loaded with the cumin, coriander and lime!


  • 4 Small Corn Tortilla
  • 250g (9 oz) Cod Fillet
  • 1 Baby Gem Lettuce Heart

For the Salsa

  • 125g (1 Medium) Tomato
  • 50g (⅓ Cup) Red Onion
  • ½ Green Pepper
  • 1 Medium Hot Red Chilli Pepper
  • 1 Tbsp Red Wine Vinegar
  • 1 Tsp Sugar
  • Oil for deep frying

For the Coriander Sauce

  • 2 Tbsp Plain Yoghurt
  • 2 Tbsp Sour Cream
  • 1 Lime
  • 1 Tsp Cumin Seeds, Toasted and ground
  • 10g (½ Cup) Coriander Leaves
  • Pinch Salt, to taste

For the Batter

  • 100g (¾ Cup) Plain Flour
  • 1 Tsp Baking Powder
  • ½ Tsp Salt
  • 175ml (¾ Cup) Beer


Step 1: Make the Salsa.

  1. Deseed and cut the tomato into a 5mm (¼") dice.
  2. Remove the seeds and the membrane from the green pepper and cut into a 5mm (¼") dice.
  3. Peel and cut the red onion into a 2-3mm (⅛") dice.
  4. Remove the seeds and membrane from the chilli pepper and dice as finely as possible.
  5. Place the diced vegetables in a bowl and mix with the sugar and red wine vinegar.
  6. Have a taste and season with salt.

Step 2: Make the Crema.

  1. Mix together the yoghurt and sour cream.
  2. Heat a dry frying pan over medium heat.
  3. Add the cumin seeds and toast until they release an aroma.
  4. Grind the seeds in a pestle and mortar and add to the sour cream mix.
  5. Chop the coriander and add to the sauce.
  6. Zest the lime and add it to the sauce, then squeeze in juice to taste.
  7. Finally, add salt to taste.

Step 3: Batter and Cook the Fish.

  1. Heat the oil in your deep fat fryer to 180°C or 350°F.
  2. Whilst the oil is cooking cut the fish into strips around 4-5cm (1¾-2") long and 1.5cm by 1.5cm (½!) in profile.
  3. When the oil is hot, mix the ingredients for the batter until it is all combined.
  4. Dip the fish into the batter then straight into the hot oil.
  5. Cook for 3-4 minutes flipping halfway through cooking, you will need to cook this in two batches.


Both the Crema and the Salsa benefit from being made in advance but can be served immediately.

If making in advance remove from the fridge to bring closer to room temperature before serving.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 676Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 77mgSodium: 973mgCarbohydrates: 80gFiber: 7gSugar: 9gProtein: 40g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!


Wednesday 9th of January 2019

This was just gorgeous, thank you for the recipe, I added a little bit of salad cream, garlic powder & chipotle to the sauce... I used Blue Grenadier fish from NZ as I’m located in Australia. Family loved it, the whole lot was gone very quickly and will now be a regular dish. The batter was just perfect - I used Kirin beer as that’s what I’m drinking at the moment ? worked a treat in my deep fryer. Thank you again ❤️

Brian Jones

Wednesday 9th of January 2019

Thanks for taking the time to write to me and let me know... I love hearing from people who have used my recipes as a base for their grub, makes the bashing away on the keyboard and stirring the kitchen all worthwhile! I love the idea of adding a little chipotle to the sauce.


Saturday 27th of January 2018

Wow! That looks like tempura fried fish. I love that you used a Belgian Weissbeer in your recipe. I was just in Berlin, that beer's so good.

Brian Jones

Sunday 28th of January 2018

Always my favourite type of beer and so popular across much of Europe... Has a great flavour perfect for using in a batter.

David @ Cooking Chat

Saturday 27th of January 2018

Mmm, sounds like some great flavors. I order fish tacos fairly often but for some reason haven't made them at home...this is a good nudge to change that!

Brian Jones

Sunday 28th of January 2018

Finding anything other than home cooked fish nuggets out here in Rural Hungary is a challenge :D


Saturday 27th of January 2018

Oh your beer battered fish tacos look glorious! Like little golden precious nuggets engulfed by a perfect taco. I really should try to make more tacos at home!!

Brian Jones

Sunday 28th of January 2018

Thanks Helene, they really are just like grown up fish nuggets :D

Kavita Favelle

Saturday 27th of January 2018

I rarely think about using fish in tacos but you are right that it's a classic dish and your beer battered version looks so good. Loving the freshness and colour.

Brian Jones

Saturday 27th of January 2018

Thanks Kavita... We love this in summer when the ingredients are so bright and fresh.

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