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.
I usually take one of two approaches to sides for these delicious beer-battered cod tacos.
The second doubles down on the fried stuff and goes full-on indulgent with some fried potatoes.
If you wanted to move away form the fryer then these baked sweet potato fries would be superb!
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.
- Weighing scales and or measuring jug, cups and spoons.
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.
- Deseed and cut the tomato into a 5mm (¼") dice.
- Remove the seeds and the membrane from the green pepper and cut into a 5mm (¼") dice.
- Peel and cut the red onion into a 2-3mm (⅛") dice.
- Remove the seeds and membrane from the chilli pepper and dice as finely as possible.
- Place the diced vegetables in a bowl and mix with the sugar and red wine vinegar.
- Have a taste and season with salt.
Step 2: Make the Crema.
- Mix together the yoghurt and sour cream.
- Heat a dry frying pan over medium heat.
- Add the cumin seeds and toast until they release an aroma.
- Grind the seeds in a pestle and mortar and add to the sour cream mix.
- Chop the coriander and add to the sauce.
- Zest the lime and add it to the sauce, then squeeze in juice to taste.
- Finally, add salt to taste.
Step 3: Batter and Cook the Fish.
- Heat the oil in your deep fat fryer to 180°C or 350°F.
- 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.
- When the oil is hot, mix the ingredients for the batter until it is all combined.
- Dip the fish into the batter then straight into the hot oil.
- Cook for 3-4 minutes flipping halfway through cooking, you will need to cook this in two batches.
- ENSURE THAT YOU DO NOT OVERCROWD THE FRYER AND BATCH FRY AS REQUIRED AND MAKE SURE THAT THE OIL RETURNS TO TEMPERATURE BEFORE ADDING A NEW BATCH!
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.
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.