Beer Battered Fish Tacos

Some glorious beer battered fish tacos that are a thing of great beauty, loaded with the flavours of cumin, coriander and lime!

Tall image of a white plate filled with beer battered fish tacos

Beer Battered Fish Tacos.

Here we go with another dish I have been working on for a while. Fish tacos are something us Brits hear about on American television but rarely see on our menus. But hot on the heels of my chicken fajitas it was one I wanted to put my spin on.

I would love to name check every recipe I worked from and the books I read but there are far too many to name. However, I have had bucket loads of fun experimenting with this dish.

Primarily because I used it as an excuse to experiment with a new recipe for beer batter. This naturally involved buying lots of really tasty beers.

Naturally, I had to make sure I bought enough to experiment with. But was then really careful not to mess up so I had to dip into my drinking stash.

I chose a Belgian Weissbeer for my fish tacos and more specifically a Leffe Blonde a beer. One that I am rather partial to a glass or several of, but also one that adds a fabulous floral flavour to the batter.

Close up of beer battered fish tacos

Fish Taco Sauce…

I went with a coriander or cilantro crema as my fish taco sauce. The bright and vibrant citrus flavours just seemed a natural fit with the fish. It is so simple to make and it would work really well with a host of dishes.

This fish taco recipe is most definitely a bit of a fusion recipe. It very much leans on my British roots as much as it nods to its Californian natural environment.

You see us Brits love Fish and chips… You know that right? The batter on this fish taco recipe definitely is a nod to a much more modern battered fish.

Whilst developing this recipe I did experiment with cooking the fish ‘nekid’, not me of course! But whilst the flavours I added to the fish worked really well, the texture just felt all a little soft.

So I started experimenting with both breadcrumbs and batter… Of course, I landed at beer batter fish tacos, where else was I gonna end up?

Beer battered fish tacos with lime wedges

Weissbeer And Batter.

In fact, during my experiments, I found that all weissbeers added a wonderful lightness to the batter. It almost made them souffle right up.

Of course I had to try this multiple times to ensure it was not my imagination.

Which of course lead to lots of leftover beer. Leftover beer never gets left over for long in our house. And that also meant lots of fish Tacos, life is so hard!

Speaking of beer as I am writing this last paragraph prior to posting a week after I prepared this recipe. I have been working at getting ahead as my Mother in Law is visiting at the moment.

Guests for us typically mean a little too much indulgence on both beer and food. This visit is no different we are getting through bucket loads of the amber nectar.

Besides drinking we have a pretty full program of site seeing, relaxing and even a bit of sport (spectating only naturally). We are about half way through and if you are curious what I get up to for fun in Hungary besides cooking and gardening maybe you should check out my Instagram feed.

Beer battered fish tacos with lime wedges
Beer Battered Fish Tacos

Beer Battered Fish Tacos

Yield: 2 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes

Some glorious beer battered fish tacos that are thing of great beauty, loaded with the flavours of cumin, coriander and lime!

Ingredients

  • 6 Soft Tacos, Small
  • 300 g Firm White Fish, I used some local catfish but cod or pollock would be ideal cut into 1cm by 2.5 cm strips
  • 150 g Green Cabbage, Shredded
  • 2 Plum Tomatoes, Peeled and finely diced
  • 1 Red Onion, Finely Diced
  • 1/2 Green Pepper, Finely Diced
  • 1 Tbsp Red Wine Vinegar
  • 1 Tsp Sugar
  • Oil for deep frying

For the Coriander Sauce

  • 2 Tbsp Plain Yoghurt
  • 2 Tbsp Sour Cream
  • Pinch Salt, to taste
  • 1 Lime, Juice and zest
  • 1/4 Tsp Cumin Seeds, Toasted and ground
  • 1 Tsp Coriander leaves

For the Batter

  • 150 g Plain Flour
  • 3 Tsp Baking Powder
  • 3 Tsp Coarse Sea Salt
  • 300 ml Beer, I like to use a Belgian Weiss beer but go for something that you like that is fairly light and fizzy

Instructions

  1. Begin by making your sauce by mixing together all of the ingredients... Sauce done!
  2. Then prepare your salsa by mixing together the red onion, tomato, green pepper, red wine vinegar and sugar and set aside.
  3. Mix together the dry ingredients for the flour and set aside.
  4. Now lets get going, add enough oil to a pan so that it is 5 cm deep and heat to 180°C, although a deep fat fryer is just as good.
  5. Then fry off your fish in batches for 2-3 minutes until nice and crispy, transfer each batch to a flat pan lined with kitchen paper.
  6. Finally build your tacos and enjoy!

Notes

You can stuff your tacos with any accompaniments you like, I personally love the crunchiness of the cabbage alongside the crispy fish and sharp salsa and creamy sauce.

Nutrition Information:
Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 1722 Total Fat: 58g Saturated Fat: 18g Trans Fat: 1g Unsaturated Fat: 34g Cholesterol: 335mg Sodium: 6340mg Carbohydrates: 152g Fiber: 14g Sugar: 16g Protein: 122g
Calorific details are provided by a third-party application and are to be used as indicative figures only.

30 thoughts on this Recipe:

  1. 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 ❤️

    • 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.

  2. 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.

  3. 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!

  4. 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!!

  5. 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.

  6. This recipe looks and sounds so fresh and tasty! Looking forward to giving this a whirl tonight. Just wondering if you think Grolsh beer would work?

    • I think the batter will keeps it’s crunch a little less with Grolsch, I have made lots of batters with pilsner type lagers (although not with Grolsch) and they taste great but always find the peak crispness comes from a weiss beer or wheat beer 🙂 Have fun I am sure they will be tasty.

  7. Another gorgeous dish, Brian. I’m not big on corriander, but that fish looks too light and fresh not to dig in. Heck, I bet it would be great taco-less and served with some FRENCH FRIES too! 😉 Great job, mate!

    • You mean like CHIPS :p yeah that’s a great idea… The beer batter is amazing, it is weissbeer all the way for me now when it comes to a western style batter.

  8. Fish tacos are a favorite thing of mine… product of growing up in Florida. These sound delicious and easy enough to make at home since there aren’t really any good seafood places around here. Gunna give these a go soon!

  9. I love beer batter – seems to make anything taste incredible! And the bubbles make it perfectly light and crispy 🙂

  10. Super yum Brian – I’ve not battered my fish tacos before but they do look great. Love the sound of the coriander sauce in particular.

    • Thanks Jo, I may live in Central Europe but I am a Brit at heart so fish and batter go together like a horse and cart 😀

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