Beer Battered Fish Tacos

By Laurel Perry

Published Jan 28, 2026

Beer battered fish tacos are the only way I make these at home. Inspired by classic Baja-style fish tacos, the light, crispy batter works because the beer adds bubbles and alcohol while the baking powder adds lift, creating a delicate crust that keeps the fish perfectly flaky inside. The crunchy slaw and cilantro lime crema add just the right fresh contrast. This easy taco-night dinner is on the table in about 40 minutes.

Crispy beer battered fish taco on a corn tortilla topped with shredded red cabbage, fresh cilantro, and a lime wedge. - 4

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I love this fish taco recipe. I use a similar recipe for beer battered fish when I make fish and chips, because it’s simple but incredibly reliable. The beer adds bubbles and limits gluten, so the batter fries up light instead of dense, while the baking powder gives it just enough lift to stay crisp. I keep the batter cold, fry the fish quickly in hot oil, and finish everything with crunchy cabbage and a bright cilantro lime crema that cuts through the richness. These are the tacos I make when I want something fun and satisfying without a lot of prep, and they always disappear fast.

Tips for Beginners

Best fish to use. Use a firm white fish like cod, halibut, or mahi mahi so it stays flaky and holds the batter well.
Use a light, cold beer for the batter. A lager, pilsner, or light ale works best because it adds carbonation without overpowering the fish. Skip dark or heavily hopped beers, which can make the batter taste bitter.
Keep the batter cold and the oil hot. Cold batter hitting hot oil creates an instant set, which is what gives you that light, crispy crust instead of a greasy coating.
Make sure the oil is hot before frying. Use a thermometer to bring the oil to 350°F, or drop a small spoonful of batter into the oil. It should sizzle immediately and float to the surface, not sink or brown too quickly.
Fry in batches and don’t overcrowd the pan. Adding too much fish at once drops the oil temperature and leads to soggy, oil-logged batter. Let the oil return to about 350°F between batches before adding more fish.
Pat the fish completely dry before dredging. Excess moisture keeps the flour and batter from sticking properly and makes it harder for the coating to crisp.

Ingredients1x2x3x

For the Batter

▢ 1½ cups all-purpose flour divided
▢ 1 tsp baking powder
▢ ½ tsp salt
▢ 1 cup beer
▢ 1 large egg

For the Crema

▢ 1 cup sour cream
▢ ¼ cup lime juice from 3-4 limes
▢ 2 tbsp chopped cilantro
▢ ½ tsp salt

For the Tacos

▢ 1 lb. cod or other firm white fish, cut into pieces
▢ 12 corn tortillas warmed
▢ 2 cups finely shredded cabbage
▢ ½ cup cilantro
▢ lime wedges
▢ oil for frying about 1 quart

Video

Instructions

In a small bowl, whisk together the crema ingredients. Refrigerate until ready to serve. 1 cup sour cream, ¼ cup lime juice, 2 tbsp chopped cilantro, ½ tsp salt
Heat oil in a high-sided pan to 350°F. oil for frying
In a large shallow bowl, whisk together 1 cup flour, baking powder, and salt. Add in the beer, egg, and whisk until combined. A few lumps are okay. 1½ cups all-purpose flour, 1 cup beer, 1 large egg, ½ tsp salt, 1 tsp baking powder
In a second large shallow bowl, add the flour. Dredge the fish pieces in the flour. 1½ cups all-purpose flour
Shake off any excess and dredge in the beer batter.
Fry the fish in batches until golden and cooked through, about 2-3 minutes per side. 1 lb. cod
Drain the fish on a paper towel lined plate.
Serve the fish in warmed tortillas with shredded cabbage, cilantro, lime wedges and prepared crema. Enjoy! 12 corn tortillas, 2 cups finely shredded cabbage, ½ cup cilantro, lime wedges

Becky’s Tips

For a spicier crema , stir in some minced jalapeño or serrano pepper.
Use corn tortillas for traditional flavor ; flour tortillas add softness.
Add spices (cumin, smoked paprika) to the batter for flavor .

Nutrition information is automatically calculated, so should only be used as an approximation.

How to Make Beer Battered Fish Tacos Step by Step

beer battered fish tacos ingredients - 5

Gather all the ingredients together.

Creamy cilantro lime crema in a glass bowl, ready to drizzle over fish tacos. - 6

Make the crema: In a small bowl, whisk together 1 cup sour cream, ¼ cup fresh lime juice, 2 tbsp chopped cilantro, and ½ tsp salt until smooth and creamy. Cover and refrigerate while you prepare the fish so the flavors have time to meld.

Oil heating in a large pot on the stovetop, ready for frying beer battered fish. - 7

Heat the oil. Pour about 1 quart of oil into a high-sided skillet or Dutch oven and heat to 350°F. The oil should shimmer and bubble gently when a drop of batter is added.

Beer batter whisked until smooth and slightly bubbly in a shallow bowl. - 8

Mix the beer batter: In a large shallow bowl, whisk together 1 cup of the all-purpose flour, 1 tsp baking powder, and ½ tsp salt. Pour in 1 cup of beer and add 1 large egg, then whisk just until combined. The batter should be thick but pourable, similar to pancake batter. A few small lumps are perfectly fine.

Piece of cod lightly dredged in flour before dipping into beer batter. - 9

Prep the fish: Place the remaining ½ cup of flour in a second shallow bowl. Pat 1 lb. of cod dry with paper towels, then dredge each piece lightly in the flour, shaking off any excess.

Cod pieces coated in beer batter, ready to fry. - 10

Coat the fish: Dip the floured fish pieces into the beer batter, letting the excess drip back into the bowl. The batter should cling easily and fully coat the fish. Don’t press the fish into the batter. Just dip and let it coat naturally to keep the crust light and crisp.

Beer battered fish frying in hot oil until golden and crispy. - 11

Fry until crisp: Carefully add the battered fish to the hot oil in batches, making sure not to overcrowd the pan. Fry for 2-3 minutes per side, until the coating is golden brown and crisp and the fish is cooked through and flaky.

Golden beer battered fish draining on a paper towel-lined plate after frying. - 12

Drain: Transfer the fried fish to a paper towel-lined plate to drain briefly while you finish frying the remaining batches.

Beer battered fish taco assembled on a corn tortilla with shredded cabbage, cilantro, and cilantro lime crema. - 13

Assemble the tacos: Serve the crispy fish in 12 warmed corn tortillas and top with finely shredded cabbage, fresh cilantro, lime wedges, and a generous drizzle of the prepared cilantro lime crema. Enjoy!

Crispy beer battered fish taco topped with purple cabbage, fresh cilantro, and a squeeze of lime. - 14

What Else to Top These Fish Tacos With

Diced avocado or guacamole for extra creaminess
Pickled red onions or jalapeños for a tangy bite
Fresh pico de gallo or mango salsa for brightness
Chipotle sauce or your favorite hot sauce for heat
Crumbled queso fresco or cotija for a salty finish
Thinly sliced radishes for extra crunch
A squeeze of extra lime juice just before serving

How to Store and Reheat

Store any leftover fish and crema separately in airtight containers in the refrigerator for up to 3–4 days. For longer storage, let the fried fish cool completely, then freeze in a single layer in freezer-safe bags for up to 2 months. To reheat and keep the coating crisp, warm the fish in a 350°F oven for about 10 minutes, or until heated through. Avoid reheating in the microwave, as it softens the batter and makes the fish soggy.

Serving Suggestions

I love serving these beer battered fish tacos with a classic margarita or a blood orange paloma when I want to lean into taco-night vibes. On the side, Mexican rice is always a solid choice, and grilled Mexican street corn on the cob adds a little sweetness and char that pairs perfectly with the crispy fish. If I’m feeding a crowd, I’ll also add a simple fiesta dip or chips and fresh salsa so everyone can build their own plate and go back for seconds.

More Crispy Fish Recipes to Try

Fried Fish Sandwich : Honestly, this puts any fast-food fish sandwich to shame. It’s got that perfect shatteringly-crisp coating, and it’s just so satisfying on a buttery brioche bun with lots of tartar sauce.

Margarita Fish Tacos : I’m obsessed with the citrus and tequila marinade in this one because it makes the fish taste so bright and fresh. It’s a great healthy-ish option that still feels like a total treat.

Air Fryer Fish Tacos : When I want the crunch without the mess of deep frying, I always pull out the air fryer for these. The Panko crust comes out so golden and perfect every single time.

Beer Battered Fish : This is the classic “fish fry” recipe everyone needs in their back pocket. It’s simple, no-fuss, and produces that ultra-tender, flaky fish that’s just begging for a side of chips.

More Taco Night Recipes to Try

Beef Taquitos

Taco Pizza

overhead view of an open-faced grilled chicken taco. - 19

overhead view of an open-faced grilled chicken taco. - 20

Grilled Chicken Tacos

Quesabirria Tacos

Crispy beer battered fish taco on a corn tortilla topped with shredded red cabbage, fresh cilantro, and a lime wedge. - 23

Beer Battered Fish Tacos