Beer Battered Cod Fish Tacos
Crispy beer‑battered cod tucked into warm flour tortillas and topped with cilantro lime slaw, chipotle lime crema, pickled red onions, avocado, and crispy tortilla strips. Bright, balanced, and restaurant‑level — the best fish tacos I’ve ever made.
Servings: 8 Tacos
Ingredients
Beer Batter Cod
- 1½ lbs cod fillets thawed & patted very dry
- ½ cup all-purpose flour for dredging
- Salt pepper, ½ tsp garlic powder (season dredge)
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp baking powder
- 1 tsp kosher salt
- ½ tsp garlic powder
- ½ tsp ground cumin
- ½ tsp smoked paprika
- ¼ tsp cayenne optional
- 1¾ –2 cups cold lager or pale ale
- Vegetable oil for frying
Chipotle Lime Crema
- ½ cup sour cream or Mexican crema
- 1 –2 tbsp mayonnaise
- 2 –3 chipotle peppers in adobo
- 1 tsp adobo sauce
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 small garlic clove
- ¼ tsp kosher salt
Lightly Creamy Cilantro Lime Broccolini Slaw
- 2 cups shredded broccolini mix
- ¼ cup fresh cilantro roughly chopped
- 2 tbsp fresh lime juice
- 1 tsp lime zest
- 1 tsp rice vinegar
- 1 tbsp olive oil
- 1 tsp honey
- 1 tbsp mayonnaise
- 1 tbsp buttermilk or crema
- ¼ tsp kosher salt
- Freshly ground black pepper
For Assembly
- 8 flour tortillas warmed
- Avocado
- Lightly Creamy Cilantro Lime Slaw
- Chipotle Lime Crema
- Pickled Red Onions
- Fresh cilantro
- Lime wedges
- Crispy Fried Corn Tortilla Strips optional but recommended
Instructions
Chipotle Lime Crema
- Add all ingredients to a blender or food processor.
- Blend until completely smooth.
- Taste and adjust lime or salt.
- Refrigerate until ready to use.
- Optional: Transfer to a squeeze bottle for drizzling.
Lightly Creamy Cilantro Lime Broccolini Slaw
- Combine broccolini mix, cilantro, lime juice, lime zest, vinegar, olive oil, honey, mayo, buttermilk, salt, and pepper.
- Toss thoroughly until evenly coated.
- Let sit 15–30 minutes to soften slightly and allow flavors to meld.
Beer Batter Cod
- Heat Oil: Bring 2 inches of oil in a Dutch oven to 375°F.
- Prep Fish: Cut cod into 3–4 inch strips. Pat extremely dry.
- Whisk flour, cornstarch, baking powder, salt, garlic powder, cumin, smoked paprika, cayenne.
- Add 1¾ cups beer, whisk gently.
- If batter is still thick, add up to 2 cups total until it reaches a loose, flowing consistency.
- Dredge: Coat fish lightly in seasoned flour; shake off excess.
- Fry: Dip in batter, lower into oil. Fry 3–4 minutes until deep golden and crisp. Rest on a wire rack.
- Warm Tortillas: Char lightly in a dry skillet or over a gas flame.
- Assemble: Avocado → slaw → fish → crema → pickled onions → jalapeños → cilantro → lime → tortilla strips.
- Serve immediately.
Notes
Chipotle Lime Crema:
- Lime zest deepens the citrus profile and balances the smoky chipotle.
- Mayo improves cling and emulsification.
- Keeps 5–7 days refrigerated.
- Broccolini stems stay crisp longer than cabbage — great for tacos.
- Lime zest + vinegar = deeper citrus + sharper pop.
- Mayo + buttermilk = cling without heaviness.
- Keeps 2-3 days refrigerated.
- Thinner batter = lacier, crispier crust.
- Keep batter cold for maximum crispiness.
- Fry in small batches to maintain oil temperature.
- Crispy tortilla strips add a huge textural win.
