These Fish Tacos are crispy, golden beer-battered cod tucked into a warm tortilla and piled high with crunchy lime slaw. That first bite of crispy fish against cool, tangy cabbage is pure taco night magic.
A light beer batter gives the cod a shatteringly crisp coating while keeping the inside tender and flaky. The bright, zesty slaw comes together in minutes and adds the perfect crunch and acidity to balance the fried fish. Best of all, this recipe comes together in about 30 minutes, so it’s an easy weeknight dinner that still feels like a special treat.
Helpful Tips
- Keep your oil at the right temperature: Use a thermometer to maintain 350 degrees F, since oil that’s too cool will make the fish greasy and oil that’s too hot will burn the batter before the fish cooks through.
- Don’t overcrowd the pot: Fry the cod in batches so each piece has enough room to crisp up evenly, otherwise the oil temperature drops and the batter turns soggy.
- Make the slaw right before you need it: The cabbage slaw will get soggy as it sits, so mix it up right before you add it to the top of the tacos.
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Crispy Fish Tacos
Ingredients
- 1 pound cod cut into short strips or bite-size chunks
- salt and black pepper for seasoning
- 1/2 teaspoon paprika
- 1/2 teaspoon granulated garlic
- 8 ounces Mexican lager
- vegetable oil for frying
- 2 cups green cabbage thinly shredded
- 1/4 cup cilantro leaves roughly chopped
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice + zest
- 1/4 teaspoon salt
- 8 small flour tortillas
Instructions
- Season the cod with salt and pepper.
- In a bowl, mix together the paprika, granulated garlic, flour, and beer, to form a batter.
- Heat about 2 inches of oil in the bottom of a pot or skillet until it reaches 350° F(175°C).
- Dip the cod pieces in the batter, shake off any excess, then fry them in the oil for about 3 minutes per side, until golden brown. Transfer to a wire rack set over paper towels to drain.
- In a bowl, combine the cabbage and cilantro. Add in 2 tablespoons of mayonnaise, lime juice, zest, and salt. Stir to coat.
- Heat the tortillas in a skillet on the stovetop until warmed.
- Add a couple of pieces of cod to each tortilla. Top with the slaw. Finish with some extra cilantro and a squeeze of lime.
Nutrition
Angela’s passion for discovering and experimenting with new flavors and recipes is at the heart of her culinary philosophy. Residing in a quaint Oregon town, she finds joy and inspiration in her kitchen. Angela has a lot of expertise in cooking and she eagerly shares her discoveries and unique creations with you.