Fish tacos should be crispy. They should be creamy. They should make you close your eyes and say “yep.”
These are all three. Beer-battered cod. Crunchy slaw. Zesty lime sauce. All wrapped in a warm tortilla. 30 minutes. Let’s go.
Step-by-Step Instructions
Make the Slaw and Sauce
Mix cabbage, mayo, lime juice, salt, and pepper. Set aside.
Whisk sour cream, mayo, hot sauce, and lime juice. Set aside.
Heat Oil
Heat 1 inch of oil in a deep skillet to 375°F (190°C).
Make the Batter
Whisk flour, cornstarch, baking powder, salt, and garlic powder.
Pour in cold beer. Whisk until smooth (don’t overmix).
Fry the Fish
Pat fish dry. Dip in batter, letting excess drip off.
Carefully place in hot oil. Fry 2-3 minutes per side until golden and crispy.
Drain on paper towels.
Assemble Tacos
Warm tortillas. Spread with sauce. Add slaw and crispy fish.
Top with cilantro and a squeeze of lime. Serve immediately.
Summary
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Yield: 4 servings (8 tacos)
Difficulty: Medium (worth it)
Storage Notes
Best Fresh:
Fish tacos are best hot and crispy. Leftovers get soggy.
Reheat Fish:
Air fryer at 375°F for 4-5 minutes. Oven at 400°F for 8 minutes. Never microwave.
Pro Tip:
- Cold beer = lighter, crispier batter. Use lager or pilsner. Don’t use light beer.
