Crispy Beer Battered Fish Tacos
My favorite fish tacos come with an ocean view at Wrecked at the Reef in Rocky Point, Mexico. But when we can’t make the drive, these crispy fish tacos on our patio are a very good second choice.
They’re also the tacos that converted Johnny B—or as close as one can come to converting a man who still insists he doesn’t like fish.
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Why You’ll Love These Fish Tacos
The fish is golden and crispy without a heavy coating.
The creamy lime sauce has just enough heat.
Everyone can choose their own toppings.
They’re casual enough for Tuesday and good enough to make the patio feel a little closer to Mexico.
Ingredients
Prep Time: About 20 minutes | Cook Time: About 15 minutes | Yield: Serves 4–6
For the Fish
1¼ pounds halibut, cod, or tilapia, cut into taco-size pieces
¾ cup all-purpose flour
½ teaspoon chili powder
Salt and black pepper, to taste
1 large egg
1 cup beer
Vegetable oil, for frying
For the Creamy Lime Sauce
½ cup sour cream
¼ cup mayonnaise
1 tablespoon fresh lime juice
1 teaspoon hot sauce
For Serving
Corn tortillas
Sliced avocado
Pico de gallo
Salsa
Lime wedges
How to Make Them
Whisk together the sour cream, mayonnaise, lime juice, and hot sauce. Refrigerate until ready to serve.
Pour about 3 inches of vegetable oil into a medium pot. Heat over medium-low heat until a deep-fry thermometer registers 375°F.
Combine the flour, chili powder, salt, and pepper in a shallow bowl.
In a separate bowl, whisk together the egg and beer.
Dip each piece of fish into the egg-and-beer mixture, then coat it in the seasoned flour.
Fry the fish in batches for 2–3 minutes, until golden and just cooked through. Do not crowd the pot.
Transfer the fish to a paper-towel-lined plate using a slotted spoon. Season lightly with salt while hot.
Fill the corn tortillas with the crispy fish, avocado, pico de gallo, salsa, and creamy lime sauce. Serve with lime wedges.
Pro Tips & Notes
Prepare the sauce and toppings before heating the oil. Once the fish is ready, pour the margaritas—Taco Tuesday is officially underway.
Keep the oil close to 375°F and fry the fish in small batches.
For crispy shells, fry the corn tortillas in clean oil for a few minutes, until lightly golden and crisp. Drain them on paper towels before filling.
Put plenty of napkins on the table. These tacos require two hands and very little dignity.
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What to Serve with Them
Margaritas, obviously. Throw in refried beans, guacamole, and plenty of chips, and Taco Tuesday is officially on.
A Few Taco Tuesday Favorites
Taco Holders
The colorful taco holders in the photo are the ones I actually use. I’m pretty sure I found them at Target, but they seem to have disappeared from the internet—as the good things often do.
I found a similar option that will still keep your tacos upright while everyone piles on the toppings. Not quite as cute, though.
Deep-Fry Thermometer
It takes the guesswork out of heating the oil and helps keep the fish crisp instead of greasy.
Join the Flock
If you like really good food, patio dinners, and the occasional excuse to make margaritas on a Tuesday, come join us.
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