Print

Crispy Beer Battered Fish Tacos with Fresh Lime Crema

crispy beer battered fish tacos - featured image
Print Recipe

These crispy beer battered fish tacos feature a light, crunchy coating paired with a tangy fresh lime crema, making for a quick, easy, and flavorful meal perfect for casual dinners or gatherings.

Ingredients

Scale
  • 1 pound white fish fillets (cod, tilapia, haddock), cut into taco-sized strips
  • 1 cup all-purpose flour (120 g), divided
  • 1/4 cup cornstarch (30 g)
  • 1 cup cold beer (240 ml), light lager or pilsner
  • 1 teaspoon baking powder
  • 1 teaspoon salt, plus a pinch for crema
  • 1/2 teaspoon black pepper
  • Vegetable oil for frying (about 4 cups)
  • 1/2 cup sour cream (120 ml) or Greek yogurt
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon lime zest
  • 1/4 teaspoon garlic powder
  • 8 small corn or flour tortillas (6-inch/15 cm)
  • 1 cup shredded cabbage or slaw mix
  • Fresh cilantro leaves, a handful
  • Optional toppings: sliced radishes, avocado, pickled jalapeños, hot sauce

Instructions

  1. Pat the fish strips dry with paper towels and season lightly with salt and pepper.
  2. In a bowl, whisk together 1 cup flour, cornstarch, baking powder, 1 teaspoon salt, and black pepper. Slowly pour in cold beer, whisking gently until smooth but thick enough to coat fish.
  3. Place 1/2 cup flour in a shallow bowl. Lightly coat each fish strip in flour, shaking off excess.
  4. Pour vegetable oil into a deep frying pan to about 2 inches depth. Heat over medium-high until oil reaches 350°F (175°C). Test with a drop of batter; it should sizzle immediately.
  5. Dip each floured fish strip into the batter, letting excess drip off. Fry in batches for 3–4 minutes per side until golden brown and crispy. Use tongs to turn gently.
  6. Transfer fried fish to a cooling rack over a baking sheet to drain excess oil. Keep warm in a low oven (200°F/95°C) if frying in batches.
  7. While fish cooks, whisk together sour cream, lime juice, lime zest, garlic powder, and a pinch of salt to make the lime crema. Adjust lime juice to taste.
  8. Warm tortillas in a dry skillet or wrapped in foil in the oven until soft and pliable.
  9. Assemble tacos by placing fish pieces on tortillas, topping with shredded cabbage, drizzling lime crema, and garnishing with cilantro and optional toppings.

Notes

Keep the beer and batter cold before frying for a crispier crust. Fry fish in small batches to maintain oil temperature and avoid soggy results. Pat fish dry before battering to help batter stick. Drain fried fish on a cooling rack instead of paper towels to keep crust crisp. If batter is too thick, add more beer; if too thin, add more flour.

Nutrition

Keywords: fish tacos, beer battered fish, crispy fish tacos, lime crema, easy fish tacos, seafood tacos, quick dinner, fried fish

Find it online: https://flurpchef.com/crispy-beer-battered-fish-tacos-recipe-easy-fresh-lime-crema/