Beer Battered Fish Tacos with Cilantro Crema – made with white fish, ale, flour, spices, red cabbage, lime, and creamy cilantro sauce for a crunchy, flavorful taco experience.
I have a yearly tradition that takes over as summer winds down: I cling to every warm, sunny vibe—and the easiest way to do that is by cooking meals that make me feel like I’m lounging on a beach. Enter these beer battered fish tacos with cilantro crema. They’re my ode to warm weather and carefree days, even when they’re slipping away too quickly.
The inspiration for this recipe came from a fish taco stand I stumbled upon during a trip to San Diego years back. Those tacos were so crispy, fresh, and indulgent; they felt like pure sunshine. So now, when I’m missing summer, I whip up a batch of these crunchy tacos loaded with tangy cilantro crema. And for a brief moment, I’m back to salty air, sandy toes, and endless summer vibes.
Why You’ll Love This Beer Battered Fish Tacos
– **Unbelievable crunch** – The beer batter creates a light yet irresistible crispy coating for the fish.
– **Dreamy cilantro crema** – This sauce is the perfect mix of tangy, creamy, and just the right kick of spice.
– **Customizable toppings** – Whether you prefer extra lime, red cabbage crunch, or a sprinkle of queso fresco, these tacos cater to your personal favorites.
– **Restaurant-worthy meal** – The flavor combination feels gourmet but is surprisingly easy to recreate at home.
Ingredient Notes
Every ingredient in this recipe plays a role in delivering maximum flavor and texture. Here’s what you need to know about some key players:
- White fish: Cod, halibut, or tilapia work perfectly. Pick a mild, flaky fish to let the batter and toppings shine.
- Ale: Use a beer you enjoy drinking! The carbonation helps make the batter light and crispy, and the flavor subtly infuses the fish.
- Cilantro: Love it? Great—it’s the star of the crema. Hate it? Substitute with parsley, though the flavor will shift.
- Smoked paprika and cumin: These spices add warmth and depth to the batter, making it far more exciting than just plain fried fish.
- Corn tortillas: A must for the authentic experience. Warm them before serving for the best texture.
How To Make This Beer Battered Fish Tacos
Making these tacos feels like a celebration, and it’s simpler than you’d think. Follow these steps for perfect results:
- Step 1: Heat 1 to 1.5 inches of oil in a pan to 375°F. You want it hot and ready when your batter is mixed.
- Step 2: Whisk together flour, baking powder, smoked paprika, cumin, salt, and coriander. Add beer, mixing until smooth, and let the batter chill for 20 minutes.
- Step 3: Season fish with salt and pepper. Dip each piece in the batter, let any excess drip off, and lower it carefully into the hot oil.
- Step 4: Fry the fish in small batches for 2-4 minutes until both sides are golden brown. Transfer to a paper towel-lined plate and season with fine sea salt.
- Step 5: Build your tacos! Layer the fish into warm tortillas with cilantro crema, red cabbage, queso fresco, and a squeeze of lime.
Storage Options
If you have leftovers (though don’t be surprised if there aren’t any!), here’s how to store them:
For the fish: Store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 350°F to restore some of that crispness.
For the crema: Keep it in an airtight container in the fridge for 3-4 days. Stir well before reusing.
Avoid freezing as the freshness of the fish batter and crema won’t hold up well after thawing.
Variations and Substitutions
Looking to change things up? Here are a few variations to try:
- Spicy Kick: Add cayenne or chili powder to the batter for a little extra heat.
- No Beer: Substitute with sparkling water or club soda to keep the batter light and bubbly.
- Different Protein: Swap the fish for shrimp or even tofu for a unique twist.
- No Cilantro: For cilantro haters, parsley or even a garlic-infused yogurt sauce can work in the crema’s place.
What to Serve with This Beer Battered Fish Tacos
These tacos pair wonderfully with a few simple sides that let the flavors shine:
- Mexican Street Corn: The smoky, cheesy flavor complements the crispness of the fish perfectly.
- Guacamole & Chips: A creamy and crunchy combo that feels like a fiesta on your plate.
- Black Bean Salad: A zesty side that adds protein and balances the meal beautifully.
FAQ
Q: Can I use a different type of fish?
A: Absolutely! Any mild, flaky fish like haddock, snapper, or basa will work great.
Q: How can I keep the fish crispy for serving?
A: Keep fried fish pieces in a 200°F oven on a cooling rack placed over a baking sheet. This prevents them from getting soggy.
Q: Is there a non-fried version of this recipe?
A: Sure! Use grilled or pan-seared fish for a lighter option. Just season it with salt, pepper, and a sprinkle of smoked paprika.
Beer Battered Fish Tacos with Cilantro Crema
Ingredients
For the Fish Tacos
- vegetable oil for frying
- 1 1/2 cups (190 g) all-purpose flour
- 1 1/2 tsp (6 g) baking powder
- 1 tsp (2 g) coriander
- 1 tsp (2 g) smoked paprika
- 1/2 tsp (1 g) cumin
- 1 tbsp (18 g) kosher salt
- freshly ground black pepper to taste
- 12 oz (355 ml) ale any favorite ale
- 1 1/2 lbs (680 g) white fish fillets cod, halibut, tilapia, etc.; cut into thick strips
- fine grain sea salt
- 12 corn tortillas
- cilantro crema see recipe below
- red cabbage thinly sliced, for topping
- lime wedges for garnish
- queso fresco or cotija cheese for topping
For the Cilantro Crema
- 8 oz (225 g) sour cream
- 1 cup (16 g) cilantro chopped
- 1 (8 g) serrano chile seeded and chopped
- 1/4 cup (60 ml) lime juice fresh
- 2 tbsp (30 ml) olive oil
- 1 tbsp (18 g) kosher salt
Equipment
- Deep Frying Pan or Dutch Oven
- Mixing bowls
- Whisk
- Tongs
- Paper towels
- Cooling Rack and Sheet Pan
- Blender or Food Processor
Instructions
- Start warming 1 to 1 1/2 inches of oil in a pan over medium heat to 375°F (190°C). Whisk together the flour, baking powder, coriander, smoked paprika, cumin, 1 tablespoon kosher salt, and freshly ground black pepper to taste. Whisk in the beer and set the batter in the fridge for 20 minutes.
- While the oil is warming and batter is resting, prepare the crema. Season the strips of fish with salt and pepper on both sides. Dip the fish in the batter, shaking off any excess, and lower into the oil to fry in small batches. Don’t overcrowd the pan, and maintain 375°F between batches.
- Fry the fish until golden brown on both sides, 2–4 minutes depending on the size of the pieces. Transfer the fish to a paper towel-lined plate and season immediately with the fine grain salt. Keep finished pieces warm in a 200°F (93°C) oven on a cooling rack set over a sheet pan.
- For the cilantro crema: Mix sour cream, cilantro, serrano chile, lime juice, olive oil, and kosher salt in a blender until well combined.
- Serve the tacos: Warm corn tortillas and fill with beer-battered fish, red cabbage, a generous drizzle of cilantro crema, and crumbled queso fresco or cotija. Garnish with lime wedges.
