Beer-Battered Fish Tacos

Beer-Battered Fish Tacos
Beer-Battered Fish TacosKatherine Whittaker

Adding beer to the batter helps the fish for these tacos fry up golden brown.

Beer-Battered Fish Tacos
Adding beer to the batter helps the fish for these tacos fry up golden brown.
Yield: serves 4


  • 1 12 cups shredded green cabbage
  • 2 limes (1 cut into wedges)
  • 1 12 tbsp. kosher salt, plus more to taste
  • 2 cups flour
  • 12 cup cornstarch
  • 1 (12-oz.) bottle dark beer
  • 1 egg
  • Canola oil, for frying
  • 1 lb. boneless, skinless red snapper, cut into 1½" strips
  • 2 tsp. chili powder
  • 16 corn tortillas
  • 14 red onion, thinly sliced
  • 4 sprigs cilantro, chopped
  • 1 tomato, cored and chopped
  • Sour cream or crema
  • Mexican hot sauce


  1. In a bowl, combine cabbage and juice of 1 lime; season with salt, to taste; chill. In another bowl, whisk together 1½ tbsp. salt, 1½ cups flour, cornstarch, beer, and egg to make a batter.
  2. Pour oil into a 5-qt. Dutch oven to a depth of 2"; heat until a thermometer reads 375˚. Sprinkle fish with chili powder and salt. Put remaining flour on a plate. Dredge fish in flour; shake off excess. Working in batches, dip fish in batter and fry until crisp, about 3 minutes. Transfer to a rack set inside a sheet pan; keep warm in 200˚ oven.
  3. Heat a skillet over medium-high heat. Working in batches, add tortillas; cook, flipping, until warmed. To serve, layer 2 tortillas together, fill with some of the fish and cabbage, squeeze with a lime wedge, and garnish with onion, cilantro, tomato, sour cream, and hot sauce. Repeat.