Beer Battered Fish Tacos - Karyl's Kulinary Krusade
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4.75 from 4 votes

Beer Battered Fish Tacos

Beer Battered Fish Tacos have a delicious twist to the original batter. Gone is the weighed down batter you often get with beer battered fish, replaced with a light and airy coating. The creamy avocado smash is the perfect complement to these tacos that your family will request over and over again!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Main Course
Cuisine: American
Keyword: Beer Battered Fish, Fish Tacos, Fried Fish Tacos
Servings: 12 tacos
Author: Karyl


  • 12 corn tortillas
  • 2 lbs cod or other firm white fish
  • canola or vegetable oil, for frying


  • 1 cup flour
  • 1/4 cup cornmeal
  • 1/4 cup cornstarch
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon baking powder
  • 1 teaspoon freshly ground black pepper
  • 1/2 teaspoon salt
  • 1/2 cup light beer
  • 2 egg whites, beaten


  • 2 avocados, peeled, seeded and cut into chunks
  • 18 grape or cherry tomatoes, halved
  • 1/4 cup red onion, diced
  • 1 Jalapeno, seeded and diced
  • Juice from 1 lime


  • 2 limes, quartered
  • fresh cilantro, chopped


  • Combine avocado, tomatoes, jalapeno, red onion and cilantro in small bowl. Add lime juice and combine thoroughly. Set aside in the fridge
  • Pat the fish dry with paper towels, and cut into 2"-3" pieces. 
  • Add ½ cup of flour into a shallow bowl. In a separate bowl, combine ½ cup flour, cornmeal, cornstarch, chili powder, paprika, onion powder, garlic powder, baking powder, salt and pepper. Add the beer and the beaten egg; stir until combined to form the batter.
  • Add enough oil to deep fryer so that fish will float, and not touch the bottom. You want at least 3" of oil. Heat oil to 350 degrees, and use a deep-fry thermometer to maintain heat level
  • Dredge fish in flour, and tap to remove excess flour. Transfer fish to batter and coat well. 
  • Using a spider strainer or tongs, carefully add fish to oil. Fry for about 3 minutes, until golden brown and crispy. Watch closely, because smaller pieces will cook quickly. 
  • Remove fish pieces from deep fryer with a spider strainer or tongs, and transfer to a plate lined with paper towels to drain excess oil
  • Spray cooking spray in a large skillet, and turn heat to medium-low. Add tortillas and warm for about 30 seconds per side
  • Assemble tacos. Add fish pieces, and top with avocado salsa.


The batter will look a little runny at first, so allow it to rest for 5 minutes to thicken
Don’t overcrowd the fryer! The temperature drops as you add fish. The fish will take longer to cook, meaning more time to soak up oil 
Fry the fish in batches, and return oil temperature to 350 degrees between batches
Use a Spider Strainer to both add the fish and remove the fish from the oil