Crispy Beer-Battered Fish Tacos with Chipotle Crema Tips, FAQ & printable recipe

Tips for success

For the crispiest fish, keep the batter as cold as possible. You can even chill the mixing bowl in the freezer for 10 minutes before making the batter.

When frying, maintain a steady oil temperature of 350°F (175°C) — too low and the fish will absorb oil and become greasy, too high and the outside will burn before the inside cooks. Use a thermometer to monitor the heat and adjust the burner as needed between batches.

To keep the fish crispy while you finish frying the rest, place the cooked strips on a wire rack set over a baking sheet in a 200°F (95°C) oven. This keeps them warm without trapping steam, which would soften the crust.

When assembling the tacos, don't overload them — a single piece of fish per tortilla is plenty, allowing the crema and slaw to shine. Squeeze lime juice over the top just before eating for the brightest flavor.

Variations

• Spicy Mango Salsa: Top the tacos with a fresh mango salsa made with diced mango, red onion, jalapeño, and lime juice. The sweetness of the mango contrasts beautifully with the smoky chipotle crema.
• Avocado Crema: For a greener, creamier sauce, blend half an avocado with the sour cream, a squeeze of lime, and a pinch of salt. Omit the chipotle peppers for a milder flavor, or add a dash of hot sauce.
• Grilled Fish Version: Skip the frying and grill the cod strips with a little oil and seasoning. Serve in warm tortillas with the same crema and slaw for a lighter take that's perfect for summer.
• Shrimp Tacos: Substitute large shrimp for the cod. Pat the shrimp dry, dip in the beer batter, and fry for 2 to 3 minutes until golden and cooked through. Follow the same assembly steps.

Storage and make-ahead

Fridge

Store leftover fried fish and crema separately in airtight containers in the refrigerator for up to 2 days. Reheat fish in the oven to restore crispness.

Freezer

Freeze cooked fish strips on a baking sheet until solid, then transfer to a freezer bag for up to 1 month. Reheat in a 375°F (190°C) oven for 8 to 10 minutes.

Reheat

For best texture, reheat fish in a 375°F (190°C) oven for 5 to 7 minutes. Avoid microwave, which makes the batter soggy.

Leftover fried fish is best enjoyed immediately, but if you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. The batter will lose its crispness, but the fish will remain moist.

To reheat, place the fish on a baking sheet in a 375°F (190°C) oven for 5 to 7 minutes, until heated through and the crust re-crisps. Avoid microwaving, as it will make the batter soggy.

The chipotle crema can be made up to 3 days ahead and stored in the refrigerator in an airtight container. The purple cabbage slaw can also be prepared a day in advance, but toss it with the cilantro just before serving to keep it fresh.

The batter is best made fresh, as the carbonation from the beer dissipates quickly. You can, however, measure out all the dry ingredients ahead of time and add the beer right before frying.

Serving ideas

Serve these fish tacos immediately after assembling so the batter stays crisp. Arrange them on a platter with lime wedges on the side for squeezing. The chipotle crema can be passed at the table for extra drizzling. These tacos pair well with a simple side of Mexican rice or black beans, or a crisp green salad with avocado.

For a casual dinner, set up a taco bar with warm tortillas, the fish, crema, cabbage slaw, and lime wedges, letting everyone build their own. The smoky heat of the chipotle crema is balanced by the cool sour cream, making these tacos appealing to a wide range of palates. If you like extra heat, offer additional chipotle peppers or a hot sauce on the side.

Frequently asked questions

Recipe card

Crispy Beer-Battered Fish Tacos with Chipotle Crema

Prep 20 minCook 10 minTotal 30 minServes 4

Ingredients

• 1 lb fresh cod fillets, cut into strips
• 1 cup all-purpose flour
• 1/3 cup cornstarch
• 1 tsp baking powder
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1 cup cold Mexican lager beer
• 8 small corn tortillas
• 1/2 cup sour cream
• 2 tbsp chipotle peppers in adobo sauce
• 1 tbsp fresh lime juice
• 1 cup shredded purple cabbage
• 1/4 cup fresh cilantro leaves
• lime wedges, for serving

Instructions

1. In a large bowl, whisk together the flour, cornstarch, baking powder, garlic powder, and smoked paprika. Slowly pour in the cold beer while whisking continuously until the batter is smooth and lump-free. The batter should have the consistency of thin pancake batter. Set aside. In a separate small bowl, combine the sour cream, chipotle peppers in adobo, and lime juice. Stir until smooth and set aside. In another bowl, toss the shredded purple cabbage with the cilantro leaves. Set both aside.
2. Pour about 2 inches of vegetable oil into a deep skillet or Dutch oven. Heat over medium-high until a deep-fry thermometer registers 350°F (175°C). While the oil heats, pat the cod strips dry with paper towels. Season lightly with salt if desired. Line a plate with paper towels for draining the fried fish.
3. Working with a few strips at a time, dip each cod strip into the beer batter, letting any excess drip back into the bowl. Ensure each piece is fully coated but not overly thick. Place the battered strips on a clean plate or wire rack while you finish dipping the rest.
4. Carefully lower a few battered cod strips into the hot oil, one at a time, using tongs. Fry in batches, without crowding, for 3 to 4 minutes, turning occasionally, until the batter is puffed, deeply golden, and the fish is cooked through. The internal temperature of the fish should reach 145°F (63°C). Transfer to the paper towel-lined plate and repeat with the remaining fish.
5. While the fish fries, warm the corn tortillas. Heat a dry skillet or griddle over medium-high heat. Toast each tortilla for 20 to 30 seconds per side, until pliable and lightly charred in spots. Stack the warm tortillas on a plate and cover with a clean kitchen towel to keep them soft.
6. Place a piece of crispy fish on each warm tortilla. Drizzle generously with the chipotle crema. Top with a handful of shredded purple cabbage and cilantro. Serve immediately with lime wedges on the side for squeezing over the top.

Contains: gluten, fish, milk

Estimated nutrition per serving

Calories

480

Protein

28 g

Carbohydrates

45 g

Fat

20 g

Automatic estimate from the ingredient list, not laboratory-verified.