Print

Crispy Beer Battered Fish Tacos Recipe with Tangy Malt Vinegar Slaw

crispy beer battered fish tacos - featured image
Print Recipe

A quick and easy recipe for crispy beer battered fish tacos served with a tangy malt vinegar slaw, perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup cold beer (lager or pale ale)
  • 1 pound white fish fillets (cod, haddock, or pollock), cut into 3-inch pieces
  • Vegetable oil for frying (about 4 cups)
  • 3 cups shredded green cabbage
  • 1 cup shredded red cabbage
  • 1 medium carrot, julienned or shredded
  • ½ cup thinly sliced red onion
  • 3 tablespoons malt vinegar
  • 2 tablespoons mayonnaise
  • 1 tablespoon honey or maple syrup
  • Salt and pepper, to taste
  • 8 small corn or flour tortillas, warmed
  • Lime wedges, for serving
  • Fresh cilantro leaves (optional)
  • Pickled jalapeños (optional)

Instructions

  1. Prep the Slaw (10 minutes): In a large bowl, combine green cabbage, red cabbage, carrot, and red onion. In a small bowl, whisk malt vinegar, mayonnaise, honey, salt, and pepper. Pour dressing over veggies and toss to coat evenly. Cover and refrigerate.
  2. Make the Beer Batter (5 minutes): In a medium bowl, sift flour, baking powder, salt, and pepper. Slowly whisk in cold beer until batter is smooth, thick enough to coat a spoon, bubbly and light. Chill in fridge until ready to fry.
  3. Heat the Oil (5-7 minutes): Pour vegetable oil into frying pan or pot about 2 inches deep. Heat over medium-high until oil reaches 350°F (175°C) or use batter drop test.
  4. Batter and Fry the Fish (10-15 minutes): Pat fish dry. Dip pieces into batter, letting excess drip off. Fry in batches for 3-4 minutes, turning once, until golden and crispy. Remove with slotted spoon and drain on paper towels.
  5. Warm the Tortillas (2 minutes): Warm tortillas in dry skillet over medium heat about 30 seconds per side or wrap in foil and heat in low oven.
  6. Assemble the Tacos (5 minutes): Place fish on tortillas, top with malt vinegar slaw, squeeze fresh lime, garnish with cilantro or pickled jalapeños if desired. Serve immediately.

Notes

Keep batter cold and mix just before frying to maintain bubbles for a light crust. Pat fish dry before battering to prevent slipping. Avoid overcrowding the pan to keep oil temperature steady and fish crispy. Use batter drop test if no thermometer is available. Let fried fish drain on paper towels to remove excess oil. Reheat leftovers in a hot oven to restore crispiness.

Nutrition

Keywords: fish tacos, beer battered fish, malt vinegar slaw, crispy fish tacos, easy fish tacos, beer batter recipe, tangy slaw, quick dinner, seafood tacos

Find it online: https://chrisfeasts.com/crispy-beer-battered-fish-tacos-recipe-with-tangy-malt-vinegar-slaw-easy-and-perfect/