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Beer-Battered Cod Fish Tacos with Red Cabbage Slaw

These Beer-Battered Cod Fish Tacos are a crispy, restaurant-style take on a Friday favorite. Flaky cod is coated in a light beer batter, fried until golden, and tucked into warm tortillas with a crunchy red cabbage slaw. Finished with fresh lime and creamy toppings, they’re an easy yet impressive meal perfect for Friday fasting or any night you’re craving homemade fish tacos.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 6 Tacos
Course: Main Course
Cuisine: Seafood
Ingredients Method Notes

Ingredients
  

Red Cabbage Slaw
  • 5 tbsp Mayonnaise
  • 5 tbsp Sour Cream
  • 1/4 Red Cabbage
  • 2 Medium Carrots Shredded
  • 1/2 cup Chopped Cilantro
  • 1 Jalapeno
  • Salt To taste
  • 1/2 Squeezed Lime Juice
Beer-Battered Fried Cod
  • 2 Cod Fillets
  • 1 Beer Lager, Pilsner, etc.
  • 1 cup Flour
  • 1 tbsp Cornstarch
  • 1 tbsp Baking Soda
  • Lard or neutral oil To fry
Dry Dredge
  • 1 cup Flour
  • Salt To taste
  • Pepper To taste
  • Cajun Seasoning To taste

Method
 

Red Cabbage Slaw
  1. Shred the red cabbage, grate carrots, mince cilantro and throw those in a large bowl.
  2. I the same bowl mix together the rest of the ingredients until well incorporated.
Prepare the Beer-Batter
  1. Heat 2 to 3 inches of oil in a deep pan or Dutch oven over medium to medium low heat to 350°F.
  2. In a large mixing bowl, whisk together the flour, cornstarch and baking powder
  3. Slowly whisk in the cold beer until just combined. The batter should be smooth but slightly thick.
Prepare the Dry Dredge
  1. In a shallow dish, whisk together the flour, salt, pepper, paprika, and garlic powder.
Coat the Fish
  1. Pat the cod completely dry with paper towels.
  2. Lightly coat each piece of cod in the dry dredge, shaking off any excess.
  3. Dip the dredged fish into the beer batter, allowing the excess batter to drip off before carefully lowering it into the hot oil.
Fry
  1. Fry for 3 to 4 minutes per side, or until the batter is deep golden brown and the fish flakes easily with a fork. Transfer to a wire rack and sprinkle lightly with salt while still hot.
Assemble and Enjoy
  1. Warm the tortillas and fill each with crispy beer-battered cod. Top with the red cabbage slaw, avocado, taco sauce, cilantro, cotija cheese, and a squeeze of fresh lime.

Notes

  • Use fresh cod whenever possible. Fresh cod has the best texture and flakes beautifully after frying. If using frozen cod, thaw it completely and pat it very dry before dredging.
  • Keep the beer cold. Ice-cold beer creates a lighter, crispier batter. You can even chill the mixing bowl for an extra crispy coating.
  • Don't skip the dry dredge. A light coating of seasoned flour helps the beer batter adhere to the fish, creating an extra crispy crust that won't slide off during frying.
  • Maintain the oil temperature. Fry at 350°F. If the oil is too cool, the fish will absorb oil and become greasy. If it's too hot, the batter may brown before the fish is fully cooked.
  • Fry in batches. Overcrowding the pot lowers the oil temperature and prevents the fish from becoming crispy.
  • Drain on a wire rack. Instead of paper towels, place the fried cod on a wire rack over a baking sheet. This allows air to circulate and helps the coating stay crisp.
  • Customize your toppings. These tacos are delicious with sliced avocado, pickled red onions, jalapeños, cotija cheese, pico de gallo, or your favorite creamy taco sauce.
  • Storage: Store leftover fish in an airtight container in the refrigerator for up to 2 days. Keep the slaw separate so it stays fresh and crunchy.
  • Reheating: Reheat the cod in a 400°F oven or air fryer for 8 to 10 minutes until hot and crispy. Avoid microwaving, as it will soften the coating.