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Crispy Beer Battered Fish Tacos with Fresh Mango Slaw

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These crispy beer battered fish tacos feature flaky white fish with a light, bubbly beer batter and a fresh, tangy mango slaw. Perfect for quick, satisfying summer meals or casual gatherings.

Ingredients

Scale
  • 1 cup (120g) all-purpose flour
  • 1/4 cup (30g) cornstarch
  • 1 cup (240ml) cold lager beer (e.g., Modelo or Pacifico)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • Optional: pinch of smoked paprika or cayenne pepper
  • 1 lb (450g) white flaky fish fillets (cod, tilapia, haddock)
  • About 4 cups (1 liter) vegetable or canola oil for frying
  • 1 large ripe mango, peeled and julienned
  • 2 cups shredded green cabbage
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup chopped fresh cilantro
  • 2 tbsp fresh lime juice
  • 1 tsp honey or agave syrup
  • Salt and pepper to taste
  • 8–10 small corn or flour tortillas, warmed
  • Optional: sliced avocado, pickled jalapeños, chipotle mayo

Instructions

  1. Prepare the beer batter: In a large bowl, whisk together flour, cornstarch, salt, pepper, and optional smoked paprika. Slowly pour in cold lager beer, whisking gently until smooth and thick like pancake batter. Chill in the fridge for about 10 minutes.
  2. Prep the fish: Pat fish fillets dry and cut into 3-4 inch strips. Lightly season with salt.
  3. Make the mango slaw: In a medium bowl, combine shredded cabbage, julienned mango, sliced red bell pepper, and chopped cilantro. In a small bowl, whisk lime juice, honey, salt, and pepper. Pour dressing over slaw and toss to coat evenly.
  4. Heat oil: Pour oil into a deep frying pan or Dutch oven to a depth of 3-4 inches. Heat to 350°F (175°C) using a thermometer.
  5. Fry the fish: Dip fish strips into the beer batter, letting excess drip off. Fry in batches for 3-4 minutes, turning once, until golden and crispy. Avoid overcrowding.
  6. Drain and rest: Remove fish with a slotted spoon and place on a wire rack or paper towels to drain and firm up.
  7. Warm tortillas: Heat tortillas in a dry skillet or wrapped in foil until pliable and warm.
  8. Assemble tacos: Place 2-3 pieces of fried fish on each tortilla. Top with mango slaw and optional avocado, pickled jalapeños, or chipotle mayo.

Notes

Keep the beer batter cold and oil at 350°F for best crispiness. Pat fish dry before battering to help batter stick. Fry in small batches to maintain oil temperature. Drain fish on a wire rack to keep crust crisp. Batter can be loosened with a splash of cold beer or water if too thick after resting.

Nutrition

Keywords: fish tacos, beer battered fish, mango slaw, summer recipe, crispy fish, easy fish tacos, quick dinner, backyard meal

Find it online: https://blingbite.com/crispy-beer-battered-fish-tacos-with-fresh-mango-slaw-recipe-easy-and-perfect-for-summer/