Wonderful Fried Fish Tacos

Wonderful Fried Fish Tacos


"Beer battered, fried fish tacos served with all the fixings. The fish of choice is cod, but haddock is also a good bet."
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 472 cals
Serving size has been adjusted!

Original recipe yields 10 servings



  • Calories:
  • 472 kcal
  • 24%
  • Fat:
  • 28.3 g
  • 44%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 17 g
  • 34%
  • Cholesterol:
  • 33 mg
  • 11%
  • Sodium:
  • 353 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. In a shallow bowl, whisk together beer, flour, and salt.
  2. Rinse fish, and pat dry. Cut into 10 equal pieces.
  3. In a large saucepan, heat 1 inch oil to 360 degrees F (168 degrees C). Using a fork, coat fish pieces in batter. Slide coated fish into hot oil in batches; adjust heat to maintain oil temperature. Fry until golden, about 2 minutes. Lift out with a slotted spoon, and drain briefly on paper towels; keep warm. Repeat to fry remaining fish.
  4. Stack 2 tortillas. Place a piece of fish and 1/2 cup cabbage in the center of the tortillas. Garnish with mayonnaise, lime wedges and salsa


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.


  1. 51 Ratings

Most helpful positive review

This recipe was wonderful after I added seasoning salt, pepper, and garlic powder to the batter. I did not serve it with a salsa but rather a mix of chopped tomatoes, cilantro and onion (no juic...

Most helpful critical review

Fish was okay, but I agree with the lack of zip part.

This recipe was wonderful after I added seasoning salt, pepper, and garlic powder to the batter. I did not serve it with a salsa but rather a mix of chopped tomatoes, cilantro and onion (no juic...

I had a hankering for a fish taco and found this recipe. I thought it was great - only thing I would add is that it lacked "zip" so I think the next time I make it I will add some spice...

I have used this recipe many times since finding it here. You have to adjust spices to your liking, but the easiest part is remembering that beer to flour ratio is about equal parts. Dry your fi...

This is delicious! Having moved from just NORTH of the border to the midwest, I have a craving for fish tacos regularly. This recipe is exactly like they are made in so cal. It does lack zip,...

I made this the other night and wonderful doesn't even describe how good these where! I used Bud Light for the beer because thats what I had on hand. I also used tilapia fish. Instead of just ma...

Great recipe--the beer batter is delicious. It was a very different taste, but we really enjoyed it with spicy salsa.

I used tilapia fillets for my fish tacos. I didn't have any dark beer on hand so I used lite beer. Also, I dressed my cabbage up a bit with mayo, lime and some chopped onion. The fish fillets ...

I used tilapia to make my fish tacos and they were delicious. I made my own simple tartar sauce (mayo, relish, lemon juice) and added chili powder to the mixture. I also sprinkled a bit of Ros...

these are super easy to make and very very good. i make them quite often and even used the batter for shrimp tacos as well. it was a hit at my house.