Beer Battered Fish Tacos

Fish tacos

Makes: 8 Tacos


  • 150g plain flour
  • 75g cornflour
  • ½ tsp fine sea salt
  • 230ml cold beer
  • Vegetable oil, for deep-frying
  • 4 skinless and boneless cod loins, cut in to 3cm pieces
  • 8 small soft corn tortillas
  • 2 Little Gem lettuces, shredded
  • 1/2 red onion, diced
  • Tartare sauce 
  • Handful of coriander, to serve (optional)
  • Hot sauce, to serve (optional)
  • Lime, cut into wedges to serve (optional)
  1. Firstly sift the plain flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the beer to make a smooth batter. Cover the mixture and chill for 30 mins.
  2. Heat the oil in a deep pan, no more than two thirds. The oil should reach 190°C, check the oil is ready by dropping a small piece of bread into the oil. This should turn brown in 10 seconds.
  3. Dip each piece of cod into the batter until it’s fully coated. Shake off any excess. Fry the fish in batches for 4 mins, then remove the cod using a slotted spoon and drain on kitchen paper.
  4. Warm your tortillas in a low oven or in a dry frying pan. Spread over tartare sauce, then add the fish. Top with shredded lettuce, diced red onion, coriander, a dash of hot sauce and squeeze over a wedge of lime.
Recipes Tags