Sam's Recipes

Beer Battered Fish Tacos (Baja Style)

4 servings


15 minutes

active time

25 minutes

total time


1 lb cod (See Note 1)

8 corn tortillas

Oil for frying (See Note 2)

1 cup all purpose flour

1/2 tsp salt

1/4 tsp cayenne pepper

1 large egg

1 cup Mexican beer (Corona, Dos Equis, Modelo)

1/4 cup mayonnaise

1/4 cup Mexican crema

2 limes (juiced)

2 tbsp cilantro (chopped)

1 tbsp honey

2 cups green cabbage (shredded)

2 limes (quartered)


Pico de Gallo

Salsa Verde


Season fish on both sides with salt and set aside.

Whisk together the slaw dressing ingredients in a large bowl. Add the shredded cabbage and toss to coat. Set aside.

In a shallow bowl mix together the batter, whisking to avoid any lumps.

In a large skillet (cast iron preferred), deep pot or fryer, heat oil to 350°F.

Dip fish into batter and allow excess batter to drip off. Carefully drop into hot oil, letting go away from you. Fry fish, turning to brown both sides, 4 to 5 minutes. Remove from oil and place on a paper towel lined plate and season with salt. Repeat with all fish.

Warm tortillas over an open flame or in a dry skillet. Add fried fish, cabbage slaw and serve with lime, cilantro and salsas of choice.


1 Halibut is a great substitution for the cod fish. Other fish can be Haddock, Pollack, Mahi Mahi or Grouper. Cut the filets into 8 pieces.

2 Best oils to fry with: Corn oil, a blended oil such as Vegetable oil, Canola, Sunflower, Safflower, Peanut Oil.


Serving Size



575 kcal

Total Fat

17 g

Saturated Fat

2 g

Unsaturated Fat


Trans Fat



103 mg


552 mg

Total Carbohydrate

66 g

Dietary Fiber

7 g

Total Sugars

8 g


29 g

4 servings


15 minutes

active time

25 minutes

total time
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