Beer-battered Baja-style fish tacos served with a fresh mango and jalapeño salsa topped with a simple creamy chipotle sauce. These are my ultimate fish tacos and they’re so good. Made with a crisp, citrusy IPA, this beer-battered cod/haddock will melt in your mouth.
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Growing up in New England, beer-battered fish has always been a staple. Being such a short drive from Maine, Coastal New Hampshire and Boston has spoiled me. The simplicity and fresh ingredients are what makes this recipe so good. The chipotle sauce adds just enough creamy texture and smokey flavor to balance the acid and add richness! Much can be prepped ahead of time so serving is less chaotic.
Looking for more fish tacos? Try my blackened fish tacos, blackened salmon tacos, spicy shrimp tacos. If you have any leftover batter, consider making my beer-battered fried pickles!
Ingredient Notes and Substitutions
- Cod or haddock filet: this recipe works great with cod or haddock, which are very similar in taste, texture, and appearance. Portion filets into 6-8 ounce pieces for easy frying and handling.
- Beer: I like to use IPAs or pale ales, with an emphasis on citrusy, fruity character. Just remember, deeper colored and more hoppy beers add more body and flavor!
- Spices: my favorite spices to use are garlic powder and paprika.
- Adobo sauce: I used the adobo sauce from canned chipotles in adobe. You can optionally blend a pepper for extra heat.
- jalapeño: I used Jalapeño for mild heat, however habanero would be an awesome, spicier alternative.
- Vegetable or canola oil: either oil works for frying. I highly suggest using a least 3+ inches of oil in a saucepan or Dutch oven. Shallow oil requires flipping and may cook more unevenly.
See the recipe card for full information on ingredients and quantities below.
Watch How to Make Fish Tacos
Expert Tips
- When preparing the beer batter, whisk all of the lumps out and let the batter rest for at least 10 minutes before battering the fish so the foam can dissipate.
- 1-inch thick pieces of cod or haddock make for the best results, as it fries quickly and evenly.
- Cod or haddock is usually sold in large, long fillets. You can easily slice a large filet across several times into smaller individual portions that are ideal for tacos.
- Don’t have a lot of oil? Use a smaller saucepan to increase the height of the oil volume and fry in batches.
More Fish Recipes
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Baja-Style Fish Tacos
Beer-battered fish tacos served with a fresh mango and jalapeno salsa topped with a simple creamy chipotle sauce.
Servings 8 tacos
Calories 492kcal
Ingredients
- 1 pound cod or haddock
- corn tortillas
- lime wedges for serving
- 48 ounces oil for frying
Beer batter (makes enough for 2 lbs of fish)
- 24 ounces pale ale or IPA I used Lagunitas
- 2 cups all-purpous flour
- 2 teaspoons paprika
- 2 teaspoons garlic powder
- 1 teaspoon salt
Mango salsa
Creamy chipotle sauce
- 1/3 cup sour cream
- 2 tablespoons mayonnaise
- 2 tablespoons adobo sauce (from chipotles in adobo) small can
- 1/2 lime juice squeezed
Instructions
- Combine creamy sauce ingredients in a small bowl. Mix and set aside. Combine mango salsa ingredients in a medium bowl. Stir to mix and set aside. Both can be made in advance and kept in the fridge.
- Whisk flour, garlic powder, paprika, and a pinch of salt to a medium bowl. Whisk in the beer until smooth. Let the batter rest for 10 minutes while prepping the fish. The foam should subside entirely.
- In a Dutch oven or saucepan, bring oil to 365°F. Frying works best if the fish is completely submerged in oil.
- Cut the cod filet into small taco portions, pat dry with a paper towel, and season with salt. Dredge in a light coating of flour.
- Submerge fish in the beer batter. Remove, let excess drip off, and immediately transfer to the hot oil. Deep fry each piece for 4-5 minutes. Remove fish with a slotted spoon or spider strainer and place on a sheet to rest for 5 minutes before serving.
- Serve tacos with toasted tortillas, lime wedges, mango salsa and a drizzle of creamy chipotle sauce.
Notes
When preparing the beer batter, whisk all of the lumps out and let the batter rest for at least 10 minutes before battering the fish so the foam can dissipate.
1-inch thick pieces of cod or haddock make for the best results, as it fries quickly and evenly.
Cod or haddock is usually sold in large, long fillets. You can easily slice a large filet across several times into smaller individual portions that are ideal for tacos.
Don’t have a lot of oil? Use a smaller saucepan to increase the height of the oil volume and fry in batches.
Nutrition
Serving: 2tacos | Calories: 492kcal | Carbohydrates: 67g | Protein: 9g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 14mg | Sodium: 2208mg | Potassium: 425mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1512IU | Vitamin C: 35mg | Calcium: 105mg | Iron: 3mg
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