crispy battered fish

Easy Fish Tacos — Crispy Battered with Slaw are my go to fix for those nights when you want something fun and crunchy, but you also do not want a sink full of pans. You know the vibe: everyone is hungry, you are tempted to order takeout, and then you remember tacos exist. These come out with that golden, shatter-y crust and a cool slaw that makes every bite feel fresh. I started making them after one too many sad, soggy fish tacos out in the wild, and honestly, homemade is just better. If you can stir a batter and keep an eye on a skillet, you can totally pull this off.

Best Fish Picks

The best part about fish tacos is you do not need anything fancy. You just need a mild fish that cooks quickly and stays juicy inside the batter. I have tried a bunch, and these are the ones I come back to.

My favorite fish for crispy tacos

Look for fillets that are firm, not flimsy, and not super “fishy” smelling. If you are shopping frozen, totally fine. Just thaw it in the fridge overnight and pat it dry really well.

• Cod: mild, flaky, and super forgiving. Great starter fish.
• Tilapia: budget friendly and cooks fast, just do not overcook it.
• Pollock: similar to cod and usually affordable.
• Halibut: pricier, but thick and really satisfying if you want a splurge.

I usually cut the fillets into strips that are about the size of two fingers. That way they fit in the tortilla without you wrestling the taco apart.

Also, if you are already in a crunchy mood, this is the same kind of night where I would serve something snacky on the side like easy crispy onion rings beer battered fried. Not necessary, but it makes dinner feel like a little party.

Ingredient Notes and Substitutions

Let us talk ingredients without making it complicated. The magic is in the contrast: hot crunchy fish plus cold creamy slaw plus a bright squeeze of lime. That is the whole thing.

For the fish and batter:

• Fish: one of the picks above, cut into strips.
• Flour: all purpose works great.
• Cornstarch: optional, but I love adding a little for extra crisp.
• Baking powder: helps the batter puff a bit and stay light.
• Beer: a light lager is perfect. If you do not cook with beer, use cold sparkling water.
• Seasoning: salt, pepper, chili powder or paprika, and a pinch of garlic powder.

For the slaw:

I keep it simple: shredded cabbage, a little mayo, lime juice, salt, and something for a tiny kick like jalapeno or hot sauce. If you want it lighter, swap some mayo for plain Greek yogurt. If you want it sweeter, add a spoon of honey.

Tortillas and toppings:

Corn tortillas give you that classic taco vibe, but flour tortillas work too. For toppings, I like chopped cilantro, lime wedges, and a quick sauce like sour cream mixed with lime and a pinch of salt.

If you are feeding picky eaters, you can keep the slaw mild and set out add ons. That way everyone builds their own and nobody complains. And if taco night is a regular thing at your house, bookmark easy ground beef tacos crispy shell weeknight dinner for a totally different but equally easy weeknight option.

“I made these for my family and they disappeared in minutes. The slaw was the perfect cool crunch, and the fish stayed crispy even after a second round. This is going into our regular rotation.”

How to Make Beer Battered Fish Tacos

This is the part that sounds intimidating, but it is really just a simple rhythm. Dry the fish, mix the batter, fry in small batches, then build tacos while everything is still crunchy. I will walk you through it the way I actually do it at home.

Step by step, the stress free way

1) Make the slaw first
Mix shredded cabbage with mayo, lime juice, salt, and any extras like cilantro or jalapeno. Taste it. You want it bright and a little tangy. Pop it in the fridge while you cook so it gets extra crisp.

2) Prep the fish
Pat the fish dry with paper towels. This matters. Wet fish makes the batter slide off and can make the oil spit more. Season the fish lightly with salt and pepper.

3) Mix your batter
In a bowl, whisk flour, a bit of cornstarch if using, baking powder, and your spices. Slowly whisk in cold beer until it looks like a thick pancake batter. If it seems too thick, splash in a little more beer.

4) Heat the oil
Use a deep skillet or a heavy pot with a couple inches of oil. You want it hot enough that a drop of batter sizzles right away. If you have a thermometer, aim for about 350 F. If you do not, no worries, just keep the heat steady and do a quick test.

5) Batter and fry
Dip fish strips in batter, let the excess drip off, then lower into the oil carefully. Do not crowd the pan. Fry until golden and crisp, flipping once if needed. Transfer to a rack or a paper towel lined plate and sprinkle with a little salt while hot.

6) Warm tortillas and build
Warm tortillas in a dry pan for a few seconds per side. Add crispy fish, a big pinch of slaw, and whatever toppings you love. This is the moment when Easy Fish Tacos — Crispy Battered with Slaw feel like a restaurant meal in your own kitchen.

Little tip from my own trial and error: if you want the fish to stay crunchy while you fry batch two, keep the cooked pieces on a wire rack in a warm oven. It prevents that steamy soggy thing.

And if you like experimenting with crispy battered snacks, you will probably also love easy fried pickles crispy buttermilk battered on a game day type weekend. Same crunchy happiness, different shape.

Recommended Tools

You do not need a fancy setup, but a few basics make the process smoother and safer. I am listing what I actually reach for.

• Heavy skillet or Dutch oven: holds heat better for frying.
• Tongs: easier than a fork for turning fish.
• Wire rack: keeps the crust crisp as it cools.
• Mixing bowl and whisk: batter comes together fast.
• Instant read thermometer: optional, but super helpful for consistent frying.

If frying makes you nervous, I get it. Just use a pot with higher sides, do small batches, and keep kids and pets out of the kitchen while the oil is hot. Simple stuff, but it matters.

Storing and Reheating

These tacos are best right away, no question. But leftovers happen, and you can still keep things tasty if you store everything separately.

How to store:

• Store fried fish in an airtight container in the fridge for up to 2 days.
• Store slaw separately, also up to 2 days. If it gets watery, just stir and drain a little.
• Tortillas can stay in their bag, tightly sealed.

How to reheat:

• Oven or air fryer is best for crispiness. Heat at 400 F until hot and crunchy again.
• Skip the microwave if you can. It makes the batter soft.

If you are planning ahead for a crowd, you can even prep the slaw earlier in the day and keep it cold, then fry the fish right before serving. That is the sweet spot for Easy Fish Tacos — Crispy Battered with Slaw that still feel fresh and crunchy.

And on the nights you want comfort without frying at all, I lean on cozy slow cooker meals like cozy up with this easy crockpot lasagna soup recipe. Different craving, same easy dinner energy.

Common Questions

Can I make these without beer?
Yes. Use cold sparkling water or club soda. You still get a light, crispy coating.

What is the best oil for frying fish?
Use something neutral with a higher smoke point like canola, vegetable, or peanut oil. Olive oil is not my favorite for this.

How do I keep the batter from falling off?
Pat the fish very dry first, and make sure your oil is hot enough so the batter sets fast. Also do not move the fish around too much at the beginning.

Can I bake the fish instead of frying?
You can, but it will not be the same crisp. If you want baked, I would skip the wet batter and do a panko style coating instead.

What slaw is best if I hate mayo?
Do a lime and olive oil slaw with cabbage, salt, and a little honey. It is bright and crunchy without the creamy vibe.

A taco night you will actually repeat

If you want a dinner that feels special without being complicated, Easy Fish Tacos — Crispy Battered with Slaw are it. Pick a mild fish, keep your batter cold, fry in small batches, and let the slaw do the fresh crunchy balance. If you want another solid reference for flavor ideas, I have pointed friends to Crispy Fish Tacos With Red Cabbage Slaw – Simply Recipes too. Now promise me you will squeeze that lime on top and eat one standing at the counter, because that is basically tradition.