Our recipe for Beer Battered Fish Tacos with Hatch Chile Slaw are the perfect summer treat, delivering deliciously crunchy tacos with zesty slaw without making a mess of your kitchen.
WHAT YOU'LL LOVE
- Flour dredge before the batter: A dry coat of flour gives the wet beer batter something to hold onto, so the crust stays on the fish.
- Beer and baking powder batter: The carbonation and a little baking powder lighten the batter into a crisp, airy shell.
- Frying outside: Heating the oil in a cast iron skillet on the grill keeps grease and smell out of the kitchen.
- Pickled jalapeño crema and hatch chile slaw: A cool, tangy crema and a crunchy, mildly spicy slaw balance the hot fried fish.
Beer Battered Fish Tacos
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
18
Prep Time
30 minutes
Cook Time
45 minutes
Calories
239
Fire up the grill, it’s time to fry up some fish tacos! That’s right, forget about making a greasy mess of your kitchen, take the frying outside. These Beer Battered Fish Tacos with Hatch Chile Slaw are everything you want out of a late summer meal!
Ingredients
- 1 1/2 - 2 lb cod fillets
- 1 cup all-purpose flour
- 18 small corn tortillas
- 1 cup all-purpose flour
-
2 tbsp Cattleman's Grill Mexicano Rub & Taco Seasoning
-
1 tbsp Noble Saltworks Hickory Smoked Flaked Finishing Salt
- 1 tsp sugar
- 1/2 tsp baking powder
- 1 1/4 cup Mexican beer
-
1 tsp Greenade Green Chile Sauce
- 3/4 cup sour cream
- 1/4 cup mayonnaise
- 1 tbsp lime juice
-
2 tsp Cattleman’s Grill 8 Second Ride Carne Asada Seasoning
- 1 tsp cumin
- 1/2 cup cilantro, chopped
- 1/4 cup pickled jalapeños, minced
- 4 cups (12 oz) red cabbage, sliced thin
- 1 hatch chile, seeded, sliced thin
- 1 cup carrots, grated
- 3/4 cup crema
For the beer batter:
For the Pickled Jalapeño Crema:
For the Hatch Chile Slaw:
Directions
- To make the Pickled Jalapeño Crema, combine all ingredients and mix well. Store in the refrigerator for up to one week.
- To make the Hatch Chile Slaw, combine all ingredients in a large mixing bowl. Mix well by hand, squeezing the cabbage to break it down. Cover and place in the refrigerator until ready to serve.
Preheat your Yoder Smokers YS640s Pellet Grill to 425ºF, set up for indirect grilling (diffuser plate installed). Remove the second shelf from the grill. Place a Lodge 12” Cast Iron Skillet on the left side of the main cooking grate. Fill about 1/4-1/3 with vegetable oil. All the oil to heat to a temperature of 400ºF.
- Fry the corn tortillas until lightly crisped, but still flexible.
- Slice the cod fillets into 1 1/4 - 1 1/2 oz pieces (one piece should fit one corn tortilla).
- To make the beer batter, combine all ingredients and whisk to combine.
- Place 1 cup flour in a shallow dish. Dredge each piece of fish in the flour, then transfer to the beer batter. Coat in batter and transfer directly to the preheated oil.
- Fry up to four pieces at a time, turning when the submerged batter is golden brown, then browning the other side. Cook until the internal temperature reaches 145ºF. If the fish is browned, but not yet fully cooked, carefully remove the fish from the hot oil and transfer to the cooking grates on the right side of the grill to bring the internal temperature up.
When the fish is cooked through, transfer to a wire rack or paper towel. Continue frying the fish in batches.
- To assemble the tacos, spread the Pickled Jalapeño Crema across the corn tortilla. Place a piece of the beer battered fish on the crema. Top the Beer Battered Fish Tacos with the Hatch Chile Slaw.
Recipe Note
Recipe FAQ
Why fry the fish in a skillet on the grill instead of in the kitchen?
Frying outside keeps splatter, grease, and cooking odors out of the house. The cast iron skillet on the grill holds heat steadily for the oil.
Why fry the corn tortillas before the fish?
A quick fry crisps the tortillas lightly while keeping them flexible enough to fold, so they hold the crema, fish, and slaw without cracking.
Why dredge the fish in flour before dipping it in the batter?
The dry flour absorbs surface moisture and gives the wet beer batter something to cling to, helping the coating stay on in the hot oil.
Why use beer and baking powder in the batter?
The beer's carbonation and the baking powder add tiny bubbles that lighten the batter, so it fries into a crisp, airy crust instead of a heavy, dense coating.
Why fry only about four pieces at a time?
Adding too many cold pieces at once drops the oil temperature and makes the batter greasy. Small batches keep the oil hot and the crust crisp.
What internal temperature should the fish reach?
Cook the fish until it reaches 145°F, the USDA minimum for fish. If the batter browns before the center is done, move the fish to the indirect zone on the cooking grate to finish.
Why drain the fried fish on a wire rack?
A rack lets air circulate around the fish, so the crust stays crisp instead of steaming against a flat surface. Paper towels also work for soaking up surface oil.
Why squeeze the cabbage when mixing the slaw?
Squeezing breaks down the cabbage's tough fibers, so it softens slightly and absorbs the crema while keeping some crunch.
How do I handle the hot oil safely?
The recipe heats the oil to 400°F in a cast iron skillet over a fire. Keep an eye on it, never leave it unattended, and don't overfill the skillet. Let the oil cool completely before discarding it.
How indoor-friendly is this recipe?
5 out of 5. A heavy skillet or Dutch oven on the stovetop holds hot oil the same way, and the crema and slaw are mixing-bowl recipes.
Recipe Highlights
Flour-first dredge: Helps the batter stick.
Beer and baking powder batter: Fries into a crisp, airy crust.
Outdoor frying: Keeps grease and odor out of the kitchen.
Crema and hatch chile slaw: Add cool tang and crunch.
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Nutrition
Nutrition
- Nutrition Serving Size
- 5.45 oz
- per serving
- Calories
- 239
- Carbs
- 36 grams
- Protein
- 12 grams
- Fat
- 5 grams
- Sodium
- 63 milligrams
