What I love about these tacos is the contrast: crisp batter, flaky fish, cool slaw, and enough lime to cut through the richness. Everything lands in one warm tortilla, so each bite gets a little crunch, creaminess, heat, and brightness.

Ingredients

For the Beer Battered Fish:

🐟 1.5 lbs cod fillets, cut into strips
🍺 1 cup all-purpose flour (divided)
🍺 1 cup cold beer (lager works best)
🥄 1 tsp baking powder
🧂 1 tsp salt
🌶️ 1/2 tsp paprika
🫒 Oil for frying

For the Spicy Mayo:

🥄 1/2 cup Kewpie mayonnaise
🌶️2-3 tbsp Sambal oelek, or sriracha (adjust to taste)
🍋 1 lime, juiced
🧄 1 garlic clove, minced

For Assembly:

🌽 8 Homemade Corn Tortillas (or store-bought)
🥬 2 cups red cabbage, finely shredded
🌽 1 cup corn kernels (fresh, frozen, or canned)
🟢 Salsa Verde
🌿 Fresh cilantro
🍋 Lime wedges

Assembly Flow

Ingredient Temperature Management

Beer-battering and frying fish fillets

Instructions

Prep the batter: Mix 3/4 cup flour with baking powder, salt, and paprika. Slowly whisk in cold beer until smooth – don't overmix. The batter should coat the back of a spoon. Let it rest while you prep everything else.

Make the spicy mayo: Whisk together Kewpie mayo, sriracha, lime juice, and minced garlic. Taste and adjust heat – you want it creamy with a good kick that won't overpower the fish.

Prep your mise en place: Pat fish dry and season with salt. Set up a dredging station with remaining flour in one dish, batter in another. Warm your tortillas and have all toppings ready – these tacos come together fast once the fish hits the oil.

Fry the fish: Heat oil to 375°F. Dredge fish in flour, then dip in batter, letting excess drip off. Fry in batches for 3-4 minutes until golden and crispy. Don't overcrowd the pan – patience makes better tacos.

Assemble: Spread spicy mayo on warm tortillas. Add crispy fish, then pile on shredded cabbage and corn. Top with salsa verde and cilantro. Serve immediately with lime wedges.

Raccoon assembling fried fish tacos with purple cabbage

Notes & Variations

The beer batter is forgiving – just keep it cold and don't overmix. Any light beer works, though I prefer something with a clean finish that won't compete with the fish.

If you can't find Kewpie mayo, regular mayo works but add a pinch of sugar to mimic that slight sweetness. For the cabbage, slice it thin – you want crunch without overwhelming the delicate fish.

Fresh corn is worth the effort when in season, but don't let perfect be the enemy of good tacos. Canned corn, drained and rinsed, gets the job done on a Tuesday night.

These tacos are best eaten immediately, standing in the kitchen, with the first one gone before you've finished assembling the rest. That's the sign of a recipe worth keeping.