Chef Carlos Rivera - Mexican Cuisine Specialist
👨‍🍳 Mexican Cuisine Chef

Recipe by Mitchell

🎓 Culinary Institute Graduate ⏰ 16+ Years Experience 🍽️ Coastal Cuisine Expert

❤️ My Recipe Story

"These fish tacos were inspired by my trips to Baja California, where street vendors serve the crispiest, most flavorful fish tacos. After years of experimentation, I've perfected a beer batter that stays incredibly crispy, paired with a coleslaw that provides the perfect crunch and acidity."

Carlos specializes in authentic Mexican coastal cuisine with a focus on fresh seafood. He's passionate about bringing the vibrant flavors of beachside taquerías into home kitchens.

View All Mitchell's Recipes →
Golden crispy beer-battered fish tacos in soft tortillas topped with colorful coleslaw, creamy chipotle mayo drizzle, fresh cilantro, and lime wedges

Choosing the Best Fish

The key to exceptional fish tacos is selecting the right fish. White, flaky fish with mild flavor works best because it doesn't overpower the other ingredients and fries beautifully. Cod is the traditional choice, offering firm texture that holds up well to battering and frying.

Mahi-mahi is another excellent option, providing a slightly sweeter flavor and meaty texture. Tilapia works well for budget-friendly tacos, though it's more delicate. Whatever fish you choose, ensure it's fresh with no fishy odor, and pat it completely dry before battering to achieve maximum crispiness.

💡 Professional Tip

Freeze the fish for 15-20 minutes before cutting into strips. This firms it up, making it much easier to cut clean, even pieces that will cook uniformly and look professional.

Frequently Asked Questions

Yes, but the texture will be different. Coat fish in panko breadcrumbs instead of batter and bake at 425°F for 12-15 minutes, flipping once. It won't be as crispy as fried but is still delicious.

Use a light lager or Mexican beer like Corona or Modelo. Avoid dark, heavy beers as they can make the batter bitter. Non-alcoholic beer or club soda also works well.

Serve immediately after frying. Keep cooked fish warm in a 200°F oven on a wire rack (not paper towels which create steam). Don't dress tacos until ready to eat.

Yes! Chipotle mayo keeps for up to 5 days, coleslaw for 2 days. Make the batter fresh and fry fish just before serving for best results.

Mix mayo with hot sauce, smoked paprika, and a touch of lime juice. Or use sriracha mayo. The smokiness won't be the same but it'll still be delicious.

Oil temperature is crucial - use a thermometer to maintain 375°F. Make sure batter is cold and fish is dry. Don't overcrowd the pan, which lowers oil temperature.

Yes, but thaw completely in the refrigerator and pat very dry with paper towels. Excess moisture will make batter soggy and cause dangerous oil splatter.

Corn tortillas are traditional and provide authentic flavor. Flour tortillas are softer and hold together better. Use small 6-inch tortillas and warm them before serving.

Recipe Troubleshooting Guide

✅

Soggy Batter

Problem: Fish coating is soggy instead of crispy

Solution: Ensure oil is at correct temperature (375°F). Pat fish completely dry before battering. Use cold beer and don't overcrowd the pan. Let fish drain on wire rack, not paper towels.

✅

Batter Falling Off

Problem: Batter slides off fish during frying

Solution: Fish must be completely dry. Dip in flour first, shake off excess, then dip in batter. Don't move fish too much once in oil - let it set for 30 seconds.

✅

Raw Center

Problem: Fish is raw in the middle but coating is dark

Prevention: Oil is too hot. Reduce to 365-375°F. Cut fish into thinner, more uniform pieces. Fry in smaller batches to maintain consistent temperature.

✅

Greasy Fish

Problem: Fish tastes oily and heavy

Recovery: Oil temperature too low - use thermometer. Don't overcrowd pan. Drain on wire rack instead of paper towels. Let fish rest briefly before serving.

✅

Watery Coleslaw

Problem: Coleslaw releases too much liquid

Prevention: Don't overdress the slaw. Salt cabbage lightly, let sit 10 minutes, then squeeze out excess moisture before dressing. Dress just before serving.

✅

Flavor Balance Issues

Too Sweet: Add more lime juice and cilantro, increase chipotle peppers for heat

Too Salty: Serve with extra lime wedges and fresh salsa to balance

Bland: Season fish strips before battering, add more chipotle to mayo, increase lime in slaw

Fresh ingredients for fish tacos including white fish fillets, cabbage, limes, chipotle peppers, beer, and fresh cilantro arranged on a wooden board

The Perfect Beer Batter

A great beer batter creates an incredibly light, crispy coating that doesn't overwhelm the fish. The carbonation in beer creates air pockets that make the batter extra crispy, while the alcohol evaporates quickly, leaving behind a delicate crust. Using ice-cold beer is essential for the right texture.

The combination of all-purpose flour and cornstarch is key to achieving the perfect texture. Cornstarch adds extra crispiness and helps the coating stay crunchy even as it sits. Letting the batter rest for 10 minutes allows the flour to hydrate fully, creating a smoother, more cohesive coating.

Essential Ingredient Notes

  • Fresh White Fish: Look for firm, translucent fish with no brown spots or fishy smell. Sustainable options include Pacific cod, Alaska pollock, or U.S.-farmed tilapia. Ask your fishmonger for the freshest catch.
  • Cold Beer: Temperature matters - cold beer creates a lighter, crispier batter. Keep beer in the fridge until ready to use. Light lagers work best; avoid IPAs or stouts which can be bitter.
  • Chipotle Peppers in Adobo: These smoked jalapeños packed in tomato sauce add incredible smoky heat. Find them in the Latin aisle. Freeze leftover peppers in ice cube trays for future use.
Golden crispy beer-battered fish being lifted from hot oil with tongs, showing the perfectly fried coating dripping excess oil

Mastering the Frying Technique

Temperature control is the most important factor in achieving crispy, non-greasy fish. Use a deep-fry or candy thermometer to maintain oil at 375°F. If temperature drops too low, the fish absorbs oil and becomes greasy. Too hot, and the exterior burns before the fish cooks through.

Fry in small batches to maintain consistent oil temperature. Overcrowding the pan causes temperature to drop dramatically. Let each batch drain on a wire rack rather than paper towels, which can trap steam and make the coating soggy. Keep finished batches warm in a low oven while you complete frying.

The Perfect Fry

Heat oil to exactly 375°F. Dip fish in batter, let excess drip off for 2 seconds, then gently lower into oil away from you. Don't move for 30 seconds to let coating set. Fry 3-4 minutes per side until deep golden brown.

Crispy Fish Tacos with Coleslaw and Chipotle Mayo

Prep 25 min
Cook 20 min
Serves 8 servings
Level Intermediate

📋 Ingredients

For the Fish and Batter

  • 240g mayonnaise
    Base for creamy chipotle sauce
  • 45g chipotle peppers in adobo
    Adds smoky heat
  • 15ml adobo sauce
    Extra smokiness
  • 300g shredded cabbage
    Provides crunch and freshness
  • 1 large carrot, julienned
    Adds color and sweetness
  • 60ml fresh lime juice
    Brightens the slaw
  • Fresh cilantro
    Essential garnish
  • Lime wedges
    For serving

For the Toppings and Sauces

  • 680g white fish fillets
    Cod, mahi-mahi, or tilapia
  • 200g all-purpose flour
    Creates structure in batter
  • 50g cornstarch
    Adds extra crispiness
  • 1 tsp baking powder
    Creates light, airy texture
  • 300ml cold beer
    Makes batter crispy and light
  • 1 tsp garlic powder
    Savory depth
  • 1 tsp paprika
    Adds color and subtle flavor
  • Vegetable oil for frying
    High smoke point essential
  • 16 small tortillas
    Corn or flour, warmed

Instructions

  1. Make Chipotle Mayo

    In a small bowl, combine mayonnaise, minced chipotle peppers, adobo sauce, and minced garlic. Whisk until smooth. Refrigerate until ready to use. Can be made up to 3 days ahead.

  2. Prepare Coleslaw

    In a large bowl, combine shredded cabbage and julienned carrot. In a small bowl, whisk together lime juice, olive oil, salt, and pepper. Pour over cabbage mixture and toss well. Refrigerate for at least 15 minutes to allow flavors to meld.

  3. Make Beer Batter

    Cut fish into strips about 1 inch wide and 4 inches long. Pat completely dry with paper towels. In a large bowl, whisk together flour, cornstarch, baking powder, salt, pepper, garlic powder, and paprika. Pour in cold beer and whisk until smooth. Let rest for 10 minutes.

  4. Fry the Fish

    Heat 2 inches of oil in a large, heavy pot to 375°F (190°C). Working in batches, dip fish strips into batter, letting excess drip off. Carefully lower into hot oil and fry for 3-4 minutes per side until golden brown and crispy. Drain on paper towels and keep warm.

  5. Assemble Tacos

    Warm tortillas on a griddle or in the microwave. Place 1-2 pieces of fried fish on each tortilla. Top with coleslaw, drizzle with chipotle mayo, and garnish with fresh cilantro, radish slices, and a squeeze of lime. Serve immediately.

Recipe Notes & Tips

Storage and Reheating

Store components separately. Fried fish can be refrigerated for up to 2 days and reheated in a 400°F oven for 8-10 minutes to restore crispiness. Never microwave fried fish.

Serving Suggestions

Serve with Mexican rice, black beans, fresh salsa, guacamole, and lime wedges. Offer hot sauce on the side for those who like extra heat. Ice-cold Mexican beer pairs perfectly.

Variations

Try adding diced avocado or mango salsa for freshness. Swap chipotle mayo for cilantro-lime crema. For blackened fish tacos, skip the batter and season fish heavily with Cajun spices, then pan-sear.