Fish Tacos (Beer Battered Cod)


  • 150g plain flour
  • 75g cornflour
  • ½ tsp fine sea salt
  • 230ml cold beer
  • vegetable oil, for deep-frying
  • 4 cod portions (skinless and boneless), cut into 3cm pieces
  • 8 small soft corn tortillas
  • 2 Little Gem lettuces, shredded
  • hot sauce, to serve (optional)
  • 1 red onion pickled 
  • Tartare Sauce

No Alcohol Alternative: Swap The Beer For Tonic Water!


  1. To make the beer batter for the cod, sift the flour and cornflour into a bowl, then stir through the salt. Make a well in the centre and whisk in the cold beer. Then cover and chill for 30 mins.
  2. Heat the oil in a deep, heavy-based pan, until its at 190'c or a small cube of bread turns brown in about 10 seconds when dropped in the oil.
  3. Dip each piece of cod into the batter to fully coat, then gently shake off the excess. Fry the fish in batches until golden or for 4 mins per batch.  Then remove the cod and drain on kitchen paper.
  4. Warm your tortillas in a low oven or in a dry frying pan. Spread over the tartare sauce, then add the fish and top with the pickled onions and shredded lettuce, plus a dash of hot sauce, if you like.
  5. Serve and Enjoy!
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