20-minute beer-battered fish tacos

By Hope Malau
07 August 2015

Did you know that the first Friday in August is International Beer Day? Celebrate with this delicious dish!

On the first Friday of every August beer drinkers around the world celebrate brewers and beers and the enjoyment the fermented drink brings. Here is our way of celebrating this day with our beer-battered fish taco filling. (You can substitute the beer with soda water if you prefer no alcohol.)

Preparation: 10 min Cooking: 10 min Serves 6


  • 250 ml (1 cup) flour, extra for dusting
  • 5 ml (1 tsp) baking powder
  • 2,5 ml (½ tsp) salt
  • 1 egg
  • 250 ml (1 cup) beer or soda water


  • 450 g whitefish fillets (hake or yellow tail), cubed
  • oil for deep frying
  • 30 ml (2 tbsp) taco seasoning mix (see tip)
  • 125 ml (½ cup) sour cream
  • 30 ml (2 tbsp) milk
  • 45 ml (3 tbsp) mayonnaise
  • 200 g coleslaw mix
  • 12 hard corn tortilla shells or soft flour tortillas
  • salsa to serve
  • 250 ml (1 cup) Cheddar cheese, to serve

1. BATTER In a bowl, mix flour, baking powder and salt. In a jug mix egg and beer or soda water together. Stirring quickly, pour the egg mixture into the flour mixture until well-incorporated.

2. FISH Dust the fish with extra flour, then dip in the batter and fry in hot oil until golden. Drain on paper towels.

3. Mix taco seasoning with sour cream, milk and mayonnaise in a big bowl. Stir in coleslaw mix and set aside.

4. Serve the fish in tortilla shells with coleslaw, salsa and cheese. Sprinkle with more taco seasoning.


Mix 15 ml (1 T) chili powder, 1 ml (¼ t) garlic powder, 1 ml (¼ t) chilli flakes, 1 ml (¼ t) dried oregano, 2,5 ml (½ t) paprika, 7 ml (1 ½) ground cumin, salt and pepper.

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