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Crispy Beer Battered Fish Tacos Easy Recipe with Mango Pico de Gallo

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These crispy beer battered fish tacos with mango pico de gallo combine a light, crunchy beer batter with a fresh, sweet mango salsa for a delicious and easy meal perfect for casual gatherings.

Ingredients

Scale
  • 1 cup (120 g) all-purpose flour
  • 1/4 cup (30 g) cornstarch
  • 1 tsp baking powder
  • 3/4 cup (180 ml) cold beer (lager or pilsner preferred)
  • 1 tsp salt
  • 1/2 tsp freshly ground black pepper
  • 1 lb (450 g) white fish fillets (cod, halibut, or tilapia), cut into strips or chunks
  • About 4 cups vegetable oil for frying
  • 1 large ripe mango, peeled and diced
  • 1 medium tomato, finely chopped
  • 1/4 cup red onion, finely chopped
  • 2 tbsp fresh cilantro, chopped
  • 1 small jalapeño, seeded and finely chopped
  • 2 tbsp fresh lime juice
  • Salt to taste
  • 8 small corn or flour tortillas, warmed
  • 1 cup shredded cabbage or lettuce
  • Sour cream or crema for drizzling (optional)
  • Lime wedges for serving

Instructions

  1. Prepare the Mango Pico de Gallo: In a medium bowl, combine diced mango, tomato, red onion, cilantro, jalapeño, and lime juice. Season with a pinch of salt and stir gently. Set aside.
  2. Make the Beer Batter: In a mixing bowl, whisk together flour, cornstarch, baking powder, salt, and pepper. Slowly pour in the cold beer, whisking until smooth and slightly thickened.
  3. Prep the Fish: Pat the fish fillets dry with paper towels. Cut into strips about 3 inches long and 1 inch wide.
  4. Heat the Oil: Pour vegetable oil into a frying pan or pot to a depth of about 2 inches. Heat over medium-high heat until it reaches 350°F (175°C).
  5. Fry the Fish: Dip fish pieces into the beer batter, letting excess drip off. Fry in batches for 3-4 minutes per side until golden brown and crispy. Remove and drain on paper towels.
  6. Warm the Tortillas: Heat tortillas in a dry skillet or microwave until soft and pliable. Keep warm.
  7. Assemble the Tacos: Place crispy fish on each tortilla. Top with shredded cabbage or lettuce, mango pico de gallo, and a drizzle of sour cream or crema if desired. Serve with lime wedges.

Notes

Keep oil temperature steady at 350°F to maintain crispiness. Do not overcrowd the pan to avoid steaming the fish. The mango pico de gallo can be made up to 24 hours ahead and refrigerated. For gluten-free, substitute flour and beer accordingly. Baking at 425°F is a healthier alternative but less crispy.

Nutrition

Keywords: beer battered fish tacos, mango pico de gallo, crispy fish tacos, easy fish tacos, fried fish tacos, summer tacos, quick dinner

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