Beer-Battered Fish Tacos

 RECIPE J   recipe card_eclub

John Egan is brewmaster at Mission Brewery. Despite his hectic work schedule and all the pressures of a skyrocketing business, John finds time to chill — and a big part of his chill process is cooking. John knew he had this beer-battered fish taco recipe down when he got rave reviews from relatives visiting from Sweden. “If they don’t know a good piece of fish,” he says, “then who does?”


Beer-Battered Fish Tacos
Serves 4

12 oz. Mission Shipwrecked Double IPA
2 c. all-purpose flour
3/4 t. salt
1 t. paprika
1 habañero pepper, very finely chopped*
1 egg

Slowly pour the beer into a large bowl and then sift in the flour, stirring as you go. Add the salt, paprika and habañero. Whisk thoroughly while adding the egg until the mixture is frothy. Set aside. 

2 lbs. fresh white fish, cut into 2- to 3-inch strips (giant white sea bass is ideal, but cod, haddock and halibut work well too)
Salt and pepper
Vegetable oil, for frying
1 1/2 c. all-purpose flour, for dusting fish before frying 

Lightly season both sides of the fish with salt and pepper. Heat at least 2 inches of oil in a sauté pan to around 375°F. Toss a few pieces of the fish into the batter, then into flour and place in the frying pan. Fry to a golden brown, remove and drain on a paper towel. Don’t crowd the pan by frying too many pieces of fish at once.


8 flour or corn tortillas, warmed
Shredded cabbage
Mexican white cream sauce
Fresh salsa
4 to 8 lime wedges

For each taco, place a couple of pieces of fish on a tortilla and top with cabbage, sauce and salsa. Serve immediately with lime wedges. 


*Note: Wear gloves when chopping the pepper, and avoid touching your eyes.


Recipe from Brew Food — Great Beer-Inspired Appetizers, Main Courses, and Desserts (Chefs Press Inc., 2012).

Mission Brewery, 1441 L St., downtown San Diego, 619-544-0555,

Categories: Food & Drink