Half-Pint Beer-Battered Fish Tacos with Cabbage Slaw

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crispy beer-battered fish tacos using half a pint of beer in the batter, topped with a tangy cabbage slaw for a fresh, crunchy texture. This mexican-inspired seafood ready in about 35 minutes pairs all-purpose flour, cornstarch, baking powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Mexican cuisine 520 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large bowl, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, and 1 tsp salt. Slowly pour in 1/2 pint (8 fl oz) cold beer while whisking to create a smooth, thick batter. Let rest for 10 minutes.
  2. Step 2: Heat 2 cups vegetable oil in a deep skillet or pot over medium-high heat to 350°F (175°C). Pat dry 1 lb white fish fillet strips and dredge each in a small amount of flour, shaking off excess.
  3. Step 3: Dip fish strips into the beer batter, allowing excess to drip off, then carefully fry in hot oil for 3-4 minutes per side until golden and crispy. Remove and drain on paper towels.
  4. Step 4: In a medium bowl, combine 2 cups thinly sliced green cabbage, 1/4 cup thinly sliced red onion, 2 tbsp lime juice, 2 tbsp chopped cilantro, 1/4 cup mayonnaise, and 1 tsp hot sauce if using. Toss until well mixed.
  5. Step 5: Warm 8 small corn tortillas in a dry skillet or microwave. Assemble tacos by placing fried fish strips in tortillas and topping with generous amounts of cabbage slaw. Serve immediately with lime wedges if desired.

Equipment for this recipe

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Frequently asked questions

How long does Half-Pint Beer-Battered Fish Tacos with Cabbage Slaw take to make?

Total time is about 35 minutes (20 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Half-Pint Beer-Battered Fish Tacos with Cabbage Slaw?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Half-Pint Beer-Battered Fish Tacos with Cabbage Slaw?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Half-Pint Beer-Battered Fish Tacos with Cabbage Slaw for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Half-Pint Beer-Battered Fish Tacos with Cabbage Slaw?

Mexican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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