Sign up for our Newsletter

Beer battered fish tacos with Long Ireland golden ale (credit: Felicia LaLomia).

It’s April, the sun is shining and the world seems happier. That is the exact time that I want all the bright and zesty dishes that get me into that summer mood we are so close to.

In this series, I’m taking you through how to cook with booze. And, of course, I’ve been trying lots of it along the way.

Made with Long Ireland “Beach, Please” golden ale, these fish tacos are light, crispy and airy. Topped off with a vibrant mango-pineapple salsa, radish, cilantro and lime and wrapped in a blistered corn tortilla, you’ll have the perfect bite in the palm of your hand.

Beer Battered Fish Tacos

Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Serves 3


Mango pineapple salsa

  • 1/3 pineapple finely chopped
  • 1/2 mango finely chopped
  • 4 scallions chopped
  • 1/4 cup cilantro chopped
  • 1/2 juice from lime
  • pinch salt


  • 1/2 cup flour
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 egg
  • 2/3 cup light beer
  • 3/4 lbs white fish like tilapia or flounder
  • Canola oil


  • 2 tbsp sour cream
  • 2 tbsp mayonnaise
  • 1 tsp lime juice


  • 10 Corn tortillas blistered (optional)
  • cilantro
  • radishes sliced
  • avocado cubed
  • crema
  • lime wedges


Make the salsa

  • Combine the chopped pineapple, mango, scallions and cilantro. Add a hefty pinch of salt and the juice from half a lime. Mix well until combined. Taste and adjust seasoning as needed.

Make the fish

  • Combine the flour, salt, pepper, garlic powder and paprika. Whisk in the egg and add the beer. Whisk until just combined.
  • Cube the fish into 2 to 3 inch pieces. Pat dry.
  • Add a few inches of oil to a medium pan. Place over medium high heat until it reaches 375 degrees. Dip a piece of fish in the batter and gently place in the oil. Repeat with half the fish. Flip once golden brown on one side, about 2 minutes. Fry for another 1 to 2 minutes. Let drain on paper towel and finish with flaky salt. Repeat with the remaining fish.

Make the crema

  • Combine the sour cream, mayonnaise and lime juice in a bowl or squeeze bottle.


  • Place a piece of fish in a corn tortilla. Top with the salsa, crema, a few slices of radishes, a few cilantro leaves, some avocado and a squeeze of lime. Repeat with all tortillas.
Print Recipe