Crispy Beer Battered Fish Tacos with Kimchi Slaw

These crispy beer battered fish tacos are the most requested recipe from my friends and family. Anytime there is a get together, they ALWAYS ask that I make this because it’s just so good.

The beer battered fish stays incredibly crispy after it fries, even as it sits, which is a game changer! The key to a light and crispy fry is a very cold batter and to achieve this, I recommend placing the bowl in the fridge before mixing the batter together.

For this recipe, I’m topping the fish tacos with a kimchi slaw that I’ve been perfecting for a while now. I wanted to pay homage to my Korean roots and I’m really proud of how it turned out! 🙂

If you’re looking to level up your fish tacos, give my recipe a try!

Crispy Beer Battered Fish Tacos with Kimchi Slaw

Servings 2 people
Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins


  • 2 6 oz halibut fillet sliced into 2 strips each
  • 1/2 avocado sliced for garnish
  • cilantro for garnish
  • vegetable oil for frying
  • 4 corn torillas warmed

Dry Batter

  • 1/4 cup rice flour more if needed
  • 1 1/2 tsp salt
  • 1/2 tsp paprika

Beer Batter

  • 1/2 cup all-purpose flour
  • 2 tbsp rice flour
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup lager beer more if needed


  • 8 oz shredded cabbage
  • 1/2 tsp salt
  • 1/4 red onion thinly sliced
  • 2 scallions thinly sliced
  • 1 jalapeño thinly sliced
  • 1/4 cup cilantro roughly chopped
  • 1/4 cup kimchi chopped
  • 1 tbsp gochugaru Korean red pepper flakes
  • 1 tbsp sugar
  • 1 1/2 tbsp fish sauce
  • 1 1/2 tbsp rice vinegar
  • 1 tsp sesame oil
  • 2 limes juiced


  • Toss shredded cabbage with salt in a bowl, then set aside for 30 minutes. After 30 minutes, squeeze the excess water from the cabbage and transfer to a new bowl.
  • To the cabbage, add red onion, scallions, jalapeno, cilantro, kimchi, gochugaru, sugar, fish sauce, rice vinegar, sesame oil and lime juice. Combine everything well and set aside in the refrigerator until it's ready to be used.
  • For the dry batter, combine rice flour, salt, and paprika in a plate. Mix until well combined.
  • For the beer batter, start by chilling the bowl in the refrigerator for at least 10 minutes. Combine all-purpose flour, rice flour, baking powder, salt, and beer. Mix together until it has a consistency like pancake mix.
  • Fill a deep pan or pot with neutral oil about half way up. Heat the oil to 375F or 190C.
  • Dredge the fish in the dry batter, then into the beer batter. Let the excess batter drain then carefully place into the oil. Fry for 3-4 minutes or until it turns golden brown.
  • Transfer to a baking sheet lined with paper towels and season with a sprinkle of flakey salt. Repeat for the remaining batch of fish.
  • To assemble the taco, take one warmed corn tortilla and stack it with a piece of fried halibut, kimchi slaw, avocado, cilantro or your favorite toppings.
  • Enjoy!


  1. Feel free to use any type of white fish you prefer including cod, swordfish, and basa.
Course: Dinner, Lunch, Main Course
Cuisine: Fusion, Korean, Mexican

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