Beer Battered Cod Tacos

Ryan Carey

Recipe by Ryan Carey

Ryan has been a chef for 11 years working for top restaurants, national sports teams and celebrities. He has held all the positions including that of sous chef, exec sous chef and executive chef. He has knowledge of all different cooking styles and techniques. His passion is focusing on Paleo and Carnivore cooking and highlighting organ meats in creative ways.

We recommend using Pluck SpicyAll-Purpose or Zesty Garlic for this recipe.


Step 1

In a medium sized bowl, mix the slaw ingredients. Place slaw mixture in the fridge until ready.

Step 2

In a separate small, shallow mixing bowl, mix ½ cup of the flour, along with the Pluck seasoning.

Step 3

In another large mixing bowl, mix the remaining 1 c. flour, along with the baking soda, salt and pepper.

Step 4

Cut the fish into small pieces. Dry them well with paper towels.

Step 5

Take dried fish and add them to the small, shallow bowl and coat them well with flour. 

Step 6

It’s time to start frying your fish. Pour 2-inches of oil into a large, high-sided skillet or medium-sized pot. Begin heating the oil over medium heat. If you have an oil thermometer, you can also attach it to the pot. 

Step 7

Once your oil is preheated, pour the beer into the large bowl of flour, soda, salt and pepper. Mix it briefly for 7-8 seconds.

Step 8

Using metal tongs, dip each piece of fish into that batter and let the excess drip off.

Step 9

Place fish into the frying pan (as many as you can fit without overcrowding it). Cook for roughly 3-4 min each side or until batter is golden all around and fish is cooked through.

Step 10

Once done, use tongs to remove fish from the fryer and set on a cooling rack set up over a baking sheet (to let excess liquid drain off).

Step 11

Repeat until all fish is cooked.

Step 12

Over a medium sauté pan, fry your tortillas until warm and brown. See recipe notes for an additional method.

Step 13

Serve tortillas with crispy beer battered cod and top with slaw and desired salsa.

Cod is your standard fish for this dish. However, halibut and rockfish make a great substitute, as well. Warming the tortillas up over an open flame gives it a unique flavor with the char. I like to spice mine up with a little habanero salsa. Don’t be afraid to add your favorite ingredients to this dish.


1 1/2 cup all-purpose flour, divided

2 teaspoons Pluck seasoning

1 teaspoon baking soda

1 teaspoon sea salt

1 teaspoon pepper

1 1/2 clove wild-caught cod

1 1/2 clove amber ale, ice cold

6 inch stone ground organic corn tortillas from Vermont Tortilla Company

2 cups organic cabbage, shredded

1/4 cup white onion, chopped

1/2 cup cilantro microgreens

1 cup mayo

2 tablespoons lime juice

2 teaspoons Pluck seasoning

Himalayan salt and pepper to taste


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