Beer-Battered Mahi Fish Tacos Recipe

Batter Up

5 Local Chefs Present
Their Best Batters

Photography by Sarah Unger

Great for more than just breakfast, batters are also used in many of your favorite pub fare, appetizers, and even sweet treats! They’re versatile, delicious, and easy to make in big batches. Here, we asked local chefs to demonstrate their best batters – whether you’re looking for something new to make for weekend brunches or backyard dinner parties, these recipes are sure to be home runs.



Beer-Battered Mahi Fish Tacos Recipe

Troy Sutton
Course Main Course
Servings 8


  • 1 1/2 lbs. mahi fillets
  • Oil
  • 1 1/2 cups self-rising flour
  • 3/4 cup corn starch
  • 1/2 Tbsp. baking powder
  • 1 pinch salt
  • 2 eggs
  • 9 oz. beer


To assemble:

  • Flour tortillas, grilled
  • Cilantro lime slaw
  • Sesame chile sauce


  • Prepare fish by cutting into 1/2-inch thick and 3-4-inch-long strips and keep cool until ready for frying.
  • Heat oil to 350° using an electric skillet, fryer, or a heavy-bottomed pan on the stove with a thermometer.
  • Combine all dry ingredients in a large bowl and mix well.
  • In a separate bowl, whisk eggs together until smooth, then add to dry ingredients.
  • Slowly whisk in beer until the mixture has reached a pancake batter consistency.
  • Working in batches, coat each strip of fish in batter and immediately drop into hot oil.
  • Fry until crisp and golden and cooked through, about 3 minutes.
  • Remove from oil and transfer to a paper towel to drain.
  • To create the dish, add fish to grilled tortilla, top with slaw, and drizzle with sesame chile sauce.
Keyword batter up, beer battered, fish tacos, mahi fish tacos

Troy Sutton Executive Chef and Partner at Food Works

Troy Sutton

Executive Chef and Partner at Food Works

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