2 ratings

Simple Beer-Battered Rockfish Tacos

It doesn't get much better than beer-battered fish tacos

This simple and delicious recipe for beer-battered rockfish tacos is courtesy of Sitka Salmon Shares.


  • 1 Pound rockfish fillet, cut into 1-inch cubes
  • 1 Cup all-purpose flour
  • 1 Cup rice flour
  • 2 Teaspoons chili powder
  • 1 Teaspoon cumin
  • 1 Teaspoon salt
  • 1/2 Teaspoon freshly ground pepper
  • 8 Ounces beer of choice (we used Baranof Brewery’s Silver Bay IPA)
  • 1 Cup vegetable oil
  • 3 cloves garlic, minced
  • 2 Tablespoons hot sauce (we like Valentina)
  • 8 -12 corn tortillas
  • 2 Cups red cabbage, shredded
  • 2 Cups salsa
  • 1 Cup sour cream
  • 2 avocados, sliced
  • 1/2 Cup chopped cilantro leaves
  • Hot sauce


Mix the flours, chili powder, cumin, salt, and pepper in a bowl. Whisk while gradually adding the beer. Let the batter rest for 15 minutes in the fridge.

Coat fish pieces in batter. Heat 1 inch of vegetable oil in a large skillet. Fry battered fish in batches for about 4 minutes each, turning as needed.

Set aside. Heat corn tortillas in skillet or oven.

Assemble tacos to your liking with 3 or 4 pieces of fish, cabbage, salsa, sour cream, avocado, cilantro, and hot sauce. Feel free to choose your own accompaniments!