Beer Battered Fish Tacos with Colorful Mango Salsa

"I must admit, I squealed with excitement when I saw the first delivery of mangoes for the season at the farmers market. Eating mangoes always takes me back to balmy Queensland days and my mum bringing them out to us to eat as we sat by the pool in our wet togs with the sun hitting our backs. I am very late to the party when it comes to Mexican food. It is a cuisine I was never overly interested in and would always be last on my list of restaurants to visit. However, I have become a bit of a taco fiend as of late and wanted to make my own beer battered fish tacos. With mangoes now in season, I wanted to make a tangy and spicy mango salsa to accompany these fish tacos. I also made some quick pickled red cabbage to finish these off. Serve with toppings of your choice such as fresh chili, coriander, hot sauce and of course, a cold beer or frozen margarita."
-- @daenskitchen
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  • Recipe Card
Prep time 40mins
Cook time 10mins
Serves or Makes: 6

Recipe Card

For the fish


  • 2 pounds firm white fish such as Rockling
  • 1 bottle beer
  • 1 1/2 cups self raising flour
  • Salt and pepper to taste
  • Vegetable oil, for deep frying

For the mango salsa


  • 2 large mangoes
  • 1 chili, very thinly sliced
  • 1/4 red onion, thinly sliced
  • 1 handful of cilantro, thinly sliced
  • 1/2 lime, juiced
  • 1 tablespoon olive oil
  • Salt and pepper to taste

For the pickled red cabbage


  • 1/2 red cabbage, very thinly sliced
  • Apple cider vinegar
  • 1 tablespoons white sugar, or stevia
  • Salt and pepper to taste

Taco toppings


  • Green chili, very thinly sliced
  • Fresh cilantro leaves, for garnish
  • Guacamole, for serving
  • Sour Cream, for serving
  • Hot sauce, for serving


  • Step 1

    Begin by making your batter for the fish. In a large bowl, combine your beer and self-raising flour and mix together. You do not want to over mix your batter so it is okay if there are a few lumps. Cover your batter and set to the side for 30 minutes or more.

  • Step 2

    Slice your fish into medium sized strips trying to ensure they are all the same level of thickness. Sprinkle salt and pepper over your fish and set to the side until you are ready to cook them.

  • Step 3

    To make your mango salsa, separate the mango flesh from the seed and cut away the skin. Dice into small cubes and combine with your red onion, chili and coriander stalks in a medium sized bowl. Sprinkle with salt and pepper, olive oil and the juice of half a lime and mix together.

  • Step 4

    For the pickled cabbage, thinly slice your red cabbage with a sharp knife and place into a seal proof jar. Cover your cabbage with vinegar, add the sugar or stevia and sprinkle with salt and pepper. It should take a few minutes for your cabbage to pickle.

  • Step 5

    When you are ready to fry your fish, heat a large amount of vegetable or grape seed oil into a wok or large frying pan. You want the oil to be about 2cm deep. You can check if your oil is ready by placing a wooden skewer into your oil and seeing if bubbles form. Once your oil is hot turn the heat of the stove down to a medium heat. Place your fish into the batter and shake off any excess batter. Place your fish into the oil and fry for roughly 1.5 - 2 minutes on each side or until golden and crispy. You will need to do this in a few batches as you do not want to overcrowd the pan. Drain the fish on a wire rack.

  • Step 6

    Assemble your tacos to your liking and serve immediately with a cold beer or drink of your choice.

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