Cod Fish Tacos
About These Cod Fish Tacos
These Fried Cod Tacos are crunchy, chewy, sweet, salty, tangy, and honestly… dangerously good. The beer (or root beer!) battered cod fries up shatteringly crisp, the Asian-inspired slaw is creamy and bright with ginger and lemon, and the pickled red onions add that perfect tangy pop. These tacos taste like something you'd get from a coastal taco truck — but they’re incredibly easy to make at home. Even non-seafood eaters could be converted.
Why You’ll Love This Recipe
Ultra-crispy beer-battered cod using pantry ingredients
Slaw is creamy, citrusy, and perfectly balanced
Pickled red onions add acidity that makes everything pop
Uses root beer, beer, or even soda water — super flexible
Great texture: crispy fish + soft tortilla + crunchy slaw
Makes a generous batch (12–16 tacos!)
Fun, shareable, and perfect for taco night
Ingredients You’ll Need
For the Tacos:
Flour or corn tortillas
Fried cod (cod fillets, flour, spices, egg, root beer/beer/soda water)
Pickled red onions
Asian Slaw:
Shredded cabbage
Mayonnaise
Soy sauce
Honey
Green onions
Black sesame seeds
Fresh ginger
Lemon zest + juice
Black pepper
For Frying:
Canola oil or another neutral oil
How to Make It
Mix the slaw dressing ingredients, then toss with shredded cabbage and chill. Slice the cod into strips and whisk together the batter using flour, spices, egg, and root beer/beer/soda water. Heat oil to 350°F, dip each piece of cod into the batter, and fry until deeply golden and crisp. Warm your tortillas, add crispy cod, top with slaw, finish with pickled red onions, and eat immediately while hot and crunchy.
Tips for Success
Use cold root beer or beer: Cold carbonation = lighter, crispier batter.
Slice cod evenly: Uniform strips cook evenly and fry beautifully.
Don’t overcrowd the pot: Fry in batches to keep the oil hot and the batter crisp.
Drain on a wire rack: Keeps the coating from getting soggy.
Warm the tortillas: A quick pan-warm makes the tacos soft and foldable.
Adjust slaw sweetness: Add more honey if you want a sweeter contrast.
Frequently Asked Questions
Can I use other fish besides cod?
Yes — halibut, haddock, pollock, or tilapia all work well.
Does root beer really work in the batter?
Surprisingly yes! The carbonation creates lightness, and the sweetness doesn't overpower. Beer or soda water also work perfectly.
Can I air fry the fish?
Batter won't crisp the same way in an air fryer. Pan-frying or deep-frying is best.
Can I make the slaw ahead of time?
Absolutely — it holds well for several hours in the fridge.
How do I keep the fish crispy?
Cook just before serving and drain on a wire rack (not paper towels).
What to Serve With These Tacos
Cilantro-lime rice
Grilled corn
Chips & guacamole or salsa
Mexican street corn salad
Margaritas… obviously
More Recipes You’ll Love
Cod Fish Tacos
with Root Beer Battered Fried Cod, Asian Slaw & Pickled Red Onions
Makes 12–16 tacos
Ingredients
For the Tacos
Small flour or corn tortillas, warmed
Pickled Red Onions
Asian Slaw
5 cups cabbage, finely shredded (mandolin recommended)
1 cup mayonnaise
1 tablespoon soy sauce
2 tablespoons honey
¼ cup green onion, finely sliced
1 tablespoon black sesame seeds
2 teaspoons grated fresh ginger
Zest of 1 lemon
2 teaspoons fresh lemon juice
Black pepper, to taste
Instructions:
In a medium bowl, whisk together the mayo, soy sauce, honey, green onions, sesame seeds, ginger, lemon zest, lemon juice, and black pepper. Add the shredded cabbage and toss until fully coated. Refrigerate until ready to assemble tacos.
Fried Cod
1.5–2 lb cod, cut into ½-inch wide strips
Pat very dry with paper towels
Salt (to lightly season the fish)
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon ground mustard
2 teaspoons garlic powder
2 teaspoons paprika
1 teaspoon salt
Black pepper
1 large egg, lightly beaten
1⅓ cups cold root beer, regular beer, OR soda water
Canola oil (or another neutral oil), for frying
Instructions:
Heat the oil
Add about 1 inch of oil to a heavy skillet and heat to 350°F.Make the batter
In a medium bowl, combine flour, baking powder, mustard, garlic powder, paprika, salt, and pepper.
Add the beaten egg and mix.
Pour in the cold root beer/beer/soda water and whisk until smooth-ish.
Cold carbonation = light, crispy batter.Season & batter the fish
Lightly season cod pieces with salt.
Dip each piece fully into the batter, letting excess drip off.Fry
Test a small drop of batter in the oil — it should bubble steadily without burning.
Carefully place battered fish into the hot oil.
Fry 3–4 minutes per side, or until deep golden brown and crisp.
Remove and place on a wire rack (not paper towels) to stay crispy.
Assembly
Warm the tortillas until soft and pliable.
Add a piece (or two) of crispy cod.
Top with a generous spoonful of Asian slaw.
Finish with pickled red onions.
Serve immediately while the fish is hot and crunchy.
