These crispy fish tacos are a crowd favourite

Nothing says a relaxed long weekend quite like a spread of fresh, zesty fish tacos. The key to this crowd favourite is the ultra-light batter – chilled Great Northern beer combined with cornflour ensures every bite of cod is incredibly crisp and airy.

Balanced with a creamy lime aioli and crunchy shredded cabbage, these tacos are designed for easy, hands-on entertaining. They’re quick to whip up, look impressive on a platter, and pair perfectly with a chilled Suntory –196.

Whether you’re hosting a backyard lunch or a casual get-together, these are guaranteed to disappear fast.

Watch the full video to follow along at home.

Serves: 4

Total time: 30 minutes

Ingredients

Beer battered fish

• 150g plain flour
• 75g corn flour
• ½ tsp fine sea salt
• 230ml cold Great Northern beer
• Vegetable oil, for deep-frying
• 4 skinless, boneless cod loins, cut into 3cm strips

Lime aioli

• ¾ cup whole-egg mayonnaise
• Finely grated zest of 1 lime
• 1–2 tbsp fresh lime juice (to taste)
• Sea salt, to season

To serve

• 8 small soft corn tortillas
• 2 cups of finely shredded cabbage (white or savoy)
• ¼ small red onion, very finely sliced
• Handful cherry tomatoes, sliced
• Fresh coriander leaves
• A chilled Suntory –196

Method

1. Make the batter. In a bowl, combine the plain flour, corn flour and salt. Whisk in the cold Great Northern beer until smooth. Cover and chill for 30 minutes to help create a light, crisp batter.
2. Prepare the lime aioli. In a small bowl, mix the mayonnaise, lime zest and lime juice until smooth. Season with sea salt and refrigerate until ready to serve.
3. Fry the fish. Heat vegetable oil in a deep saucepan or fryer to 190°C. Dip the fish strips into the batter, allowing any excess to drip off, then fry in batches for 3–4 minutes until golden and crisp. Drain on paper towel.
4. Warm the tortillas. Heat the tortillas in a dry pan or wrap in foil and warm in a low oven until soft and pliable.
5. Assemble the tacos. Add shredded cabbage to the tortillas, followed by finely sliced red onion and sliced cherry tomatoes. Top with crispy fish, spoon over lime aioli and finish with fresh coriander.
6. Serve with a chilled Suntory –196.

Add a drop to your shop with IGA Liquor.

Drink responsibly. For people aged 18+ only.