Beer-Battered Alaskan Pollock Tacos
Golden, crispy, and straight from the skillet, these beer-battered Alaskan pollock tacos bring that beachside fish shack vibe right to your kitchen. The mild, flaky pollock soaks up the airy, flavorful batter, frying to a perfect crunch that pairs beautifully with a fresh cabbage slaw and tangy lime crema. Use a Mexican lager like Modelo or Pacifico for a classic taste, or keep it light with sparkling water. Either way, the batter delivers its signature lightness and flavor. One bite and you’ll swear you can hear the ocean.
Serves: 4 | Prep Time: 20 min | Cook Time: 10 min
What you'll need:
For the fish:
1 lb Alaskan pollock fillets, thawed if frozen
1 cup all-purpose flour (plus 1/4 cup for dredging)
1 tsp baking powder
1 tsp salt
1/2 tsp paprika
1/2 tsp garlic powder
1 cup cold beer (pale ale or lager), or sparkling water for NA
Vegetable or canola oil for frying
For the slaw:
2 cups shredded cabbage
1/4 cup chopped cilantro
1 tbsp lime juice
1 tbsp olive oil
Pinch of salt
For the lime crema:
1/2 cup sour cream (or Greek yogurt)
Zest and juice of 1/2 lime
1/4 tsp salt
To serve:
8 small corn or flour tortillas, warmed
Optional toppings: diced avocado, salsa, pickled onions, jalapeño slices
How to make it:
Prep the slaw: In a medium bowl, toss cabbage, cilantro, lime juice, olive oil, and salt. Set aside.
Make the crema: In a small bowl, whisk together sour cream, lime zest, lime juice, and salt. Refrigerate until serving.
Cut the fish: Pat pollock dry and cut into 1-2 inch cubes.
Mix the batter: In a medium bowl, whisk together 1 cup flour, baking powder, salt, paprika, and garlic powder. Slowly whisk in the cold beer until smooth (batter should be slightly thick, like pancake batter).
Dredge the fish: Lightly coat fish pieces in the reserved 1/4 cup flour — this helps the batter stick.
Heat oil: Pour 2 inches of oil into a deep skillet or Dutch oven and heat to 350°F.
Fry the fish: Dip dredged fish pieces into batter, let excess drip off, and gently lower into hot oil. Fry 3–4 minutes, turning halfway, until golden and crisp. Remove to a wire rack or paper towel–lined plate.
Assemble tacos: Fill warm tortillas with battered pollock, top with slaw, drizzle with crema, and add any extras you love.
Serve immediately while hot and crispy.
This recipe is proudly sponsored by Wild Alaskan Company, a seafood membership that delivers wild-caught, sustainable Alaskan seafood straight to your door. Having lived in Alaska, we were spoiled with the freshest fish imaginable, and now you can enjoy that same quality at home with this convenient delivery service. Use my code CRYSTAL to get $30 off your first order.
