• 2 people
  • 50 mins
  • Medium
  • Vegetarian, Gluten Free
Beer Battered Fish Tacos with Caper Creme Fraiche

There’s a science to a light and crispy batter and the secret lies with beer. It’s complex physical properties mean that it creates a long lasting source of carbon dioxide (partly due to “foaming” proteins in the mash that help a beer keep it’s head) which makes it a great base for a light and crispy batter.

As the CO2 foams in the batter while cooking, it creates an insulating barrier between the external heat and the contents inside, allowing delicate proteins like those in fish to cook gently while the batter crisps up forming a crunchy, light shell.

We’ve used a Kolsch-style beer brewed by Northbound brewery in Derry. The “08” has a low hop profile but keeps it’s head well making it perfect for a beer batter. This beer proudly wears a great taste 2015 award, so since the recipe doesn’t call for the whole bottle, your thirst stays deliciously quenched while you cook up a storm in the kitchen!



250g Fresh Cod Loin

150g Morton’s Plain Flour

150mL Northbound Brewery’s Kolsch-Style Ale

1 Egg

1 Tsp Baking Powder

1/2 Tsp Smoked Paprika

1/2 Tsp Crushed Chilli Powder

1/2 Tsp Garlic Granules

Sea Salt Flakes

Rapeseed Oil for Deep Frying

For the Caper Creme Fraiche Dressing:

2 Tbsp Creme Fraiche

2 Tsp Pickled Capers with Pickle Juice

1/4 Tsp Dill Pollen Atlantic Sea Salt

1 Tbsp Chopped Fresh Dill


For the Tomato Salsa:

2 Plum Tomatoes, Grated

1 Clove of Garlic, Grated

1 Tsp Grated Ginger

1 Tbsp Fresh Corriander

1 Tbsp Broighter Gold Chilli Infused Oil


For the Tacos:

250g Plain Flour

1 Tsp Baking Powder

Pinch of Sea Salt

2 Tbsp Broighter Gold Lemon Infused Rapeseed Oil

125mL Cold Water


Mix the grated plum tomatoes (excl. skin), garlic, ginger, chilli oil & coriander in a bowl & season with salt and pepper.