Beer Battered Fish Tacos
Garrett Shack- Yum
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Beer Battered Pink Salmon Fish Tacos

Check out this fish taco recipe using salmon coated in a beer batter, topped with a remoulade sauce and lettuce slaw.

Feel the Vacation Vibes with These Beer Battered Salmon Fish Tacos

Fish tacos just sound fun! They conjure up images of surfers on the beach, Mexican fiestas, and a relaxing ice cold beer. This recipe brings the vacation vibes and takes a new twist on the traditional fish taco, which uses a white flakey fish, and instead calls for salmon. Fish tacos are ideal for cherishing the last of those warm summer nights, but this recipe is also perfect for dinner in a pinch. Just be sure to prepare the remoulade sauce in advance and to save time, buy pre-cut lettuce for the slaw. 


  • 2 Cups Flour 1 cup for coating salmon; 1 cup for beer batter
  • 1 tbsp Baking Powder
  • 1 tsp Dried Dill
  • 1 tsp salt
  • 1 cup Beer
  • 8 oz Salmon Fillet
  • Oil for deep frying
  • 2-4 Tortilla Wraps
  • 1/4 Cup Finely Chopped Pickles
  • 2 tsp Capers, chopped
  • 1/4 Onion Finely Chopped Red Onion
  • 3/4 Cup Mayonnaise
  • 1 Hard Boiled Egg
  • 2-3 tbsp Worcestershire Sauce
  • 1/4 Head of Lettuce
  • 1/4 Red Onion Julienned
  • 1/2 Carrot; grated
  • 1 tbsp Grape Seed Oil (or any mild oil)
  • 1 tbsp malt vinegar

Remoulade Sauce Instructions

Combine chopped pickles, capers and red onion into mayonnaise. Grate egg into mixture. Stir in Parmesan and worcestershire sauce. Season to taste.

Store in fridge for up to 2 days.

Lettuce Slaw Instructions

Finely slice lettuce and combine in large bowl along with red onion and carrot. Toss to mix. Coat with oil and vinegar. Serve immediately.

Beer Batter Instructions

In large bowl, whisk together dry ingredients. Whisk in beer till smooth and all the flour is incorporated. Add more beer as necessary get batter to a thick sauce stage. Use immediately.

Fish Taco Instructions

De-bone and slice salmon lengthwise into 1" strips.

On a plate, combine flour, salt and pepper and dredge salmon slices. Transfer salmon into beer batter.

Heat oil in deep-sided pot to 330ºF. Slowly place in salmon strips. Do not overcrowd in pot. Cook for 3 - 4 minutes or until the salmon is golden brown on both sides.

Heat tortilla wraps briefly on burner or gas stove flame to soften.

Spread remoulade sauce onto wrap, add handful of lettuce-slaw and top with salmon strip.

To wrap, fold up bottom then fold over each side. Serve immediately.

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