Crispy beer-battered fish, melted cheese, and fresh veggies all wrapped in a golden tortilla.
Crispy, Cheesy, and Bursting with Flavor
Beer Battered Fish Quesadillas are a simple and delicious way to enjoy crispy fried fish with a cheesy, fresh twist. I ended up making more beer battered fish than I needed one day, so I decided to get creative and use the leftovers to make quesadillas. It turned out to be a great way to repurpose the fish and made for a satisfying meal.
This was actually my first time making quesadillas, so I wasn’t sure how it would turn out. But the combination of crunchy fish, melted cheddar cheese, fresh veggies, and creamy garlic aioli worked really well together. The quesadillas were warm, crispy, and full of flavor without being complicated.
If you’re looking for an easy recipe that uses simple ingredients and comes together quickly, this is a solid option. Whether you’re new to quesadillas or want a fresh way to enjoy fried fish, these Beer Battered Fish Quesadillas hit the spot every time.
🌮 Fun Fact: Quesadillas have been around since the 16th century in Mexico, traditionally made with corn tortillas and just cheese. Over time, people started adding meats, veggies, and bold flavors—like we’re doing today with beer-battered fish.
Reasons to Try This
Crispy & Cheesy – A crunchy golden crust meets melty cheese for the ultimate bite.
Fresh & Flavorful – Pickled cucumber, lettuce, tomatoes, and red onions balance the richness.
Easy to Make at Home – Simple ingredients, no fancy equipment needed.
Versatile & Fun – Switch up the cheese, tortilla, or sauce to fit your taste.
Ingredient Highlights
Fish Fillets – Light and flaky; they crisp up nicely in the batter and hold together in the quesadilla.
Flour & Cornstarch – A simple combo that gives the fish a thin, crispy coating.
Paprika & Garlic Powder – Just enough seasoning to add flavor without overpowering the fish.
Light Beer – Helps make the batter light and airy, plus adds a subtle flavor.
Cheddar Cheese – Melts easily and ties everything together inside the tortilla.
Pickled Cucumber – Adds a little tang and crunch to balance the richness.
Corn Kernels – Slightly sweet and a nice texture contrast.
Red Bell Pepper & Tomato – Fresh, colorful, and they lighten up the whole dish.
Garlic Aioli – Creamy and garlicky—it’s a nice finishing touch.
Flour Tortillas – Soft, easy to crisp up, and sturdy enough to hold everything in.
Beer Battered Fish Quesadillas
Equipment
- Mixing Bowls
- Deep Skillet or Frying Pan
- Tongs or Slotted Spoon
- Non-stick Skillet or Griddle
- Spatula
- Knife & cutting board
Ingredients
For the fish
- 1 lb fish fillets cod, haddock, or tilapia
- 1 cup all-purpose flour
- ½ cup cornstarch
- 1 tsp paprika
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp salt
- 1 cup light beer
- oil for frying
For the quesadillas
- 8 flour tortillas
- 2 cups cheddar cheese
- ½ cup pickled cucumber diced
- ½ cup corn kernels cooked
- ½ cup red bell pepper diced
- 1 cup lettuce shredded
- 1 medium tomato diced
For the garlic aioli
- ½ cup mayonnaise
- 2 cloves garlic minced
- 1 tbsp lemon juice
- salt to taste
Instructions
- In a bowl, whisk together flour, cornstarch, paprika, garlic powder, black pepper, and salt. Gradually add beer, stirring until smooth.
- In a deep skillet, heat about 1 inch (2.5 cm) of oil over medium-high heat to 350°F (175°C).
- Pat fish fillets dry, cut into strips, dip in batter, and fry for 3-4 minutes per side until golden brown. Drain on paper towels.
- For the garlic aioli, mix mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Set aside.
- Lay a tortilla flat, sprinkle ¼ cup of cheese on half, then add fish, pickled cucumber, red onion, corn, bell pepper, lettuce, and tomato. Drizzle with garlic aioli, top with another ¼ cup of cheese, and fold.
- Heat a non-stick skillet over medium heat. Cook each quesadilla for 2-3 minutes per side until golden brown and crispy.
- Slice into wedges and serve warm with extra aioli or your favorite dipping sauce.
- Enjoy!
Notes & Tips
- Crispier Quesadillas: Heat the oil properly before frying to get a good crunch.
- Sauce Options: If you want to switch things up, sour cream, salsa, or guacamole are good alternatives to the garlic aioli.
- Tortilla Choices: Flour tortillas are easy to work with and get nicely crispy, while corn tortillas give a more traditional flavor. For a healthier option, I used whole wheat tortillas—they crisp up well and add a subtle nutty taste.
FAQs
- What type of fish is best for beer battering?
Mild, firm white fish such as cod, halibut, tilapia, or mahi-mahi are ideal for beer battering. These varieties hold up well during frying and offer a light, flaky texture. (Source: Muy Bueno) - Can I prepare the batter in advance?
It’s best to prepare the batter just before frying to maintain its carbonation, which creates a light and crispy coating. Allowing the batter to sit for too long can cause it to lose its effervescence, leading to a denser texture. (Source: Kevin Is Cooking) - How do I prevent the batter from falling off the fish during frying?
To help the batter adhere properly, pat the fish dry to remove excess moisture before dipping it into the batter. Lightly dusting the fish with cornstarch or flour before coating it in batter also helps it stick better. (Source: Cooking Stack Exchange) - What type of beer should I use for the batter?
A light, mild-flavored beer is the best choice, as it contributes to a crispy texture without overpowering the fish’s natural taste. (Source: Show Me The Yummy) - Can I use corn tortillas instead of flour tortillas for quesadillas?
Yes, corn tortillas can be used for a more traditional flavor, but they are smaller and less pliable than flour tortillas, making them more prone to tearing. Warming them slightly before assembling can help prevent breakage. (Source: Mex-Al) - How can I keep the quesadillas crispy if serving later?
To maintain crispiness, place cooked quesadillas on a wire rack over a baking sheet in a warm oven (around 200°F or 95°C) until ready to serve. Avoid stacking them, as trapped steam can soften the tortillas. This method helps preserve their texture until serving.
Estimated Nutrition
Calories: 680 kcal
Protein: 38g
Total Fat: 32g
Carbohydrates: 65g
Fiber: 6g
Sodium: 1250mg
Tried this recipe? Leave a comment below and let me know what you think! I’d love to hear how it turned out for you.
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