Beer-Battered Fish Tacos

Make Baja-style fish tacos with a gluten-free batter. Delicioso!



    • 1 lb. firm white fish of choice such as Tilapia, Cod or Basa Fish (also known as White Roughy or Swai Fish)
    • 1 cup Pamela's All-Purpose Flour Artisan Blend
    • 2 tsp salt
    • 1 tsp sugar
    • 1 tsp crumbled oregano
    • 1/8 tsp cayenne
    • 1 tsp baking powder
    • 1 cup gluten-free beer
    • ½ to 1 tsp hot sauce of your choice
    • oil for deep frying
    • corn tortillas or gluten-free flour tortillas
    • taco fillings, such as shredded cabbage, jalapenos, radishes, cilantro, onions, lemon, salsa or cream sauce

    Heat oil to 350° in deep, heavy pot. Wash and dry fish. Cut into 1" x 2" pieces. You may also use peeled & cleaned shrimp or scallops. (Slice large scallops in half, so they are not so thick.) Drain on paper towels while making batter.

    Make batter when oil is hot; combine flour, salt, sugar, oregano, and baking powder in medium bowl. Add hot sauce to beer, gently mix and add to dry ingredients. Mix batter together until incorporated. Coat fish in batter and deep fry until golden brown. Drain in basket over hot oil for a minute, and then drain on a sheet pan lined with paper towels. Place in 200° oven to keep warm until all fish is fried. Assemble fish tacos with your favorite fillings and enjoy.

    Chef's Note: If making the fish tacos with Pamela's gluten-free flour tortillas, do ahead of the beer-batter fish fry.

    © Pamela's Products, Inc.

Customer Reviews

Based on 2 reviews
Shanna Duggan

I made beer battered fish (and chips) for St Patrick's Day (first time since going GF in 2009.) My 12 yo son said it was "the most awesome thing ever" and proceeded to have the left overs for breakfast this morning. Thank you for this fabulous GF batter option w/o eggs (another allergy in our house.) I will definitely make it again. I might have to try it with onion rings......oooh, and mozzarella sticks. I bet it will be great on a lot of things. It's going to be the Iowa State Fair in my kitchen!

jeanine peterman

These were excellent, we used Redbridge (gluten free) beer and they weren't good for being gluten free, they were plain ole great fish tacos. Served in corn tortillas with a a red/green cabbage blend, Sprouts fresh pico de gallo (chopped tomato onions cilantro and jalapenos) and a white sauce(2 parts mayo 1 part raw milk) and they were arguably the best fish tacos I've ever made, I'm getting ready to make them again, yumYumYUM!