You’ll love these gluten free beer battered fish tacos!
We recently went to a fishing trip to try and catch some fish as big as what Jimmy John Shark caught, but we just settled for a cod this time to create an awesome taco recipe. Fried fish tacos are one of Superman’s favorite treats, but he hasn’t eaten them in years. For him, they bring back fond memories of mission trips to Mexico, eating tacos from roadside stands. Of course, that was back in the day before he was diagnosed with celiac disease. These gluten free beer battered fish tacos are reminiscent of those times, and taste amazing!
The cream sauce that tops these really makes these “like the real thing.”
These are simple to put together, and everyone in my family loved them! The recipe made enough for the seven of us to eat, but we didn’t have any leftovers. =) I would highly suggest eating these fresh, as just like any fried food, they don’t taste as good the next day!
If you need to prep ahead, you can get the batter and fish ready the day before, and then fry up when you’re ready to eat! I know these tacos will take you on a mini trip to Mexico. Just close your eyes and imagine sitting on a white sand beach, and you’ll be whisked away!
Let me know in the comments how you end up liking these tacos, I’d love to hear!
Note: there are many gluten free beer options out there nowadays. Just go to your local grocery store (most carry multiple options), or check out these 10 gluten free beers that actually taste good!
Gluten free beer battered fish tacos
| Servings |
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- 3 pounds firm fish (cod or some other type of firm fish)
- 2 cups almond flour
- 1 cup tapioca flour
- 2 tsp gluten-free cornstarch-free baking powder
- 1 tsp salt
- 2 eggs
- 2 cups gluten free beer
- 1.5 quarts coconut oil (or other favorite frying oil)
- lettuce to wrap fish in (or favorite gluten free tortillas)
Ingredients
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- Heat the oil over medium heat in a pot. If you have a thermometer, heat it until it's between 325-350 degrees.
- Cut the fish into thick strips (like you would see in a fish taco).
- In a bowl, combine the dry ingredients.
- In a separate bowl, whisk together the eggs and beer with a fork (careful--it can overflow). Quickly pour the liquid into the dry ingredients and stir. It's ok if there are some clumps.
- Sprinkle the fish with a bit more tapioca flour, dip in batter and place into oil.
- Repeat and let fry for about 5 minutes, until golden brown.
- (See recipe for cream sauce below)
Recipe: Fish taco cream sauce
1 cup homemade garlic mayo (just leave out the basil)
1/4 cup lemon or lime juice
1 tsp dill
1/2-1 tsp cayenne (depending on how hot you like it)
1/2 tsp cumin
1/2 tsp parsley
Combine all the ingredients in a small bowl. Refrigerate until ready to use.
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