Gordon Biersch Baja Fish Tacos Recipe
Gordon Biersch’s Baja Fish Tacos feature crispy, beer-battered fish topped with fresh cabbage, zesty pico de gallo and tangy chipotle sauce, served in soft tortillas for a flavorful coastal-inspired delight.
Make our Gordon Biersch Baja Fish Tacos Recipe at home. With our Secret Restaurant Recipe your Baja Fish Tacos will taste just like Gordon Biersch.
Photo by Market Common
Gordon Biersch Baja Fish Tacos
A Gordon Biersch Copycat Recipe
To See ALL of Our Gordon Biersch Copycat Recipes – Click HERE
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Gordon Biersch
Gordon Biersch is a renowned chain of brewery restaurants that masterfully combines German-inspired brewing traditions with a diverse, approachable menu. It was founded in Palo Alto, California, in 1988 by Dan Gordon, a brewing expert trained at the Technical University of Munich, and Dean Biersch, a seasoned restaurateur. Together, they created a concept that married authentic German lagers with a sophisticated yet casual dining experience.
The core of Gordon Biersch’s appeal lies in its signature beers, brewed according to the German Purity Law of 1516, ensuring only water, malt, hops, and yeast are used. Favorites include the crisp Golden Export, malty Märzen, and bold Dunkles. These beers are perfectly paired with an eclectic menu featuring classic pub fare and globally inspired dishes. Standout items include their Garlic Fries, crispy and drenched in a fragrant garlic butter, and the Kobe Cheeseburger, a rich indulgence topped with melted cheese and savory sauces.
Over the years, Gordon Biersch has expanded its reach across the U.S. and internationally, with locations in Asia and the Middle East, solidifying its reputation as a global brand. Its popularity stems from its ability to offer high-quality craft beer and food in a warm, inviting setting, appealing to casual diners and beer enthusiasts alike. Gordon Biersch remains a trailblazer in the craft beer restaurant scene, celebrated for its dedication to tradition and innovation.
Fish Tacos
Fish Tacos are a vibrant, coastal delight that embody the sun-soaked essence of seaside cuisine. Originating from Baja California, Mexico, these tacos were born from the melding of indigenous Mexican culinary traditions with the bountiful seafood of the Pacific. Fishermen along the Baja coast prepared fresh fish, fried to golden perfection or grilled for a smoky char, and served it in warm, soft tortillas with simple, flavorful accompaniments like crisp cabbage, tangy lime, and creamy sauces.
Their rise to global fame began in the 20th century as surf culture embraced the dish, celebrating its casual, beachside allure. Today, fish tacos are a staple in Mexican eateries, Californian taquerias, and gourmet restaurants worldwide, their versatility allowing for endless innovation. While the classic Baja style with battered white fish and a drizzle of zesty crema remains beloved, variations abound, featuring grilled mahi-mahi, seared tuna, or even spiced shrimp.
The best fish tacos are an interplay of contrasts—warm tortillas cradling the crunch of cabbage, the richness of fish balanced by tangy pico de gallo or pickled onions. A dollop of guacamole or a kick of chipotle adds another layer of indulgence. They’re not just a dish but an experience, evoking the rhythm of ocean waves and the conviviality of sharing plates with friends under the sun. Fish tacos are a celebration of freshness and simplicity, a reminder of the joy found in the perfect bite.
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Gordon Biersch Baja Fish Tacos Recipe
Gordon Biersch’s Baja Fish Tacos feature crispy, beer-battered fish topped with fresh cabbage, zesty pico de gallo and tangy chipotle sauce, served in soft tortillas for a flavorful coastal-inspired delight. Make our Gordon Biersch Baja Fish Tacos Recipe at home. With our Secret Restaurant Recipe your Baja Fish Tacos will taste just like Gordon Biersch.
Yield: 8 Tacos
Ingredients
Fish
- 1 pound White Fish Fillets (Cod, Haddock, Pollock, Tilapia) cut into pieces
- Salt and freshly ground Black Pepper to taste
- 1 cup All-Purpose Flour
- 1/4 cup Cornstarch
- 1 teaspoon Baking Powder
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Paprika
- 1/2 teaspoon Salt
- 1 cup Beer Lager or Pale Ale works best, cold. Do not use Light Beer.
- Vegetable Oil for frying
Slaw
- 2 cups shredded Green Cabbage
- 1/4 cup shredded Carrots
- 2 tablespoons chopped fresh Cilantro
- 2 tablespoons Mayonnaise
- 1 tablespoon freshly squeezed Lime Juice
- 1/2 teaspoon Sugar
- Salt and freshly ground Black Pepper to taste
Baja Sauce
- 1/4 cup Sour Cream
- 1/4 cup Mayonnaise
- 1 tablespoon freshly squeezed Lime Juice
- 1 teaspoon Hot Sauce of choice
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon smoked Paprika
- Salt to taste
To Serve
- Pico de Gallo store bought or homemade
(Click HERE for Some Good Recipes from your Favorite Restaurants ), of choice - 8 small Flour or Corn Tortillas warmed
- Diced Tomatoes
- Avocado Slices
- Additional cilantro to garnish
- Lime Wedges
Instructions
Fish
- Pat the fish fillets dry with paper towels.
- Season lightly with salt and pepper. Set aside.
- In a large bowl, add flour, cornstarch, baking powder, garlic powder, paprika and salt. Whisk to combine.
- Gradually pour in the cold beer while whisking until the batter is smooth and thick enough to coat the back of a spoon.
- Pour oil into a medium skillet up to about 2 inches. Place over medium heat.
- When oil is heated to 350°F and shimmering, dredge fish pieces lightly in flour mixture, shaking off excess.
- Dip them into the batter, turning to ensure they are fully coated.
- Carefully lower the battered fish into the hot oil. Fry in batches, turning occasionally, until golden brown and crispy, about 4 - 5 minutes.
- Remove to a paper towel-covered plate to drain. Set aside and keep warm.
Slaw
- In a large mixing bowl, combine cabbage, carrots and cilantro. Toss to mix.
- In a separate small bowl, add mayonnaise, lime juice, sugar, salt and pepper. Whisk to mix well.
- Add dressing to cabbage. Toss until evenly coated. Set aside.
Baja Sauce
- In a small bowl, add sour cream, mayonnaise, lime juice, hot sauce, garlic powder, smoked paprika and salt. Whisk to mix well.
- Taste. Adjust seasoning to taste. Set aside.
Assemble and Serve the Tacos
- Place a portion of warm fried fish in the center of each warmed tortilla.
- Top with slaw.
- Add a spoonful of pico de gallo.
- Drizzle generously with Baja sauce.
- Garnish with diced tomatoes and avocado slices.
- Sprinkle cilantro over top.
- Serve immediately with lime wedges for squeezing over the tacos.
Gordon Biersch Baja Fish Tacos
A Gordon Biersch Copycat Recipe
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Photo of “Baja Fish Tacos from Gordon Biersch” is by Market Common and is used by permission under the Attribution-NonCommercial 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-nc/2.0/legalcode.en. Photo of “Gordon Biersch Brewery Restaurant” is by Bill Sodeman and is used by permission under the Attribution-ShareAlike 2.0 Generic Creative Commons License. Read the Full License Here – https://creativecommons.org/licenses/by-sa/2.0/legalcode.en. Thank you, Market Common and Bill. Great Pictures. Photos may be “representative” of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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