Makes 6 tacos
While they are no hard rules for an authentic SD fish taco - I believe a few things are key. A nicely battered & crispy outside, a moist & tender inside served with a simple white sauce and of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.
INGREDIENTS
- 1 cup Tempura Flour
- 3/4 soda water
- 1 tablespoon Old Bay Seasoning
- 1 1/4 pounds white fish, skinned, deboned and patted dry - sliced into 1" x 3" pieces
- Vegetable oil for frying
- 3/4 cup sour cream
- 1/3 cup green salsa
- 6 corn tortillas, warmed
- 1 1/2 cups green cabbage, shredded
- Hot sauce & lime wedges for serving
DIRECTIONS
- Whisk flour, soda water and Old Bay in a large bowl until smooth
- Heat a couple inches of oil to 360 degrees in a deep sided pan or pot
- Combine sour cream & salsa in a small bowl, mix well and set aside.
- Dip fish into batter until well coated and gently shake off excess
- Carefully slide into the oil and cook a couple minutes on each side or until golden brown
- Remove with a slotted spoon and dry on paper towels
- Put sour cream sauce on a tortilla, add some cabbage, the fish and top with some hot sauce and a squeeze of lime