While there are no hard rules for an authentic San Diego fish taco – our friend Sam the Cooking Guy believes a few things are key: a nicely battered, crispy outside, a moist and tender inside, served with a simple white sauce, and of course shredded cabbage for crunch. Most any whitefish will do, but for this recipe Sam used our fresh sculpin. Honestly, it’s one of our favorite choices for fish tacos! We don’t always have it in stock but if you see it in our fish market, be sure to get some!
- 1 cup Tempura Flour
- 3/4 cup soda water
- 1 Tbsp 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
- 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.