{"id":30392,"date":"2022-05-17T08:41:01","date_gmt":"2022-05-17T15:41:01","guid":{"rendered":"https:\/\/catalinaop.com\/?post_type=recipe&amp;p=30392"},"modified":"2022-05-17T08:41:01","modified_gmt":"2022-05-17T15:41:01","slug":"sam-the-cooking-guys-san-diego-fish-tacos","status":"publish","type":"post","link":"https:\/\/catalinaop.com\/sam-the-cooking-guys-san-diego-fish-tacos\/","title":{"rendered":"Sam the Cooking Guy&#8217;s San Diego Fish Tacos"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">While there are no hard rules for an authentic San Diego fish taco &#8211; our friend <a href=\"https:\/\/www.thecookingguy.com\/\">Sam the Cooking Guy<\/a> 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&#8217;s one of our favorite choices for fish tacos! We don&#8217;t always have it in stock but if you see it in our fish market, be sure to get some!<\/p>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Ingredients:<\/strong><\/h4>\n\n\n\n<ul class=\"wp-block-list\" id=\"yui_3_17_2_1_1652800996698_920\"><li>1 cup Tempura Flour<\/li><li>3\/4 cup soda water<\/li><li>1 Tbsp Old Bay Seasoning<\/li><li>1-1\/4 pounds white fish, skinned, deboned and patted dry &#8211; sliced into 1&#8243; x 3&#8243; pieces<\/li><li>Vegetable oil for frying<\/li><li>3\/4 cup sour cream<\/li><li>1\/3 cup green salsa<\/li><li>6 corn tortillas, warmed<\/li><li>1-1\/2 cups green cabbage, shredded<\/li><li>Hot sauce &amp; lime wedges&nbsp;for serving<\/li><\/ul>\n\n\n\n<h4 class=\"wp-block-heading\"><strong>Instructions:<\/strong><\/h4>\n\n\n\n<ol class=\"wp-block-list\" id=\"yui_3_17_2_1_1652800996698_924\"><li>Whisk flour, soda water and Old Bay in a large bowl until smooth.<\/li><li>Heat a couple inches of oil to 360 degrees in a deep sided pan or pot.<\/li><li>Combine sour cream &amp; salsa in a small bowl, mix well and set aside. &nbsp;<\/li><li>Dip fish into batter until well coated and gently shake off excess.<\/li><li>Carefully slide into the oil and cook a couple minutes on each side or until golden brown.<\/li><li>Remove with a slotted spoon and dry on paper towels.<\/li><li>Put sour cream sauce on a tortilla, add some cabbage, the fish and top with some hot sauce and a squeeze of lime.<\/li><\/ol>\n\n\n","protected":false},"excerpt":{"rendered":"<p>When it comes to an authentic San Diego fish taco, our friend Sam the Cooking Guy believes a few things are key&#8230;<\/p>\n","protected":false},"author":15442,"featured_media":30393,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[39],"tags":[],"class_list":["post-30392","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/30392","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/users\/15442"}],"replies":[{"embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/comments?post=30392"}],"version-history":[{"count":0,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/posts\/30392\/revisions"}],"wp:attachment":[{"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/media?parent=30392"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/categories?post=30392"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/catalinaop.com\/wp-json\/wp\/v2\/tags?post=30392"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}