Sam the Cooking Man’s San Diego Fish Tacos

At his San Diego restaurant, Not Not Tacos, restaurateur and YouTube cooking sensation Sam Zien, aka Sam the Cooking Man, serves tacos crammed with every part from mac and cheese to mashed potatoes and eggplant parm. This one, nonetheless, stays a traditional: Beer-battered fish tacos topped with inexperienced cabbage, scorching sauce and lime.

The recipe is one in every of 100 featured in Zien’s new cookbook, “Between the Buns: Burgers, Sandwiches, Tacos, Burritos, Sizzling Canines and Extra” (Countryman, $30).

SAN DIEGO FISH TACOS

Makes 6 tacos

INGREDIENTS

¾ cup bitter cream

¼ cup inexperienced salsa

1 cup dry tempura batter combine

1 tablespoon Outdated Bay seasoning

¾ cup Mexican lager or soda water or the beer — yeah, it ought to be the beer

Oil for frying

1¼ kilos white fish (cod, halibut, mahi mahi), skinned, deboned, patted dry and sliced into finger-sized items, roughly 1 by 3 inches

Kosher salt and freshly-ground black pepper

1 cup all-purpose flour for dredging

6 tortillas

¾ cup thinly sliced inexperienced cabbage

Sizzling sauce and lime wedges for serving

DIRECTIONS

Mix the bitter cream and salsa in a small bowl. Combine properly and put aside.

Mix the tempura batter and Outdated Bay with the beer in a big bowl and whisk collectively till clean.

Warmth a few inches of oil to 360 levels in a deep-sided pot or pan.

Season each side of the fish with salt and pepper and coat with flour, shaking off any extra.

Dip the fish into the batter, gently shake off any extra, then fry in batches within the oil till golden brown and cooked by — about 5 minutes, or till superbly golden brown (don’t overcrowd the pot of oil or the temp will drop and it received’t cook dinner correctly).

Switch to paper towels to empty. Repeat with remaining fish.