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 & of course shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.

00:00 Intro
00:10 Meet Tommy!
3:12 Addressing & prepping the fish
6:00 Addressing & making the batter
10:38 Addressing the cabbage & waiting for oil to heat
11:41 Website Upgraded
13:10 Making the sauce
13:59 Coating & deep frying fish
17:24 Shredding cabbage & continuing fish
20:06 Prepping tortillas & finishing fish
23:24 Building
24:55 First Bite
26:04 Shoutout to Tommy & Catalina Offshore Products
27:52 Outro

🔴 RECIPE:
➔ [ Ссылка ]

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🔴 MORE SAM:
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