Summer time recipe: Sam the Cooking Man’s San Diego Fish Tacos

At his San Diego eating place, No longer No longer Tacos, restaurateur and YouTube cooking sensation Sam Zien, aka Sam the Cooking Man, serves tacos full of the whole thing from mac and cheese to mashed potatoes and eggplant parm. This one, alternatively, stays a vintage: Beer-battered fish tacos crowned with inexperienced cabbage, scorching sauce and lime.

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


Makes 6 tacos


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1 tablespoon Outdated Bay seasoning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 will have 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 means of 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


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

Mix the tempura batter and Outdated Bay with the beer in a big bowl and whisk in combination till clean.

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

Season all sides 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 thru — about 5 mins, or till superbly golden brown (don’t overcrowd the pot of oil or the temp will drop and it received’t cook dinner correctly).

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

Heat the tortillas and construct your tacos: To every tortilla, upload one of the crucial bitter cream sauce, cabbage, a work or two of the fish, after which a drizzle of scorching sauce and squeeze of lime.

— Sam Zien, “Between the Buns: Burgers, Sandwiches, Tacos, Burritos, Sizzling Canines and Extra” (Countryman, $30)