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I said "fat," and I'm not kidding. That's how it should be. There's only one taco a San Diego guy should make for National Taco Day, and that's what we're making. Some call it a Bahian fish taco. I call it a San Diego fish taco. What do you call him? Fish taco. Tell anyone in San Diego, "Hey, let's go get some fish tacos." What will they think? They will think about this one. They won't think about salmon. They don't think about something grilled. This is a great taco. They're thinking about battered white fish, the kind of taco that those noisy gardeners over there would be happy about. We should invite them. This is the same fish taco that
made this city famous and made us all proud, right? Aha. Damn it, yes. We are proud, because there is a version from Sam the Cooking Guy "between the buns". This one is just a little different today. But it will be incredibly delicious, and that's exactly what you need to cook. So listen carefully, boys and girls. Oh my god, this is creepy. I can't say that. Listen carefully, and then you'll know what the hell to do, and you'll be happy because this is exactly what you want to cook for yourself and your friends. To hell with friends. Just prepare it for yourself. Aha. Take care of yourself first. And you are number one. There are a few things that need to be done. First, let's make some white sauce. Let's make some pico de gallo. And then we'll fry. Okay. Here's how it
happens. Let's start with mayonnaise. That's it. Add the same amount of sour cream to it. You could use low-fat Greek yogurt if you wanted, but I don't know. And you? That way it's a little more dietary, I guess. So, okay. A little lime juice. Oh, they're just sharpening my knives. Sharpen your knives, ladies and gentlemen. This is important. Let's add some garlic here. That's what this garlic in a tube comes in handy for. Ideally. A little hot sauce. Let's chop some cilantro, shall we? I think I'm in a hurry, and when I'm in a hurry, I get cut. Slow down, Samuel.
Slower. We are in no hurry. A little cumin, a little salt and pepper-and mix. Just the thought of it excites me. So, a quick pico, a small bowl, some chopped white onion, some tomatoes, and if you're using "roma" or whatever-we don't want the soggy middle of them, so just cut off the sides. This is what we can cut into nice small cubes. Cilantro, just a little. Salt, pepper, lime juice. This is optional, but I like to add a little oil. And mix. This is fresh. This is exactly what is needed. Okay, fish time. First, our fish. I use cod. Here are a couple of small fillets that I'll cut into two pieces each. One cut. Ideally.
Sprinkle them lightly with salt and pepper. Now the batter. Here's what we have. This is flour. We roll the fish in it before dipping it in batter. Any guesses? Baking soda. No, it's cocaine. It does n't even look like cocaine. This is tempura flour. It looks a bit like cocaine really does taste a bit like cocaine. Yes. So, tempura flour, right? I like the result. You could use water, that's fine too, but a carbonated drink will make the batter lighter. I'll have a Mexican beer, because we have a Mexican theme here. This requires a cold Mexican beer.
The recipe is in the description below. The batter should not be too thick. The world of fish and chips is misleading because you think a thick batter will hold up better, but it does n't. It just becomes lumpy and unpleasant. On the other hand, it shouldn't be too liquid, but this one isn't liquid enough yet. Ideally, this should be done immediately before frying. Cold sparkling water is what you need right now. And if a couple of lumps remain, it's okay. So, first the flour, then the liquid batter, and onto the pan. I'll take the deep fryer. That's it. And we do the following. Let's take our pieces of cod. Roll them in flour. Let's get everything ready, okay? I always say: don't overload the fryer or the pan.
The temperature will drop a lot, but these four pieces will fit perfectly. When each piece is well coated with flour, the batter will hold together better. Let 's shake off the excess. Now we dip it in oil. Let's clean it up. He did his job. And we do so. Cover each piece well. Try hard, because you see that wet batter doesn't necessarily want to stick. But now everything is fine. OK. So, when you have them ready, we can begin. It's draining too much. And inside. Shake it a little. Make sure it doesn't stick. And repeat. The other one also goes inside. Oh, the view is wonderful. The smell is wonderful. We need a
total of 3-4 minutes. These are small pieces of fish, but look at them. That's it. And if you want, if you want, you can do it like this. Just add a little more on top. Why not? This will only add crunch to the entire dish. So, here it is. If they are submerged, it is not necessary to turn them over. If not, you will have to flip them halfway through the process. So I would wait 2 minutes. Turn them over. See how they turn out. Look at these little ones. Oho. They will be fat. OK. Three and a half minutes passed.
I think it's golden brown. Simply amazing. Let them drain a little. Remove the excess and place on a wire rack. A little kosher salt while they're hot. And forward. I am ready. OK. Four tortillas. Small cornbread, because that's how they should be. Wow. First, a little white sauce so that what follows sticks well. We will come back to this later. A little cabbage. A little green. Sometimes I like red, but today I like green. Now our fish. Oh my God. Good. Yet. Next, a little bit of our pico. How beautiful. And the only thing left is lime. If you want, squeeze it. That's it. Wow.
Tell me this isn't the best way to celebrate National Taco Day. OK. If it wasn't obvious, I choose this guy. Wow. I said " fat", and I'm not kidding. This is how it should be. Ladies and gentlemen, it's National Taco Day, and this is what you need to be making and eating. That's why you come to San Diego. Oh, of course. We have beaches, almost perfect weather, wonderful people and a very relaxed lifestyle. But this, this is the number one reason. This is exactly the reason. This is all I have. Cook yourself something delicious. National Taco Day. Don't disappoint your family, friends, or yourself.
