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, and of course, shredded cabbage for crunch. Most any whitefish will do, but we made ours using sculpin from Tommy at Catalina Offshore.
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Welcome to Tommy from Catalina Offshore Week on the Livecast. My good friend Tommy will be here to talk simple seafood dishes all week – and today is as easy as it gets. Super delicious brown shrimp quickly seared then tossed with a little delicious bbq sauce. Who knew?