… from the California Kitchen
How you doin’? Rubio’s Mexican Grill (now Coastal Grill) is the home of the Original Fish Taco. According to founder Ralph Rubio, he and some friends from San Diego State University were on spring break in San Felipe, Baja California when he first encountered fish tacos for the first time at a local stand; he inspired to open a restaurant serving them in his hometown of San Diego to work his way through college. Thanks to Ralph and his original vision, the popularity of fish tacos has spread throughout California. Rubio's standard fish tacos are made from Alaskan pollock, and are battered, fried, and served in a soft, warm corn tortilla.
Ralph retained Perspectives to update and reimage the restaurants to bring them back to their original visual roots. Our work was then duplicated in most of the existing restaurants and all the new ones.
Here is my tribute to the original recipe. Ralph’s original 1:1 ratio of flour to beer (and just a hint of salt and pepper) creates a fluffy batter that you'll want to use on chicken, veggies and fish, of course—just about anything you fry.
Prep time: 20 minutes
Inactive time: 15 minutes
Fry time: 15 minutes
Total time: 50 minutes
Yield: 6 to 8 servings
For the beer batter
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup dark very cold Mexican beer (see ChefSecret)
For the cream sauce
1/3 cup mayonnaise
2/3 cup Mexican crema (see ChefSecret) or sour cream
1 teaspoon grated lemon zest
2 tablespoons fresh lemon juice
2 tablespoons water
Salt and freshly ground black pepper to taste
For the fish tacos
Oil, for frying (about 1-inch deep)
1 cup all-purpose flour
1 teaspoon salt, plus more for seasoning
2 pounds skinned halibut (see Chef Secret) cut into 5-inch x 1/2-inch strips
Freshly ground black pepper
Soft corn street tortillas
2 cups shredded cabbage
2 cups tomatillo salsa (store-bought or homemade) for garnish
Pickled jalapenos, for garnish, optional
To make the beer batter
Quip of the Day: A Fish Taco always tastes great with an icy cold Mexican Cerveza. Please drink responsibly and don’t spill it.
Do you have a question or comment? Send your thoughts to email@example.com. All recipes and cooking tips are posted on our website https://www.perspectives-la.com/covid-19-survival-guide.
To you and everyone dear to you, be strong, be positive, stay well, stay safe and be kind. Take a breath and count your blessings, and if you have a little extra to share with others, please consider donating to Feeding America.
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