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Fang Food: San Diego Padres Edition

We continue our quest to enjoy the delicacies of the rest of the league today with the San Diego Padres.


Earlier this year, Gaslamp Ball did a write up on a bunch of food and drink options at PETCO (Petco? petco? PetCo? I give up...) Park. All of it sounds amazing, but one really stands out to me as a perfect dish to represent the Padres. When I think of food and San Diego, I always think of fish tacos (custard optional. If you get that joke, I love you. If you don't, you need to watch more British television) I'm not really sure why, but I do. So it seems obvious to me that when the Padres got their turn, that I would make fish tacos.

The Scouting Report

Honestly, I'm kind of at a lost about what to say regarding tacos. Everything I can think of seems so obvious or self-explanatory since they are so popular that it would be somewhat of a waste to put it here. Ah well, let's see what the internet can dredge up about them...

  • Originally, Taco Bell tacos cost 19 cents. Now the "free" tacos that we get when the Dbacks score six runs cost almost two dollars for three.
  • There are no Taco Bell's in Mexico. Maybe. The internet doesn't have a consensus on that one.
  • The word taco was originally a word used in mining that referred to a paper wrapped package of gunpowder
  • National Taco Day is October 4th, which is also National Vodka day. It's multi-cultural!
  • If I was really mean, I would call this Miami Marlins edition.
  • This recipe might look really complicated. It isn't.


Courtesy America's Test Kitchen


Pickled Onions

1 small red onion, halved and sliced thin
2 jalapeño chiles, stemmed and sliced into thin rings
1 C.white wine vinegar
2 Tbsp. lime juice
1 Tbsp. sugar
1 tsp. salt


3 C. shredded green cabbage
1/4 C. pickling liquid from pickled onions
1/2 tsp. salt
1/2 tsp. pepper

White Sauce (a very descriptive name)

1/2 C. mayonnaise
1/2 C. sour cream
2 Tbsp. lime juice
2 Tbsp. milk

The Fish

2 Lb. skinless whitefish fillets, such as cod, haddock, or halibut, cut crosswise into 4 by 1-inch strips
Salt and pepper
3/4 C. all-purpose flour
1/4 C. cornstarch
1 tsp. baking powder
1 C. beer
1 quart peanut or vegetable oil
24 (6-inch) corn tortillas, warmed
1 cup fresh cilantro leaves


The Pickled Onion: Combine onion and jalapeños in medium bowl. Bring vinegar, lime juice, sugar, and salt to boil in small saucepan. Pour vinegar mixture over onion mixture and let sit for at least 30 minutes. (Pickled onions can be made and refrigerated up to 2 days in advance.)

The Cabbage: Toss all ingredients together in bowl.

The White Sauce: Whisk all ingredients together in bowl. (Sauce can be made and refrigerated up to 2 days in advance.)

The Fish: Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack inside rimmed baking sheet. Pat fish dry with paper towels and season with salt and pepper. Whisk flour, cornstarch, baking powder, and 1 teaspoon salt together in large bowl. Add beer and whisk until smooth. Transfer fish to batter and toss until evenly coated.

Add oil to large Dutch oven until it measures about ¾ inch deep and heat over medium-high heat to 350 degrees. Working with 5 to 6 pieces at a time, remove fish from batter, allowing excess to drip back into bowl, and add to hot oil, briefly dragging fish along surface of oil to prevent sticking. Adjust burner, if necessary, to maintain oil temperature between 325 and 350 degrees. Fry fish, stirring gently to prevent pieces from sticking together, until golden brown and crispy, about 2 minutes per side. Transfer fish to prepared wire rack and place in oven to keep warm. Return oil to 350 degrees and repeat with remaining fish.

Divide fish evenly among tortillas. Top with pickled onions, cabbage, white sauce, and cilantro. Enjoy!