California’s Date of Statehood – September 9th, 1850
I have many friends and co-workers that are either from California or currently live there. When I asked “what do YOU think of as typically Californian food” they ALL said fish tacos. This was music to my ears, as I am ALWAYS in the mood for tacos! Next came suggestions for California avocados and Spanish influenced food. So, a side of fresh guacamole and some Spanish rice rounded out a DELICIOUS, fresh, and oh-so California meal.
Tips and Tricks
- The key to crispy, non-greasy fried foods is temperature control. Be sure to keep the temp between 325 and 350 degrees. When you add the fish, the temp will decrease dramatically, so be ready to compensate!
- My personal tip is to put pickled red onions on everything. Seriously. They made be my absolute favorite condiment.
- To make sure you always get fluffy rice, rinse the excess starch off before you cook it. To do this, simply place the rice in a colander and run cold water over it. Shake excess water free and cook as normal. You’ll be amazed at the difference in texture!
- You can mix, mash, or whip your guacamole to achieve the kind of texture you want. But, for myself, I like to use a manual potato masher to get a creamy guac that still have chunks of avocado.
- Since avocado turns brown once cut so quickly, it’s important to either: make it table side for immediate consumption or store it properly in the refrigerator until its ready to serve. The best way to store guacamole so as to avoid the oxidation (browning) is to scoop the dip into a small bowl and then cover with plastic wrap. But, instead of pulling the plastic wrap tight across the bowl, press it down ON TOP of the guacamole. This keeps your dip from coming into contact with the air!
California Fish Tacos
Serves 2
Pickled Red Onions
- 1 small Red Onion, peeled, halved, and thinly sliced
- 1 Jalapeno, stem removed and sliced into thin rings
- 1/3 Cup White Wine Vinegar
- Juice of Half a Lime
- 2 tsp Sugar
- 1/2 tsp Salt
Cabbage Slaw
- 1 Small Green Cabbage, outer leaves and core removed and thinly shredded
- 1/8 Cup of the Pickling Liquid from the Red Onions (above)
- 1/4 tsp Salt
- 1/4 tsp Freshly Ground Black Pepper
White Sauce
- 1/4 Cup Mayonnaise
- 1/4 Cup Sour Cream
- Juice of Half a Lime
- 1 Tbs Milk
Fish
- 1 lbs. Skinless Cod Fillets, cut into strips 1 inch wide and 4 inches long
- Salt and Pepper, to taste
- 1/2 Cup All-Purpose Flour
- 1/8 Cup Cornstarch
- 1/2 tsp Baking Powder
- 1/4 tsp Salt
- 1/2 Cup Light Beer
- Vegetable or Peanut Oil for Frying
- 6 Corn Tortillas, warmed
- Handful Fresh Cilantro, chopped
Step 1: Make the Pickled Onions. Place the vinegar, lime juice, sugar, and salt in a small saucepan over medium-high heat. Stir to dissolve and bring the liquid to a boil. While the liquid is heating, combine the sliced red onion and jalapeno in a medium bowl.
Step 2: Once the pickling liquid start to boil, remove from the heat and pour over the onions and jalapenos. Stir to combine and allow to sit for at least 30 minutes. This can be made up to 2 days in advance and allowed to rest in the refrigerator.
Step 3: Make the Cabbage Slaw. Place the shredded cabbage in a large bowl. Add the salt, pepper, and 1/8 cup of the red onion pickling liquid. Stir to thoroughly combine. Set aside in the refrigerator until ready to use.
Step 4: Make the White Sauce. Place the mayonnaise, sour cream, lime juice, and milk in a small bowl. Whisk until the sauce is thoroughly combined. The sauce can be made and refrigerated up to 2 days in advance.
Step 5: Place a deep skillet with high sides over medium-low heat. Add enough oil to for there to be 2 inches in which to fry. Place a candy or meat thermometer into the oil and heat the oil to 325 degrees. Be sure to keep the oil temperature between 325 and 350 degrees.
Step 6: In a large bowl whisk together the flour, cornstarch, baking powder, and 1/4 tsp salt. Add the beer to the dry ingredients and whisk until the batter is smooth. Take the fish portions and pat them dry with paper towels. Once done, season the fish evenly with salt and pepper.
Step 7: Take a fish portion and dip it into the beer batter until it is totally covered. Allow the excess batter to drip off and carefully place the fish in the hot oil. Fry as many fish portions as the skillet can handle without being over-crowded until the fish is golden brown and crispy, about 2 minutes per side.
Step 8: Once the fish is fried, remove them from the oil with a slotted spoon and allow them to drain on a wire rack placed over paper towels.
Step 9: To serve, place the cabbage slaw and pickled onions on the warmed tortillas. Top the vegetables with the fish pieces and drizzle white sauce over everything. Garnish with fresh cilantro leaves.
Step 10: Serve hot.
Classic Guacamole
Serves 4
- 2 Fresh Avocados, peeled, seeded, and roughly chopped
- Juice of Half a Lemon
- 1 Clove of Garlic, finely minced
- 1 Small Tomato, finely chopped
- 1/2 Small Yellow Onion, finely chopped
- Handful of Fresh Cilantro Leaves, chopped
- 1/8 tsp Ground Cuman
- 1/4 tsp Salt
Step 1: Place all ingredients in a medium bowl. Mash everything with a potato masher or fork until you reach your desired consistency.
Step 2: Serve immediately or cover tightly and set aside in the refrigerator.
California-Style Spanish Rice
Serves 4
- 4 Strips of Bacon
- 1 Yellow Onion, peeled and chopped
- 1 Tbs Olive Oil
- 1 Cup Uncooked Rice
- 1 Can (14.5 oz.) Beef Broth
- 1 Small Green Bell Pepper, stem and seeds removed and diced
- 1 Small Red Bell Pepper, stem and seeds removed and diced
- 1 Can (14.5oz.) Stewed Tomatoes
- 1/2 Cup Water
Step 1: Place the strips of bacon in a large, cold skillet with a lid and high sides and put the skillet over medium-low heat. Cook the bacon until the strips are brown and crispy, about 10-15 minutes. Remove the bacon from the pan and allow to drain on some paper towels. Once it is cool, crumble the bacon and set aside.
Step 2: Place the skillet back onto medium-low heat and add the chopped onion. Cook the onion in the bacon fat until they are tender and begin to brown, about 5-6 minutes. Using a slotted spoon, remove the onions from the pan and set aside.
Step 3: Return the pan to the heat and increase to medium. Add the 1 Tbs of olive oil to the remaining bacon fat. Once the oil starts to shimmer, add the uncooked rice to the pan and cook, stirring constantly, until the rice starts to toast and turns a golden color.
Step 4: Once the rice is toasted, add the can of beef broth and bring the liquid to a simmer. Once bubbling, reduce the heat to low, cover, and cook for 20 minutes.
Step 5: After 20 minutes, stir the rice, being sure to scrape up anything stuck to the bottom of the skillet. Add the crumbled bacon, cooked onions, chopped red and green bell peppers, the entire can of stewed tomatoes, and the 1/2 cup of water. Stir to thoroughly combine, cover, and cook for 30 minutes.
Step 6: Once all of the liquid is absorbed, fluff the rice with a fork and serve hot.
Fun Facts about California: 1. In 1850, California became the 31st state. Prior to its statehood, California was an independent country for one month in 1846. 2. California is home to approximately 40 million residents, which is about ⅛ of the U.S. population and more than the entire population of Canada. 3. Almonds are California’s top exports. Most of the state’s almonds are grown in the Central Valley, which is considered the world’s almond capital. 4. With nearly three million acres of land, San Bernardino County is the largest county in the U.S. 5. California is truly a hub of innovation and inspires the brightest of minds; many innovations were created here, including wetsuits, skateboards, Barbie dolls, Apple products, Frisbee, and even the Internet. 6. California has the largest amphitheater in the United States: The classic Hollywood Bowl opened in 1922, serving as an amphitheater, public park, and picnic area. 7. The stylish city of San Francisco is where blue jeans were invented. Levi Strauss and business partner Jacob Davis introduced the jeans to the world in 1873. Initially worn by factory workers, miners, and farmers, jeans eventually became a staple and made their way into closets around the nation and beyond. 8. If California was its own country, it would have the 6th largest economy in the world. 9. The highest and lowest points in mainland U.S. are both in California – Mount Whitney stands at 14,495 feet, and less than 100 miles away is Death Valley which is 282 feet below sea level.
Edible U.S. 