We know you love the classic Ontario fish fry — but this week, we’re asking you to try taking it up a notch: Taco Farm style! Try this recipe with fresh caught fish or Oceanwise Certified fish you picked up from your local monger.
Taco Farm is an interpretation of Canada�s Mexico; they are not Mexican, El Salvadorian or even Latin American; they are farmers, TACO FARMERS!
As TACO FARMERS they support small, local farms. They stock their shelves the same way we do at home, and they make everything in house. Taco Farm is a collaboration between Ryan Good of Chainsaw and Nick and Nat Benninger of Uptown 21. It’s just one of the Feast ON Certified reasons to get your butt to Waterloo this summer!
- 1lb Fresh Taco Farm Tortillas
- Manic Chili Banger, or hot sauce of your choice
- 1lb Yellow Perch from Purdy’s
- 1 tablespoon chopped cilantro
- 1 tablespoon lime juice
- Salt and pepper to taste
- 1 cup Masa
- 1 tablespoon Paprika
- 1 tablespoon Garlic Powder
- 2 cups Yellow Corn Flower
- 1 cup Corn Starch
- 1 tablespoon Baking Powder
- 1 can Soda Water
- 4 cups Canola Oil
- Salt Pepper to taste
- 2 cups shredded Cabbage
- 1 cup shredded Carrots
- 2 tablespoons Apple Cider Vinegar
- Salt to taste
- 1 cup Crema La Vaquita
- ¼ cup chopped Green Onion
- 1 tablespoon Lime Juice
- 1 teaspoon Dry Chipotle
- 1 teaspoon Mexican Cinnamon
- 1 teaspoon Cumin
- Salt to taste
- The night before, combine cabbage, carrots, apple cider vinegar and salt to taste. Allow to sit over night to fully soften cabbage.
- The next day, combine crema la vaquita, green onion, lime juice, dry chipotle, Mexican cinnamon, cumin and salt to taste in medium size bowl. Stir until well combined and refrigerate.
- For fish, carefully remove and bones from fish and cut into appropriate sized portions for your tortillas. Mix with lime, cilantro, salt and pepper and allow to marinate for 5-10 minutes.
- For dredge, mix masa, paprika, salt and garlic powder together and set aside.
- For batter mix all dry ingredients together and then using a fork slowly add the soda, continue to add soda until a pancake like consistency is achieved. A few lumps in the batter is a good thing so don’t over mix it, the lumps will add a feathery texture to the batter when its cooked.
- In a large heavy bottomed pot with enough room to fit the oil while still leaving 3-4 inches above the oil level bring the oil up to 350. Dredge the perch in the dry mixture, then in the batter and then very gently lower the battered fish in to the hot oil, holding in half in half out briefly so it doesn’t sink and stick to the bottom. After 3 minutes in hot oil, turning once or twice to ensure even cooking remove the fish to a plate lined with paper towel and season with salt and pepper.
- To serve, warm tortillas on hot dry cast iron pan or in the oven. Place a piece of fish on each tortilla, top with crudito, farm sauce, hot sauce and fresh cilantro. Enjoy alongside a cold summer craft beer!
About Taste Tested
From the farm to the table, it�s easy to be inspired by Ontario�s endless parade of edibles. With ?Taste Tested?, OCTA�s staff are sharing their freshest finds and dishing out their favourites of the season. Come discover what�s on our table � literally!