Posted 7 months ago

Fish tacos are humble in their basic makeup—cooked fish wrapped in a flour tortilla (though some prefer corn)—but it’s the preparation and accoutrements that take this simple street food to a whole other level. When well-executed, fish tacos have the ability to conjures up feelings of summer days on the patio.

Our fish taco, the Baja, is hands-down the most popular item on our menu. So popular in fact that during "normal times" Executive Chef Olivier Le Calvez typically has two shifts a day totally dedicated to the Baja Taco station.

When Stella Artois reached out to ask if Chef Olivier would be interested in participating in their 'Stellar Dishes' series, as part of their #RallyForRestaurants initiative, he knew he had to share this recipe. The series takes viewers into the kitchens of top Canadian chefs to learn to cook the meals they miss the most right now, and if we know our guests, we know they're missing the Baja.

Check out the video the accompanies this recipe here!


If you aren't familiar with the #RallyForRestaurants initiative, it's a platform created by Stella Artois where Canadians can purchase gift cards to their favourite restaurants (including ours!), and receive a $10 top-up from Stella. 

It’s a win-win because restaurants/bars receive the funds immediately (which is a huge benefit when you look at some of the places that have had to close and have zero income currently), and guests get an extra $10 at their favourite restaurants for free!

We’re incredibly proud to be a part of a program that is putting funds directly back into the industry we have so much love for. <3


INGREDIENTS

125 gr skinless haddock, cut into 3 long strips

2 tbsp chipotle aioli (see recipe*)

½ cup coleslaw (see recipe**)

3 small flour tortillas

1 tbsp cilantro

1 batch Stella Artois batter (see recipe***)

1 cup all-purpose flour

2 cups canola oil

2 lime wedges (about ¼ of a lime)


*CHIPOTLE AIOLI

1 cup mayonnaise

2 tbsp canned chipotle in adobe (find in the “international” section at the grocery store)

½ tsp kosher salt

1 tbsp lime juice (about ½ a lime)

METHOD

Blend all the ingredients. Reserve.


**COLESLAW

½ cup green cabbage, thinly sliced

1 tbsp chipotle aioli

½ tsp kosher salt

2 tbsp lime juice (about 1 lime)

METHOD

Combine all the ingredients thoroughly. Reserve.


***STELLA ARTOIS BATTER

1 ½ cups all-purpose flour

1 tsp baking powder

1 tall can (500 ml) of Stella Artois

METHOD

Combine dry ingredients.
Combine wet ingredients.
Combine wet into dry and stir until smooth.
Reserve.


METHOD

Add flour to a shallow bowl.

Add oil to a medium saucepan (pot). Heat on medium-high until hot*. Once hot, lower heat to medium to hold the temperature.

Season the fish with salt and dredge in flour to coat.

Dredge in beer batter and carefully fry in hot oil until golden brown (approx. 3 minutes).

Carefully remove fish from oil and place them on a plate lined with paper towel to absorb any excess oil.

Heat your tortillas either on a dry (no oil) comal or in a frying pan over medium heat — 30 seconds on each side.

Evenly distribute 2 tbsp of chipotle aioli over 3 tortillas. Add fried fish. Evenly distribute coleslaw over tacos. Finish with cilantro and plate with your lime wedged on the side.

* The easiest and safest method to test if your oil is hot is to stick the end of a wooden spoon into the oil. If you see many bubbles form around the wood and they start to float up, your oil is ready for frying. If it is bubbling hard, the oil is too hot; let it cool a bit and check the temperature again.


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