I LOVE fish tacos. On a recent trip to Mexico (pre Swine Flu fiasco) I spent almost half my waking hours hunting for some. It's all I wanted for lunch. Everyday. But even in inland Mexico (where I spent most of my vacation) these small pieces of Heaven weren't easy to find. Pork tacos? Sure! Beef? No probs. But some fresh chunks of the local catch to pair with a bottle of Pacifico? That they make you work for.

Sadly, the fish taco situation in Toronto is even more dire. None of the local Mexican restaurants serve them, not even upscale places like Milagro or Frida's. The overlooked Eduardo's had some but they swam into the deadpool when the Harbord Room moved in.

Surprisingly, Parkdale's Mitzi's Sister lists them on their menu, but they'll require muchos pesos at $15.95. And then there's The Drake which just last week started serving fish tacos in celebration of Cinco de Mayo. Paired with avocado, sour creme and salsa, they're the best and cheapest I could find ($4.95 each, or $2.95 on Tuesdays).

I hold out hope that one day the fish taco scene in Toronto will explode in a manner not unlike the city's recent infatuation with Mission style burritos, gourmet poutine and charcuterie plates. But I might have some waiting to do....So lucky for me (and fellow fish taco lovers out there), Chef Anthony Rose from the Drake has emailed me his secret recipe.

Here's how he does it:

INGREDIENTS

• 2 tablespoons cornstarch
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1 egg
• 1 cup beer
• 1/2 cup plain yogurt
• 1/2 cup mayonnaise
• 1 lime, juiced
• 1 jalapeno pepper, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon chopped tarragon
• 1/2 teaspoon dill
• 1 quart oil for frying
• 1 pound cod fillets, cut into 2 to 3 ounce portions
• 1 (12 ounce) package corn tortillas
• 1/2 medium head cabbage, finely shredded
• 1/4 cup halved cherry tomatoes

DIRECTIONS

1. To make beer batter: In a large bowl, combine flour, cornstarch, baking powder, and salt. Blend egg and beer and then quickly stir into the flour mixture.
2. In a medium bowl, mix together yogurt and mayonnaise. Gradually stir in fresh lime juice until consistency is slightly runny. Season with jalapeno, tarragon, dill, cayenne and salt & pepper.
3. Heat oil in deep-fryer to 375 degrees
4. Dust fish pieces lightly with flour. Dip into beer batter, and fry until crisp and golden brown. Drain on paper towels. Lightly char tortillas on an element; not too crisp. To serve, place fried fish in a tortilla, and top with shredded cabbage, tomatoes and yogurt sauce.

Photo from Rita59k on Flickr