This crispy pickerel is a dockside classic with a Tocha twist. Lightly battered and pan-fried until golden - it’s flaky, fresh, and made for slow evenings by the lake. A drizzle of Tocha Yuzu brings a bright, citrusy pop that cuts through the crunch and makes each bite sing. Serve it with slaw, chips, or straight from the skillet. It’s simple, satisfying, and made for sharing — just like the best long weekend nights.

SERVINGS: 3-4

PREP TIME: 15 MINUTES

COOK TIME: 10 MINUTES

INGREDIENTS

• 1.5 lbs Ontario pickerel fillets (boneless, skin off)
• 1 cup all-purpose flour, plus extra for dredging
• 1 tsp baking powder
• ½ tsp kosher salt
• 1 tsp Tocha Yuzu Hot Sauce
• 1 can (355 ml) cold pale lager
• Fresh black pepper, to taste
• Avocado oil, for frying

TOCHA YUZU TAUCE:

(This is a play on Tartar)

• 3 tbsp Tocha Yuzu or more
• 2 tbsp avocado oil mayo
• Add: 1 tbsp finely chopped pickles (or cornichons) to experiment*

INSTRUCTIONS

Prep the Fish

1. Pat the pickerel fillets dry and cut into 3–4" portions.
2. Season both sides lightly with salt and pepper.
3. Dredge in a bit of flour to help the batter stick. Shake off excess.

Make the Batter

1. In a mixing bowl, whisk together

• 1 cup flour
• 1 tsp baking powder
• ½ tsp salt
• 1 tsp Tocha Yuzu

Heat the Oil

1. In a deep pot or skillet, heat avocado oil to 350–375°F (175–190°C).
2. Use enough oil for the fish to float (or shallow-fry in ½" of oil, flipping once).

Fry the Fish

1. Dip each floured piece of pickerel into the batter, let excess drip off.
2. Fry in hot avocado oil for 3–4 minutes per side, until golden and crispy.
3. Don’t overcrowd the pan — work in batches.
4. Transfer to a paper towel or rack to drain. Salt while hot.

Serve With:

• Tocha Yuzu Tauce (on the side or dolloped)
• Lemon wedges
• Light slaw or mixed greens
• Optional: root veg fries (sweet potato, cassava, or parsnip)

Recipe by: Aldona, Ontario Home Chef

These sizzling chicken fajita tacos bring together tender strips of spiced chicken, sautéed bell peppers, and onions for a vibrant, flavorful bite. Served in soft tortillas and finished with Tocha Verde to give it a sweet pineapple zing, they’re as colorful as they are delicious. They make for a quick and easy weeknight dinner.

SERVINGS: 4-6

PREP TIME: 25 MINUTES

COOK TIME: 15 MINUTES

INGREDIENTS

• 5 boneless chicken thighs
• 2 bell peppers, sliced
• 1 yellow onion, sliced
• 2 tablespoons olive oil
• 8-10 small corn or flour tortillas*

FAJITA SEASONING:

• 1 teaspoon paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ½ teaspoon cayenne pepper (optional)
• ½ tablespoon salt
• ½ tablespoon black pepper
• ½ lime, juiced

GARNISH:

• Tocha Verde
• Sour Cream
• Salsa
• Lime

INSTRUCTIONS

1. Combine the fajita seasoning into a bowl and mix well
2. Season the chicken with the fajita seasoning on both sides and let marinate for 10-15 minutes
3. Heat oil in a large skillet over medium heat. Sear chicken for 4-6 minutes on each side until browned
4. Once chicken is cooked, remove from skillet and let rest. Slice into thin strips
5. To the same skillet over medium heat, add onions and bell peppers and gently cook for 4-5 minutes until softened. Stir well to prevent burning
6. Toss chicken back into the skillet with the cooked vegetables and mix together
7. Take skillet off heat and serve immediately with warm tacos
8. Garnish with a generous squeeze of Tocha Verde and your favourite toppings

I love how Mexican dishes are so vibrant and colourful. The interplay of flavourful spices, acid, and char with the use of ripe, natural produce make the cuisine so unique (and delicious, of course!). Tacos are just one way to spice up dinner and turn them into fun affairs.

- Matt Tong, Co-Founder

SERVINGS: 4

PREP TIME: 15 MINUTES

COOK TIME: 12 MINUTES

INGREDIENTS

• ¾ cup mayonnaise
• 3 tablespoons Tocha Yuzu
• 1½ tablespoons honey

BANG BANG SAUCE:

SALMON:

• 4 salmon filets, skins on
• 1 tsp olive oil
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp kosher salt
• ½ tsp black pepper

1. Preheat the oven to 200°C/400°F and line a baking sheet with foil
2. Place the salmon skin side down onto the lined baking sheet
3. Drizzle the olive oil over the salmon on all sides
4. In a small bowl, combine paprika, garlic powder, salt, and pepper
5. Sprinkle seasoning mixture over the salmon filets
6. In a bowl, combine the mayonnaise, Tocha Yuzu, and honey to make the bang bang sauce
7. Divide the bang bang sauce – use ½ cup for brushing it on the salmon before baking, reserving the other ¾ cups for drizzling after baking
8. Brush the bang bang sauce over the salmon filets
9. Bake the salmon for about 10 minutes or until cooked to an internal temperature of 63°C/145°F
10. Transfer the salmon to a plate and drizzle with the remaining bang bang sauce
11. Garnish with chives and lemon
12. Serve warm with rice

Bang Bang Yuzu Salmon

• Chives, chopped
• Lemon, sliced

GARNISH:

Bang Bang sauce?! For those unfamiliar, it’s a sweet, creamy, spicy sauce originally paired with chicken or shrimp, but goes oh so well on salmon. This recipe from Diana Stempak, one of our fans, is incredibly easy to make and perfectly blends the flavours of yuzu citrus with the subtle sweetness of honey. This flaky salmon dish is one to keep in your weekly rotation.

“Salmon makes a regular appearance in my dinner rotation because of how fast it is to prepare after a long day at work. Having recently discovered bang bang sauce and falling in love with not only its taste but also its versatility in seafood and poultry dishes, the idea to introduce a Tocha Yuzu twist felt like it could be a game changer! And it was! The hint of citrus, the touch of heat, and the subtle sweetness elevate this salmon dish to a whole new level!”

- Diana Stempak from Toronto, ON

@love_at_first_bite_by_diana

SERVINGS: 4-6

PREP TIME: 10 MINUTES

COOK TIME: 30 MINUTES

SPICED BASMATI RICE:

• 1 cup white basmati rice
• 1 tbsp salted butter*
• 2 tsp cumin seeds
• 1.5 cups water

MASALA SAUCE:

• 2 tbsp salted butter*
• 1 tsp cumin seeds
• 1 small yellow onion, finely chopped
• 6-8 medium tomatoes, roughly chopped
• 1/4 - 1/2 bottle Tocha Original
• Protein options (340g) - cubed
• Salt and black pepper to taste
• Fresh cilantro, finely chopped (optional)

INSTRUCTIONS:

Rinse rice under cold water 2-3 times until water runs clear

• Heat 1 tbsp butter in a large skillet and lightly toast 2 tsp cumin seeds over medium heat
• Add uncooked rice to skillet and toast until lightly brown
• If using a rice cooker, add rice to cooker with 1.5 cups water. Cook per standard instructions
• While rice cooks, heat salted butter in a large skillet over medium heat. Lightly toast the cumin and add the onion along with a small pinch of salt
• Cook the onions for 2-3 mins until glistening. Add protein of choice and mix well
• Add black pepper to taste and cook for 5-6 mins. Stir often to take care not to brown the protein
• Add tomatoes and Tocha Original (start with 1/4 bottle)
• Increase heat to medium-high and stir well until sauce comes to a boil
• Turn to medium to let the sauce simmer and the flavours meld (the longer the better!). Taste and add more Tocha Original or salt as needed. Stir occasionally
• Serve with the basmati rice and garnish with fresh cilantro (if desired)

*We love using butter for the rich texture, but if you have dietary restrictions, use an oil of your choice!