Name: Chippy’s Fish and Chips
Yield: 4 servings
Ingredients: 8 fillets halibut, each fillet about 3.5 ounces/99 grams; 1 cup cornstarch (250 ml); ¾ cup flour (175 ml); 1 tsp salt (5 ml); 1 bottle Guinness, extra stout; ¾ cup bottled water (175 ml); Oil, for deep frying; 5 lb(s) potatoes (No.1 Ontario spuds, white), cut into ½-inch chips (2270 grams); 1 onion; 1 tsp oil (5 ml); 2 Tbsp + 1 tsp. butter, for frying the onions (35 ml); 2 tsp curry paste (10 ml); 2 large potatoes (No.1 Ontario spuds, white), peeled; 1 to 2 cloves roasted or fried garlic, pureed; 1 tsp thyme (5 ml); 1 bay leaf; Salt, to taste; 1 to 2 tbsp. fried or roasted garlic (15 to 30 ml); 1 cup mayonnaise (250 ml); 2 Tbsp chopped parsley (30 ml); Salt and pepper, to taste; 2 Tbsp chopped sour pickles (30 ml); 1 Tbsp chopped capers (15 ml); Juice of ½ lemon; 1 cup mayonnaise (250 ml); Salt and pepper, to taste

Yields

4 servings

Recipe Courtesy John Lee, Chippy’s, Toronto.

ingredients

Fish

fillets halibut, each fillet about 3.5 ounces/99 grams

cup cornstarch (250 ml)

cup flour (175 ml)

tsp salt (5 ml)

bottle Guinness, extra stout

cup bottled water (175 ml)

Oil, for deep frying

Chips

lb(s) potatoes (No.1 Ontario spuds, white), cut into ½-inch chips (2270 grams)

Hot Curry Sauce

onion

tsp oil (5 ml)

Tbsp + 1 tsp. butter, for frying the onions (35 ml)

tsp curry paste (10 ml)

large potatoes (No.1 Ontario spuds, white), peeled

to 2 cloves roasted or fried garlic, pureed

tsp thyme (5 ml)

bay leaf

Salt, to taste

Garlic Mayo

to 2 tbsp. fried or roasted garlic (15 to 30 ml)

cup mayonnaise (250 ml)

Tbsp chopped parsley (30 ml)

Salt and pepper, to taste

Tartar Sauce

Tbsp chopped sour pickles (30 ml)

Tbsp chopped capers (15 ml)

Juice of ½ lemon

cup mayonnaise (250 ml)

Salt and pepper, to taste

Ingredient Substitution Guide

directions

Step 1

To make the batter, combine cornstarch, flour and salt in a large bowl. Whisk in the Guinness and water until smooth.

Step 2

Add oil to a large heavy-bottomed pot (fill so oil comes ½ way up the pot). Heat oil to 350 degrees F. Dip fish in batter. Carefully add battered fish to oil and deep fry fish until crisp and golden, about 3 minutes. Serve with chips and tartar sauce on the side.

Step 3

Add oil to a large heavy-bottomed pot (fill so oil comes ½ way up the pot). Heat oil to 320 degrees F. Working in small batches, blanche the chips until soft and cooked through but not browned, about 3 minutes. Make sure oil returns to 320 degrees F between batches. Drain on paper towels and let cool to room temperature.

Step 4

Heat oil to 375 degrees F. and fry chips again in small batches until crisp and golden, about 1 to 2 minutes. Serve with fish and dip chips in hot curry sauce and garlic mayo. Cooking the chips twice will ensure they are golden brown and crispy on the outside.

Step 5

Fry onions in 1 tsp. vegetable oil and 1 tsp. butter. Once the onions are soft and transparent, add the curry paste and remaining 2 tbsp. butter. Fry for 3 minutes.

Step 6

Add potatoes to a pot. Cover with cold water and season with salt. Bring to a boil. Cook until tender. Add pureed garlic. Add thyme and bay to a spice bag or wrap in cheesecloth and tie with string. Cook potatoes until fork tender. Remove spice bag.

Step 7

Puree the potato mixture with the onion mixture in a food processor until smooth. Serve hot. Serve as a dipping sauce for the chips.

Step 8

Add the garlic and mayonnaise to a food processor. Stir in the parsley. Season the mixture with salt and pepper. Serve with the chips.

Step 9

Add the pickles, capers and mayonnaise to a food processor. Pulse to combine. Stir in the lemon juice. Season the mixture with salt and pepper. Serve with the fish.

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