Recipes Courtesy John Lee, Chippy's, Toronto.
Watch episode 169 now
8 fillets halibut
1 cup cornstarch
¾ cup flour
1 tsp. salt
1 bottle Guinness extra stout
¾ cup bottled water
Oil, for deep frying
To make the batter, combine cornstarch, flour and salt in a large bowl. Whisk in the Guinness and bottle water until smooth.
Add oil to a large heavy-bottomed pot (fill so oil comes ½ way up the pot). Heat to 350 degrees F. Carefully add battered fish to oil and deep fry fish until crisp and golden brown.. Serve with chips and tartar sauce on the side.
2 tbsp. chopped sour pickles (30 ml)
1 tbsp. chopped capers (15 ml)
juice of ½ lemons
1 cup mayonnaise (250 ml)
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.
Cut red and green cabbage into thin slices and then slowly add dressing/coleslaw vinegrette: 2 parts vinegar to 1 part oil, ½ part sugar and salt and pepper to taste.