Recently I came across 2 fish and chip places
First to Reykjavik, Iceland,
Icelandic Fish & Chips
I ate lunch at this place on a lay-over from Copenhagen. It's located down by the harbour and offers an interesting selection of fresh fish battered in a spelt and barley mixture. I ordered the monkfish cheeks, but it was unavailable, so i had blue lang instead. The fish was very fresh and the batter was crispy and tasted great. ( I need to try to recreate the spelt batter).
The fish is served with organic potato wedges and your choice of sauces such as coriander and lime, rosemary and green apple, or ginger and wasabi. I chose the orange and black pepper dip. All dips are made with skyr. An Icelandic cheese curd that is similar to Greek yoghurt. It was tasty and probably very healthy, but admittedly i missed the fatty goodness of mayo-based tartar. Skyr is also offered as a dessert here topped with wild blueberries. sounds great.
Now to Midland, Ontario:
My family took me to Henry's South in Midland on a day trip. Henry's South is located in a marina overlooking Georgian Bay. It is the second location of Henry's. The original being located on an island further north which is famously frequented by diners docking there seaplanes at it's own airport!
The menu is quite large and has typical family restaurant items, but we came for their specialty, battered pickerel and chips.
Pickerel is a local fresh water fish that is firm and sweet tasting. Heaping piles of crispy battered pickerel come "family-style" with chips, coleslaw, and baked beans. Everything tasted really good and the portions are huge. Henry's South is located at 3282 Ogdens Beach Rd in Midland, Ontario
This is my own recipe for tartar sauce:
Steve's Tartar Sauce
- 250ml mayonnaise
- 1 large polish style dill pickle diced
- 1 tbsp capers
- 1 tbsp fresh tarragon
- 1 tsp fresh dill
- 4 shots Tabasco
- 4 shots Worcestershire
- 1 tsp salt
- 1 tsp fresh cracked pepper
- pulse all ingredients in a food processor, don't blend too smooth
- depending on the sweetness of the mayo you use, add a touch of sugar