Halibut fish and chips has been a family favourite for ever.
Both Moe and I grew up in Ontario and halibut was the fish of choice
in Fish and Chip shops.
When we lived in Toronto we would visit the Penrose Fish and Chip restaurant on Mt. Pleasant.
They specialized in halibut fish and chips with very little else on the menu.
They opened in 1950 and closed 64 years later in 2014.
Moe and I always judge the quality of fish and chips by the Penrose standards.
Very few places have ever measured up.
So I started to make my own and Moe judges them as good as the Penrose.
It is all about the quality of the fish and the batter.
I make a tempura style beer batter. Light and crispy.
Tempura Style Beer Batter
I’m usually only cooking two to four pieces of fish so this is more than enough batter.
1/2 cup flour
1/2 cup cornstarch
1/2 teaspoon baking powder
beer or soda water.
Mix dry ingredients.
Add enough beer to make a thin batter.
Dip fish in flour and then into the batter. Let the excess batter
drip off and then float the fish in 350°F oil. I use canola oil.