Ingredients

Fish

• 8 fillets halibut, each fillet about 3.5 ounces/99 grams
• 1 cup cornstarch (250 ml)
• 3/4 cup flour (175 ml)
• 1 teaspoon salt (5 ml)
• 1 bottle Guinness, extra stout
• 3/4 cup bottled water (175 ml)
• Oil, for deep frying

Chips

• 5 pounds potatoes (No.1 Ontario spuds, white), cut into ½-inch chips (2270 grams)

Hot Curry Sauce

• 1 onion
• 1 teaspoon oil (5 ml)
• 2 tablespoons + 1 tsp. butter, for frying the onions (35 ml)
• 2 teaspoons curry paste (10 ml)
• 2 large potatoes (No.1 Ontario spuds, white), peeled
• 1 to 2 cloves roasted or fried garlic, pureed
• 1 teaspoon thyme (5 ml)
• 1 bay leaf
• Salt, to taste

Garlic Mayo

• 1 to 2 tbsp. fried or roasted garlic (15 to 30 ml)
• 1 cup mayonnaise (250 ml)
• 2 tablespoons chopped parsley (30 ml)
• Salt and pepper, to taste

Tartar Sauce

• 2 tablespoons chopped sour pickles (30 ml)
• 1 tablespoon chopped capers (15 ml)
• Juice of ½ lemon
• 1 cup mayonnaise (250 ml)
• Salt and pepper, to taste

Description

Chippy's Fish And Chips - A Recipe From Food Network Canada. <b>Recipe Courtesy John Lee, Chippy’s, Toronto.</b>

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