Chef Mary Vartsakis,
Fergie’s Fish ‘n Chips
For 17 years, fresh, flaky, high-quality pickerel, sourced from local fishers on Lake Winnipeg, has been the star of this fish-n-chip-only show. Beer and baking powder in the batter provide the fizz that makes Fergie’s fried fillets extra crispy.
2 pickerel fillets
1 cup corn starch
1 cup flour, plus 2 Tbsp
for dusting fillets
1 tsp baking powder
Dash of salt and pepper
3/4 cup low-alcohol beer
2 Tbsp canola oil, for frying
4 Tbsp Fergie’s tartar sauce
1 slice of lemon
- Remove the centre bones of each fillet (zipper cut)
- Lightly salt and pepper each fillet and dust in flour.
- Mix corn starch, flour, baking powder and beer in a bowl to make a sticky batter the consistency of a thin milkshake.
- Shake the flour off the fillets to avoid a thick batter, then dip fish in the batter and let the majority of the batter run off.
- Slide the fillets slowly into canola oil, heated to 365°. Fry until golden brown, or 2-3 minutes per side.
- Remove fish from pan and place on newspaper or paper napkins to absorb excess oil.
- Serve with Fergie’s tartar sauce and a slice of lemon.
Yield 1 serving