Posts Tagged ‘Halibut’

CANUCKS & DECADENT FISH AND CHIPS

Wednesday, April 21st, 2010

Playoff fever is hitting the city of Vancouver, and even though I haven’t made a post about it yet… rest assured, I have been watching every Canucks game and following the team with dedication this year. After all, I did wear my jersey every single day of the playoffs last year as my “playoff beard”. :) You can check out some of my other posts on the Canucks.

Canucks Playoffs 06/07

I think the Canucks have a pretty good shot at the playoffs this year, despite some problems in the last two games against the Kings. I think they will pull through and get a win tonight, and we’ll see the Sedins step up again and hopefully Edler will come out hitting. It’s been a humbling time for Luongo and I think many fans are falling off the Lou bandwagon as his performance has been less than stellar as of late. Still — I believe in Blue and Lou (get it?  ha ha) and I’m rooting for my ‘Nucks all the way.

Go Canucks GO!

Go Canucks Go!

Anyway, in other news, this past weekend Allan and I cooked up some pretty ridiculous fish and chips. Yes, we cooked it in duck fat. Wait… before you recoil, know this: animal fat gets a bad rap but it’s actually pretty good for you. It doesn’t contain any of the chemicals that some butters, margarines and oils do… and it certainly tastes a lot better. Still, if you don’t want to cook using animal fat, simply modify this recipe and use canola oil instead.

Other compliments to the meal that we made?

Aged-Cheddar Cheese Buttermilk Biscuits

Homemade aged-cheddar cheese buttermilk biscuits… (see recipe here) …

Dark Chocolate Chunk Cookies

And dark chocolate chunk cookies (see recipe here) for dessert.

DECADENT GUINNESS-BATTERED FISH AND CHIPS COOKED IN DUCK FAT RECIPE

1 package of duck fat (approx 8 oz or more, you can find this at your local butcher or in Vancouver at Oyama Sausage on Granville Island)
Canola oil for frying (a few cups depending on how much duck fat you use)
2-4 large russet or other starchy potatoes, peeled and chopped into fry strips the size of a finger
1 cup flour
1 cup rice flour plus 1/2 cup rice flour for dredging
1 Tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground black pepper
1/2 teaspoon chili powder/cayenne/paprika (choose one or use a mix)
2 Tablespoons chopped parsley (optional)
1 large egg, beaten lightly
1 can of Guinness beer or other dark beer (use about 75% of the can) .. THIS MUST BE COLD.
2 fillets of cod, halibut, haddock or turbot fish (approx 8 oz each, cut into half on an angle)
Tartar sauce, malt vinegar and lemon squeezes if you want :)

1. Heat the duck fat and enough canola oil (likely 1-2 cups, enough to cover the chips and eventually the fish) in a large bottomed pot or a deep fryer to 325 degrees F. Use a oil/candy thermometer if you have one, otherwise try and eyeball it on medium-high heat.

Fry the fries

2. Place the chips in the oil/fat and dry for approximately 2 or three minutes. They won’t be fully cooked yet, but remove them to a plate lined with plenty of paper towel to drain.

Mix the flours

3. Raise the temperature to 375 degrees F and then start mixing your dry ingredients.

Add a can of Guinness Mix batter

4. In a large bowl, mix together the rice and normal flour, baking powder, baking soda, salt, pepper, chili powder, and about 75% of the parsley. Now, mix in the egg. Whisk in the beer until the batter is smooth. Now quickly coat the fish in the rice flour (on a separate plate) and then dip them into the batter, making sure you shake off the excess batter. Too much batter will cause your fish to be kinda mushy with overly thick batter.

Fish frying

5. You are now going to fry the fish and the chips in the same pot. If there isn’t enough space for both, do it in batches (fries first and then fish for 4-5 mins each). Otherwise, place the fries and fish in the pot making sure they are submerged completely. Fry for 4-5 mins until crispy brown. You may want to flip over the pieces of fish at around 2 minutes so that both sides are evenly brown. Remove to a plate. Let sit for a couple minutes (the fish will continue to cook inside and this will allow it to retain the juiciness).

RECIPE: Decadent Guinness-Battered Fish and Chips

6. Sprinkle with freshly ground salt and pepper and a little fresh parsley.  Serve and eat… yum! I ate mine with a biscuit instead of fries, but Allan had his with the chips. Both taste great! Sooooo good. It was really crispy.

DEEP SEA HALIBUT “FISHING” IN TOFINO

Friday, August 14th, 2009

Last week, Allan and I finished eating the last of our Halibut fillets from last year’s fishing trip in Tofino. It reminded me I hadn’t put up any pictures of our fun fishing trip.

Warning: If you don’t like seeing where your food comes from, then this probably isn’t the most appealing post for you to read.

Canada Fisheries License

Last summer, a group of us got together for a fishing charter with Jay’s Clayoquot Ventures in Tofino.

The Right Hook

Halibut is one of my all-time favourite foods, and Allan and I eat it just about every time we go camping in Tofino, so it seemed appropriate that we learned how to catch what we eat out there… and have a supply of our own, since Halibut is quite expensive to buy.

Fishing with Jay's Clayoquot Ventures in Tofino

I put “fishing” in quotes because it really isn’t fishing when you go with a charter. Our guide was absolutely awesome, but I’ll be honest with you… he did pretty much all the work for us. All we had to do was reel in the fish. So it’s pretty much lazy man’s “fishing”. That being said, it was a super fun day to spend with friends out in the sun and the ocean, and try it out!

Allan and his sister Jessica

Allan’s sister Jessica came out to Tofino with us, all the way from Alberta! I think she had a blast. The boat was really nice, and fast! It still took us about an hour to get out of the marina in Tofino into the deep ocean. It was choppy and there were definitely one or two people feeling quite sick *cough* Allan *cough*.

Trev Reeling in a fish

Our guide was amazing. He would see a rod twitch and then got the rod started so the fish couldn’t get away. Here’s a picture of Trevor reeling in a fish.

Trev's biggest catch of the day

A huge Halibut! I think Trev’s was the biggest (and first) catch of the day.

Allan reeling in one

Allan reels one in…

Allan holding up his catch

Good catch!

Jessica holding her catch

Jess catches some too.

Halibut caught outside of Tofino

We caught our limit that day! 2 Halibut each for a total of 8 Halibut. Here I am looking very fish-like.

Clean and filleted fish

Our guide also cleaned and filleted all the fish in front of us on the dock. We had two whole coolers full of fish. Allan was a happy Birthday boy.

Mango topped thai coconut halibut

It was definitely a fish feast when we got back to camp that night!

I’d highly recommend it if you love to eat fish and are curious about fishing. Allan and I got our fish vacuum-packed at Trilogy Fish Store in Tofino, and we’ve basically been eating fish for the entire year! Delicious, Pacific Halibut… mmmmm!

——-

Plans for the weekend:

Time Traveler’s Wife tonight with Amy and Alissa… Golf Saturday morning with Allan, and then off to the Horse Races on Sunday with a big group of people with box seats, and getting ridiculously overdressed for the occasion with big hats and fancy dresses! Woohoo!

What are your plans for the weekend?

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