This story came together in a funny sort of way. I knew I wanted to take my tastebuds to Richmond. It’s all I’ve been thinking about especially over the past week, having been named a top 12 finalist in Richmond, BC’s 365 Days of Dining promotion! The more I learned about Richmond and Steveston, the more I got to thinking about how delicious fresh fish can be. Coming from Toronto, sure, fish is plentiful, but it’s all shipped in from far away coasts or lands. The best experiences I have had eating fish have been while vacationing in the Caribbean, and in Hawaii and Australia, where the fish being served at the restaurant for dinner was caught that very day.
The thought of having access to fresh fish off the dock any time I want seems so intoxicating. And so foreign. I’m not even a huge seafood fan. I mean, I like it, I really do, but it’s not the first thing I’d pick on the menu if I’m in my hometown. Maybe it’s because, unless I am in the Caribbean or somewhere tropical and ocean-adjacent, it just tastes…ok. So whenever I do have the opportunity to enjoy the freshest fish, I always go for it. Maybe I am a fan of fish and seafood when it’s the real deal.
So where am I going with this? Well, fresh fish is beautiful prepared many different ways, but how much fun is fish and chips? A special treat as a child, a fond memory as a traveller through Australia; Something about fish and chips, when done properly, just gives me the warm and fuzzies.
In researching Richmond, which could become my new hometown, I’ve read a lot about the many fish and chip shops along the Steveston harbour and thought I must recreate that experience! So here we are. Welcome to Richmond!
Before we continue I have a few things to say. First of all, for some of my most loyal fans, you will notice that Travelling Tastebuds is a day late. For this I apologize. But I have the very best reason why! I had just returned from the fish market and grocery store, ready to do my best (healthy) rendition of Steveston fish and chips when I got the news: I was picked as one of the Top 3 Finalists in the 365 Days of Dining! I nearly fell off my chair! While I did my best to push through and make dinner (which I did manage to do, yesss!), in the end it was just too late to finish. Better late than never, right?!
So thank you again for all of your support. I mean it. All of you who voted, sent kind words, all of you that read my blog. I am so excited to have come this far, especially doing something that I completely love and would do everyday anyway, no matter what. And now let’s get on with taking our tastebuds for a ride!
I was planning to make battered, deep fried fish and chips, but that’s not really my style. I don’t deep fry much (ok, donuts excluded), mostly because I am afraid of burning the house down, and also, there’s no need! Baked fish and chips tastes so good, why not leave the super greasy, super dangerous deep frying to the professionals, as a special treat?
I found a great recipe at Canadian Living, always a reliable recipe source. I swapped out the corn flakes for bread crumbs, and added grated parmesan cheese for good measure. My favourite special touch was the lemon rind hidden in the crumb–fish and lemons are a match made in heaven!
The very best part of this recipe, though, is that it’s all cooked in one pan. Once the chips are almost done, you slide them over to one side and bang the fish onto the other and after another 8 minutes, the whole thing is done! Just like that, you’re right in Steveston, at the docks, enjoying lunch by the bay…
Oven-Baked Fish and Chips
By The Canadian Living Test Kitchen
Indulge in a favourite without loading up on fat. Baking at extra-high heat does the trick. Our crunchy coating adds lots of flavour to the fish. Choose fresh, individually flash-frozen or wrapped fillets.
Scrub potatoes; cut each into 8 wedges. Toss with oil and 1/4 tsp (1 mL) each of the salt and pepper; place on large rimmed baking sheet.
Bake in 450°F (230°C) oven for 20 minutes. Turn and bake for 10 minutes longer or until crisp and golden outside and tender inside; move to edge of baking sheet.
Meanwhile, pour cereal into plastic bag. Using rolling pin, crush to make coarse crumbs; transfer to plate. On separate plate, stir together flour, seasoning, rind and remaining salt and pepper.
In shallow dish, whisk together egg and milk. Dip fillets, 1 at a time, into flour mixture, shaking off excess. Dip into egg mixture, then into crumbs, pressing lightly to coat.
Place in centre of baking sheet. Return baking sheet to oven for about 8 minutes or until fish flakes easily with fork and is crispy outside.
Source : © CanadianLiving.com