This tangy yogurt dip pairs well with fried fish cakes and potato latkes. Fry, serve, dip and enjoy!
These addictive crispy bites will disappear before your eyes. Serve them with steamed fish or roast chicken.
There would be a local uproar if this simple but delicious fresh fish were not available at Paddy's & Rosie's.
By Eva Fong, Burnaby, B.C.
Cook of the Year 2009 Winner, Fish & Seafood category & Grand-Prize winner
This entree combines local food Arctic Char & blueberries with hearty vegetables that can withstand a plane trip to the north. This is best made with freshly caught fish and blueberries picked from the tundra, but can be made with frozen fish and blueberries, for a taste of fleeting Arctic summer anytime of the year.
Chowders are simple soups — usually just fish, potato, onion and milk. They are quick to make and among the best soups in Canada. This haddock chowder is a recreation of the popular chowder served at the Evangeline Snack Bar in Grand Pr?N.S. When asked the secret of the chowder's success, the waitress modestly answered, "We get good fish here." You might like to add a few cooked shrimp, a spoonful of fresh parsley or some crumbled bacon to the soup. If haddock is unavailable, substitute other firm white fish.
This flavour combination works with any fish but is best with salmon. Serve with rice pilaf and a green vegetable.
No fish-and-chips platter is complete without a tasty bowl of slaw. Use red-skinned apples for the best appearance.
This hearty broth-and-seafood combination has vibrant colour as well as terrific flavour. Choose thick (1 inch/2.5 cm) fish fillets.
Fresh chilies vary in potency, so add a little at a time. Serve this mayo with chicken or fish tacos.
