Rick's Fish & Chips

When you live on an Island in the sea, you would think there would be endless arguments about where to get the best fish and chips. That isn't the case on Prince Edward Island, because there is a surprising consensus that awards the prize to Rick's Fish & Chips in St. Peters.

It doesn't hurt to have a fabulous location looking up St Peters Bay, or that it is one of the closest restaurants to the new adjunct of Prince Edward Island National Park in Greenwich (but to be fair, Rick's was an institution before Greenwich was a park). And it should be noted that Rick's serves a large variety of seafood (even seafood quiche for the diet-conscious) and pizza.

But it's the fish and chips that made Rick famous, and there is no real secret to it. There's nothing fancy here; just use the freshest ingredients you can lay your hands on.

Rick's Fish and Chips

1 lb potatoes, cut into fries

For batter:
2 cups of flour
1 tbsp baking powder
1/4 tsp baking soda
1 cup of cold water
one egg yolk (optional)

fresh fillets of fish

Set deep fryer at 325 F. Cook potatoes for five minutes. Set aside.

Sift dry batter ingredients together. Mix wet ingredients and add to dry ingredients. Depending on how wet the fish is, you may need to add more water. Raise fryer temperature to 400 F. Dip fish into batter, making sure to coat completely. Cook for three to four minutes.

Arrange fish on plate with coleslaw, tartar sauce and fries.