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Photos: Dixon's curried fish and chips

We dip the fish in curry-scented batter.
Tyrone Potgieter photo
Potatoes are fried twice for extra crispness
Tyrone Potgieter photo
Beer battered cod and halibut served with mushy peas and double-fried potatoes.
Tyrone Potgieter photo
Kirsten Dixon

Perhaps because I am packing my bags for London, everyone around my house has decided that fish and chips are a good idea for lunch today. I have a little bit of halibut as well as some fresh cod and I’ve decided to cook them both. Fish and chips are going onto the menu at our little café in Homer that opens in May, so it is good for us to get in a little pre-season practice anyway.

Our café, which is about the size of a broom closet, sits in front of a fish wholesaler who buys halibut, rockfish and other species from boats that pull into the harbor directly behind our buildings. All day and night, boats of various sizes and colors tie up to the public dock and offload their catch. Fresh fish immediately loads into big bins of ice and off it goes to market. With access to such fresh fish, how could we not add fish and chips to our menu?

Read more: Chef Dixon's curried fish and chips recipe