The holiday season is here, and the winter weather has certainly arrived with it. Now’s the time to surround yourself with the people that matter the most, while filling up on delicious food and drink!

Take some of the guess work out of your holiday preparations and try two recipes our F+B team has put together – The famous Bell Ringer Fish + Chips and a festive Bourbon Apple Cider.

These recipes remind us of those lively summer evenings spent at the Bell Ringer, after an epic day on the water. The Tyee bell is ringing, Fish + Chips are on the table and a drink is in hand.

Though we’re a handful of months out from opening day yet, hopefully these recipes spark some joy and fill that QCL void in the meantime!

BELL RINGER FISH + CHIPS

INGREDIENTS

Part A  |  Batter mix

• 250g  rice flour
• 5g  Diamond Crystal Kosher salt
• 8g  baking powder
• 341ml  lager or pilsner

Part B  |  Dredging mix

• 75g  rice flour
• 75g  cornstarch
• 5g  Diamond Crystal Kosher salt
• 2g  Old Bay seasoning (optional)

Part C  |  Fish

• 1kg  firm whitefish (pacific cod, lingcod, halibut), cut into 55g strips, about 2cm x 6cm

Part D  |  Hand-cut double fried chips

• 400g  kennebec potatoes
• 5g  Diamond Crystal Kosher salt

Part E  |  Fryer set up

• 3 litres  Canola oil
• 1ea  Candy thermometer

Part F  |  Tartar Sauce

• 100g  mayonnaise
• 15g  cornichons, finely minced
• 15g  onion, finely minced
• 5g  capers, finely minced
• 2g  Worcestershire sauce

METHOD

1. In a deep stainless steel pot, gently heat oil over medium low heat; clasp the candy thermometer to the edge of the pot to gauge the temperature
2. Wash the potatoes, then cut into French fries, not larger than 1cm x 1cm; any length is fine, and will depend on your potatoes
3. Once the oil is at 250F blanch the french fries for 5 minutes, then remove onto a paper towel lined bake sheet and cool. You’ll cook them one more time to make them crispy just before eating. Increase the oil temperature to 350F, ensuring to do so over medium heat
4. Combine dry ingredients in Part A; mix thoroughly, then add the can of beer. Very gently whisk together ensuring not to overmix; let stand for 15 minutes while you finish other tasks
5. Combine part B and reserve in a shallow dish; this will be your dredging mix
6. Butcher fish into strips about three times as long as they are wide; about 55g
7. Dredge the fish until it is uniformly dusted by the dredging mix, then dip into the wet batter
8. Carefully lower the fish pieces into the hot oil, and fry for 4-5 minutes; generally you will know they are done when they float, and are producing fewer bubbles; desired colour is a deep golden brown. Remove fish from the hot oil onto a paper towel lined tray and lightly salt
9. Return the cooled french fries to the 350F oil for 3-4 minutes, until they too are golden brown and crispy. Remove from the oil when done and toss in kosher salt
10. Serve the hot fish and chips with lemon wedges, malt vinegar, and tartar sauce

FESTIVE BOURBON APPLE CIDER

INGREDIENTS

• 2 ounces bourbon
• 1 ounce apple cider
• 1 ounce sweet vermouth
• 1/2 ounce lemon juice
• 1 dash Angostura bitters
• Garnish: apple slices (optional), sprig of thyme

METHOD

1. Combine the bourbon, cider, sweet vermouth and lemon juice in mixing glass of ice
2. Stir and strain it into cocktail glass
3. Add a dash of orange bitters; garnish with apple slices (if desired, spritz them with a little lemon juice to prevent browning!) and a sprig of thyme
4. Serve chilled and enjoy!