Cubes of tandoori salmon cooked on the grill is always a treat! Bring on the great weather and outdoor cooking.…
joey’s urban – chestermere
It’s been a crazy week! We sold our house and had just a week to pack up, put our things in storage and move out. It’s amazing how much stuff you can accumulate in nine years! I am so thankful we had our family to help us out. I think we all agree that moving is not something we want to do again any time soon!
We were lucky to have Joey’s Urban open up in Chestermere last week. Dinner most days was take out, something fast and easy. The new addition to the neighbourhood gave us a new place to try out and order from.
I stopped in to pick up our order and was greeted by the owner, a friendly face behind the till. The place smelled great and just walking in made me hungry!
We ordered fish and chips and fish tacos. The food was great, the fish nice and light and crispy. The tacos were packed with flavour, topped with a delicious pico de gaillo. Everyone was impressed with the taste and quality.
Looking forward to going back!
fish and chips
Happy St. Patrick’s Day!
To Q, St. Paddy’s day reminds him of milkshakes, like the ones he made in preschool a couple years ago. To me, it reminds me of the times I’d go to the pub and watch an old friend and her celtic band. While there, my favourite thing to eat was fish and chips.
Last month, to celebrate my mother-in-law’s birthday, we decided to have a fish and chips party. She loves fish so it seemed like the perfect meal to celebrate her special day. My sister-in-law made an awesome fish ceviche, a recipe I’ll have to snag and share.
The batter was nice and crisp and the fish turned out amazing! We cheated with the fries and bought the coated ones that we love. Served along side tartar sauce and sriracha, we happily filled our bellies.
4 pounds cod
4 cups + 1 cup flour
2 TB baking powder
1 cup cold water
2 cups + club soda
Combine the flour (4 cups), baking powder, eggs, spices and cold water. Add the club soda until you get a nice thin batter.
Dredge the fish in the flour and then in the runny batter and fry until golden.