HG is not a novice at judging fish and chips. Has consumed many portions along the shores of Connecticut, Massachusetts and Maine. Ate vaunted fish and chips in various London “chippys.” Curiously, the dish now appears on Paris menus and is a too refined version of the real thing. HG states without hesitation or equivocation, if you want the best fish and chips in the world you have to visit Rick’s Fish and Chips on St. Peter’s Bay, Prince Edward Island. The fish — haddock and cod — is fresh, caught off the shores of PEI, Nova Scotia and Newfoundland. And, the chips are formed from PEI’s mineral rich, savory potatoes (That’s why PEI is often called “spud isle”). So, the basic ingredients are perfect. The resulting crisp fish (non greasy) and state of the art chips are testament to the temperature of the oil and the composition of the batter. Obviously, the cooks are vigilant and skilled. Rick, the hands on owner, is a lavishly mustached gentleman. No absentee chef, Rick is often there making sure high standards prevail. He’s a warm and welcoming host. HG presumes Rick has a French-Canadian heritage because HG recalls poutine appearing on the menu from time to time. And, Rick serves very tasty Cajun Mussels (Also on the menu are shucked Malpeque oysters; fish chowder; steamed mussels; fried scallops and mussels, grilled salmon, etc.). HG has been dining at Rick’s for some ten years. HG marvels at Rick’s consistency. Always the best.
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