Recipe honors 2012 host city London

Video: Fish ’n’ chips honor Vancouver and London

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   >> better. *

   >>> we haven't even left vancouver , but we're already setting our sights on london , the host city for the 2012 summer games , which are now 882 days away , but who's counting? here to wet our appetite for jolly old england is warren garrity, executive chef at west here in vancouver . chef warren, good to see you.

   >> nice to be here. thank you very much.

   >> london had a reputation for not having great food, but that has changed in the last decade, hasn't it?

   >> dramatically. there's a collection of the greatest chefs in the world in london . fantastic projects in and around the british isles and as welcoming over from europe. so, yeah, really high- quality food .

   >> what's the difference between the restaurant scene in london and here?

   >> the difference. i guess, you know, here we're very, very seasonal, we're really looking at local produce all the time. maybe london 's a little bit more eclectic in the different styles of food.

   >> a lot of international food, too. indian food .

   >> like vancouver , yeah.

   >> we've asked you to bridge both worlds here, and you're making a dish typical of both places, actually.

   >> we're doing fish and chips .

   >> we've fallen in love with fish and chips .

   >> starting with the fish, which is?

   >> we're using halibut. we're in bc so we'll use halibut to deep-fry it.

   >> what do you normally use in london ?

   >> cod, haddock, flakes.

   >> anything white, flaky, right?

   >> absolutely. we're using halibut here. and we've got simple batter. this is all-purpose flour --

   >> club soda .

   >> and club soda .

   >> why the club soda ?

   >> keeps it nice and light, so when we fry it, it comes up nice and crispy.

   >> and you're not even measuring it, you're just sort of --

   >> that's how the chefs have it. you just --

   >> no need to measure. you just go.

   >> but you want it to be like that.

   >> you have to be careful not to add too much. you want to make this paste here. this is how you get your smoothness.

   >> okay.

   >> once you incorporate all your flour, then you can adjust your consistency.

   >> that's pretty simple.

   >> then you dip the fish in that?

   >> exactly. so, we get that to the right consistency.

   >> do you let it soak for a while or --

   >> this one because i'm using the club soda and i want the fizz from it, i'm going to use this straight away.

   >> that came out very nice.

   >> crispy?

   >> oh, very crispy. very crispy. then we take a little piece of our halibut. this is just seasoned flour. just --

   >> seasoned with salt and pepper , whatever you want , maybe some red pepper if you want a little bit of it?

   >> exactly. then you pop it in the batter.

   >> nice.

   >> each side. shake off the excess. you don't want too much of that. then drop that into your oil for about six minutes.

   >> what kind of oil do you use?

   >> i use canola oil .

   >> and add more spices to it?

   >> the trick is the homemade tartar sauce .

   >> we're running out of time . quickly.

   >> what we're going to do is grate some egg in there.

   >> oh.

   >> this is the addition to it. this is tartar at the same time.

   >> while you're grating that, warren, these fries, they're triple fried?

   >> they're triple fried -- well, triple cooked. so they're cooked in water first to soften them, and then we've blanched them in oil to form a skin.

   >> wow.

   >> then we turn the oil up to 180 degrees and then we cook them to get that really crispy --

   >> oh, look at that tartar sauce .

   >> that's amazing.

   >> we are good to go.

   >> and there's the fish and chips .

   >> with wild watercress.

   >> how is it, natalie?

   >> i'm trying the fries, which

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