|Cuisine Type |||Seafood|
|Meals Served |||Lunch, Dinner|
|Amenities |||Children's Menu|
|Payment |||Interac, MasterCard, American Express, Visa|
|Neighbourhood |||Danforth/East York|
|Getting There |||Broadview station|
|Cross Street |||Danforth|
|Mon-Fri 11:30AM-9PM, Sat-Sun 4-9PM|
Profile Last Updated: April 01, 2009
Fish and chips, a dish that originated in the United Kingdom in the mid 19th century, is traditionally a simple pairing of battered cod or haddock with a side of fries. Innovating this perennial fare for the new millennium, Deep Blue Fish & Chips will change the way you think about chip shops.
Observing the English Tradition
Using only trans-fat free oil for all their deep-fried foods, Deep Blue’s batter is lactose-free. By request, you can have your fish tossed in their glutton-free batter, made from quinoa seed. While the orthodox will be sated with Deep Blue’s English-style battered halibut (with fresh-cut fries, green pea hummus and tartar sauce), the curious foodie will delight in the other choices of batter and dips.
Hook, Line & Sinker
Placed on a basket lined with checkered paper, the Malaysian style battered shrimp (made with a blend of six spices) is served with a spicy basil mango dip, fries and coleslaw. For a Caribbean take, try the Jamaican jerk battered cod filet with sweet potato fries and tropical slaw. If heat is what you like, the cajun corn battered haddock with spicy fries, slaw and creole salsa will give you the kick you’re looking for. Then there’s the crab cake sandwich dressed with roasted red pepper aioli, served alongside sweet potato fries, celery root, and apple cole slaw. Want to create your own meal? Deep Blue encourages the do-it-yourself plate, where you select the fish, the batter, the fries, and the coleslaw.