Fish & Sips

Order the halibut and the kitchen at Fish & Sips will batter it to order in a recipe the family considers its own. Hand-cut chips, a creamy coleslaw, and the option of mushy peas or a side of poutine come with the plate; cod, haddock, grilled haddock, and a Fisherman's Platter of haddock with shrimp and scallops sit alongside on the same dinner menu. The dining room runs out of a Hurontario Street storefront in Collingwood's downtown Heritage District, a block off the harbour, and the working logic is the chippy a waterfront town keeps in its rotation — the practical answer when locals are home for dinner and visitors are looking for the order they already know.

The plate reads as a chippy menu kept honest by detail. Cod and haddock anchor the fish-and-chips lane; halibut sits above them as the heavier, denser fillet, fried in the same batter. The Fisherman's Platter shows the kitchen at its widest read — haddock under a portion of shrimp and scallops with chips, coleslaw, and tartar — and a grilled-haddock option lets the order step away from the fryer when the table wants it. Around the seafood, the menu carries a Blue Ridge Meats Scottish meat pie, three tacos with a choice of fish, shrimp, or veggie filling, a tzatziki-marinated calamari appetizer hand-breaded and flash-fried, a New England clam chowder, and mushy peas on the side. Desserts close the meal in three confident moves: a homemade Key Lime Pie, a homemade apple crisp under ice cream, and a deep-fried Mars bar for diners who came in already knowing what they wanted.