Mommy's fish and chips - Lachine - review
Every now and then a resto deserves a re-visit and an update review. Having grown up in Lachine but since moved elsewhere, I felt I owed it to myself to pay Mommy's Fish and Chips a visit since the last time I'd been there was years ago.
Before I begin, I have to say I went alone, so there was nobody else with me to sample other items on their menu. That being said, though I was tempted by their scallop and calimari plates, I figured I'd stick to the staple, the deep fried fish and chips.
The verdict?..... Meh.....
The chips were excellent, but in a city where french fries are practically the life blood, that's not saying much as you can find equally tasty chips all over the place.
The plate came with a generous helping of chips and one piece of fish - my arteries don't need a second coat of cholesterol and fat so I went with the smallest plate. It was the fish that let me down. Don't get me wrong, it was tasty. But I watched them prepare it and it appears that their batter coated fish is purchased pre-coated, most likely from a supplier that has a bearded fisherman on the box. You know the look. That uniform tapered wedge that screams assembly line. I expected more, like a fresh fillet dipped in an egg wash and tossed in breading on the spot. Silly me.
Their tartar sauce was to die for, but again, quite likely scooped out of a can by a supplier - although better than any variety I've bought myself.
Patates were rough cut, wonderfully non uniform and a home run, but like I said before, you can find great fries like this around the Island.
Plate also came with a side of coleslaw - the vinaigrette variety, not the creamy. Was ok but nothing to crow about. Was definitely made by a commercial supplier as I could see large tubs of labeled slaw in their kitchen from the ordering counter.
Price wasn't bad. Whole deal cost me just under $6, which is far less than you'd have to pay a doctor to do a triple bypass after eating there regularly.
On the upside, they also have unbreaded grilled fillets for those who want to spare their arteries a ride on the rollercoaster of fat.
Seems doing fish and chips in-house is getting rarer these days - plus a uniform shape!? If you're gonna go commercial, at least choose something other than the captain!
We were at the CNE last year about this time of year. Many booths offering haddock F&C: the fish fillet is grabbed outta the fridge, plopped in a vat of batter, then dropped into the hot oil. Fantastic guilty pleasure!