High Street Fish and Chips
High Street Fish and Chips is a hidden gem on Underhill in the same strip mall as the venerable Allwyn’s, serving some of Toronto's most authentic fish and chips.
The restaurant once belonged to a Scottish and English couple who passed it down to current owners Sharon Chen and Paul Chow a number of years ago.
The quirky sign outside noticeably reads “High Street Fish, Chips And” which Chen says was the owner’s whim and also a clue about what’s inside: fish and chips, but much more, from meat pies to blood sausage and haggis. From ship’s wheels on the walls to cozy booths, this place is all old school love.
The way it’s listed as the haddock “superb fillet” with the note “it made us famous!” shouldn’t be ignored: $13.35 with crispy fresh cut fries, this steamy, luscious filet glistens within its crackly, bubbly, golden and light flour batter. Tartar sauce, gravy...nothing more is needed. Except maybe a Guinness ($6.55).
They source the best fish possible, using O’Neil for their haddock and Beretta for their meats.
There's also steak and mushroom pie, $12.95 with chips but we sub for more classic homemade mashed potatoes. The steak and mushroom is molten, savoury and addictive, especially with the gravy, and the house butter pastry is flaky but substantial.
Chen recommends the Melton Mowbray, a cold meat pie that was originally made to be eaten on horseback. $10.55 served classically with surprisingly awesome baby beets and super creamy coleslaw, it’s filled with chunks of pork and gelatin that kind of create the effect of a pie stuffed with terrine or pate.
We also get a side of gloopily satisfying mushy peas ($2.15) to complete our UK experience.
Accompany everything with a Scottish Irn-Bru ($3.95), a bright orange cream soda.
Sticky toffee pudding ($5.25) is simply listed as “amazing!” and I’m so glad I heeded this note, too. Moist date cake swims in sweet, salty toffee sauce and is complemented by fresh cream.
Pies are available for takeaway next to the takeout counter.
They also offer their own home baked shortbread.
Located across from a middle school, you might notice the “Student Rules” posted at the front. Chen says they can typically get the kids their fries and out of there in about thirty minutes.
Like so much about this place, that kind of thing shows High Street’s loyalty to their community and the production of great food.