New Zealand Fish and Chips
The Quirky Foodster Team
Ingredients
- Firm white fish fillets (such as tarakihi or hoki) — 600 g (1.3 lb)
- Plain flour, plus extra for dusting — 120 g (4 oz)
- Cold sparkling water — 240 ml (8 fl oz)
- Baking powder — 1/2 tsp
- Large potatoes, cut into thick chips — 4
- Oil for deep frying
- Salt — to taste
- Lemon wedges and tartare sauce, to serve
Method
- Cut the potatoes into thick chips and rinse under cold water to remove excess starch, then pat dry.
- Heat oil to 150°C (300°F) and parboil-fry the chips for 5–6 minutes until just softened but not coloured; drain and set aside.
- Whisk the flour, sparkling water and baking powder together to form a light, smooth batter.
- Increase the oil temperature to 190°C (375°F).
- Fry the chips a second time for 3–4 minutes until golden and crisp; drain and season with salt.
- Dust the fish fillets lightly in flour, then dip into the batter, coating fully.
- Fry the battered fish for 4–5 minutes until golden and cooked through.
- Serve the fish and chips together with lemon wedges and tartare sauce.
Introduction: Battered, deep-fried fish served with thick-cut fried potato chips, a beloved New Zealand takeaway lunch enjoyed by the beach or at home.
Cultural Background: Fish and chips holds an especially cherished place in New Zealand culture, often eaten straight from the paper wrapping while sitting by the sea, reflecting the country's strong fishing tradition and coastal lifestyle.
Tips: Double-frying the chips — once to cook through, then again to crisp — gives the classic fluffy interior and crunchy exterior. Keep the batter cold and use sparkling water for the lightest, crispest coating on the fish.
Variations: Use a different local white fish depending on availability and season. Serve wrapped in paper for the classic takeaway presentation.
Storage: Best eaten fresh; leftovers can be refrigerated for up to 1 day, though texture softens.
Reheating: Reheat in an oven at 200°C (400°F) for 10–12 minutes to help restore some crispness.
FAQs:
Q: What fish is traditionally used in New Zealand?
A: Local white fish such as tarakihi, hoki or snapper are common choices at fish and chip shops.
Q: Why double-fry the chips?
A: The first fry cooks the potato through, and the second, hotter fry crisps the outside, giving the classic fluffy-inside, crunchy-outside chip.
- Firm white fish fillets (such as tarakihi or hoki) — 600 g (1.3 lb)
- Plain flour, plus extra for dusting — 120 g (4 oz)
- Cold sparkling water — 240 ml (8 fl oz)
- Baking powder — 1/2 tsp
- Large potatoes, cut into thick chips — 4
- Oil for deep frying
- Salt — to taste
- Lemon wedges and tartare sauce, to serve
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