Fish and Chips

Name: Fish and Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: New Zealander
Ingredients: 4 fillets blue cod or tarakihi; 1 cup flour; 1 cup cold beer; 1 tsp baking powder; 1 tsp salt; 4 large potatoes, cut into thick chips; 2 kumara, cut into chips; Vegetable oil for frying; Lemon wedges; Tartare sauce; Salt and malt vinegar

Fish and Chips (fish and chips)

Beer-Battered Fish with Chips

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 600 kcal

Crispy beer-battered blue cod or tarakihi served with thick-cut kumara and potato chips, lemon wedges, and tartare sauce, a Kiwi Friday night tradition.

Nutrition & Info

Protein 32.0g

Carbs 55.0g

Fat 28.0g

Protein Carbs Fat

Dietary

nut-free

Allergen Warnings

⚠ fish ⚠ gluten ⚠ eggs

Equipment Needed

deep fryer or heavy pot wire rack thermometer

Presentation Guide

Vessel: paper-lined basket

Garnishes: lemon wedges, parsley

Accompaniments: tartare sauce, malt vinegar, tomato sauce

Ingredients

4 fillets blue cod or tarakihi
1 cup flour
1 cup cold beer
1 tsp baking powder
1 tsp salt
4 large potatoes, cut into thick chips
2 kumara, cut into chips
Vegetable oil for frying
Lemon wedges
Tartare sauce
Salt and malt vinegar

Instructions

1
Soak potato and kumara chips in cold water for thirty minutes to remove excess starch. Drain and pat completely dry.
2
Heat oil to 160C and par-fry chips for five minutes until cooked through but not browned. Drain and set aside on a wire rack.
3
Make batter by whisking flour, baking powder, salt, and cold beer until smooth. The batter should be the consistency of thick cream.
4
Increase oil temperature to 190C. Dip fish fillets in batter, letting excess drip off, and fry for five minutes until golden and crisp.
5
Return par-fried chips to the hot oil and fry at 190C for three minutes until golden and crunchy. Drain on paper towels and salt immediately.
6
Serve fish on a bed of chips with lemon wedges, tartare sauce, and malt vinegar. Wrap in paper for the authentic Kiwi takeaway experience.

💡

Did You Know?

New Zealanders consume over 40 million servings of fish and chips per year, making it the country's most popular takeaway food by a wide margin.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
wire rack
thermometer

Garnishing

lemon wedges, parsley

Accompaniments

tartare sauce, malt vinegar, tomato sauce

The Story Behind Fish and Chips

Fish and chips arrived in New Zealand with British settlers but quickly evolved into something distinctly Kiwi. Blue cod from the South Island and tarakihi became the preferred fish, replacing the cod and haddock of Britain. The addition of kumara chips alongside potato is a uniquely New Zealand touch. Friday night fish and chips wrapped in paper, eaten on the beach or at the kitchen table, remains one of the country's most beloved food rituals.

🕐 Traditionally enjoyed friday night dinner 📜 Origins: British colonial heritage adapted

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