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Kiwi Fish and Chips
New Zealand's beloved Friday night tradition: perfectly battered fresh fish and hand-cut chips, traditionally served wrapped in paper with a side of tartare sauce and lemon.
ð§ ææ
- 600 g Firm white fish fillets(Blue cod or snapper are traditional and excellent choices. Ensure fillets are skinless and boneless, about 2-3 cm thick.)
- 200 g All-purpose flour(Plus extra for dusting the fish.)
- 250 ml Cold lager or pale ale(The colder the beer, the crispier the batter. Ensure it's fizzy.)
- 1 kg Potatoes(Agria potatoes are preferred for their starch content, which yields fluffy interiors and crisp exteriors. Russets or Maris Pipers are good alternatives.)
- 1.5 liters Vegetable oil or canola oil(For deep frying. Ensure enough to submerge the chips and fish.)
- 2 Lemon(One for juice in the batter (optional) and the rest cut into wedges for serving.)
- to taste Salt(For seasoning chips and batter.)
- 1 teaspoon Baking powder(Optional, for extra lightness in the batter.)
- for serving Tartare sauce(Homemade or store-bought.)
ðšâð³ äœãæ¹
- 1
Prepare the chips: Wash and scrub the potatoes, then cut them into thick-cut chips (about 1.5 cm thick). Rinse the cut chips under cold water to remove excess starch, then pat them thoroughly dry with paper towels. This is crucial for crispiness.
â±ïž 15 minutes - 2
First fry the chips: Heat the vegetable oil in a deep fryer or a large, heavy-bottomed pot to 130°C (265°F). Carefully add the dried chips in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes until they are softened but not colored (blanched). Remove with a slotted spoon and drain on paper towels. Let them cool completely.
â±ïž 15 minutes - 3
Make the beer batter: In a bowl, whisk together the flour, a generous pinch of salt, and the optional baking powder. Gradually pour in the cold beer, whisking until you have a smooth, relatively thin batter. It should have the consistency of thin cream or pancake batter. A few small lumps are acceptable. Do not overmix. Let the batter rest for at least 10 minutes while you prepare the fish.
â±ïž 5 minutes - 4
Prepare the fish: Pat the fish fillets completely dry with paper towels. Lightly dust each fillet with a little flour, shaking off any excess. This helps the batter adhere better.
â±ïž 5 minutes - 5
Second fry the chips: Increase the oil temperature to 180°C (350°F). Carefully add the blanched chips back into the hot oil in batches. Fry for another 4-6 minutes, or until they are golden brown and crisp. Remove with a slotted spoon, drain on paper towels, and season immediately with salt. Keep warm while you fry the fish.
â±ïž 10 minutes - 6
Fry the fish: Ensure the oil is still at 180°C (350°F). Dip each floured fish fillet into the beer batter, ensuring it's fully coated. Let any excess batter drip off for a second. Carefully lower the battered fish into the hot oil, one or two pieces at a time, depending on the size of your pot. Fry for 4-6 minutes per side, or until the batter is deep golden brown, crisp, and the fish is cooked through and flakes easily. Avoid overcrowding the pot, as this will lower the oil temperature and result in greasy fish.
â±ïž 10 minutes - 7
Serve: Remove the cooked fish from the oil and drain briefly on paper towels. Serve immediately with the hot, crispy chips, lemon wedges, and a generous dollop of tartare sauce. For the authentic experience, wrap portions in butcher's paper.
â±ïž 2 minutes
ð¡ ããã®ã³ã
- âUsing very cold beer and ensuring it's fizzy is key to a light and crispy batter.
- âDouble-frying the chips ensures a fluffy interior and a perfectly crisp exterior.
- âPatting all ingredients (especially potatoes and fish) completely dry before frying is essential for crispiness and to prevent oil splattering.
- âFry in batches to maintain the oil temperature and achieve the best results.
- âFor an authentic presentation, serve wrapped in butcher's paper or newspaper (food-safe).
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- Substitute blue grenadier or hoki for a slightly different flavour profile.
- Serve with kumara (sweet potato) chips for a sweeter alternative.
- Add a pinch of cayenne pepper or paprika to the batter for a subtle kick.