Kiwi Fish and Chips
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The Tale of Kiwi Fish and Chips
Story updated
Fish and chips arrived in New Zealand with British colonists, who brought their fried fish and chip shop tradition along with them. It became the country's classic takeaway meal, often wrapped in paper and served with tartare sauce or a squeeze of lemon at the local "fish and chippie."
Ingredients
Scale:· 4 servings
- 4 fillets snapper or hoki
- 1 cup flour, plus extra for dredging
- 1 cup cold soda water
- 1 tsp baking powder
- Salt, to taste
- 4 large potatoes, cut into chips
- Oil, for deep-frying
- Lemon wedges, for serving
Instructions
- 1Fry the chips in oil at 325°F for 5 minutes until soft but pale, then remove and drain.
- 2Increase the oil temperature to 375°F.
- 3Whisk flour, soda water, baking powder, and salt into a light, cold batter.
- 4Dredge the fish fillets in flour, then dip into the batter, letting excess drip off.
- 5Fry the fish for 5-6 minutes until golden and crisp, then drain on paper towels.
- 6Return the chips to the hot oil for a final 2-3 minutes until golden and crisp, then salt generously.
- 7Serve the fish and chips together with lemon wedges.
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