Dish

New Zealand Fish and Chips

The fish used in this dish is usually hoki or snapper, which is coated in a light batter made from flour, baking powder, salt, and beer. The chips are made from thickly cut potatoes, which are fried until crispy. The dish is typically served with a side of tartar sauce and lemon wedges. This dish is a great source of protein and carbohydrates, but it is high in fat due to the frying process. It is best enjoyed as an occasional treat rather than a regular meal.

Oceanic cuisine› Australasian cuisine› New Zealand cuisine

Seafood› Fish Dish› Saltwater Fish Dish

Origins and history

Fish and chips originated in England in the mid-19th century, but it quickly became popular in New Zealand as well. It is now considered a staple dish in both countries.

Dietary considerations

This dish is not suitable for those with gluten or wheat allergies, as the batter contains flour. It is also not suitable for vegetarians or vegans, as it contains fish.

Variations

There are many variations of fish and chips, including using different types of fish or batters. Some people also like to add vinegar to their chips for extra flavor.

Presentation and garnishing

Fish and chips are typically served in a newspaper cone or on a plate with a side of tartar sauce and lemon wedges. Garnishing with parsley or other herbs can add a pop of color to the dish.

Tips & Tricks

To make the batter extra crispy, use cold beer and let the batter rest for at least 30 minutes before using it to coat the fish. Make sure to pat the fish dry before coating it in the batter to prevent it from becoming soggy.