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Kiwi fish and chips – NZ beer-battered fish
Dinner

Kiwi fish and chips – NZ beer-battered fish

Crispy beer-battered NZ fish (snapper, blue cod or tarakihi) with crinkle-cut chips, served in paper — New Zealand's takeaway classic.

CasualFriday NightEverydayDinnerStreet FoodFisk
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Rate:
40 min total
4 servings
Easy

Ingredients

servings
Units

  • Fish

    • 4 stk Fish fillets (snapper, blue cod, tarakihi — or cod)
    • 5.3 oz Flour
    • about 0.8 cup Cold beer
    • 1 tsp Baking powder
    • Salt

  • Chips

    • 1.8 lb Potatoes, cut into crinkle-cut chips
    • Oil for deep-frying

  • Serving

    • 1 stk Lemon, in wedges
    • Tartar sauce or ketchup

Instructions

  1. 1

    Cut potatoes into crinkle-cut chips

    1. Cut potatoes into crinkle-cut chips (use a crinkle cutter or cut into thick chips). Rinse and dry thoroughly.
  2. 2

    Deep-fry chips at 160 °C

    1. Deep-fry chips at 160 °C for 6–8 min. Remove and raise oil to 190 °C. Fry again 2–3 min until golden and crisp.
  3. 3

    Mix beer batter from flour

    1. Mix beer batter from flour, baking powder, salt and cold beer into a smooth batter.
  4. 4

    Dust fish fillets in flour

    1. Dust fish fillets in flour, then dip in beer batter. Deep-fry at 180 °C for 5–6 min until crisp and golden.
  5. 5

    Serve fish and chips in paper

    1. Serve fish and chips in paper with lemon wedges and tartar sauce.

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Author

N

Nordmad

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Author

N

Nordmad