New Zealand Fish and Chips

Name: New Zealand Fish and Chips
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 4
Cuisine: New Zealand
Ingredients: 700 g Haddock (cut into fillets); 1200 ml Vegetable Oil; 900 g Potato (cut into thick chips); 800 ml Vegetable Oil; 220 g All-Purpose Flour; 6 g Baking Powder; 10 g Salt; 2 g Black Pepper; 330 ml Blonde Beer (cold); 60 ml Malt Vinegar

Crisp battered fish served with thick-cut chips is a beloved takeaway-style meal. The batter fries up light and golden, while the chips stay fluffy inside and crisp outside.

Prep

25m

Cook

35m

Serves

Estimated

Nutrition

Per serving

4640kcal

Calories

44g

Protein

463g

Fat

85g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

700g
Haddock (cut into fillets)
1.2l
Vegetable Oil

Chips

0.9kg
Potato (cut into thick chips)
800ml
Vegetable Oil

Batter

220g
All-Purpose Flour
6g
Baking Powder
10g
Salt
2g
Black Pepper
330ml
Blonde Beer (cold)

Chips

60ml
Malt Vinegar

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

5 steps

01
Heat the vegetable oil in a deep pot to 160°C (320°F). Fry the potato until tender and pale golden, then lift it out and drain well.
02
Whisk together the all-purpose flour, baking powder, salt, and black pepper, then pour in the cold blonde beer and whisk just until smooth.
03
Heat the vegetable oil to 180°C (350°F). Dip the haddock into the batter, let the excess drip off, and fry until the coating is crisp and deeply golden and the fish flakes easily and the haddock reaches 63°C (145°F).
04
Return the chips to the hotter oil and fry until crisp and golden.
05
Serve the fish and chips immediately with the malt vinegar.

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