The perfect fish and chips - the kiwi way with crunchy beer-battered fish.

Growing up in New Zealand, fish and chips was a family treat. Every now and then, we’d head down to the local fish and chip shop to get a crunchy battered fish with crispy chips. I spent a lot of time in the UK as well so fish and chips has always been a guilty pleasure of mine. Here’s how you can create fish and chips at home that’s as good as your local!

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Recipe

Ingredients

Fish

- 150-200g of fish, per person
- 100g tapioca flour
- 200g flour
- 1 egg
- 1 bottle beer

Tartar sauce

- 150g mayonnaise
- 1 shallot, finely diced
- 2 pickles, finely diced
- 30g capers, finely diced
- Zest of one lemon
- Small bunch parsley, finely cut

Chips

- 2-3 potatoes, per person (I used dutch creams. King Edward, Maris Piper, Romano, Désirée, or russet potatoes also work great)
- Oil for frying
- Salt

Method

1. Start by mixing your batter and letting it rest in the fridge for at least 1 hour but up to 24 hours.
2. Wash your potatoes and cut them into chips. Then, put them in a pot with cold water and bring to a boil. Once boiling, cook it for 4-5 minutes or until the potatoes are just cooked.
3. Remove them from the water and place on a wire rack and into the freezer to dry for 1 hour. Alternatively, you can do this the day before and just leave them in the fridge overnight.
4. For the tartar sauce, mix everything in the ingredients list and leave in the fridge until you need.
5. Next, heat your oil to 140°C and cook your potatoes for 9-10 minutes or until they just start changing colour.
6. Remove the potatoes from the boil and place them back on the wire rack and in the fridge or freezer to cool again.
7. When it's time to cook the fish, heat the oil to 180°C. Dust your fish in seasoned flour shaking off the excess and place it into the batter. Slowly lower the battered fish into the hot oil and let it cook for 9-10 minutes or until your batter is crispy and golden.
8. Remove the fish from the oil and place on a wire rack and season immediately with salt.
9. Next, cook your chips in the 180°c oil for 4-5 minutes or until golden brown.
10. Serve your fish and chips with tartar sauce and a wedge of lemon.
11. Enjoy

[kalut]

You are slowly become my favourite chef to refer when it comes to homemade cooking. Not only you explain it so calmly but the technique, reasoning, the camera position and everything make me want to actually watch the video till the end rather than just skip to important parts. Kudos!

[dancolley]

I grew up on the Florida Coast of the Gulf of Mexico in the USA where red snapper is almost a staple. My dad had a relative who owned a fish market. The fishmonger got FRESH snapper on a daily basis. My family didn't get too fancy with potatoes. We generally had grits with our fish. A couple of substitutes for snapper were (for us) flounder and scamp grouper. Your program today actually made my mouth water. Fish is good !!! NOTE: our fish was always fried in peanut oil. Never a call to the fire department because if smoke coming from the kitchen window. You put on a good program. I enjoy watching but most important: I like to eat !!!

SIGN SEEN IN A RESTAURANT:
"Good food is not cheap and cheap food is not good !!!"

[Hick]

4:07 thank you for explaining how that’s meant to be done, my old man used to make pancakes (crepes) after he died i’ve been trying to make them using the same recipe but the batter would always be lumpy and they just weren’t the same. Since watching this video the other week i decided to give it another crack with doing the well and mix properly and they were bloody fantastic with no lumps, turned out exactly like me old man made them

[williamkjwilliamkj]

It’s obvious that you have many years of tutelage under your belt. I commend you in your passion for cooking. Your teaching methods are also very easy to understand. Nicely done.

[isafamilla]

Superbe recette Andy, merci pour toutes tes vidéos avec ton épouse vous formez une super équipe..ta gentillesse est ce qu'il ressort le plus...merci de Cassis Sud de la France

[justinprice]

You do great videos mate. No waffling on like other YT cooks/chefs, straight to the point and I don't get bored at all.

[apollo]

I’m sure you didn’t see my comment but I asked you to do this on your last tutorial and you’re actually doing it. Andy you just totally made my day brother. Thank you 🙏🏻

[robertborg]

I love how all your videos are layed back and you dont edit out the things that go wrong plus the recipes are 10/10 and you give realistic opinions on things.

[Smoothy]

My wife has celiac disease and I love adapting certain recipes like this for her. It’s nice because she doesn’t get to have these types of foods out at places. Thanks and the fish looked amazing

[donna]

Love this!!!! New subscriber here from Trinidad and Tobago

[xddblanket]

you are slowly becoming one of my favorite cooking channels, everything you make looks delicious and appreciate the down to earth practicality. from a fellow chef in the NY area

[rb_kk]

Great stuff! One thing I like to do when boiling my chips, is adding a generous amount of vinegar essence to the water. Helps with the hydrolysis for crunch and adds a hint of vinegar taste.

[jackwitcombe]

I was a chef for 9 years and only worked in one establishment that made house made fries. Nothing wrong with pubs and restaurants using quality frozen chips in my opinion but at home I always make my own, just doesn’t compare I think, but there are fantastic frozen chips out there now! Love the video chef. I’m having fish and chips today I think.

[markbaker]

OMG. The crunchy beer batter fish and chippies with Tartare. Sensational! I was lucky enough to have the same Greek family fish and chip shop cooking the most awesome goodies for over 40 years. God bless this man and his family, and you Andy for showing us how!! Cheers.

[rogermilla]

Was born and raised for a few years in NZ before moving to the US. Still remember the fish & chips from a small shop in our town - never had any like it ever again.

[juleswann]

What you do is great and i really enjoy what you do. I did a period in Afghan being a Army Chef. Cooked in flip flops every day and wonder how no accident ever happened. For you having all that oil above your bare feet blows my mind 🤯

[scottharriswestwalesfishin]

Been a chef for over 20 years my self. The batter I used in the restaurant was flour salt pepper onion powder garlic powder lemon juice chives and beer it takes the batter to the next level batter to thikness of double cream

[TheBriwi]

The most common fish you'll get in a New Zealand fish and chip shop is Lemon fish or Rig shark. The cheapest and the best! Also you won't get beer batter, usually it's a crepe or a plain savoury pancake like batter. Lived in Qld nearly 20 years and the only half decent f&c's I've found were in Hobart. NZ fish and chips are the best.

[WalkaboutWombat]

who doesnt love a surprise spoon? super chill dude, your vids are an inspiration.

[whynottalklikeapirat]

Filetti di baccala, Roman style is about the same:

- Cup of flour
- Cup of beer
- 1 yolk, save the white on the side
- NO salt (the fillets in Roman style are made from dried salted (norwegian) cod that has been re-hydrated to where it is fresh and juicy but still salty).

Mix together, leave in fridge to set for 1 hour.

Whisk the egg white into a fairly firm white foam and fold it gently into the batter before deepfrying so it’s nice and fluffy, before you dunk the fish. Roman style is a fairly sizeable piece of loin. I usually go with about pinky size and make more. I find the cooking time for batter and fish matches up well that way, and it serves more people cut like that.

Lately I‘ve been playing with adding a shot of vodka to the batter. Allegedly as it evaporates it helps form crust and remove excess moisture. British trick.