Entree: New Zealand – Maori Cuisine – Fish and Chips with Lemon (Crisply battered local white fish served with thick fried chips and fresh lemon wedges.)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 25 min

Additional 10 min

Total 1 hr 15 min

Ingredients

- 4 snapper or other firm white fish fillets, approx. 6 oz (170 g) each, skin removed
- 1 cup (120 g) all-purpose flour, plus 1/2 cup (60 g) extra for dusting
- 1 tsp (5 g) baking powder
- 1 tsp (5 g) fine salt, plus more for seasoning
- 1/2 tsp (2.5 g) freshly ground black pepper
- 1 cup (240 ml) cold lager beer or cold sparkling water
- 4 cups (960 ml) vegetable oil for deep frying
- 4 large russet potatoes, approx. 2 lb (900 g) total, peeled and cut into 1/2-inch (1.3 cm) chips
- 2 lemons, cut into wedges
- 1/2 cup (120 g) mayonnaise (for tartar sauce)
- 2 tbsp (30 g) chopped gherkins or sweet pickle (for tartar sauce)
- 1 tbsp (15 ml) lemon juice (for tartar sauce)
- 1 tsp (5 g) Dijon mustard (for tartar sauce)

Instructions

1. Rinse cut potatoes under cold water until water runs clear, then soak in a bowl of cold water for 30 minutes to remove excess starch. Drain and pat dry thoroughly.
2. Preheat oven to 200°F (95°C) and place a wire rack on a baking sheet to keep finished chips warm.
3. Heat 3 cups (720 ml) of oil in a heavy deep fryer or large heavy-bottomed pot to 300°F (150°C). Fry the dried chips in batches until just tender and pale gold, about 5–7 minutes per batch. Drain on paper towels and keep warm in the oven.
4. Whisk together 1 cup (120 g) flour, baking powder, 1 tsp (5 g) salt and 1/2 tsp (2.5 g) pepper in a bowl. Gradually whisk in cold beer or sparkling water until a smooth batter forms. Keep batter cold by placing bowl over ice if possible.
5. Heat remaining oil to 375°F (190°C). Pat fish fillets dry, lightly dust with the 1/2 cup (60 g) extra flour, then dip each fillet into the batter, allowing excess to drip off.
6. Fry battered fillets one or two at a time in hot oil until golden and crisp, about 4–6 minutes depending on thickness. Remove and drain on paper towels, then transfer to the oven rack to stay crisp.
7. Return chips to 375°F (190°C) oil and fry briefly until golden and crisp, about 3–4 minutes. Drain on paper towels and season with salt.
8. Make tartar sauce: mix mayonnaise, chopped gherkins, lemon juice and Dijon mustard; season to taste.
9. Serve fish and chips hot with lemon wedges and tartar sauce on the side.