Another Kiwi classic is good old fish’n’chips. Our Mum makes the yummiest batter. She says the trick is really cold, bubbly water, love and turmeric. We use whatever fish is freshest — this week we picked tarakihi. You can use a thermometer to check the oil temperature but we were taught to put a chopstick in the oil and if little Champagne-like bubbles rise up the oil is ready. We have our fish with a side of oven-baked chips coated in a horopito seasoning. If you can’t find this, use dried thyme and oregano instead.
Ingredients
| 4 large | Agria potatoes (Main) |
| 1 Tbsp | Olive oil |
| 2 Tbsp | Horopito seasoning |
| 1 cup | Self raising flour |
| 1 tsp | Turmeric |
| 1 tsp | Salt |
| ¾ cup | Sparkling water, ice-cold |
| 1 serving | Flour, for dusting |
| 4 fillets | Tarakihi (Main) |
| 1 bottle | Oil, for deep frying |
Tartare sauce
| ½ cup | Mayonnaise |
| 1 | Lemon, juice and rind |
| 2 Tbsp | Capers, chopped |
| 2 | Gerkin, chopped |
| 2 Tbsp | Flat leaf (Italian) parsley |
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Directions
- Preheat oven to 180C. Line a roasting dish with baking paper. Cut potatoes into large matchsticks for the chips, coat in olive oil and horopito seasoning.
- Place potatoes in roasting tray and cook for 30 minutes or until golden and crunchy, turning once during cooking.
- For batter, mix together flour, turmeric and salt in a bowl. Make a well in middle and quickly mix in ice-cold sparkling water until just combined. It is okay to have a lumpy mix.
- Lightly coat fish in flour and dip into batter mix. Heat oil to 170C in a deep fryer or in a deep pan on stove top. Deep fry for 3-4 minutes until golden on both sides and cooked through. Place on a drip tray lined with paper towels to drain.
- To make tartare sauce, mix together all the ingredients and season with salt and pepper to taste. Serve fish and chips with tartare sauce.
