Introduction

Fish and chips is one of the most loved and widely enjoyed foods in New Zealand. Simple, comforting, and filling, this dish has become a true symbol of everyday Kiwi life. From small seaside towns to busy city suburbs, fish and chip shops are found everywhere, serving generations of locals who grew up enjoying this timeless meal.

What makes fish and chips in New Zealand special is its close connection to the ocean and outdoor lifestyle. Often eaten at the beach, in parks, or straight from paper wrapping, it reflects the relaxed and social nature of the country. The dish is not just about taste—it’s about shared moments, fresh air, and simple pleasures.

What Makes New Zealand Fish and Chips Special

The freshness of the seafood is the heart of New Zealand fish and chips. With the ocean never far away, locally caught fish is commonly used, giving the dish a clean, mild, and naturally sweet flavor. Popular choices include hoki, snapper, blue cod, and tarakihi, all known for their flaky texture and suitability for frying.

Unlike heavily seasoned or overly complex versions found elsewhere, Kiwi-style fish and chips focus on balance. The batter is light and crisp, the fish remains tender and moist, and the chips are thick-cut and hearty. This simplicity allows the quality of the ingredients to shine through.

Ingredients Used in Fish and Chips

Fish

Fresh white fish is essential to an authentic New Zealand fish and chips experience. Blue cod and snapper are especially popular in coastal areas due to their flavor and texture.

Tip: Fresh fish should smell clean, feel firm, and have a bright appearance.

Batter

The batter is usually made with flour, water or soda water, and a pinch of salt. Some shops use their own secret recipes, but the goal is always a light, crispy coating.

Tip: Using cold batter helps create a crispier texture when fried.

Chips

Thick-cut potatoes are traditional, fried until golden on the outside and soft and fluffy on the inside.

Oil

Neutral oils such as vegetable or canola oil are commonly used to ensure a clean taste.

Seasoning

Salt is the classic and most common seasoning, added immediately after frying for best flavor.

How Fish and Chips Are Made

Step 1: Prepare the Fish

The fish is cleaned, portioned, and lightly dried. Removing excess moisture helps the batter stick properly and fry evenly.

Step 2: Make the Batter

The batter is mixed until smooth but not overworked. Keeping it cold is key to achieving a light and crisp finish.

Step 3: Fry the Chips

Potatoes are fried first until golden and cooked through. They are then set aside while the fish is prepared.

Step 4: Batter and Fry the Fish

Fish pieces are dipped into the batter and carefully placed into hot oil. They are fried until the batter turns golden brown and crisp while the fish remains tender inside.

Step 5: Serve Hot

Fish and chips are served immediately while hot, crunchy, and fresh.

What to Serve with Fish and Chips

In New Zealand, fish and chips are commonly enjoyed with:

• Lemon wedges for a fresh, bright flavor
• Tomato sauce or tartare sauce
• Malt vinegar sprinkled over the chips
• Soft white bread or bread rolls

Many Kiwis enjoy wrapping the fish and chips in paper and eating them outdoors, especially near the sea.

Tips for the Best Fish and Chips

• Always use the freshest fish available
• Keep the batter cold for maximum crispiness
• Fry at the correct temperature to avoid greasy or soggy results
• Serve immediately for the best taste and texture

Fish and chips is more than just fast food in New Zealand. It is a tradition, a comfort meal, and a shared cultural experience. Simple yet deeply satisfying, this iconic dish continues to represent the easygoing spirit, coastal lifestyle, and love for good food that defines Kiwi culture.