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Fish and Chips
Christchurch — Mother recipe · en it
A classic New Zealand dish, crispy fish fillets and fried potatoes, served with a generous portion of tartar sauce.
📷 Grendelkhan — CC BY-SA 4.0 (Wikimedia Commons)
⏱️ 30 min prep + 45 min cottura · 4 porzioni · facile
Ingredients
- 4 fish fillets (such as monkfish or salmon)
- 500g potatoes
- 200g flour
- 100g salt
- 500ml water
- oil for frying
- 1 tablespoon vinegar
- 1 tablespoon Worcestershire sauce
- salt and pepper to taste
- tartar sauce (for serving)
Method
- Clean the fish fillets, remove the skin, and cut them into regular pieces.
- In a bowl, mix the flour, salt, water, and a bit of oil to create a smooth batter.
- In another pan, fry the sliced potatoes in plenty of hot oil until they are golden brown.
- In a bowl, mix the vinegar, Worcestershire sauce, salt, and pepper.
- Dip the fish fillets in the flour batter to coat them completely, then fry in hot oil until golden.
- Serve the fish and chips with tartar sauce and a sprinkle of salt and pepper to taste.
The story
Fish and chips became popular in New Zealand during the Great Depression of the 1930s, when restaurant owners started offering this affordable dish.
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