What makes the great fish and chips?

Fish and chips have a long history in Aotearoa, with the first fish and chip shop opening in Wellington in the 1870s. It’s considered a classic New Zealand ‘dush’ and a must-try for manuhiri/visitors. It’s no secret Kiwis are notoriously selective when it comes to their ‘fush and chups’, but what separates the good from the great?

There are a few key elements that are a make-or-break for great fish and chips:

1. Fresh, high-quality fish: The type of fish used is up to personal preference, but it should be fresh and well-sourced. We use a lot of Ribaldo and Blue Cod at FUSH occasionally dabbling in a bit Tāmure (Snapper).
   
   There are a few ways you can find high-quality, fresh fish in Ōtautahi/Christchurch, New Zealand:

   • Visit local specialty fish shops: Ōtautahi has a number of shops which specialise in high-quality fresh catches. These stores can be a good place to find a wide variety of options.

   • You could purchase online form a specialist supplier and get fresh fish delivered straight to your door. This is a great way to get the freshest fish possible..

   • Purchase directly from a local fisherman: If you know any local fishermen in the Christchurch area, you may be able to purchase fresh fish directly from them. This is a great way to get the freshest fish possible.

   • Look for restaurants that specialise in seafood: Many seafood restaurants in Christchurch source their fish locally and serve fresh, high-quality dishes. These restaurants can be a good place to find fresh fish if you’re having trouble.

   • And the obvious- come down and say kia ora to us at FUSH!
     
     Here at FUSH we focus on using only the freshest, highest quality, locally and sustainably caught fish and seafood in our Fush & Chups! That way you can focus on the fresh, delicious taste!
     

2. Crispy, well-seasoned batter:  A light and crispy batter is key to good fish and chips. It should be well-seasoned and have a good balance of flavour (and a nice drop of beer keeps the batter nice and light) - check out a simple, easy to follow recipe you can cook at home, below
   

3. Proper frying technique: The fish should be fried in a deep fryer at the correct temperature to ensure that it cooks evenly and becomes golden brown and crispy. We cook our fish in 100% tallow too which gives us that old fashioned fish & chip flavour, but a good quality canola or cottonseed oil will also do the trick.
   
   A traditional beer batter is considered one of the best for fish and chips. The recipe for a classic beer batter includes flour, salt, pepper, and beer.
   
   Here's a simple recipe:

   2 cups self raising flour

   1 teaspoon salt

   1/2 teaspoon black pepper

   1 cup of beer (lager or light ale)

   Mix the flour, salt, and pepper together in a large mixing bowl. Slowly add in the beer and mix until thick with a whisk to get plenty of air into the batter until a smooth batter forms. Let the batter rest for at least 30 minutes before using it to coat the fish.
   
   It is also possible to make a light and crispy tempura batter, and a gluten-free fish and chips batter using flour alternatives like almond flour or rice flour.
   
   Keep in mind that the quality of the ingredients, type of oil used and the proper temperature of the oil will also play a big role in how the final dish turns out. The ideal oil temperature for cooking fish and chips is between 170-180°C. It's important to maintain this temperature throughout the cooking process to ensure the fish is cooked evenly and the coating is crispy.
   

4. Good-quality chips: As we know, Kiwis love Kūmara (sweet potato) fries! These are a great twist on the traditional potato chip, and are also a great alternative.
   
   Here a a few tips for cooking, if you feel like making your own:

   • Cut them evenly- this will into uniform thickness, and will ensure that the chips cook evenly.

   • Soak the potatoes (if using regular!): Why? Soaking the potatoes in cold water for at least 30 minutes before frying will remove excess starch and help them to cook more evenly.

   • If you have time- fry them twice! This will make them extra crispy and golden brown.

   • Don’t forget the seasoning. While we can’t tell you what’s in our secret seasoning, it’s fun to make your own. Start with 75g regular table salt and add 25g of your favourite species. A bit of chicken stock, garlic powder and onion powder always goes a long way!

Overall, the key to great fish and chips is using high-quality ingredients and cooking them to absolute perfection. If you're on the search for the ultimate FUSH experience come down and give us a try!