Fish’ n’ Chips

The Great New Zealand Feed

By Kevyn Male

New Holland - $34.99

Fish’ n’ Chips: The Great New Zealand Feed is Kiwiana at its best; and in his new book, Kevyn Male celebrates our country’s great cultural tradition by taking a tour of the best ‘chippies’ around the land. This is such a great fun book, I loved it, read it from cover to cover the day it arrived.

On his journey, Kevyn photographs the most iconic places, samples the menus, chats to the locals and captures the moments of those tucking into their fish and chips. And everyone gets a mention: from the workers to the catchers and, of course, the customers. With plenty of photos of proud shop owners and customers, Fish’ n’ Chips: The Great New Zealand Feed paints a contemporary nostalgic picture of our Kiwi tradition.

Male's photos and musings show that nothing has replaced the humble battered fish & chip. There may be plenty of up-market fish & chip eateries, offering sushi and crabsticks as well, but still the most popular dish of choice with all ages seems to be simple fish and chips, eaten out of the newsprint it came in, down at the beach.

For those who want to have a go at some of the old favourite recipes at home the recipe section inlcudes beer and other batters, whitebait fritters and tartare sauce. There are some below for you to try.

About the author:

Kevyn Male is the founder/owner of the fashion retail chain Route 66. He is also a former primary school teacher, art collector, gardener and A-class rugby player. He has written/photographed a number of books, including An A–Z of NZ, Good Old Kiwi Baches, Coast to Coast and The Rugby Post.

FISH AND BEER BATTERS

Preparing fish for frying via a beer batter is a long-held cooking tradition. Batter made with beer adds a carbon dioxide component and the result is a lighter texture. Follow a simple 2:3 ratio of flour to beer by volume.
FISH BATTER (simple)
1 egg, beaten
1 cup plain flour
1 tsp baking powder
milk to suit
dash of salt

Dip each fillet in batter and fry.
Serve garnished with lemon and parsley.

AUNT DAISY’S BEER BATTER
1 cup plain flour
1 tsp baking powder
1 large cup beer
pinch of salt
1 egg

Whisk ingredients together and let stand for half an hour to ‘work’. Drop fillets into batter then fry both sides until lightly browned.

Thanks, Daisy (Ed.)

TALISKER BATTER FOR FISH
1 cup flour
2 tsp baking powder
1–2 tsp turmeric
splash of malt vinegar
1 egg, beaten
salt and pepper

Mix all ingredients, adding enough water to make a smooth batter.

NOTE:
} Batter is best made a few hours before needed.
} Always flour fish, oysters, etc before dipping in batter. This will ensure it sticks to the seafood
} For a tastier batter for oysters, mussels or scallops substitute all or some of the water with the juice from the shellfish.

Thanks to Iris and Peter Tait, Stewart Island