Fish and chips, the British settler legacy plate, is fillet of snapper or hoki in beer batter with hand-cut chips. Eat from newsprint at the harbour edge; the canonical NZ takeaway.

Fish and chips arrived in New Zealand with British settlers in the mid-19th century. By the early 20th century every NZ town had a 'chippie' (fish and chips shop), most run by Greek-immigrant families who dominated the trade. The traditional New Zealand version uses local fish (snapper, hoki, gurnard, lemon fish) in beer batter, served with hand-cut chips and salt and vinegar. Eating fish and chips from newsprint at the beach is a national ritual. Auckland's best chippies cluster along Tamaki Drive's eastern bays and at Devonport; Mission Bay sees crowds on weekend afternoons.

Where to eat Fish and Chips in Auckland

1 editor pick for Fish and Chips in Auckland, ranked by editorial score. All Auckland signature dishes · Fish and Chips across every city.

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Make it at home

Serves Serves 230 minEasy

Ingredients

  • 400g snapper or hoki fillets, skinned
  • 150g plain flour
  • 1 tsp baking powder
  • 200ml cold beer
  • Salt and pepper
  • 4 large floury potatoes, peeled, cut into 1.5cm chips
  • 1L neutral oil for frying
  • Malt vinegar and flaky salt, to serve

Method

  1. Heat oil to 140C. Blanch chips 5 minutes until soft but pale. Drain.
  2. Mix flour, baking powder, salt and pepper. Whisk in cold beer for a thick smooth batter.
  3. Increase oil to 180C. Crisp chips 4-5 minutes until golden. Drain on paper, salt immediately.
  4. Dust fish fillets in extra flour, then dip in batter. Lower into oil and fry 4-5 minutes until golden.
  5. Drain fish on paper. Serve with chips, malt vinegar and flaky salt.
  6. Eat immediately straight from the paper while everything is crisp.

Editor tip. Cold beer is the secret. Warm batter goes flaccid; ice-cold batter stays crisp through the second of the fry.

Common allergens: Gluten, Fish.