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Homemade crispy fish and chips

Serves   4
Prep time: 10 mins
Cooking time: 40 mins

Treat the whānau to this classic Kiwi Friday night favourite for dinner tonight! Home baked oven chips with a side of silverbeet salad is the perfect accompaniment to the wonderfully crispy battered fish. 

Fish and chips





  • 800g agria potatoes, cut into chips or wedges
  • 1 tablespoon oil
  • Salt and pepper, to taste

Warm silverbeet salad

  • 2 teaspoons oil
  • 1 onion, thinly sliced
  • ½ leek*, white and green parts thinly sliced and washed thoroughly 
  • ½ pack silverbeet*, greens roughly chopped
  • 2 large carrots, thinly sliced

Crispy fish

  • Oil, for frying
  • ½ cup + 3 tablespoons flour 
  • ½ teaspoon baking powder
  • ½ cup water
  • Pinch salt
  • Pepper, to taste
  • 500g fresh firm fish fillets such as red cod, hoki, warehou, sliced if needed

To serve

  • 450g can beetroot slices, drained
  • ½ lemon*

* These ingredients are shared with other recipes from week two of the winter weekly meal planner.


  1. Heat oven to 200oC bake or 180oC fan bake, prepare a baking tray by greasing it. Toss the potatoes, oil, and salt and pepper in a large bowl and spread on the baking tray on a single layer. Bake for 35 minutes or until golden and cooked, turning halfway through.  
  2. Prepare the beet and silverbeet salad. Heat oil in a large frying pan or wok on the stove over high heat. Sauté onion until cooked to your liking, add silverbeet and carrots and cook until heated through. Add lemon juice and zest and mix through. Turn off element and gently toss through beetroot slices. Set aside. 
  3. Add enough oil to a frying pan for a shallow fry and heat on the stove over high heat. 
  4. Place the 3 tablespoons of flour onto a plate and coat fish fillets, shaking of any excess flour.
  5. Combine the remaining flour, baking powder, water, salt and pepper in a large bowl and mix until it forms a smooth batter. Coat the floured hoki in the batter. 
  6. Fry in batches in the frying pan and cook until golden. 
  7. Serve crispy fish with chips, salad, and beetroot slices. Squeeze lemon over the fish and salad. 

Cooking tips:

  • For a lighter meal omit the batter and pan fry the fish seasoned with salt and pepper or your favourite spices and herbs. 

Adapt it:

  • Use gluten free flour and baking powder if required.
  • You can swap silverbeet for spinach.
  • Add an extra onion instead of the leek if needed.
  • Add nuts/seeds to the salad to add healthy fat.

Kid friendly alternatives:

  • Serve the salad veges separately if preferred.

Leftover tips:

  • Eat for lunch the next day.