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Iconic Kiwi Fish & Chips with Creamy Tartare Sauce

Servings 4
Total Time 40 mins



  • 800 g potatoes cut into chips
  • 1 drizzle oil


  • 250 g frozen peas
  • 1 baby cos lettuce leaves separated
  • 3 radishes thinly sliced
  • 1 bunch mint leaves picked
  • 1 drizzle olive oil
  • 2 tsp vinegar


  • 600 g market fish
  • Batter mix (¾ cup plain flour, ¼ cup rice flour, 2 tsp baking powder, ½ tsp salt)
  • cup cold water
  • ¼ cup oil

To Serve

  • 1 lemon cut into wedges
  • 4 Tbsp tartare sauce store-bought
  • 4 Tbsp tomato sauce


  • Before you start, preheat oven to 220°C (or 200°C fan bake). Bring a medium pot of hot salted water to the boil.
  • Prep potatoes. Spread in a single layer on 1-2 lined oven trays and toss with oil. Season with salt and pepper and roast for 25-30 minutes, until tender and golden. Turn once during cooking.
  • Add peas to pot of boiling water and cook for 3 minutes, until tender. Rinse with cold water to cool then drain well. Meanwhile, prep lettuce, radish and mint. Set aside in a large bowl.
  • Pat fish dry and remove any remaining scales or bones. Cut larger fillets in half. In a large bowl, whisk together batter mix and ice cold water.
  • Heat oil in a large fry-pan over medium-high heat. Once hot, coat each piece of fish in batter then cook (in batches, if needed) for 2-3 minutes each side, until golden brown and crispy. Add more oil between batches, if needed. Rest on a paper towel and season with salt and pepper.
  • To finish, dress salad with oil and vinegar and season to taste with salt and pepper. Prep lemon.
  • Serve fish and chips with salad, tartare sauce, tomato sauce and lemon wedges on the side for squeezing.