Handmade Fish & Chips with Dill & Lemon
Ella Strack
Crispy battered fish, golden hand-cut chips, and a fresh hit of dill and lemon make for the ultimate Kiwi comfort food. Simple, crunchy, and full of flavour, this homemade take on classic fish and chips tastes even better if you’ve caught the fish yourself.
Ingredients
- 4 white fish fillets (like hoki or snapper), cut into chunks
1 cup Pub Crawl
½ cup of cold beer (to mix with batter)
Thick-cut chips, cooked and kept warm
- Vegetable oil for deep frying
Sprinkle of Black Gold
- Lemon wedges
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Kind of a Big Dill
Directions
- In a large bowl, whisk the Pub Crawl with the cold beer until smooth and well combined. Set aside.
- Heat the oil in a deep fryer or heavy-based pan to 180°C.
- Pat the fish chunks dry with paper towels. Dip each piece into the beer batter, allowing any excess to drip off. Carefully lower the fish into the hot oil in batches.
- Fry for 4–5 minutes, turning occasionally if needed, until the fish is golden and cooked through. Remove with a slotted spoon and drain on paper towels.
Fill a paper cone or basket with the hot chips. Sprinkle with Black Gold (or any salt).Top with the crispy beer-battered fish, sprinkle with Black Gold salt, and garnish with a lemon wedge.
- Serve immediately with a generous dollop of Big Dill pickle mayo on the side for dipping.
