Walleye Lead
What is "New Zealand Style" fish and chips batter recipe?
I just spent the morning looking for recipes for New Zealand style fish and chips....no luck. Yesterday, my wife and I ate at a small seafood shack in Gulf Sores Alabama called "The Wheelhouse" where I had the second best fried fish of my life; the first being the Walleye at "The Hot Fish Shop" in Winona,Minnesota!
The shop is owned by a man from New Zealand and his american wife. I tried to get the basics to his batter recipe, but he said it was a very guarded secret, known by four people...two of whom are in New Zealand.
A beer batter type, crusty and crunch textured coating was quite yellowish in color under the golden brown surface. I suspect mustard as the color source, but I wouldn't say I could tase mustard. Any suggestions that may lead to breaking the recipe code would be appreciated. The roof of my mouth is still a bit burn't from eating the very hot fish too fast. I am going back again as soon as the mouth heals.
May be these recipes can help u:-
* Fish & Chips
"Here in New Zealand we catch red snapper all the time, and believe me, this is the best way of eating it! Serve with lemon wedges, tarter sauce and hot chips (French fries) on the side."
INGREDIENTS
1 quart vegetable oil for frying
1 pound red snapper fillets
1 egg, beaten
1/2 cup dry bread crumbs
DIRECTIONS
In a large heavy skillet, heat oil to 375 degrees F (190 degrees C).
Dip fillets into beaten egg and dredge in bread crumbs.
Gently slide fish into hot oil and fry until golden brown. Drain briefly on paper towels. Serve hot.
*Toheroa Fritters (Nz)
20 Toheroas
1 c Flour
1 Onion
1 ts Baking powder
1 Egg
1/2 ts Curry powder
1/2 c Light ale
Toheroa are conch type shellfish.
1. Prepare the ingredients by mincing the toheroa, chopping the onion up finely, beating the egg.
2. Mix together the toheroas onion and Egg and add the beer.
3. Stir in the flour, Baking and curry powder. Add salt and pepper to taste.
4. Fry quickly in Hot deep fat.
*Pan-fried Fish
1kg fresh fish fillets
plain flour
fresh or dried herbs (dill, parsley, thyme, oregano or whatever you fancy)
salt and pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil
If you are using fresh herbs, finely chop them. Place whatever herbs you are using in a shallow dish then add about half a cup of plain flour. Mix the herbs through the flour and season with salt and pepper.
Rinse the fish fillets and pat dry then cut them into pieces about 10cms by 5cm. Press into the flour mix, ensuring a good coating.
Heat the butter and oil together and when hot, add the fish to the pan. Allow it to get golden brown on one side before turning. Fish is done when it yields to a fork and flakes
*Fish Milanese
This is perfect served with a plate of hot chips.
4 fish fillet
1 small onion
2 tablespoons lemon juice
1/2 cup oil
salt
pepper
flour
2 egg
1 tablespoon milk
packaged dry breadcrumb
1 tablespoon oil, extra
60 g butter
60 g butter, extra
1 garlic clove
2 teaspoons parsley, chopped
Directions
1.remove skin from fillets.
2.remove bones.
3.combine peeled and finely chopped onion, lemon juice, oil, salt and peper in a large plate, mix well.
4.add fillets, spoon mixture over fillets to coat thouroghly.
5.allow fillets to marinate 1 hour, turning them occasionally.
6.remove fillets from marinate.
7.coat lightly with flour.
8.dip in combined beaten eggs and milk, then into breadcrumbs, pressing crumbs on firmly.
9.heat extra oil and butter in large frying pan.
10.add fillets, cook gently on both sides until golden brown.
11.allow approximately 3 minutes on each side.
12.drain.
13.melt extra butter in seperate pan, add crushed garlic.
14.cook until butter turns light golden brown, add parsley.
15.pour browned butter over fillets.
*Fish and Chips
-Fish
4 cod fish fillet (or any fish you like)
1/2 cup flour (approx)
1 cup breadcrumbs (approx)
1 tablespoon butter
1 egg
-Chips
4 large potato, sliced into chip shapes
1 tablespoon butter
Peas
1 cup peas (approx)
-To Serve
1 lemon
ketchup
tartar sauce
salt
Directions
1.for the chips.
2.melt butter in a fry pan and fry until golden brown
3.for the fish.
4.place the egg, flour and breadcrumbs in seperate shallow bowls.
5.lightly dip both sides of fish fillets in egg (use another egg if you run out).
6.then gently lightly toss in flour.
7.then gently cover in breadcrumbs.
8.melt butter in frypan and fry until golden brown on both sides.
9.place peas in pot and cover with water, bring to boil then simmer about 3-4 minutes.
10.place fish on plate with chips and peas.
11.place a wedge of lemon with each plate.
12.place tartar sauce, ketchup and salt on the table.
ENJOY 
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