Kids Fish & Chips* Recipe

Rinse hoki fillets and pat dry. Cut into kid-friendly sticks about 4–5 cm long. Lightly sprinkle with 0.25 tsp salt on both sides.

Make batter

In a large bowl, whisk together 1 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, and 0.25 tsp salt. In a separate bowl whisk 1 large egg with 1 cup beer or non-alcoholic sparkling water. Stir the wet into the dry until a smooth, thick batter forms.

Heat oil

Pour oil into a deep pan or fryer to at least 2 inches (5 cm) depth. Heat to about 350°F (175°C).

Batter-fry fish

Dip each hoki stick into the batter, letting excess drip off. Fry in batches until golden and cooked through, about 3–4 minutes per batch. Remove with a slotted spoon and drain on paper towels.

Prepare potatoes

Wash and cut potatoes into thick chips. Rinse in cold water to remove excess starch, then pat dry.

Fry chips

Fry potatoes in hot oil in batches until crisp and lightly browned, about 4–5 minutes per batch. Remove, drain on paper towels, and season with 0.25 tsp salt while hot.

Serve beer-battered hoki chips with lemon wedges and kids' dipping sauces (ketchup or tartar sauce) as desired.