Crispy battered fish and vegetable chips

Nici Wickes gives classic Kiwi fish and chips a fun twist with this tasty recipe. The crisp, light batter encases the fish so that it is steamed to perfection, while the vegetable chips make it easy to eat your 5+ a day

By Nici Wickes
  • 30 mins cooking
  • Serves 2
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Crispy battered fish
  • 1/2 cup flour
  • 1/2 cup cornflour
  • 1/2 teaspoon table salt
  • 1 egg
  • 1 cup iced water or beer
  • 2 fillets fish - this recipe used skin-on dory, but gurnard or tarakihi is good too
  • seasoned flour, for dusting
  • lemon wedges, to serve
Vegetable chips
  • oil for frying (about 1 cup)
  • 2 cup veges - this recipe used beets, carrot, potato, green beans, courgettes, spring onions and parsnip, thinly sliced
  • sprinkle of sea salt, to season


  • 1
    Make the batter by whisking together the flour, cornflour and salt in a bowl. Mix the egg and iced water with a fork, then addto the dry ingredients. Mix minimally using a fork – lumps are okay. Leave to rest.
  • 2
    For the vege chips, heat the oil in a small saucepan and fry the vegetables in batches to crisp. Drain on paper towels and sprinkle with sea salt.
  • 3
    Cut each fish fillet into 2-3 pieces and dredge in seasoned flour, shaking off excess, then coat in batter. Fry in the pan of hot oil (add extra oil, if needed). The fish should fizz immediately. Cook until light golden.
  • 4
    Serve with lemon wedges.


  • A mandolin is great for slicing vegetables thinly. Buy a good-quality hand-held one (not one that stands of the bench) from a kitchenware shop. - Lumps in the batter will soften when left to rest. Overbeating results in a chewy batter instead of a crisp one.

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