MAIN INGREDIENTS
This dish is a New Zealander version of the classic English fish and chips. It is believed that fish and chips was introduced to New Zealand before World War I by British settlers. The dish is traditionally served wrapped in newspaper, and it's typically eaten on a Friday night as a takeaway treat.
The fish is usually tarahiki, hoki, red cod, blue warehou, or elephant fish (elephant shark) - battered, fried, then served with chips.
MOST ICONIC New Zealand Fish and Chips
Whitebait fritters are considered a delicacy in New Zealand and they are the most popular way of preparing whitebait. The recipe is quite simple, which is in contrast to the rather pricey fish. The batter is made from eggs and flour, to which fry fish is added, then seasoned with salt and pepper, but purists will advise to limit the use of flour and just use egg whites instead of whole eggs as too much eggs, flour, and spices can interfere with the taste of fish.
These fritters can be consumed as a snack, enjoyed as an appetizer, or even a main meal when paired with a fresh salad on the side.
MOST ICONIC Whitebait Fritters
Hokey pokey is a New Zealander ice cream variety consisting of vanilla-flavored ice cream with small lumps of honeycomb toffee dispersed throughout it. Although it is produced in New Zealand, this ice cream variety is regularly exported to Japan, where it has achieved a quite popular status over the years.
The name hokey pokey refers to the New Zealand term denoting honeycomb toffee.