I am forever amazed by the power of food to evoke memories, to conjure places and moments in time. Fish and chips are summertime in New Zealand. They evoke grass and sunshine, sand and sea, jandals and short-shorts, picnic blankets and Pohutukawa flowers in bloom. This said it only follows that the best place to tuck into this summer staple is anywhere outdoors, preferably a place with a view, sand between your toes, surrounded by good company, tomato sauce at the ready.
Quizzing the fathers in the studio about the eating habits of their offspring provided inspiration for this month’s theme. This recipe puts a bit of a spin on your typical batter-crusted, deep fried fish and chips and makes a quick and easy weeknight meal.