A wholesome spin on classic kiwi fish and chips with a hint of freshness and zest.

Beer Battered Snapper with Kumara Chips & Smashed Herby Peas

Elevate your Friday night fish and chips with our take on a classic kiwi favourite. The whole family will love this crispy beer battered snapper, served alongside crunchy kumara chips and smashed peas with a herby, zingy twist.
40 mins
4 people



  • 1kg orange kumara, peeled and cut into 6mm thick chips

  • 2 tablespoons vegetable oil


  • 250g plain flour

  • 310mls beer

  • 2 teaspoons baking powder

  • 800g snapper, cut into 8cm fillets

  • Vegetable oil for deep frying


  • 400g frozen peas

  • 1 tablespoon chopped fresh mint

  • 1 tablespoon chopped fresh parsley

  • 1 clove garlic, finely chopped

  • 70g feta, crumbled

  • 1 teaspoon lemon zest


  1. Heat the oven to 210ºC fan-bake. Line an oven tray with baking paper.

  2. Place kumara in a pot of salted, cold water and bring to the boil. Boil till just cooked then drain, drizzle with oil and place on the lined baking tray. Bake for 20-25 minutes or until golden brown. Turn the chips over halfway through cooking. Season with salt.

  3. Meanwhile, place 200g of flour in a bowl, add the beer and baking powder and whisk until smooth.

  4. Heat a large pot or pan with oil to a high heat.

  5. Dust the fish fillets with the remaining flour, shake off any excess then dip into the beer batter. Let any extra batter drip off then transfer to hot oil. We like to use a skewer to hold the fish.

  6. Fry battered fish for 3 minutes on each side or until cooked through and golden brown.

  7. Put the peas in a bowl of hot water, set aside for 5 minutes to defrost then drain. Smash the peas with a potato masher then add the remaining ingredients. Season with sea salt and cracked pepper.


Soda water is a great substitute to use instead of beer that will still achieve a light frothy batter.

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