I just spent the morning looking for recipes for New Zealand style fish and chips….no luck. Yesterday, my wife and I ate at a small seafood shack in Gulf Sores Alabama called "The Wheelhouse" where I had the second best fried fish of my life; the first being the Walleye at "The Hot Fish Shop" in Winona,Minnesota!
The shop is owned by a man from New Zealand and his american wife. I tried to get the basics to his batter recipe, but he said it was a very guarded secret, known by four people…two of whom are in New Zealand.
A beer batter type, crusty and crunch textured coating was quite yellowish in color under the golden brown surface. I suspect mustard as the color source, but I wouldn’t say I could tase mustard. Any suggestions that may lead to breaking the recipe code would be appreciated. The roof of my mouth is still a bit burn’t from eating the very hot fish too fast. I am going back again as soon as the mouth heals.