Ask a bunch of Kiwis where they enjoy their favorite fish and chips and you’re likely to get a range of opinions, so ubiquitous is this kind of shop throughout New Zealand. As an aside, an odd fact in New Zealand and Australia is that hamburgers are often sold in fish and chip shops, too. After asking around among friends, our daughter’s family has started going to Coppell Place Seafoods, about 5km from their home, a small takeout (takeaway, as it’s called in New Zed and elsewhere) that isn’t much to look at from the outside. Though many items are on the fry menu, including donuts, the fish is what customers usually order. The most popular is likely the first fish listed on the menu, akaroa cod, enormous pieces that are over a foot long. Fish can be ordered either crumbed or battered.
Since Coppell is takeout only, much depends on maintaining quality when transported home, and their’s delivers. Wrapping the fish in newsprint paper helps. Even 45 minutes later when we sat down at the table, we dove into the fish, even our young grandson (not yet 4 years old) who devoured almost a single foot-long piece himself. The fish was mild, moist and flaky. There is a specialness about the crumbed coating, crispy, almost crunchy, and nicely seasoned. It also clung to the fish without falling off in pieces, culinary sleight-of-hand that makes you wonder how Coppell’s does it. The frying oil itself may not have been the freshest, registering an off-odor in the car on the drive home, but that was something I didn’t want to think about too much.
My wife and I both agree that the fried fish here is among the best we’ve had (☆☆☆☆). My grandson thinks so, too.
3 Coppell Place
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