The Mt. Vic Chippery, Wellington

As an island nation, it is unsurprising that in New Zealand – similar to in the UK – fish and chips can be found in abundance.However, being a Brit myself, over the years I seem to have grown slightly snobby towards our country’s batter-slathered and deep fried favourite: Much too often are your chips found soggy, batter too greasy and fish simply underwhelming.

Resultantly, on coming to New Zealand I decided to save satisfying my nationality-inherited fish ‘n’ chip cravings for somewhere special. And that somewhere special was found at 5 Majoribanks Street, Mount Victoria, Wellington. Or more famously known as The Mt Vic Chippery.

One reason for this establishment sitting heads and shoulders above the rest is due to them having their own commercial fishermen. This translates to their menu by not only ensuring a quality and freshness of catch all year round but at The Chippery it is their variety that really reels you in. Rather than offing the usual cod and a few other regular fishy friends, your are faced with a wall-long blackboard displaying via chalk ticks their extensive range of fish: each day this changes depending on the catch.

Another reason for Mt. Vic triumphing in my eyes is due to their understanding of their customers and their menu. Every part of your fish’n’chips can be customised and made exactly how you like it. First, you pick your fish, from the extensive board, then you pick your coating, either a panko crumb (gluten free (GF) options available), tempura, GF batter or simple grill, and then you pick your chips.

At The Chippery, the clue is in the name, chips are taken very seriously. The choice is not simply between sweet potato and fries, oh no. Displayed for all to see are the results of a true dedication to chipology. From shoestring, crinkle cut, wedges and kumara — these guys really know their chips. However, for me, there was only ever one choice and I would highly commend their hand-cut agria chips. This variety of customisation really shows the establishment’s skill set and understanding of produce. There is no arguing with the fact that they are clear fish and chip experts.

Accompanying my hand-cut chips was a tempura finished silver dory and a mushy peas side. Each element was truly delicious; the chips perfect, tempura light and crisp with a clever addition of coriander in the batter which made the dory sing and the peas were elevated by a squeeze of lemon and a mint additive which cut through the whole ensemble.

No longer are fish and chips a greasy almost embarrassing affair that you collect packaged from a small and sweaty takeaway. In Wellington, they are a delicious, confident and cool weatherboard clad affair that is delivered in a cardboard box by, refreshingly, real chefs. What Mt. Vic Chippery is doing, is curtailing fish and chips’ banishment as an alternative time-saving dinner time option and instead they are now becoming one of the most talked about culinary delights the capital has to offer.