In New Zealand, traditional fish and chips takeaways stores predominantly use Shark (Lemonfish) and encase it in a very thick and hard batter.  This keeps the fish together while cooking and transporting. Fish is mostly deep fried in tallow, or a fat that is a solid at room temperature and has a melting point higher than the body’s natural temperature.  This means the fat starts to set again on the product once it cools down and ingested.

LJS fish and chips stores use a variety of premium New Zealand fish including Hoki, Red Snapper, Dory and Tarakihi. Any of these fish can be cooked fresh for you in just three minutes either in a light batter, coated in a crisp breadcrumb, or grilled exactly to your liking as an optimum healthy option.