There are just some days when no other form of takeaway will do – when the only dinner that will suffice is a hearty serving of beer battered fresh fish and a generous scoop or two of thick cut fries. It’s in the pursuit of this occasional hankering that we came across a particularly appealing rebranded fish and chip store serving up more than just your deep fried usuals.

Located in an area otherwise devoid of options for the quintessential kiwi meal, nestled between the store fronts that line Herne Bay’s Jervois Road, lies Fishsmith – a modest and adorably modern take-away joint whose delicious morsels are prepared by the arguably over-qualified hands of ex Lava restaurant (Sofitel Auckland) executive chef Scott Brown. On the menu are the imperative classics: crumbed or battered fish, Paua fritters, sausages and hand cut, twice fried hot chips, all of which are served in a manner that seems more considered than what we have come to expect of other fish and chipperies. But what really sets Fishsmith apart is their deviation into slightly less conventional offerings including spicy fish tacos, smoked fish pie croquettes, spicy chickpea bites and a crispy Calamari bun served with slaw and smoked garlic aioli.

With various health conscious options such as fresh salads and fish soups to appeal to the nutritionally minded, this specialty takeaway store is bound to garner an across-the-board following. Their prize offering however, is something quite elemental – the amazing deep fried Bluff oysters for a mere $3, that in spite of their compact price are anything but modest.

From flavoursome fish tacos to fresh grilled catch of the day, Fishsmith is serving up some deliciously fresh renditions of the celebrated kiwi soul food – and a you don’t need a scenic beach backdrop to enjoy the delicious fare on offer here because sometimes the best mid-winter warmers are one’s that get back to basics.

Opening hours:
Wednesday & Thursday – 2.30 pm to 8.30 pm
Friday to Sunday – 12 noon to 8.30 pm