Fish and chip stores and suppliers are reporting bumper sales of the takeaway.
Makikihi Fries manager Greg Hayman said the chip supplier had recorded a double-digit increase in business from January to May compared with the corresponding period last year.
"It has been an exceptional year."
Generally, sales increased during a recession, he said.
This year was shaping up to be the best on record and "we seem to have stayed clear of the big R word".
Julie Choie, of Choies Takeaway in Mosgiel, said fish and chips were becoming increasingly popular throughout the week, rather than just the traditional "fish and chip Friday".
"We haven't noticed a downturn at all. Business has been going very well."
Nikki Leebody, of the Waihola Fresh Fish Supply, said business was getting busier across the week, "not just the weekends".
Chip Group chairwoman Glenda Gourley said chips were increasingly popular, as they were an economical way of feeding a family, and if cooked according to the industry's recommendations, were a healthy option.
The bigger the chip the less fat it contained, with larger chips containing 7%-9% fat, compared with shoestring fries which had a fat content of 16%.
Heart Foundation food industry nutritionist Judith Morley-John said chips should be an "occasional food".
New Zealanders consume around 7 million serves - based on an average serve of 430gm - of chips each week, she said.
- hamish.mcneilly.odt.co.nz.
