Avoid Fried Beef Burgers and Other Surprising Secrets from a Former Fish and Chip Shop Worker
Fish and chips, a beloved British takeaway, has long been a Friday night staple, with over 10,500 chippies across the UK. However, behind the sizzling fryers, there’s more to this dish than meets the eye.
Jordan Luxford, a former fish and chip shop employee with five years of experience, reveals some surprising insights into the industry. One unexpected practice is using chips to clean the oil after cooking battered products. According to Luxford, this helps remove fine batter particles that sieving alone cannot remove, ensuring the oil stays clean and the chips are crispy.
Despite being an expert in deep-frying, Luxford advises against ordering fried beef burgers at fish and chip shops. He recommends opting for freshly cooked items instead, such as those not displayed under the lights in glass cases.
The preparation involved in running a fish and chip shop is often underestimated. Luxford emphasizes the hours spent preparing potatoes and other ingredients, especially for the busy Friday night rush. Christian Motta, owner of the award-winning Grosvenor Fish Bar in Norwich, echoes this sentiment, describing the extensive process of peeling and storing hundreds of kilos of potatoes, cutting fish, making sauces, and taking stock before opening.
While chipper machines assist in the process, Motta notes the challenges faced when the machine malfunctions, requiring everything to be done manually, a laborious task akin to “filling a bucket with sand, one grain at a time.”
In addition to these insights, Luxford highlights the importance of proper food handling and hygiene practices, ensuring that customers enjoy their fish and chips safely and deliciously.
