Fish and chips might well be considered Britain’s national dish, or at the very least a Friday-night treat of choice, given that there are over 10,500 specialised shops dotted across the UK.
But the behind-the-scenes secrets of your local chippie may not be quite as familiar. Jordan Luxford, who has now swapped frying fish for running A-Star Waste Management in Sussex, once served up Britain’s beloved fare at Wimbledon in 2019 and has offered some insight based on his five-year stint at various fish and chip shops on the south coast.
He revealed details about the frying process, explaining: “Most people wouldn’t know that after we cook battered products in our oil we would follow it with a batch of chips,” , reports the Mirror.
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This practice, Jordan notes, is to clear away the small pieces of batter that remain even after the oil has been sieved.
As for the assortment simmering away in those boiling vats, the ex-Wimbledon chef disclosed that everything is fair game, ranging from traditional offerings like cod and haddock to fried confectionery such as chocolate bars. However, there are some items Jordan now steers clear of ordering, having seen things from the other side of the counter.
Speaking with the Express, he confessed: “I would never order a fried beef burger! If you want a decent burger get it from a shop with a hot plate to cook it on.”
“If you want a freshly cooked item go for something that isn’t in the glass top under the lights but we would cook anything fresh if a customer asked anyway. Fried chocolate bars have always been popular too. We would usually cook them for free alongside an order and as we wouldn’t have the chocolate bars in stock, the customer would be asked to bring them with them and we would cook them at the same time as the rest of their order.”
It’s not just the cooking methods of British chippies that Jordan claimed to be surprising about the beloved takeaway trade. He noted that a significant amount of effort goes into preparing the menu items that dominate fish and chip shops – especially the fries.
The business owner explained: “The amount of preparation time needed to get everything ready before opening was a huge surprise! It takes hours to cut a Friday night’s fish and even more hours to peel, inspect and cut 20 bags of potatoes. Prep for a Friday night, opening at 5.30pm would start at 10am.”
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