I worked in a chippy for five years and there's one thing on the menu I always avoid
manchestereveningnews.co.ukFish 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. READ MORE: What is a premium shopper as Trafford Centre introduces parking fees for first time?
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.
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