While we are known for our delicious Sunday roast and a mouth-watering full English breakfast, the traditional fish & chip shop can be found in just about every community in England. The long and colourful history of this delicious combination of fresh fish deep fried in batter alongside a good portion of chips. It wasn’t that long ago when everyone at their fish and chips wrapped in a local newspaper, in fact many fish & chip shops still use this wrapping method.
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The Frying Range
Ask any successful fish & chip shop owner and he will gladly confirm that the secret to tasty fish and chips is to have a quality frying range, and with reliable fish and chip fryer servicing in Normanton, the owner can call out the maintenance firm at any time.
It All About Timing
If you are thinking about opening a fish & chip takeaway in your area, the key to presenting your menu in its best condition is timing. If you cook too much, it will remain the heated cabinet for too long and will ultimately become soft, whereas, if you cook to order, your customers will have to wait, and that’s never good for a food business.
The following fish species are used:
- Cod – This is the most popular choice, as the meat is both tasty and plentiful.
- Haddock – Another firm favourite, especially in the North of England
- Plaice – While not as popular as cod or haddock, plaice is used to make fish and chips.
If you are thinking about getting to the food industry, specifically fish & chips, there is certainly a national demand for this traditional meal.