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A Little About Our Fish & Chips
We would like to tell you some of what goes into our fish & chips;
The Fish
We use the very best premium grade Icelandic Cod caught by The Solberg in the carefully regulated clean cold waters of the North Atlantic. This modern trawler can catch, fillet using the latest CNC controlled water jet technology to ensure consistent portion size then pack and deep freeze the fish within two hours of being caught locking in the freshness. We defrost it the same day it is used to ensure you enjoy it at its very best. All our fish is skinless and boneless and MSC certified. We then cook it to order in traditional beef dripping using a light batter so you can really enjoy the taste.
The Chips
We have been using Sagitta potatoes for eleven years supplied from a local specialist grower located just 10 miles from our shop in Thornton le Dale. They are kept in temperature controlled stores that ensures we are able to offer a consistent high quality product all year round. The potatoes are delivered weekly from the farm we peel and chip them daily they are then stored in water which also removes any excess starch until needed. We boil cook the chips at a lower temperature in beef dripping before finishing them at a higher temperature to give them a crisp golden outer coating. (We fully appreciate that not everyone likes their chips crispy and would prefer them single fried to produce a more traditional soft chip, if you would rather them this way please talk to the fryer and we will be happy to do it for you.)
The Frying Range
We use traditional beef dripping to cook your fish & chips which brings out the flavour of the food. Our modern frying range carefully controls the temperature of the fat to ensure the food is cooked consistently and evenly. We empty and clean all the pans at the end of each day the fat is then cleaned through a forced filtration system before returning it to the pan with new fat added ready for the following days service.