Penrith fish and chip shop Angel Lane Chippie has caused a nationwide debate this week following a food critics column on the shop.
BBC1 Masterchef food critic Grace Dent started the week of discussing the delights of Angle Lane Chippie as a ‘shining example of British brilliance’ on the back of Brexit.
Following Graces column, she received the following comment;
“The batter is there to protect the fish during frying, you peel it off, throw it away, then eat the fish!
“If you bake a fish (or indeed a vegetable) in a salt crust, do you eat that too?”
This view on the UK’s national dish has launched a debate which has been discussed on all across the UK and the world!
The debate has also seen the President of the National Federation of Fish Friers Andrew Crook to comment on clearing up the matter.
Mr Crook said “Modern batters are delicious and crisp with a great crunch when you eat them with lovely white steamed fish inside, it’s the combination of taste of the batter and fish bursting through that makes the dish so special.
“Batter came from a practice of baking fish in a salty dough to steam the fish inside historically, but by the time fish and paired with chips in 1860 it had become an edible batter.”
Angle Lane Chippie owners David & Daniel Harding had the following to say; “We believe top shops now use premium ingredients to make a delicious, light, crisp & golden batter that is not only edible but delicious. We personally eat the batter & find it very tasty.”
What are your opinions on the great BATTER debate of?
On Friday 14th February 2020 Angel Lane Chippie will be running free tasting of sample of the original style fish and chips compared to the modern day product. Come and have a try between 11:30 & 20:00.
