Overview

• To clear tiny batter fragments from frying oil, shops fry a batch of chips immediately after cooking battered items.
• Luxford warns against ordering fried beef burgers at chip shops since they lack a hot-plate sear and often cook unevenly.
• Customers frequently bring in unconventional items like chocolate bars for free frying alongside their orders.
• Preparing a Friday night service demands hours of early prep, from filleting fish to peeling and cutting dozens of potato bags.
• Any menu item not displayed under the heat lamps can be freshly cooked on request rather than served from held batches.