Hutton Lane Traditional British Fish and Chip Shop
Guisborough, Cleveland.
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Icelandic Cod
Icelandic cod is the only fish we fry. There is nothing to touch it in our view and it is boned and filleted on the premises. Because of well managed cod stocks whereby areas are fished rotationally, Icelandic cod stocks do not suffer from shortages like the British stocks, and are regarded as sustainable. Customers can be assured that by buying their cod from us they are not depleting North Sea stocks.
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Chill Out
Our prepared cod is stored in a purpose made fish chiller which helps maintain the moisture content to be like "Baby Bears Porridge" - Just Right! If the cod is too moist it doesn’t fry well and the batter can become soggy instead of crisp. The prepared cod fillets are kept at 2 degrees above freezing so when they are battered and dropped into the very hot fat the reaction between the two ‘spikes’ the batter and seals the fish. The cod then steam cook inside the batter cocoon and don’t actually fry! Batter‘Finger test’, dip your finger in the batter. If you can just see pink it is perfect! Our batter is of course a closely guarded secret. |
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However, there are some tips we are willing to divulge to help customers wanting to try their own recipes at home. We don’t use any of the techniques or methods below but rely on top quality commercial frying flour as our main ingredient. Ice cold water and very hot frying fat ‘spike’ the batter best in our view. The batters consistency is also VERY important and should be put to the ‘finger test’
If the batter is ‘spiked’ it has a greater surface area than a ‘flat’ batter and more of the frying medium imparts its taste
Iced carbonated ‘fizzy’ water when mixed with the batter enhances the ‘spike’ of the batter resulting in more of the frying medium imparting its flavour. The batter will be crunchy and quite sweet.
Crushed ice cream cones or rice crispies added to the batter mix can also enhance the ‘spike’
Rice cones or ground rice can be used to dust the fish prior to frying.
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