I work in a chip shop.. what could anyone possibly want to know?!

[Chipshop123]

As above :)

Do you re fry the lunch time leftovers in the evening?

I have honestly never heard of Pea wet. Tomato dip but not at ours the sarnie shop down the road.
Fish will fall apart if floured and fried. It's really difficult to do. Only one fryer out of three can do it at ours. The rest do lightly battered or steamed in the microwave -bleugh-

We never re-fry. Honestly never ever. Chips are stored in cold water until needed then fried and used straight away.

Are the chips cooked in the same oil as the fish and sausages?

What makes chip chop gherkins the best in the world? There’s honestly nothing like them. I always buy two. Do you get them somewhere special?

This is my favourite ever AMA by the way, thank you

Do you do a deity discount?

And those lovely fish and potato scallops?

That's good to know. If we go to the chip shop I always go an hour or so after they've opened, because a couple of times I went when they first opened it didn't taste as fresh.

Doesn't matter bichon cos it's beef dripping anyway in the OPs chip shop.

Proper fishcakes ie the sliced potato way, along with breadcakes is a West Yorkshire as well as a south Yorkshire thing. That and beef dripping make them the best fish and chips by far.

Can you give us at least a clue as to your location? Please?

Does it start with a 'B'??

Scraps, chips and pea wet is food of the gods. Especially in a buttered barm

The same oil is used by not at the same time. Chips are used to cook the oil ( not that anyone asked, I just love random facts).
No gherkins sold.. we are proper old school. Nothing remotely 'forrin' used.
Deity discount is definitely a thing. An on- the- spot miracle is required at all times sadly, my boss is a stickler for the rules..

*cool the oil.. not cook it!

Location- near a B :)

Would you explain scollops to me?

These are different from scallops aren't they?

What's in one?

No questions but I miss northern chippy chips. My favourite is pie chips and peas smothered in gravy. Everyone down south looks when I say chips and gravy is the best thing ever they will accept chips and curry sauce but not gravy

What is the batter made of?

Scollop is a slab of potato fried.

Not to confused with the soft southern scallops which are poncy little shell fish that you can't deep fry.

Do you know any chip shops that use animal fat? I used to love chips in lard (?) as a child but now they are all tasteless- like oven chips.

Do you do battered pizza? Most Scottish chip shops do but I don't think I've seen it in England.

Sorry- I meant any others?

I haven't seen a dripping chip shop for years and I travel all over.

You know the beef dripping, how is it when it's delivered? I imagine it's white and solid like lard.

Is your skin gorgeous from the steam?

Also, I love you. Thank you for all the joy you give to the world:)

Do you do potato scallops?

Another question, the smell from the chippy near us isn't all that appetising, is it quite easy/common to overheat the oil, could that be it?

We own a southern chip shop (waves at ChipShop123). Interesting to read the differences.

We call scraps ‘scrumps’ but we understand most terms when people ask, also give them for free.

We sell Irish curry sauce but at same price as the others. We are about to do Halloumi. We also do gherkins and eggs

We don’t fry in beef dripping and it really is a north south divide. Fresh potatoes, never re fried. And we do sell lots of haddock. Also five stars for hygiene and we take it seriously.

Batter is flour, water and salt. A fish and chip supper has no preservatives in it!

Disclaimer : I use the term “we” but technically I don’t actually own it, my partner does. I have a job that is so dull nobody would ask me anything about it (data analyst).