Fish & Chips

Fish and chips sounds simple until you actually try to do it well. Good batter needs the right temperature held consistently—oil too cool and you're eating grease-soaked mush; too hot and the outside burns before the inside cooks. The fish itself matters: thickness, freshness, what you're frying. Then there's the salt timing, the vinegar balance, whether your chips are actually chips or just fried potato. When you're hiring someone to do this, what separates a takeaway worth returning to from one you regret is whether they understand these details or just follow a formula. Experience in a fryer shows—not in flash or marketing, but in the actual taste and texture of what lands in your container.