Fish and chips near me open full#

Our unique double-frying technique, results in a delicious and nutritious “home made fries, crisp on the outside, and potatoey inside.įERGIES FRYING OIL: At Fergies we recognize today’s health conscious diners want healthy, good tasting food. OUR FAMOUS CHIPS come from the freshness of a “MANITOBA GROWN” russet Burbank potato, freshly cut on site. OUR FAMOUS SEAFOOD CHOWDER is prepared fresh each morning and consists of fish, seafood, stock, vegetables, shellfish, and cream. So the fish inside is actually really good for you. From sushi and sashimi to classic battered fish and chips, to ocean-fresh seafood or the healthy choice poached fish, every dish will please your palette. Flying Fish & Chips caters for every taste. A bonus is that the vitamins are locked in by the protective layer of batter, whereas when you boil or fry the fish they can just leak out. Inspired by one of Sydneys best seafood restaurants. The hot oil comes into contact with the batter rather than the fish, which produces steam and this effectively “poaches” the fish inside it. The batter protects the fish from the hot oil. We are very grateful for the amazing support we get from our customers, and are proud of all people that have worked very hard for us over the last 50 years.OUR FAMOUS FISH “Cod/ Halibut/ Pickerel (walleye)” is prepared fresh daily, and coated with a seasoned flour and beer batter.

Fish and chips near me open full#

The Golden Galleon also underwent a full refurbishment. In 2016, both the Aldeburgh Fish & Chip Shop and The Golden Galleon had 6-pan High Efficiency ranges installed with Active Triple Filtration by Florigo, to produce the highest quality fish and chips.

Our traditional methods have remained unchanged for 50 years, although technology has improved over time. Horace worked up to his death in 1998, never leaving the business, and we lost Celia, known as “mother” to many who worked at the fish and chip shop in 2015. Each has had family work in our shops, extending the meaning of “family run” business.

Likewise, Jane Smith, Katy Curling and Alison Bailey joined with the opening of the Golden Galleon in ’97, with Tania Jamieson joining in ’98. Committed to serving fish and chips, we are open everyday except Christmas Day (even then we’re asked to open).īrenda Wells and Susan Burns have been with us since 19 and are still frying today. In difficult circumstances, we remained open the next day. Susan sadly died the same year, the day before Aldeburgh Carnival.

Their son Alan and his wife Zuzana joined in 2010 after finishing University. Peter’s wife Susan joined in 1977, helping to run the business. After leaving school at 16, he went on to filleting fish and frying. Peter started in the shop as a boy, taking money and giving the change. We started with 3 employees, today we have over 30. Best Fish & Chips in Glasgow, Scotland: Find 75,379 Tripadvisor traveller reviews of THE BEST Fish & Chips and search by price, location, and more. We opened The Golden Galleon in 1997, then The Upper Deck in 2000. Eventually the only way to expand was to get another shop. We started with a 2-pan range and have since upgraded to a 4, then 5 and now 6 pan ranges. Trade grew rapidly causing the shop to get bigger and living accommodation smaller. Mr Cooper, originally from Yorkshire, taught them to fry in beef dripping. Horace and Celia Cooney bought the fish and chip shop from Mr Cooper in 1967.