BEFORE chicken tikka masala hit British shores fish and chips used to be the country’s favourite dish.
It still holds a special place in many hearts and, as a result, we all know how they should taste.
Coming from the seaside I was spoiled by the quality of fish and chips when I was growing up.
Since moving to West Yorkshire only a few establishments have satisfied my coastal tastebuds. One of those is Harry Heywood’s fish and chip shop at Linthwaite.
The shop was only opened by former boxer, hard man actor and professional rugby league star Adam Fogerty in December. But you can tell staff with experience have an input, namely award-winning fryer Ian Kioch.
I thought the best test was to go for a traditional fish and chips, with mushy peas on the side. I was given a large portion of all, for just £3.80. You could easily have split the chips between two if you were watching the pennies or the waistline!
Fish and chips are meant to be a bit greasy, but often they are swimming in so much oil that they’re soggy. Not in this case. The fish was in a crispy, golden batter and was firm and white and obviously fresh.
The chips too were just the right texture and fluffy inside, with tasty peas, an accompaniment that can often be bland.
I’m often suspicious about the standards at takeaways, but there was definitely nothing fishy about this one. I shall be going back.
