It turns out you’ve been eating fish and chips wrong this whole time!
One man’s controversial response to an online review has sparked outrage...
- (opens in new tab)
- (opens in new tab)
- (opens in new tab)
- Sign up to our newsletter Newsletter

One man’s response to an online review of fish and chip restaurant Angel Lane Chippie in Penrith, Cumbria has left the public with many questions.
When straight-talking food critic, Grace Dent decided to write a piece in The Guardian on the Cumbrian chippie, she had no idea what would soon ensue in the comments box.
Dent reminisces of her many visits to the restaurant “Each time I visit Angel Lane, its stone floor, stainless-steel cabinets and spam fritters whisk me straight back to British chippies in the 1970s” where the fish “is always curly, firm-fleshed and clogged with extra globs of thick batter”
Reading this, one man commented “You. Eat. The. Batter? The batter is there to protect the fish during frying, you peel it off, throw it away, then eat the fish! If you bake a fish (or indeed a vegetable) in a salt crust, do you eat that too?”
The stunned food critic took to Twitter saying “This comment has kept me awake. I. I just. What.“
Responses soon came flooding in with followers referencing The Silence of the Lambs (film, 1991) and comments such as “I highly suspect this individual eats the heated towels at Indian restaurants.”
But is this utter madness or is there some merit in what is being said?
The food critic was certainly confused, questioning things herself when she replied to one tweeter “But he’s sure. He is so so sure. listen to him. ARE WE THE WRONG ONES?”
So, should we be throwing away the batter like we do a salt crust? Or accept that these are two very different things and of course, we wouldn’t eat a crust of salt and egg whites, but a seasoned ‘crust’ of flour and water (or beer) is actually palatable, and not only that, delicious!
With over 12 years of experience, arts graduate Keiron turned to food to channel his creativity, specifically cake decorating. Keiron set up his wedding cake business in 2015. And, in late 2016 won a scholarship at the world-renowned culinary institute - Le Cordon Bleu, London, where he studied the art of French Pâtisserie. He's worked in some of London’s finest 5-star hotels, collecting a wealth of knowledge along the way. As a Food Writer and Stylist food isn’t just a job, it truly is Keiron's passion.
-
-
Who is Austin Butler? The actor reveals he is 'getting rid' of his Elvis accent
Austin Butler has announced he is finally kicking the highly criticised 'Elvis voice'
By Charlie Elizabeth Culverhouse • Published
-
Prince Harry and the Royal Family ‘haven’t made progress’ in peace talks following release of memoir, Spare
“Despite everything that’s happened, Harry does want his family in his life”
By Charlie Elizabeth Culverhouse • Published
-
Food hacks: 23 clever tips and tricks to save money
Make the most out of your food shop with these nifty food hacks, tips, and tricks. From peeling ginger so there's no waste, to using leftovers...
By Lara Kilner • Last updated
-
This insane TikTok tampon hack to stop prosecco losing its fizz is sending the internet into a frenzy
A TikTok tampon hack to stop prosecco losing its bubbles and to keep wine fresh has sent the internet into a total frenzy.
By Kudzai Chibaduki • Last updated
-
This delicious McDonald's milkshake hack has gone viral on TikTok
You're definitely going to want to try this clever hack on your next trip to the drive through.
By Kudzai Chibaduki • Last updated
-
This viral McDonald's hack has food fans totally divided
Some McDonald's fans are keen to try this top tip - but others are having none of it...
By Kudzai Chibaduki • Last updated
-
Get fresh fries at McDonald's every time with this genius ordering hack
This clever Mcdonald's hack is a must-try if you can't stand your fries cold
By Kudzai Chibaduki • Last updated
-
Inside the Tiktok tortilla wrap hack that's gone viral - it's a lunch game changer
The TikTok tortilla wrap hack will change the way you make your lunch forever - it's so simple we can't believe we've never tried it before.
By Selina Maycock • Last updated
-
Top chef shares his 'seven minute' hack for the best roast potatoes ever
By Grace Walsh • Last updated
-
Why you’ve been cooking poached eggs wrong – expert reveals the perfect method
Getting that egg white/runny yolk balance of a perfect poached egg can be near impossible - so an expert has revealed the perfect method.
By Aleesha Badkar • Last updated