Sept 2012 - Issue 6 - National Federation of Fish Friers

THE fish friers REVIEW
“After months of research and preparation, the fish was
sourced from the well managed waters of the Norwegian Sea;
a line caught, MSC certified halibut which produced two
individual fillets, each weighing in at over 22kgs, or 50Lb in old
money! Using an extra-large Kiremko, high efficiency pan
supplied for the day by KFE, our friers used all their skill and
experience to fry the huge piece of fish in one piece.
Frying the fish was obviously the most difficult task of the day as
the size of the fillet made it difficult to handle when coating in
batter and then even harder when it was actually in the pan. Our
four friers, Ken Snowdon, Marco Martins, Paulino Gomes and Stav
Kamintzis managed admirably and produced at over 47kg, not
only the largest serving of fish and chips any of us had ever seen,
but also a delicious one that was swiftly gobbled up, following the
"weigh in" by our invited guests, which included 17 nuns from
6
We have a
NEW... WORLD... RECORD!!
On Monday 30th July, Fish & Chips @ London Road, a takeaway and
restaurant based in Enfield, North London attempted to break the Guinness
World Record for the largest ever serving of fish and chips. We hear from
owner John Phantis, with behind the scenes pictures, to learn how they
achieved this ambitious feat of frying.
the convent just along London Road!
We had a lot of fun on the day and through the generous
donations of our guests raised a few hundred pounds for our
favourite charity, the NSPCC, represented on the day by Joyce
Kiddy of their Enfield Branch.
The record attempt was overseen by Paul Barber, Principal
Trading Standards Officer at Enfield Council, his colleague Emma
and Richard Tufnell FCA of Walters & Tufnell Chartered
Accountants & Auditors. It was all filmed and then sent to
Guinness for approval, with the news coming back a few weeks
later that we had officially broken the world record for a single
serving of fish and chips, set last year by The Wensleydale Heifer
in North Yorkshire.
Big thanks go to everyone involved for making it happen”.