Top chef claims his £32.50 fish and chips are “easily justifiable”

Twisted: Unserious food tastes seriously good.

Fish and chips is as British as shit weather and blind optimism about the national football team. In certain parts of the country, you can cut residents and they’ll bleed cod and potato. Part of the reason for this exalted status is its ubiquity as a dish – it’s cheap, it’s cheerful, it’s totally delicious. So, when world class publican Tom Kerridge told a recent literary festival that his £32.50 twist on the seaside staple was “easily justifiable”, it understandably raised a few eyebrows. 

Speaking at the Cheltenham Literature Festival in order to promote his latest book, two-Michelin star chef Tom Kerridge told the crowd that there was a world of difference between his high-class alternative and the chip shop classic. He pointed out that his dish featured “fresh dayboat turbot,” as well as “incredibly expensive” potatoes. 

Kerridge also pointed out that, if a diner went into a top tier restaurant and ordered a typical turbot dish, “no one would question” the £32 price tag. He added:

“From my point of view, fish and chips is one of the greatest dishes in the world. There are Japanese three-Michelin star restaurants that are doing tempura, that are specialising in amazing pieces of fish that are deep fried and served and cost the earth. Why can’t we get the best fish in the world and create the best batter, deep fry it and serve it with amazing potatoes?”

Check Out Our Amazing Giant Fillet O’ Fish:

His assertions about the value of a chippy tea weren’t the only controversial thing that Kerridge had to say at the event. According to The Guardian, the chef asserted that an incredible hack for home cooks is to roast your mince. 

As he explained it, most people just “…throw in a packet of mince, stir it around until it goes a bit grey and all that water comes out of it,” whereas they should be popping it on a roasting tray for an hour. The result is “Texturally…amazing. It goes really dry and crunchy and you put it in the stock and tomatoes it rehydrates but it still has this lovely texture. The flavour is massive.” It just goes to show that when you’ve got a couple of Michelin stars, normal cooking rules don’t really apply.