Former chippy worker names the one menu item you should never order

JORDAN LUXFORD WORKED IN VARIOUS FISH AND CHIP SHOPS FOR FIVE YEARS AND PICKED UP ALL THE TRADE SECRETS 11:14, 03 Jun 2025 Many takeaway fans cherish their Friday night fish supper from the

local chippy, keeping our beloved 'national dish', fish and chips, very much a staple. Whether you fancy scampi or a battered sausage, there's no shortage of options with over

10,000 specialist shops up and down the country. Yet, while we're all too ready to tuck in, many of us don't know what goes on behind the scenes - but Jordan Luxford does. With

five years' experience working in various fish and chip shops, he's learnt all the insider knowledge and even has advice on what he'd avoid ordering. Now running A-Star Waste

Management in Sussex, Jordan has revealed the industry secrets he picked up during his time serving up the goods. Shedding light on the frying process, Jordan said: "Most people

wouldn't know that after we cook battered products in our oil, we would follow it with a batch of chips." Jordan explains that this method is used to get rid of the small bits of

batter left behind even after sieving. Speaking of the range of items that hit the fryer, the ex-Wimbledon chef mentioned that everything from classic cod and haddock to sweets like

chocolate bars can be cooked in those sizzling vats, reports Nottinghamshire Live. Article continues below But having seen it all firsthand, there are certain things Jordan now avoids. He

said: "I would never order a fried beef burger! If you want a decent burger, get it from a shop with a hot plate to cook it on." Many might question who visits a chippy just to

grab a beef burger, but those who have might reconsider their choice after this nugget of advice. He said: "If you want a freshly cooked item go for something that isn't in the

glass top under the lights but we would cook anything fresh if a customer asked anyway." Jordan shared another fan-favourite treat: "Fried chocolate bars have always been popular

too. We would usually cook them for free alongside an order and as we wouldn't have the chocolate bars in stock, the customer would be asked to bring them with them and we would cook

them at the same time as the rest of their order." Article continues below Delving further into the day-to-day operations of a British chippy, Jordan offers some unexpected insights

that those who love this classic takeaway might find intriguing. For instance, preparing fish and chips demands more effort than one may assume, especially the beloved chips. He added:

"The amount of preparation time needed to get everything ready before opening was a huge surprise. It takes hours to cut a Friday night's fish and even more hours to peel, inspect

and cut 20 bags of potatoes. Prep for a Friday night, opening at 5.30pm would start at 10am." Finding out about the considerable preparation that goes into making our quick-to-eat

chippy dinners might just elevate our respect for these dedicated fryers.