The owner of Britain’s “best” fish and chip shop, Quayside, has stamped his seal of approval on British Airways’ specially created “Flying Fish and Chip Supper”.
Stuart Fusco, chef director of the award-winning Whitby chippe, has been helping the airline get a better batter at 35,000 feet for its first-ever, on-board fish and chips.
British Airways flew the UK champion fryer down to its development kitchens near Heathrow, to give his expert opinion on their sustainable fish fillet and chunky chips, for the Yorkshire Day launch of its in-flight fish and chip supper.
“It’s a real honour to have been asked to taste test British Airways’ first ever fish and chip supper.
“Cooking up a good batter on board presents some unique challenges but fish and chips is one of our most iconic British dishes so passengers expect it to be as good in the air as it is on the ground.
“British Airways has created a delicious meal to rival even the best fish and chip shops, which is very impressive at 35,000 feet.”
“We know our customers love comfort food and expect it to be done well when they fly with us – and full flavour is crucial given that your tastes buds are reduced by more than 30 per cent at altitude.”
“We pre-fry both the fish fillet and the chips, and the length of time we do this for is fundamental to giving the chips and batter that desired crunch.
“During trials our fish supper was met with resounding approval by our customers – but who better to taste test this than the 2014 Fish and Chip Shop of the Year!”