Yorkshire and the Northeast’s top fish and chip shop – Quayside in Whitby – is letting chip fans into the secrets of perfect chip shop chips, with top tips on creating hand cut chunks at home, to mark Chip Week. Family-run Quayside, based on the Whitby harbourside – and voted number one chip shop in Yorkshire and the Northeast for the second consecutive year in the Seafish Awards – says first-class chips need plenty of tlc. “We’ve spent 50 years honing our chip frying skills and intensively training all our staff in the art of proper chip shop’s chips,” says Stuart Fusco, frier manager and director of Quayside, voted best fish and chip shop north of London. “First you need the right potatoes – preferably Maris Piper – and then you need the right techniques. We hope we can pass some of our skills to the next generation!” For half a century, three generations within the Fusco family have served Whitby with its own special recipe, crispy golden battered fish and local potatoes fried the traditional way in beef dripping. Stuart, who opened Quayside in 1999, scooped Young Fish Frier of the Year in 2004, and his three siblings –…
