Since they first appeared in the 1860s, Fish and Chips have been a firm favourite with generations of Brits and remain so today. At Harry Ramsden’s we’re proud to have been serving up the nation’s best-loved plate-mates for almost 90 years! We are also proud that we can trace the path of our fish from sea to plate, and potatoes from earth to plate – here’s how we do it!
Today, with sustainability in mind, our tasty cod and haddock are caught in the North-East Atlantic where stocks of each are in greater abundance. The fish which have made us world famous are caught in the Barents and Norwegian Seas, and upon landing on board, they are immediately cut and frozen to below -18oC – all this takes place at sea.
Our cod and haddock will remain at this temperature permanently, as they travel to land-based cold storage until the moment they are delivered into our kitchens. Once in our kitchens, our skilled team of filleters get to work cutting the fish to size, ensuring there is no wastage. When your order comes in, our talented team of fryers then take over, coating the fish in Harry’s secret recipe batter and cooking to order.
And as for our double-cooked Chips – well, every potato comes to us directly from a variety of great British potato farmers. We support many British farms, each of whom specialises in different types of potatoes. The reason we do this is because the varieties we serve change regularly to ensure that only the most “in season” potato is used any given time of the year. Once delivered to our kitchens, our hard-working teams of chippers up and down the country prepare and freshly cut the potatoes, which are then double cooked before being teamed up on the plate with their best mate…..the fish!
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This page was updated and correct on 20/02/2020. If any information is incorrect, suggest an edit. Information is for guidance only, always check the businesses website.