Cooks in Tallow (rendered beef fat)
Mr Waldock attributes the popularity of the three stores to fresh fish, cold batter and using a beef tallow blend of fat for the frying.
“The batter must be cold so when it goes into the fryer it bubbles up and you get that crisp coating,” he said.
“And beef tallow has that old fashioned flavour. There has been a lot of conjecture about animal fats versus vegetable oil, but these days animal fat has a better image than it used to.”
http://www.perthnow.com.au/news/western-australia/sweetlips-voted-australias-best-fish-and-chips/story-fnhocxo3-1226749801532
David Gillespie
March 26, 2014
