Doncaster fish and chip shop is selling deep fried Yorkshire Puddings and Pigs in Blankets for Christmas

If you’re looking for an indulgent festive treat a fish and chip shop in Doncaster is going all out with their new battered and deep fried Yorkshire Puddings and Pigs in Blankets.

Tuesday, 30th November 2021, 8:55 am

The traditional Christmas treats are getting a makeover at Franks Fish and Chip shop in Woodland.

Owner Paul Sung sold a battered chip butty in the Spring of 2021 which was hugely popular so he decided to give the same treatment to some beloved festive favourites.

Paul, aged 40 said: “A customer came to me a while ago and asked what was next after the success of the battered butty and I didn’t know how I was going to top it.

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The battered Yorkshire Pudding.

“But a few months later after testing different recipes the Yorkshire Pudding idea was born.”

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The Yorkshire Puddings are filled with chip shop chips then covered in batter and fried.

Sauces can be added to the dish and Paul says that the end result is delicious.

Battered Yorkshire Pudding and Pigs in Blankets.

“I wanted to do something different to boost morale,” Paul said.

“It has been a bad year for many.

“Energy prices keep going up and Covid-19 is still impacting us all.

“I honestly wasn’t sure this recipe would work in the beginning.

Deep fried and battered Pigs in Blankets.

“I was quite skeptical but honestly it just works.

“I hope it brings some joy to people this Christmas.”

The battered Yorkshire Pudding is a new menu item and not many customers have tried the dish yet but Paul hopes to see many adventurous eaters over the next few weeks.

Paul is also selling battered and deep friend Pigs in Blankets which he says accompany the Yorkshire Pudding very well.

Franks Fish and Chip shop is a family run business and has been for 37 years.

It was owned by his parents since 1984 and Paul believes that it’s important that the business is kept in his family.

He said: “I wake up every morning excited to feed people.“"A lot of our recipes have been passed down from generations ago.

“For example our curry sauce was first made by my grand dad when he worked on a Hong Kong cruise liner - he learnt how to make it from an Indian chef on board."

You can follow the chip shop here to keep up with their inventive dishes.

In these confusing and worrying times, local journalism is more vital than ever. Thanks to everyone who helps us ask the questions that matter by taking out a subscription or buying a paper. We stand together. Liam Hoden, editor.