A FORMER fish frier from Blackburn has netted himself a prestigious award after 38 years' service to the industry.
And today he passed on the secret of his sizzling success by revealing the secret to cooking the perfect chip!
Arthur Parrington, 70, received the first ever Service to the Fish and Chip Industry award from Seafish Chairman Andrew Dewar-Durie, at the 16th Fish and Chip Shop of the Year Awards.
Arthur, of Quebec Road, Lammack, became involved in the trade in his early 30s after his wife Jean, now 69, began working in a fish and chip shop in Accrington.
He said: "Jean used to bring home fish and chip suppers when I worked as a coach painter and sign writer in Blackburn and they gave me a taste for the trade.
"The shop came up for sale in 1965 on Cheltenham Street, next to the Lemington Public House, we bought it and called it the Happy Plaice."
In 1974, the couple who have three sons, started the J and A Fish Bar on Whalley New Road next to the Rising Sun pub, before running the Eanam Chippy in Higher Eanam in 1988, closing their doors for the last time in 1991. Sadly, Arthur's eldest son Tony, who helped run the family businesses passed away in 1989 after contracting Legionnaires Disease while on holiday in Ibiza at the age of 32.
Arthur says he has never tired of eating fish and chips and has even set up shop in his own home.
He said: "It's my little secret. On a Friday night I russle up a fish and chip supper in my own special frier. Then we sit with our supper on our laps and watch Neighbours on TV."
The couple have served thousands of valued customers over the years.
He recalled: "I sometimes knew the people that came in our shops better than their own families did and I always enjoyed hearing a little bit about their lives. Some of my memorable times were spent serving Blackburn Rovers footballing legends, Ronnie Clayton, Keith Newton and John Bray, who came into our shops." Arthur also became involved in the National Federation of Fish Friers (NFFF) and held the position of president of the organisation between 1985 and 1987.
Arthur, who is now retired, still works as a national training coordinator for the NFFF, putting student fish-friers through their paces.
He is also developing a new Certificate of Achievement for the industry.
And Arthur is pleased to see the traditional fish and chip shop has not changed much over the years. He added: "When I started selling fish and chips they used to cost one and tuppence in old money. They now cost around £3. But profit margins are still no different than they used to be. In my opinion a fish and chip meal is still the cheapest and healthiest takeaway in the UK."
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