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Fancy a full English... fried in batter?

A BELT-BUSTING deep fried English breakfast has been created by a Rugby ex-pat at his fast food joint in New York.

The 1,200-calorie beast is made from two slices of white bread, bacon, egg and mushroom, all dipped in chip shop batter and dumped in the fryer.

It is the brainchild of former Bilton Fish Bar worker Chris Sell, 45, who opened Park Slope Chip Shop in Brooklyn in 2001 for homesick Brits.

He said: "We like to experiment and a battered breakfast seemed like a good idea for a treat.

"It looked great cut in half, with the egg yoke running down the middle.

"The first half tasted amazing, but it's cooked in oil, so by the second half, the bread got a bit soggy. But it's great for a hangover, or if you need comfort food."

At more than half the 2,000 recommend daily calorie intake for women, and a substantial chunk of the 2,500 for men, the sandwich should probably only be eaten once in a while.

Staff also deep fry slices of pizza, chocolate bars, macaroni cheese or ingredients supplied by customers, such as slices of cake, pieces of fruit, or New York hotdogs.

For Halloween Chris is deep frying bacon and cheese-filled pumpkins, and a battered American corn muffin, stuffed with traditional American sweets called Candy Corn.

Chris grew up in Bilton and worked part-time at the village chippy while still at Harris School, and trained as a chef at the South Warwickshire College of Further Education, before emigrating to the US in 1990.

CAPTION(S):

FAST FOOD: Ex-pat chef Chris Sell.
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Publication:Coventry Evening Telegraph (England)
Geographic Code:1U2NY
Date:Nov 1, 2012
Words:270
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