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Sweet festive treat's a deep-fried delight.

Byline: Paul Suart

I'M NOT a lover of Christmas grub - so the thought of sampling it in a coating of batter was enough to put me off my lunch.

But - to my amazement - the festive fare I tucked into at Bearwood Fish Bar in Smethwick yesterday was actually rather agreeable.

The Christmas pud was first up on the menu.

Wrapped in a shiny-finger inducing batter, the kind the takeaway usually reserves for its fish, the sweetness of the homemade dessert somehow seemed to compliment the greasy coating. I doubt it will feature on my December 25 menu - but not bad, all the same. And the battered mince pies were just as pleasant a surprise. Richer than a Russian oil baron, it tasted intense and extremely succulent thanks, in part, to an orange jelly stitching the filling to the batter.

Boss Andrew Doughty said: "The mince pies and puddings will be homemade.

"The staff use a special batter for the chips that makes them crispier on the outside.

"For the mince pies and the pudding, it's the same sort of batter we use for the fish. That's a standard batter but with some special ingredients which make it different to what you get in other chippies."

Both festive foods, plus a battered Christmas dinner, will be added to the eatery's menu early next month.

CAPTION(S):

Tucking in: Mail reporter Paul Suart eats a battered Christmas pudding.
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Publication:Birmingham Mail (England)
Date:Nov 24, 2012
Words:236
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