Fancy fish, chips and a battered mince pie?

Adam Smith and Mike Smith from Pisces Fish Shop in Thrapston

Adam Smith and Mike Smith from Pisces Fish Shop in Thrapston

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Two chip shops have found unusual ways to tempt in customers this Christmas.

Pisces Fish Shop in High Street, Thrapston, is selling battered mince pies to raise cash for charity and Olympic Fish Bar in Wellingborough is seeing sales of its battered yoghurt balls soar after they were mentioned on Radio 2.

Kam Fung Tsang and Ray Critchlow from the Olympic Fish Bar, Wellingborough are now serving battered yoghurt balls.

Kam Fung Tsang and Ray Critchlow from the Olympic Fish Bar, Wellingborough are now serving battered yoghurt balls.

Adam Smith, of Pisces Fish Shop, is selling the battered mince pies to raise cash for Macmillan.

He said: “We wanted to do something in September for their big coffee morning but we didn’t have any gas supply so we’re doing this instead.

“It’s something we’ve done before and it’s festive.”

The mince pies sell for £1 and all the money goes to Macmillan.

Adam said: “We wanted to do something different, the more people talk about the mince pies, the more people come in to try them and the more money we raise for Macmillan.

“Some people are very dubious about trying them but they taste delicious, the heat brings out the taste of the filling.

“It’s a fantastic charity and we try to support it as much as we can. Most people know someone who has been affected by cancer.”

The mince pies are on sale until December 28.

Ray Critchlow, of Olympic Fish Bar, first got the idea of trying to deep-fry yoghurt after hearing Ken Bruce make a throwaway remark about someone frying yoghurt in the future on his BBC Radio 2 show.

Mr Critchlow said: “It got me thinking, so my wife and I tried it, then we asked members of staff to taste them and they said they were gorgeous so we put them on sale and they just took off.

“Last week I emailed Ken Bruce to thank him for the idea, and he read it out on his show.”

Mr Critchlow and his wife, Kam Fung Tsang, batter and deep-fry all the fruit-flavoured yoghurts using a secret technique, but Mr Critchlow said: “It’s pot luck which flavour you get as they all look the same when they’re battered.”

To keep the novelty factor going he’s set up an “adoption agency” for the yoghurt balls on his website and it is a menu item he and his wife will be taking with them when they move to a new chip shop in Higham Ferrers early next year.

Mr Critchlow said: “We’re moving to the chip shop in High Street and re-naming it Rock and Roe.

“It will have a rock ‘n’ roll theme. We will continue to offer gluten and dairy-free batter six days a week and will still make our own curry sauce from scratch.”