History

The deep-fried Mars bar was invented at The Carron Fish Bar in Stonehaven, Aberdeenshire in 1995, and spread south through the Scottish chippy circuit within a decade. Edinburgh's Royal Mile fish bars now carry it as a standing menu item, particularly Clamshell on the High Street and a handful of late-night counters near the Cowgate. The dish is genuinely terrible and genuinely beloved; the chocolate melts inside the crisp batter sheath. The NHS Scotland regional health board issued a formal warning against it in 2007, which only made it more popular.

Common allergens: Gluten, Dairy

Make it at home

Yield Serves 2 (and a regret)Hands-on 15 minTotal 15 minDifficulty Easy

Ingredients

  • 2 Mars bars, fridge-cold
  • 120g plain flour
  • 30g cornflour
  • 0.5 tsp baking powder
  • Pinch of salt
  • 180ml cold sparkling water
  • 1L groundnut oil, for deep frying
  • Vanilla ice cream, to serve

Method

  1. Chill the Mars bars in the freezer for 30 minutes before frying. Cold chocolate holds shape better in the batter.
  2. Heat the oil to 180C in a deep heavy pan.
  3. Whisk flour, cornflour, baking powder and salt. Add the cold sparkling water gradually, whisking just to combine. Lumps are fine.
  4. Dredge each Mars bar lightly in plain flour. Dip in batter to coat completely.
  5. Lower carefully into the hot oil. Fry for 60 to 90 seconds, turning, until deep golden and crisp.
  6. Drain on kitchen paper for 30 seconds. Serve immediately, sliced in half lengthways, beside a scoop of vanilla ice cream.
  7. Eat within 2 minutes or the chocolate becomes lava.

Tip from the editors. This is not health food and nobody is pretending. One bar between two is the right amount; a whole bar each is committing to bed by 22:00.

This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.

Where to eat deep-fried mars bar

Deep-fried Mars bar in Edinburgh

L'Alba D'Oro ★ 4.7

new-townUntil Daily 21:15

L'Alba D'Oro on Henderson Row in Edinburgh New Town, open evening-only since 1975, the city's most decorated chip shop serving fresh-chipped Scottish haddock.

Try: Battered haddock and chips

Tip: Closes at 21:15 sharp. The post-theatre window is 20:30 to 21:00; go straight there from the Lyceum or Usher Hall.

7 Henderson Row, Edinburgh EH3 5DH

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