Deep-fried Mars bar in Glasgow
The deep-fried Mars bar is a west-coast chip-shop legend, a chilled chocolate bar in chip batter fried until molten inside. Treated as a novelty, it is nonetheless a genuine Scottish invention.
The story of Deep-fried Mars bar
The deep-fried Mars bar was reputedly first battered and fried at a chip shop in Stonehaven on Scotland's east coast in the 1990s, on a dare, and quickly became shorthand for the Scottish deep-fried diet. Half novelty, half genuine chip-shop treat, it spread to west-coast chippies and remains a Glasgow curiosity, ordered as much for the story as the sugar rush.
How to make Deep-fried Mars bar
Serves: Serves 2
Ingredients
- 2 Mars bars
- 100g plain flour
- 1 tbsp cornflour
- Half tsp baking soda
- 150ml cold milk or beer
- Oil for deep frying
Method
- Chill or briefly freeze the Mars bars so they hold their shape in the hot oil.
- Whisk the flour, cornflour and baking soda with enough cold milk or beer to make a smooth, coating batter.
- Heat the oil to 180C.
- Dip each chilled bar into the batter and turn to coat fully.
- Lower gently into the oil and fry for 1 to 2 minutes until the batter is crisp and golden.
- Drain on kitchen paper and eat straight away while the centre is molten.
Editor tip. Freeze the bar first; a room-temperature Mars melts into the oil before the batter has a chance to crisp.
The editor-picked rooms for Deep-fried Mars bar in Glasgow are still in research. Meanwhile, see the Glasgow signature-dishes index or the Glasgow food guide.