HE is the man who gave South Yorkshire deep fried Easter eggs and deep fried mince pies.
Now Doncaster chip shop boss Martyn Bilby has set his sights on giving the county the world record for the biggest plate of cod and chips.
Martyn, whose catering CV includes a stint on Channel 4’s Come Dine With Me, decided he had to try to take the record for the traditional British favourite after hearing it was currently held in the United States.
Today, he was setting set up at his shop - Scawsby Fisheries, Rowena Drive, Scawsby - with a huge pan he has borrowed from another chip shop, aiming to create a 90lbs plate of fish and chips tomorrow.
He has a 28lb piece of cod ready for the stunt, which will be accompanied by 60lb of chips.
If he succeeds, he expects to smash the previous record of 77lbs.
A panel of witnesses will there including officials from Doncaster Council’s weights and measures department and the National Federation of Fish Fryers.
Martyn said: “I decided I wanted to do the largest ever cod and chips.
“I discovered the current best was 77lb and that it was held in America, in Boston, Massachusetts. But fish and chips is a great British dish. I want to get that record back, for Britain.
“We’ve just had the Olympics, now I think we should have the cod and chips record.”
However, there is more to the record bid than national pride and a huge meal. The attempt is also raising money for wounded paratrooper Ben Parkinson’s Pilgrim Bandits charity, which raises money for armed forces veterans and ex-troops who have lost limbs.
It is expected to raise about £2,000, and Ben, who suffered a string of injuries including brain damage and the loss of both legs when he was blown up in Afghanistan, will be at the fry-up.
Industry representatives have already donated hundreds of pounds in support of the bid.
Visitors to the shop tomorrow will be able to take a portion of the huge plateful in exchange for a donation to the charity.
The public is invited and the frying is expected to start at 1.30pm.
Martyn previously hit the deadlines when he introduced deep fried, battered, mince pies at Christmas at his previous chip chop, at the Frenchgate Centre, which were followed by deep fried, battered chocolate eggs the following Easter.