Harley’s Fish and Chips opens for business in Hockley

Harley’s Fish and Chips is now open for business in Hockley. 

The opening of the brand-new takeaway, at 11A Main Road, had been delayed after the owners lost relatives in the deadly earthquake in Turkey.

There was an outpouring of support from the Hockley community in support of Harley’s following the devastating news.

But the premises are now open, and The Echo went along to see if the new premises were worth their salt (and vinegar).

We were met by the friendly owner Ash Ates, who has been happily surprised at the support from the community since the fish and chip shop opened.

A look in the immaculate kitchen there is fresh cod from Aliz Fish Ltd in Grays which are skinned, trimmed and de-boned before being cooked.

By the time I was handed my box of fish and chips I was ready to eat my own hand off they smelled so good.

First impressions were nice crispy batter on the fish which broke open to seriously moist flaky fish inside.

The chips were scolding hot, just as they should be, with a lightly crispy coating - no flabby chips here.

Judging by the generous portions of quality produce served with a smile, Harley’s Fish and Chips is set to be a Hockley favourite.

Friendly face - Ash Ates (Image: Newsquest staff)

Owner Ash Ates said: “We had queues out of the door for six days when we opened. 

“The community have made us feel very welcome and the feedback we have received tells us they happy with our food.”

When we asked Ash for his secret to he simply joked “25 years’ experience”.

Fish king - Dogan Ozcan (Image: Newsquest staff)

Business partner Dogan Ozcan, who oversees the expert cooking of the food, was more forthcoming when it came to trade secrets.

“Keep the oil completely clear,” explained Dogan.

The cod and chips served up at Harley’s Fish and Chips (Image: Newsquest staff)

“I come in early and filter the oil with a machine so it flows like water. We use rapeseed, which is healthier, has no smell, and has a high cooking heat.

“When cooking the fish it takes ten minutes because they are nice thick pieces, and lift them a little off the hot metal at the bottom - that way the fish slow cooks and is extra moist.”

Inside - Harley's Fish and Chips (Image: Newsquest staff)

Dogan has 30 years’ experience owning fish and chip shops across Norfolk and so knows his stuff when it comes to cooking the perfect chippy.

The team were granted permission to convert the vacant former retail building into a takeaway in June.