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A fish & chip shop in the UK bought a second Kuroma fryer for frying only fish, because it is much quicker than in an open top fryer.

Breaded and pressure fried, fish is ready in 3 minutes, compared to up to 10 minutes conventionally fried in an open top range.

Rather than wait some customers chose the quicker option: he claims it is the healthier option too.

(Any firm-bodied white fish is suitable for pressure frying.)

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