Invention of the Fried Mars Bar

You might think one person invented the deep-fried Mars bar, but you'd be wrong. Multiple Scottish chip shops claim the title, with John Davie of Stonehaven's Carron Fish Bar earning the most attention after a 1992 dare from local schoolchildren. Yet Tom Cummings and Dodie's Chip Shop both claim earlier 1980s origins, and Glasgow shops reportedly served them throughout the 1970s. The full story gets even more surprising from here.

Key Takeaways

• Multiple Scottish chip shops claim to have invented the deep-fried Mars bar, making its true origin genuinely disputed and unresolved.
• John Davie of Carron Fish Bar in Stonehaven is widely credited after a schoolchildren's dare in 1992 sparked its creation.
• Glasgow chip shops reportedly served deep-fried Mars bars throughout the 1970s, predating the famous 1992 Stonehaven account by decades.
• The Mars bar was chilled before battering to prevent melting, using the same batter recipe common for fish and sausages.
• Britain's deep-frying craze of the 1970s–1980s saw chip shops experimenting broadly, making independent invention across multiple locations entirely plausible.

Who Really Invented the Deep-Fried Mars Bar?

The deep-fried Mars bar's origin story is murkier than you might expect. Most people credit John Davie of Carron Fish Bar in Stonehaven, who reportedly accepted a dare from local schoolchildren in 1992. An Aberdeen Evening Express report in 1995 amplified that claim, turning the shop into a tourist destination.

But culinary authorship here isn't so straightforward. Tom Cummings of Banff's Duncan Street Chip Shop says he was selling fried Mars bars in the 1980s, copying the idea from Dodie's Chip Shop in Buckie. Multiple northeast Scotland shops make similar assertions, creating a tangle of competing oral traditions. Much like Sir Thomas More's Utopia, which gave rise to an entirely new literary genre, the deep-fried Mars bar sparked its own cultural movement that evolved far beyond its uncertain origins.

Cultural folklore has effectively swallowed the facts. Without documented records, you're left with rival stories, no definitive inventor, and a dish whose true birthplace remains genuinely contested. A University of Dundee survey commissioned by The Lancet found that 22% of responding Scottish chip shops were selling deep-fried Mars bars, underscoring just how widespread the phenomenon had become regardless of its disputed origins. Adding another layer to the controversy, the Mars company sent a letter criticizing the association between their product and the deep-fried treat, even requesting that the originating shop post disclaimers on their menus and walls.

What Actually Happened at the Stonehaven Chip Bar in 1992?

According to Carron Fish Bar owner Murray Watson, it all started on a quiet, cold night in 1992 when a couple of young guys came in and began experimenting with whatever they could throw in the fryer — pickled eggs, onions, and eventually a battered Mars Bar. These stonehaven memories capture how accidental the invention really was.

The guys chilled the Mars Bar in the fridge first — those fridge experiments proved essential, keeping the bar firm enough to hold its shape through battering. They coated it in a thin, rice corn batter and dropped it into fresh oil for just a few minutes. What came out was crispy on the outside with a molten, melting middle — and Scottish cuisine was never the same again. Great Big Story later traveled to the Carron Fish Bar to document the recipe and witness the creation of this iconic dish firsthand.

Which Origin Stories Predate the Famous 1992 Date?

While Murray Watson's account of that cold 1992 night at the Carron Fish Bar makes for a compelling origin story, it's far from the only one — and several others claim an even earlier start.

Here are three origin stories that predate 1992:

1. Dodie's Origins — Buckie's Dodie's Chip Shop on the Moray Firth coast was already frying Mars bars in the early 1980s, confirmed by local councilman Gordon Cowie.
2. Glasgow Claims — Chip shops in Glasgow's Hillingdon area reportedly served deep-fried Mars bars throughout the 1970s.
3. Banff's Duncan Street — Tom Cummings sold them during the 1980s, crediting Dodie's as his inspiration.

You can see why pinning down one definitive origin remains genuinely difficult. The broader cultural backdrop may help explain why: a deep-frying craze sweeping Britain in the 1970s and 1980s saw chip shops experimenting with everything from Twix bars to pickled onions, making independent invention across multiple establishments entirely plausible. Interestingly, the batter used to fry Mars bars was the very same batter used for fish and sausages already common in chip shops across the country. Much like the spirit of giving celebrated on December 6th in Ireland, the sharing of this indulgent treat across communities speaks to a broader human impulse to spread joy through simple, unexpected pleasures.

Inside the Batter: How a Deep-Fried Mars Bar Is Made

Making a deep-fried Mars Bar isn't as simple as dunking chocolate in hot oil — it's a carefully balanced process of batter composition, temperature control, and preparation technique.

Batter chemistry starts with plain flour, rice flour, a leavening agent, sugar, and milk, targeting a consistency slightly thicker than wallpaper paste. You'll bind everything with one egg and milk, targeting a consistency slightly thicker than wallpaper paste.

Before coating, chill your Mars Bar for at least 15 minutes, rinse it, then roll it in rice flour. To further reduce melting during frying, keep the bar chilled in the fridge rather than frozen, as freezing can lead to undesired consequences.

This frying technique demands oil heated between 190°C and 200°C — palm oil works best. Submerge each bar fully, frying in small batches to maintain temperature.

After roughly two minutes, remove it, drain on paper towels, and dust with icing sugar before serving. The batter recipe also calls for beer and water to be added alongside the dry ingredients for the right texture.

How a 1995 Newspaper Article Made the Deep-Fried Mars Bar Famous Overnight

Before 1995, the deep-fried Mars Bar existed as little more than a rumor — a snack too bizarre to be real. Then the Daily Record changed everything.

The newspaper labeled Stonehaven's Haven Fish Bar "Scotland's craziest takeaway," triggering instant fame for the unusual treat. Media amplification did the rest. Here's what happened next:

1. National attention shifted the snack from myth to confirmed reality overnight.
2. Scottish chip shops began copying the menu item, with some selling up to 200 bars weekly.
3. Mars company publicly distanced itself, citing conflicts with healthy living values.

You can trace the entire cultural explosion back to one article. Without that 1995 report, the deep-fried Mars Bar might've stayed a quirky Aberdeenshire secret forever. Much like George Orwell's Animal Farm, which used allegory and symbolism to expose how power corrupts ideals, the deep-fried Mars Bar became a symbol of cultural identity far beyond its humble origins. A study published in The Lancet confirmed the snack's widespread presence, finding that 22 percent of Scottish chip shops were actively selling deep-fried Mars bars.

The shop that started it all, now known as Carron Fish Bar, continues to draw thousands of visitors and even fought an Aberdeenshire Council order to remove the banner advertising its claim to have invented the iconic snack.

What Science Actually Says About the Deep-Fried Mars Bar?

The science here is stranger than you'd expect. Researchers ran a randomised crossover trial comparing deep-fried Mars bars to porridge in 24 healthy adults. Overall, they found no significant reduction in cerebrovascular reactivity.

But here's where it gets interesting.

The results revealed male-specific mechanisms driving the effect. Men showed significant cerebrovascular reactivity impairment after eating a deep-fried Mars bar, while women showed none.

Scientists linked this to acute hypoperfusion, where the high-fat, high-sugar bolus potentially reduces cerebral blood flow in men, raising short-term ischaemic stroke risk.

Researchers suspect deep-frying creates compounds that damage brain blood vessels. They've recommended a larger male-only study to understand exactly why men respond so differently than women. The study measured cerebrovascular reactivity using transcranial Doppler ultrasound, calculating a Breath Holding Index as a surrogate outcome.

Scotland has had the second highest mortality from stroke in Western Europe over the past half century, providing important context for why researchers chose to investigate the cerebrovascular effects of this iconic Scottish dish in the first place.

How Mars Company Went From Outraged to Quietly Proud

While scientists were busy measuring the bar's effects on male cerebral blood flow, Mars Company had its own complicated relationship with its accidental cultural offspring. Their brand evolution followed a surprisingly human arc:

1. 2004 Outrage – Mars publicly condemned deep-frying, citing health concerns and calling it unauthorized consumer behavior.
2. Mid-2010s Silence – Corporate silence replaced active opposition as Scotland's cultural claim grew impossible to ignore.
3. Quiet Pride – Without issuing formal reversals, Mars began leveraging indirect fame through non-interference.

You can't blame them for the shift. The deep-fried Mars bar drove global brand visibility, attracted tourists to Scottish chip shops, and created a marketing hook no advertising budget could manufacture.

Sometimes, accidental fame beats intentional strategy every time. The treat that sparked it all reportedly got its start at Carron Fish Bar in Stonehaven, Scotland, nearly two decades before Mars ever had to decide how to feel about it. When the shop owner attempted to secure EU protected status for the item, Mars responded by stating that deep-frying their product would conflict with the company's commitment to promoting healthy, active lifestyles.

How Widespread Is the Deep-Fried Mars Bar Across Scotland Today?

From its humble origins at Carron Fish Bar in Stonehaven, the deep-fried Mars Bar has spread across Scotland's chippies like batter hitting hot oil. Today, chip shop availability stretches nationwide, with virtually every Fish & Chips establishment offering its own version. Word-of-mouth drove this rapid expansion from that single northeast Scotland location to coastal towns and cities throughout the country.

If you're visiting Scotland, you'll find it's become a must-try dish at tourist hotspots, fueled by media coverage, travel shows, and food blogs that've amplified its international fame. Some sources even claim it's earned national dish status. Its global reach even extended to Paris in 2000, when Ross Kendall introduced the dish at Le Chipper, bringing it to French audiences for the first time.

Despite ongoing health debates around its 302 calories, it remains a persistent fixture in chippies everywhere, proving it's far more than just a fleeting novelty from the 1990s.

Why Kids Were the Biggest Fans of the Deep-Fried Mars Bar

1. Peer dynamics — it started as a schoolboy dare, making trying one a social badge of honor
2. Sensory novelty — warm batter, melted chocolate, and intensified caramel created something no standard candy delivered
3. Affordability — at roughly £0.60, kids could buy one with pocket money

Its unhealthy reputation didn't scare them off — it drew them in. The more adults frowned, the more appealing it became to younger crowds seeking something transgressive. In fact, surveys found that 76% of sales went to children, confirming they were the snack's most loyal and enthusiastic customers.

How the Deep-Fried Mars Bar Became a Global Food Phenomenon

What began as a schoolboy dare in a small Scottish coastal town eventually conquered global palates.

Once media coverage exploded in 1995, tourist magnetism pulled visitors straight to Stonehaven's Haven Chip Bar, turning a quirky novelty into a must-try experience.