Southall fish and chips
This is Chef Gaurav Gidwani’s unique take on the regular fish and chips affair. Southall being most densely populated with Indians finds itself giving name to the dish which also carries and aptly so, Indian flavours.
Ingredients
200 gms fish fillets – (cut into 2 inch pieces)
75 gms vindaloo paste
3 gms salt
5 ml lime juice
5 gms white pepper, crushed
100 gms beer batter
75 gms masala fries
Oil for frying
Method
Marinate the fish with vindaloo paste, salt, white pepper and store in refrigerator for an hour. For beer batter mix (flour - 200 gms, beer -100 ml, soda water - 50ml, salt and pepper). Batter fry the marinated fish till golden crispy. Serve with lehsun chutney.
Chef Gaurav Gidwani:
Chef Gaurav Gidwani went to Rizvi College of Hotel Management (Mumbai) and followed it up with a specialisation in the American Hotel and Motel Association. Gaurav’s extensive experience of 14 years includes an array of professional stints in the field of hospitality, travel and media. He specializes in mixing and matching ingredients from cuisines of different countries and origins to create a signature flavour. In 1999 he began working for prestigious five star hotels like The Orchid, ITC Grand Maratha Sheraton and Hyatt Regency in Mumbai. Following this, he joined an airline catering company in Dubai. He has also served as the Brand Chef at Mirah Hospitality Private Limited.
