The Fish & The Chip
When Aatin Anadkat decided it was time to reimagine his fine-dining restaurant, he didn’t mess about. In place of the globally influenced Maiyango came The Fish & The Chip – fun, informal and inspired by Britain’s love affair with its favourite dish. There are funky artworks and nice little nods to seaside chippie traditions (the menu is in newspaper format), but the sauce-bottle-on-the-table vibe shouldn’t hide the fact this is high quality fish and chips… and lots more besides.
Classic fish and chips (at under a tenner) comes in thin and crisp herby batter, crushed peas, terrific tartare and perfect chips – fat or skinny according to choice. But you can also choose your fish grilled with masala or jerk spices and panko breadcrumbs. There are plenty of gluten-free options and even a vegan “fish and chips” featuring nori-wrapped celeriac.
Also on the menu are lobster, chilli and garlic tiger prawns, and salmon fillet in wasabi and sesame-seed batter. Light lunches such as crab roll or vegan pea fritters are available and there’s a 13-strong wine list and an even wider choice of playful cocktails such as popsicle bellinis. In fact, The Fish & The Chip runs cocktail classes.
This is a fun and flexible restaurant serving its own individual take on a British classic.
By Tim Burke, Leicestershire editor