A 35-seater fish and chip shop with an Asian twist, Gilly's Fry Bar, has just opened in Finsbury Park, London N4.
Owner Neil Gill, also known as Gilly, has used his love of Northern chippies from his childhood and the art of tempura cooking, which he learned when working for Alan Yau, Wagamama founder, to create Gilly's dishes.
The menu is split into five sections: snacks, fry, raw, donburi rice, and sides, with many of the dishes designed to be shared.
Snacks include prawn toast, scampi and pickled onions, and the raw section offers a selection of fish, oysters, beef and cucumber.
Battered and deep fried dishes include sausage, aubergine, chicken wings, soft shell crab, asparagus, and shitake mushrooms.
Katsu-inspired breadcrumbed and deep fried dishes take on an Asian flavour with cod’s roe, pork and prawns, all served with rice, pickles and seaweed.
Domburi rice is similar, but with the essential crumbed and fried foods served on top of rice with a 64-degree egg.
Diners can also order scraps - the little crispy bits, along with a buttered bap, chips with curry sauce, and gem chopped salad.
For beverages, there are highball cocktails, including those with gin, lemon, cherry and elderflower, as well as spiced honey and lemon Shandy Bass.
There’s also a range of shots and punches, like ‘Salt & Vinegar’ which comes with whisky with a shot of salt and pickle juice, and the Fish Bowl Punch for Two, a rum and cognac with peach, lime and Irn Bru.
Gill also operates British restaurant Season Kitchen and gastropub The Lamb in N4.
