Beer-battered Fish

"Visually, I like the intentions of this dish, but it's just all stuck on this sort of brown puddle that makes the food look so uninspiring. And what's the seasoning? That batter. What did you use?"

"We've got some garam masala in there. I've got some red chili powder, some turmeric to give it some color. And then also, of course, I salted the fish before I fried it in."

"That batter, so fish is cooked beautifully. It's a very smart technical move, salting that fish before battering it, so you know how to fry the beer is evidence, and the chutney's delicious. Good job."

"The dish is a bit misconceptualized, but it tastes a lot better than it looks."

"When I think of a beer battered fish, this is exactly what I'm thinking about. The beer flavor comes through."