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Gordon Ramsay Fish and Chips Recipe

gordon ramsay fish and chips
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Gordon Ramsay’s Fish and Chips is an elevated version of the traditional British dish, where flaky white fish is dipped in a seasoned beer batter and deep-fried until crispy. The chips are twice-fried for the perfect crunch, and the dish is often served with a zesty tartar sauce and mushy peas. This recipe balances texture and flavor, creating an irresistible meal.

Ingredients

Scale

For the Fish

  • 2 large cod or haddock fillets
  • 1 cup all-purpose flour
  • ½ cup cornstarch
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon smoked paprika (optional, for extra depth)
  • 1 cup cold beer (pale ale or lager)
  • Vegetable oil (for frying)

For the Chips

  • 3 large russet potatoes, peeled and cut into thick fries
  • Vegetable oil (for frying)
  • Salt, to taste

For the Tartar Sauce

  • ½ cup mayonnaise
  • 1 tablespoon capers, chopped
  • 1 tablespoon pickles, chopped
  • 1 teaspoon Dijon mustard
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

For the Mushy Peas (Optional Side)

  • 1 cup frozen peas
  • 1 tablespoon butter
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste

Instructions

Step 1: Prepare the Chips

  1. Parboil the potatoes: Place the fries in a pot of cold salted water, bring to a boil, and cook for 3-4 minutes. Drain and pat dry.
  2. First fry: Heat oil to 325°F (160°C) in a deep pan. Fry the potatoes in batches for 3-4 minutes until pale and soft. Remove and drain on paper towels.
  3. Second fry: Increase oil temperature to 375°F (190°C) and fry the potatoes again for 3-4 minutes, until golden brown and crispy. Drain and season with salt.

Step 2: Prepare the Fish Batter

  1. Mix dry ingredients: In a bowl, whisk together flour, cornstarch, baking powder, salt, pepper, and smoked paprika.
  2. Add beer: Gradually whisk in the cold beer until a smooth batter forms. Let it rest for 10 minutes.

Step 3: Fry the Fish

  1. Heat the oil: In a deep frying pan, heat oil to 375°F (190°C).
  2. Coat the fish: Pat the fish fillets dry, lightly coat them in flour, and then dip them into the beer batter.
  3. Fry until golden: Carefully place the fish into the hot oil and fry for 4-5 minutes, turning occasionally, until crispy and golden brown. Drain on paper towels.

Step 4: Make the Tartar Sauce

  1. Combine ingredients: Mix mayonnaise, capers, pickles, Dijon mustard, lemon juice, salt, and pepper in a bowl. Refrigerate until ready to serve.

Step 5: Make the Mushy Peas (Optional)

  1. Cook the peas: Boil peas for 3 minutes, then mash with butter, lemon juice, salt, and pepper.

Step 6: Serve and Enjoy

  1. Plate the dish: Serve the crispy fish with chips, tartar sauce, and mushy peas. Add a lemon wedge for extra zest.

Find it online: https://gordonramsayeats.com/gordon-ramsay-fish-and-chips-recipe/