A crispy, golden crust that shatters with every chomp—that’s what a great beer batter does, people!
The key is cold beer and a light touch when mixing to keep the batter airy.
I’ve found that using a pale ale or lager works best since it adds just the right balance without overpowering the batter.
The contrast between the crunchy shell and whatever you’re frying—whether fish, onion rings, or shrimp—is what makes this batter so addictive.
A quick tip:
Don’t crowd the pan, or you’ll drop the oil temperature and end up with soggy results! Ya gotta keep the temp at 350°F consistently.
Ready? Let’s go!
How to Make Gordon Ramsay’s Beer Batter
Ingredients
- 1 cup Flour
- 1 tsp Baking Powder
- 1 tsp Curry Powder
- 1 cup Lager or Beer
- Salt, to taste
- Oil, for frying
- Fish Fillets (cod works great)
Step-by-Step Instructions
Step 1:
Heat a pan with oil over medium-high heat until it reaches the right temperature for frying.
The oil should be hot enough to sizzle when you dip in a piece of batter.
Step 2:
In a bowl, whisk together the flour, baking powder, and curry powder, blending everything smoothly.
These dry ingredients will add a subtle kick and structure to your batter.
Step 3:
Gradually pour the lager or beer into the dry mix, stirring gently.
The fizz from the beer will create a light, airy texture, crucial for that crispy finish.
Step 4:
Pat the fish fillets dry with a paper towel, then season them with a pinch of salt on both sides.
This step enhances the flavor and helps the batter adhere better.
Step 5:
Dredge the fish in the batter, ensuring each piece is evenly coated, then carefully lay them into the hot oil.
Fry until golden brown and crispy, typically about 3-4 minutes per side.
Tips and Tricks for Making This Recipe
Choosing the Right Beer:
Using a lager gives the batter a clean and crisp taste, but you can experiment with other beers for different flavors.
Darker beers might bring a richer flavor to the batter, which some might enjoy.
Keeping it Crispy:
To maintain the crispiness, enjoy the fish as soon as it’s cooked.
If you need to keep it warm, place it on a wire rack in a low oven.
Avoid stacking them directly on a plate, as this can cause the fish to steam and lose its crunch.
Oil Temperature:
Having the oil at the right temperature is crucial for the perfect fry.
I usually test the oil with a piece of batter—if it sizzles and rises to the surface, it’s ready!
Keeping a kitchen thermometer handy can help ensure you maintain the temperature throughout frying.
Experiment with Spice:
Feel free to tweak the spices in the batter to suit your taste!
Adding a sprinkle of paprika or cayenne can give it an extra kick.
Making the recipe your own with slight variations can also be fun.
Fish Fillets Matter:
Fresh, firm fish fillets will hold up the best during frying.
If you’re unsure, ask your local fishmonger for what’s freshest that day!
What to Serve with Gordon Ramsay Beer Batter Recipe
Mushy Peas
Mushy peas are a traditional side choice to pair with your beer-battered fish, and they add a fantastic balance to the dish.
These peas are easy to make and bring a fun texture that compliments the crispy fish well.
Tartar Sauce
No beer-battered fish is quite complete without a side of tangy, zesty tartar sauce.
Slather your fish with this sauce, and you’ll find it adds just the right touch to each and every bite you take.
Herbed Couscous
If you’re in the mood for something less traditional but equally enticing, herbed couscous is an excellent choice.
It absorbs flavors beautifully and brings a fresh, aromatic element to the table that complements the fish spectacularly.
Variations and Substitutions
Gluten-Free Option
You can easily make Gordon Ramsay’s beer batter gluten-free by substituting rice flour for regular flour.
Substitute all-purpose flour with a mixture of rice flour and cornstarch for that crispy texture!
Non-Alcoholic Version
If you prefer a non-alcoholic version, replace beer with carbonated water or club soda.
The carbonation helps keep the batter light and fluffy, just like beer!
Spice It Up
Add a pinch of cayenne pepper or paprika if you’re in the mood for a little extra kick in the batter.
Dried herbs such as thyme or rosemary can also add a more robust flavor profile to your fish!
Fish Choices
While cod is traditional, you can swap it with haddock or pollock, depending on your preference.
Using a white-fleshed, mild-tasting fish is advisable to let that delicious batter shine through.
How to Store Leftover Gordon Ramsay Beer Batter Recipe
Once you’ve finished frying up your delicious fish, you might have some leftover batter.
It’s important to store this properly so you can use it another time.
To keep it fresh, transfer the batter to an airtight container.
Ensure the container is sealed well to prevent any air from getting in.
Store it in the refrigerator for up to two days.
Avoid Freezing
While it might be tempting to freeze your leftover batter, it’s not a good idea.
Freezing can change the batter’s consistency, making it less effective when you attempt to use it later.
It’s best to use it fresh whenever possible.
Use Fresh Ingredients Next Time
Whenever you’re planning to make beer batter again, the best results come from using fresh beer and flour.
If your leftover batter has been sitting for a while, give it a quick whisk before using it to refresh its texture.
This will help ensure your fried food turns out crispy and tasty!
Common Mistakes to Avoid
Batter Consistency
You want your batter to be similar in consistency to cream for optimal results.
If it’s too thick, your fish will end up with a heavy crust.
If it’s too thin, you’ll have a soggy mess on hand.
Temperature of the Oil
Make sure your oil is at a medium-high heat before you start frying.
Too low, and you’ll end up with greasy fish.
Too high, and you risk burning the outside before the fish is cooked through.
Refrigerating the Batter
Refrigerate your batter for a bit before using it.
This helps the bubbles settle, giving your fish a light, crispy layer.
Leaving it out results in a less airy texture that won’t do your fish any favors.
Gordon Ramsay Beer Batter Recipe
Ingredients
- 1 cup Flour
- 1 tsp Baking Powder
- 1 tsp Curry Powder
- 1 cup Lager or Beer
- Salt to taste
- Oil for frying
- Fish Fillets cod works great
Instructions
- Heat a pan with oil over medium-high heat until it reaches the right temperature for frying.
- The oil should be hot enough to sizzle when you dip in a piece of batter.
- In a bowl, whisk together the flour, baking powder, and curry powder, blending everything smoothly.
- These dry ingredients will add a subtle kick and structure to your batter.
- Gradually pour the lager or beer into the dry mix, stirring gently.
- The fizz from the beer will create a light, airy texture, crucial for that crispy finish.
- Pat the fish fillets dry with a paper towel, then season them with a pinch of salt on both sides.
- This step enhances the flavor and helps the batter adhere better.
- Dredge the fish in the batter, ensuring each piece is evenly coated, then carefully lay them into the hot oil.
- Fry until golden brown and crispy, typically about 3-4 minutes per side.