You’ll be amazed how quickly you can make Gordon Ramsay’s Fish and Chips with crispy, golden-battered fish and perfectly seasoned fries.
The secret to mastering this dish is double-frying the chips to get them extra crunchy.
I love this recipe because it’s straightforward and brings out such rich flavors with minimal fuss.
Before you start, make sure you have all the ingredients ready, like beer for the batter, cod fillets, flour, baking powder, and seasonings.
Trust me, following Ramsay’s method will make your homemade Fish and Chips unforgettable!
How to Make Gordon Ramsay Fish and Chips
Ingredients
- 1 cup Flour (sifted)
- 1 cup Rice Flour
- 1 tsp Baking Powder
- 1 tsp Sugar
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 cup Lager Beer (cold)
- 1 cup Soda Water (cold)
- 4 pieces Cod Fillets
- 4 large Potatoes
- Vegetable Oil (for frying)
Step-by-Step Instructions
Step 1:
Prepare the batter by sifting the flour and rice flour into a large mixing bowl.
Step 2:
Add the baking powder, sugar, salt, and black pepper into the bowl and mix well.
Step 3:
In a separate bowl, combine the lager beer and soda water.
Step 4:
Gradually add the wet mixture to the dry ingredients while whisking until the batter is smooth, then let it rest for 30 minutes.
Step 5:
Peel and cut the potatoes into thick chips.
Step 6:
Blanch the chips in hot oil at 320°F until they are just tender, then remove and drain on paper towels.
Step 7:
Increase the oil temperature to 375°F and fry the chips again in batches until golden and crispy, about 7-8 minutes.
Step 8:
Season the chips with sea salt and set them aside.
Step 9:
Heat the oil in a deep fryer to 350°F (175°C).
Step 10:
Coat the cod fillets in a little flour, then dip them into the batter, ensuring they are fully coated.
Step 11:
Carefully place the battered fish into the hot oil, frying them for 3-3 1/2 minutes, basting with oil on each side until golden and crispy.
Step 12:
Remove the fish from the oil and drain on a wire rack.
Tips and Tricks for Making This Recipe
Use Cold Ingredients:
Keep your beer and soda water in the fridge until you’re ready to use them.
Basting with Oil:
Baste the fish with hot oil while it’s frying to help achieve even browning and crispiness.
Fry Twice for Crispiness:
Double-fry the chips to get that perfect crunch.
Maintain Oil Temperature:
Don’t let the oil get too hot or too cold.
Use a thermometer to monitor the temperature regularly.
Rest The Batter:
Letting the batter rest for about 30 minutes makes it more consistent and helps it stick to the fish better.
You’ll notice the difference!
Enjoy making and eating this delicious meal!
What to Serve with Gordon Ramsay’s Fish and Chips
Traditional Tartar Sauce
You simply can’t go wrong with tartar sauce!
This classic dip is a fantastic match for crispy fish and chips.
Its tangy flavor enhances the savory seasoning of the dish.
Mushy Peas
Mushy peas are another traditional favorite.
Their soft texture and unique flavor complement the crispy fish perfectly.
You’re in for a delicious experience with this combination!
Coleslaw
Consider coleslaw for a refreshing crunch.
Its creamy texture and slight tang provide a nice balance to the oiliness of fried fish.
It’s a great way to add some freshness to your meal.
Pickled Onions
Pickled onions add a tangy, crunchy contrast to the rich fish and chips.
They cut through the greasiness, offering a burst of flavor.
You’ll appreciate the complexity they bring to your plate!
Quinoa Salad with Lemon Dressing
Try something different with a quinoa salad.
Adding a lemon dressing gives it a zesty kick, while quinoa offers a healthy, light side.
It’s a modern twist that pairs surprisingly well with fried fish and chips.
Variations and Substitutions
Different Flours
You can experiment with various flours for the batter.
Try rice flour for a lighter, crispier finish or 00 Zero flour for a more traditional result.
Adding curry powder to the dredging flour can create a unique flavor twist!
Beer Options
The batter traditionally uses lager beer, but you can switch it up.
Pale ale can add a richer, more complex flavor, while non-alcoholic beer works just as well for an alcohol-free version.
Cooking Methods
Try different cooking methods for versatility.
Stove Method: Heat and toss fish and chips in a pan for about 4 minutes.
Microwave: Use 20-second bursts on a low setting.
Air Fryer: Set to 320°F for a healthier approach.
Seasonings
Enhance your batter with various seasonings!
Cayenne pepper adds heat, while paprika gives it a smoky touch.
Garlic powder and onion powder can also be mixed in for additional flavor.
Side Variations
Traditional chips can be swapped too.
Sweet potato fries offer a different sweetness, while zucchini fries provide a lighter option.
Trying out these just might become your new favorite!
How to Store Leftover Gordon Ramsay Fish and Chips
Cool Down
First, let your fish and chips cool completely to room temperature.
Avoid wrapping or storing them while still warm to prevent sogginess.
Storage Containers
Place the fish and chips in separate airtight containers.
This prevents the chips’ oils from soaking into the fish.
Refrigeration
Store in the refrigerator for up to 2 days.
Make sure to place the containers on a shelf, not in the refrigerator door.
Freezing Option
If you need to keep them longer, you can freeze them.
Wrap each piece of fish and a portion of chips in aluminum foil.
Place the wrapped items in a freezer-safe zip-top bag.
Store in the freezer for up to 1 month.
Common Mistakes to Avoid
Incorrect Oil Temperature
When frying fish, maintain the oil temperature at 350°F (175°C) to prevent a greasy result or uneven cooking.
If the oil gets too hot or too cold, the fish won’t cook properly!
Overcrowding the Fryer
Frying too many pieces at once lowers the oil temperature, causing soggy results.
Fry in small batches to keep the oil hot and ensure crispiness.
Not Letting the Batter Rest
Resting the batter for about 30 minutes ensures a smoother texture.
Skipping this step can lead to lumpier batter and less crispy fish.
Gordon Ramsay Fish and Chips Recipe
Ingredients
- 1 cup Flour sifted
- 1 cup Rice Flour
- 1 tsp Baking Powder
- 1 tsp Sugar
- 1 pinch Salt
- 1 pinch Black Pepper
- 1 cup Lager Beer cold
- 1 cup Soda Water cold
- 4 pieces Cod Fillets
- 4 large Potatoes
- Vegetable Oil for frying
Instructions
- Prepare the batter by sifting the flour and rice flour into a large mixing bowl.
- Add the baking powder, sugar, salt, and black pepper into the bowl and mix well.
- In a separate bowl, combine the lager beer and soda water.
- Gradually add the wet mixture to the dry ingredients while whisking until the batter is smooth, then let it rest for 30 minutes.
- Peel and cut the potatoes into thick chips.
- Blanch the chips in hot oil at 320°F until they are just tender, then remove and drain on paper towels.
- Increase the oil temperature to 375°F and fry the chips again in batches until golden and crispy, about 7-8 minutes.
- Season the chips with sea salt and set them aside.
- Heat the oil in a deep fryer to 350°F (175°C).
- Coat the cod fillets in a little flour, then dip them into the batter, ensuring they are fully coated.
- Carefully place the battered fish into the hot oil, frying them for 3-3 1/2 minutes, basting with oil on each side until golden and crispy.
- Remove the fish from the oil and drain on a wire rack.