Gordon Ramsay’s Fish and Chips Recipe: The Best Classic British Dish with a Twist

Why Gordon Ramsay’s Fish and Chips Stand Out

Gordon Ramsay takes traditional fish and chips and adds his signature flair, making the dish both authentic and elevated. Here’s why his version is a cut above the rest:

• Crispier, Light Batter: His batter is made extra crispy with a few simple but genius tweaks, including adding beer and sparkling water for a lighter texture.
• Triple-Cooked Fries: Instead of regular fries, Ramsay uses a triple-cooking method to ensure they’re crunchy on the outside yet fluffy on the inside.
• Homemade Tartar Sauce and Mushy Peas: No fish and chips are complete without classic sides, but Ramsay’s versions pack a flavor punch with fresh herbs and zesty additions.

Ingredients for Gordon Ramsay’s Fish and Chips For the Fish and Batter:

• 600g white fish fillets (cod, haddock, or hake)
• 225g plain flour
• 50g rice flour (for extra crispiness)
• 1 teaspoon baking powder
• 200ml cold beer (lager works best)
• 200ml sparkling water
• Salt and pepper, to taste
• Vegetable oil (for deep frying)

For the Fries:

• 4 large potatoes (Maris Piper or Russet)
• Vegetable oil (for frying)
• Sea salt, to season

For the Tartar Sauce:

• 200g mayonnaise
• 1 tablespoon capers, finely chopped
• 1 tablespoon gherkins, finely chopped
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh lemon juice
• 1 tablespoon parsley, finely chopped
• Salt and pepper, to taste

For the Mushy Peas (Optional but Delicious!):

• 200g frozen peas
• 1 tablespoon butter
• 1 tablespoon fresh mint, finely chopped
• Salt and pepper, to taste

Step-by-Step Guide to Gordon Ramsay’s Fish and Chips

1. Prepare the Potatoes (Fries)

Start by peeling the potatoes and cutting them into thick, hand-cut fries. Rinse them under cold water to remove any excess starch. This step helps achieve the crispy exterior we’re looking for.

First Frying: Heat your vegetable oil to 130°C (266°F). Fry the chips in batches for about 6-7 minutes until they’re soft but not browned. Drain and let them cool.

Second Frying: Turn up the oil temperature to 180°C (356°F). Fry the chips again until they turn golden and crispy, about 3-4 minutes. Drain on paper towels and sprinkle with sea salt.

2. Make the Batter for the Fish

While the fries are cooling, prepare the batter. In a large mixing bowl, combine the plain flour, rice flour, and baking powder. Slowly pour in the cold beer and sparkling water, whisking continuously until the batter is smooth. The carbonation from the beer and sparkling water will help make the batter light and crispy.

Season the fish fillets with salt and pepper. Dredge the fish in a little plain flour (this helps the batter stick), then dip them into the batter, ensuring they’re fully coated.

3. Fry the Fish

Heat a deep frying pan or pot with vegetable oil to 180°C (356°F). Carefully lower the battered fish into the hot oil. Fry for about 4-5 minutes, depending on the thickness of your fillets, until the fish is golden brown and crispy. Don’t overcrowd the pan – fry in batches if needed.

Once fried, transfer the fish to a plate lined with paper towels to drain any excess oil. Season with a pinch of sea salt.

4. Prepare the Tartar Sauce

While the fish and chips are frying, make your tartar sauce. In a small bowl, mix together mayonnaise, capers, gherkins, Dijon mustard, lemon juice, and parsley. Season with salt and pepper to taste. For a tangier sauce, feel free to add extra lemon juice.

5. Mushy Peas (Optional)

If you’re going for the full British experience, mushy peas are a must! Cook the frozen peas in boiling water for 2-3 minutes. Drain and mash them with butter, mint, salt, and pepper to taste. You can leave them slightly chunky or mash them completely, depending on your preference.

Tips for Perfect Fish and Chips

• Use Fresh, White Fish: Cod or haddock are traditional choices, but you can use any firm, white fish like hake or pollock.
• Cold Batter: Keeping the batter cold (thanks to the beer and sparkling water) is key to achieving a super crisp coating.
• Triple-Cooked Chips: Gordon Ramsay is famous for his triple-cooked chips. After the second fry, you can freeze the fries and then give them a third fry for extra crispiness if you want to go the extra mile.
• Don’t Overcrowd the Pan: Fry the fish in small batches so the oil temperature doesn’t drop. This ensures that your fish stays crispy, not soggy.

Nutritional Information (Per Serving)

• Calories: 620
• Protein: 28g
• Carbohydrates: 50g
• Fat: 33g
• Sodium: 720mg
• Fiber: 6g

A Twist on Tradition: How Gordon Ramsay Elevates Fish and Chips

• Beer Batter: Adding beer not only makes the batter light and crispy, but it also introduces a slight malty flavor that complements the fish perfectly.
• Rice Flour: A clever addition to the batter, rice flour gives the fish an extra crunch without adding heaviness.
• Fresh Ingredients: Ramsay emphasizes the importance of fresh, high-quality ingredients like white fish, and fresh herbs in the tartar sauce and mushy peas, making each element of the dish burst with flavor.

Wrapping It Up

Gordon Ramsay’s fish and chips recipe is not your typical takeaway meal – it’s a refined, flavorful version of the British classic that’s packed with Gordon’s unique culinary flair. From the ultra-crisp beer batter to the triple-cooked fries and fresh homemade tartar sauce, this dish is both comforting and impressive.

Next time you’re in the mood for fish and chips, ditch the takeaway and try making it at home the Gordon Ramsay way. Trust me, your taste buds will thank you!