Gordon Ramsay Fish and Chips


Gordon Ramsay’s fish recipe is a traditional English meal. One of the features of this fish and chip recipe that creates a difference from any other that you’ll discover is the addition of the mushy peas. The fish is coated with a beer batter that produces a crunchy and delightful texture, as the internal structure of the fish is delicate and flaky.

The ideal fish and chips can only be reached when the beer batter is made right. I have discovered that denser beer batter can make the fish wet when frying since the oil should pass through the beer batter to cook the fish, so make the beer batter that is somewhat thinner in texture than waffle and pancake batter.

Equipment Needed for Fish and Chips Recipe

I use a T-Fal Deep Fryer with Basket. I’ve been using mine for a few months and love it. The filter is a built-in wire mesh type and doesn’t need to be replaced as far as I can tell. It is helpful to clean the chamber independently without worrying about getting wet electrical parts.

Learn from culinary masters such as Gordon Ramsay, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Alice Waters, etc. With the Annual MasterClass Membership, you can become a better chef.

I’ve used and recommend both cookware sets, the ScanPan 10-Piece Cookware Set and the All-Clad Tri-Ply Stainless Steel Cookware; both are well-made pans with a solid, heavy bottom, heat fast, and they get the job done. Visit the ScanPan or All-Clad on Amazon.

How to Make Gordon Ramsay Fish and Chips

If you make this fish and chips recipe, you’ll need to make all the elements, including Gordon Ramsay’s famous mushy peas, if you want to have the same experience you would get at Gordon Ramsay Fish and Chips restaurants.

Step 1. Mix the rice flour and the 00 flour, salt, baking soda, and sugar in a medium-sized bowl. After that, add in the soda water and the more extensive beer.

Step 2. Blend all the ingredients until they are well mixed but be cautious not to over mix the beer batter since a heavy batter will be visible on your fish.

Step 3. Now Coat the fish well in the flour, I choose to use cod for this recipe, but you can use another type of fish you like. Then dip the fish in the batter to coat.

Step 4. Place the beer-battered cod fish aside and heat the oil in your frying pan to about 350 degrees Fahrenheit. After the oil has reached the temperature, cook the fish for about 10 minutes, or until the outside is a beautiful golden brown.

Step 5. Start by cutting the Yukon Gold potatoes into thin wedge-sized slices that will get crispy without difficulty in a deep fryer. Then fry wedge slices in oil at 350 degrees till golden brown and crispy. Set aside.

How to Make Gordon Ramsay Mush Peas

Step 1. Boil water, adding salt to the water to flavor the peas. Add two cups of peas and allow the peas to continue to cook until they boil again.

Step 2. When they are cooked, place the peas on top. Add cream, butter, salt, and pepper to the peas, and pulse them until they are the consistency you’d like the peas to be. Suppose you want a softer consistency but still thick with small pieces of peas. Adjust seasonings to taste and serve immediately with fish and chips.

Gordon Ramsay Fish and Chips

3 from 128 votes
Course: MainCuisine: English
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

The beer-battered cod and crunchy chips are a delightful combo when serviced together.

Ingredients

  • For Fish
  • 4 6 oz. thick-cut cod fillets

  • 1 C. 00 Zero flour for Batter

  • 1 C. 00 Zero flour for dusting

  • 1 C. Rice flour

  • 2 Med egg beaten

  • 6 oz. lager beer

  • 6 oz. Soda water

  • 1 tsp. baking powder

  • 1 tsp. sugar

  • ½ tbsp. Salt to taste

  • ½ tbsp. Fresh ground black pepper

  • 4 cups vegetable oil for deep fryer

  • For Chips
  • 1 ½ lb. Yukon Gold Potatoes

  • ½ tbsp. Salt to taste

  • ½ tbsp. Fresh ground black pepper

  • For Mushy Peas
  • 1 package 10 oz. frozen green peas

  • 1/4 C. heavy cream

  • 1 Tbsp. butter

  • 1/2 tsp. salt

  • 1/2 teaspoon freshly ground black pepper

Directions

  • For Fish
  • Now mix the rice flour, the flour, the salt, the baking soda, and the sugar in a medium-sized bowl. After that, add in the soda water and the more extensive beer.
  • Blend all the ingredients until they are well mixed but be cautious not to over mix the beer batter since a heavy batter will be visible on your fish.
  • Now Coat the fish well in the flour, I choose to use cod for this recipe, but you can use another type of fish you like. Then dip the fish in the batter to coat.
  • Place the beer-battered cod fish aside and heat the oil in your frying pan to about 350 degrees Fahrenheit. After the oil has reached the temperature, cook the fish for about 3 minutes on each side, or until the outside is beautifully golden brown.
  • For Chips
  • First, start by cutting the potatoes into thin, wedge-sized slices that will get crispy without difficulty in a frying pan. Fry wedge slices in oil at 350 degrees until golden brown and crispy. Then set aside.
  • For Mushy Peas
  • Boil water, adding salt to the water to flavor the peas. Add two cups of peas and allow the peas to continue to cook until they boil again.
  • When they are cooked, add the peas. Add cream, butter, salt, and pepper to the peas, and pulse them until they are the consistency you’d like the peas to be. Suppose you want a softer consistency but still thick with small pieces of peas. Adjust seasonings to taste and serve immediately with fish and chips.

Recipe Video

Notes

  • Adapted from Gordon Ramsay’s Hell’s Kitchen

John Siracusa

Cooking, for me, has always been an "art" infused with traditions. My career was inspired by Hell's Kitchen, the West Side of Manhattan, which boasts one of N.Y. City's best independent restaurant communities, along with Gordon Ramsay's no-nonsense approach towards always being your best.

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