gordon ramsay's guide to authentic fish and chips

Gordon Ramsay’s Guide to Authentic Fish and Chips: Crispy, Golden Perfection

As a gourmet chef known for his exacting standards and explosive kitchen charisma, Gordon Ramsay has redefined how we think about traditional English cuisine. His take on the iconic Fish and Chips combines perfectly crispy, golden-battered cod with thick, fluffy chips and creamy mushy peas, all prepared with finesse that could only come from the Ramsay kitchen.

In this must-try recipe, we’ll delve into the secrets of replicating Gordon Ramsay’s legendary Fish and Chips at home, ensuring that every bite is a harmonious blend of crunch, flavor, and sheer delight.

Beef Batter Fish and Chips Recipe

Beef Batter Fish and Chips Recipe

The world of gourmet British cuisine with Gordon Ramsay’s signature Fish and Chips recipe, a dish that promises to deliver satisfaction with every crunch. Unveiling the secrets to that enviable golden-battered goodness.

3.8 from 187 votes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Cook Mode

Keep the screen of your device on

Ingredients

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

  • 1 cup 00 Zero flour (for batter)

  • 1 cup 00 Zero flour (for dusting)

  • 1 cup rice flour

  • 2 medium eggs, beaten

  • 6 oz. lager beer

  • 6 oz. soda water

  • 1 tsp. baking powder

  • 1 tsp. sugar

  • 1/2 tbsp. salt (to taste)

  • 1/2 tbsp. fresh ground black pepper

  • 4 cups vegetable oil (for deep frying)

  • For the Chips:
  • 1 1/2 lb Yukon Gold potatoes

  • 1/2 tbsp. salt (to taste)

  • 1/2 tbsp. fresh ground black pepper

  • For the Mushy Peas:
  • 1 package (10 oz.) frozen green peas

  • 1/4 cup heavy cream

  • 1 tbsp. butter

  • 1/2 tsp. salt

  • 1/2 tsp. freshly ground black pepper

Directions

  • Prepare the Fish Batter:
  • Combine 1 cup of 00 Zero flour, rice flour, baking powder, sugar, salt, and black pepper in a bowl.
  • Mix the lager beer and soda water in another bowl. Add this mixture to the dry ingredients, whisking until the batter is smooth. Let it rest.
  • Prepare the Fish:
  • Heat the oil in a deep fryer to 350°F (175°C).
  • Lightly dust the cod fillets with the remaining 00 Zero flour.
  • Dip the fillets into the beaten egg and the batter, ensuring they are well coated.
  • Carefully lower the fillets into the hot oil and fry until golden and crispy, about 5-7 minutes. Remove and drain on paper towels.
  • Prepare the Chips:
  • Cut the potatoes into thick slices, then into thick chips.
  • Rinse the chips in water, then pat dry with a towel.
  • Fry the chips in the same oil as the fish until golden and crisp. Season with salt and pepper.
  • Prepare the Mushy Peas:
  • Cook the frozen peas as per the package instructions.
  • Drain the peas and return them to the pan.
  • Add heavy cream, butter, salt, and pepper. Mash the peas coarsely.
  • Serve: Plate the crispy fish with chips and a scoop of mushy peas. Enjoy your authentic Gordon Ramsay-style Fish and Chips!

Recipe Video

Notes

What is the batter on fish and chips made of?

The batter used for fish in fish and chips typically consists of a combination of flour, baking powder, salt, and liquid (such as water, milk, or beer) to create a thick, smooth consistency. Sometimes, eggs are also included in the batter to provide richness and help the batter adhere to the fish.

What is the best fish for fish and chips?

The best fish for fish and chips is usually a white, flaky, and mild-tasting fish. Cod and haddock are the most traditional and popular choices in the United Kingdom. Other good options include pollock, flounder, tilapia, or halibut, depending on availability and personal preference.

What can I substitute for beer in fish batter?

You can use sparkling water or club soda as a non-alcoholic substitute for beer in fish batter. These alternatives provide the carbonation that contributes to the light and crispy texture of the batter. You can also use non-carbonated liquids like milk or plain water, but the batter may not be as light.

What fish is used for English fish and chips?

The most commonly used fish for fish and chips in England are cod and haddock. These fish are traditional favorites due to their availability in the North Atlantic, mild flavor, and ability to hold up well when coated in batter and fried. Cod is particularly prized for its thick, flaky white fillets.

Summing Up

As our culinary expedition draws to a close, one can’t help but admire the transformation of Fish and Chips from a simple pub staple to a dish of refined pleasure, thanks to the touch of a master chef. Marrying crisp, beer-battered cod with hearty, golden chips and velvety mushy peas has elevated an everyday classic to an art.

For those who dare to embark on this adventure in their home kitchens, the reward is a meal that resonates with the soulful essence of British comfort reimagined. It promises warmth and satisfaction on a plate, crafted to create moments long after the last bite. So raise your forks and dive in with gusto, for this is much more than just food; it’s a celebration of tradition and taste, lovingly reinvented for the connoisseur in us all.

Elevate your risotto experience: Delight in the luxurious taste of Gordon Ramsay’s Guide to the Ultimate Lobster Risotto: Culinary Excellence.

Last Updated on January 21, 2024 by John Siracusa

Author

  • John Siracusa

    Hi, I'm John. I've worked in the Food Service industry for over 25 years, working in my family's business. 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 has one of New York City's best independent restaurant communities. I also admire Gordon Ramsay's no-nonsense approach to always being your best.

    John Siracusa john@hellskitchenrecipes.com
3.8 from 187 votes

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