Gordon Ramsay’s Fish And Chips Recipe [+Tips & Tricks]

Gordon Ramsay’s Fish and Chips offers an irresistible twist on the traditional British classic, featuring crispy, golden fish fillets paired with perfectly seasoned, crunchy fries – a delicious experience that elevates the beloved comfort food to a whole new level of flavor and texture.

What Is Gordon Ramsay’s Fish And Chips

Gordon Ramsay’s Fish and Chips is his take on the quintessential British dish, reimagined with his signature precision and attention to quality ingredients. It combines perfectly battered, flaky white fish (usually cod or haddock) with thick-cut, crispy fries or "chips.

" What makes his version stand out is the meticulous technique used to achieve the ultimate balance between a golden, crispy exterior and a tender, moist interior. The dish is often served with homemade tartar sauce, peas, or a splash of malt vinegar, adding an extra layer of flavor to each bite. The focus is on quality, freshness, and that comforting, satisfying crunch that comes with expertly fried fish.

Gordon Ramsay’s Fish And Chips Recipe

Ingredients Needed

To prepare Gordon Ramsay’s Fish and Chips, you’ll need the following ingredients:

For The Fish

• Cod or Haddock Fillets (or other white fish, skinless and boneless)
• Plain Flour (for the batter)
• Cornstarch (helps make the batter extra crispy)
• Baking Powder (for lightness)
• Ice-cold Sparkling Water (essential for the batter’s crispness)
• Salt and Pepper (for seasoning)
• Vegetable Oil (for deep frying)

For The Chips

• Russet Potatoes (or other starchy potatoes, for a crispy texture)
• Vegetable Oil (for frying)
• Salt (for seasoning)

For Serving (Optional But Recommended)

• Malt Vinegar
• Lemon Wedges
• Homemade Tartar Sauce (mayonnaise, chopped pickles, lemon juice, and a touch of mustard)

Equipment Needed

To prepare this dish, you will need the following equipment:

• Deep Fryer or a large Heavy Pot (for frying the fish and chips)
• Thermometer (to monitor oil temperature)
• Mixing Bowls (for preparing the batter and for seasoning)
• Tongs or a Slotted Spoon (for removing the fish and chips from the oil)
• Paper Towels (to drain excess oil)
• Knife and Cutting Board (for prepping the potatoes)
• Peeler (optional, if you prefer peeled chips)

How To Make Gordon Ramsay’s Fish And Chips?

Here’s a step-by-step guide to preparing this delicious meal:

1. Prepare the Chips: Start by peeling (optional) and cutting the potatoes into thick chips. Rinse them under cold water to remove excess starch, then pat them dry with paper towels. Heat your oil in a deep fryer or large pot to 325°F (165°C). Fry the chips in batches for 4-5 minutes, until they are soft but not yet crispy. Remove and drain on paper towels.
2. Make the Batter: In a bowl, combine the flour, cornstarch, baking powder, salt, and pepper. Gradually whisk in the sparkling water to form a smooth batter. The sparkling water gives the batter its airy, crispy texture. Ensure the batter is thick enough to coat the fish without running off.
3. Prep the Fish: Pat the fish fillets dry with paper towels and season them lightly with salt and pepper. Dredge the fillets in flour, shaking off any excess before dipping them into the batter.
4. Fry the Fish: Heat the oil to 375°F (190°C). Carefully lower the battered fish fillets into the hot oil, cooking for 5-7 minutes or until the fish is golden brown and crispy on the outside and flaky on the inside. Remove from the oil and drain on paper towels.
5. Finish the Chips: After the fish has been removed, increase the oil temperature to 375°F (190°C). Return the par-cooked chips to the oil for a second fry to crisp them up. Fry for 3-4 minutes, or until golden brown and crisp. Drain and season with salt.
6. Serve: Serve the crispy fish and chips on a plate with lemon wedges, a drizzle of malt vinegar, and your favorite tartar sauce on the side.

Expert Tips

1. Use Ice-Cold Water for the Batter: The colder the batter, the crispier the coating will be. You can even chill the flour before making the batter for an extra-crispy result.
2. Double-Fry the Chips: The key to the perfect chip is double frying. Frying the potatoes at a lower temperature first softens them, and then the second fry at a higher temperature crisps them to perfection.
3. Don’t Overcrowd the Fryer: Fry the fish and chips in batches to avoid overcrowding, which can lower the oil temperature and result in greasy, soggy food.
4. Choose the Right Fish: Fresh, firm white fish like cod or haddock works best for this dish. Avoid thinner fish like tilapia as they may break apart in the batter.
5. Use a Thermometer: Monitor the oil temperature closely using a thermometer to ensure perfect frying. Too hot, and the batter will burn; too cold, and the fish will become greasy.

Gordon Ramsay’s Fish and Chips is a refined version of a classic that showcases the chef’s knack for elevating simple dishes. By using high-quality ingredients, mastering the art of battering, and applying expert frying techniques, you can create this comfort food at home that rivals what you’d find in a top-notch restaurant. Whether you’re making it for a casual dinner or as part of a special treat, this recipe is sure to impress with its crispy, golden perfection and tender fish inside.

Easy Recipe Variations For Gordon Ramsay’s Fish And Chips

Gordon Ramsay’s fish and chips is a staple British dish known for its crispy batter, tender fish, and perfectly fried chips. While the traditional recipe is fantastic on its own, there are several variations you can try to elevate the dish or tailor it to different dietary preferences. Here are a few easy recipe variations for Gordon Ramsay’s classic fish and chips:

1. Beer-Battered Fish: Instead of using plain flour for the batter, you can create a light, crispy coating with beer. The carbonation from the beer adds extra crunch to the batter, giving your fish a more traditional pub-style crunch. Just mix flour, cornstarch, a pinch of salt, and a cold beer of your choice (lager is recommended) to achieve the perfect batter consistency. Dip the fish fillets into this beer batter before frying for an extra crispy texture.
2. Gluten-Free Fish and Chips: If you’re looking to make a gluten-free version, swap the regular all-purpose flour with a gluten-free flour blend. You can also use cornstarch or rice flour to make the batter lighter. To further enhance the crispiness, a touch of baking powder or potato starch will help achieve the signature crunch without compromising on texture.
3. Spicy Cajun Fish and Chips: For a little heat, infuse the batter with a Cajun seasoning mix. This adds a bold, spicy kick to the traditionally mild-flavored fish. Season the fish fillets with Cajun spices before dipping them into the batter for an additional layer of flavor. Serve the dish with a side of spicy dipping sauce, like a sriracha mayo or a tangy remoulade.
4. Panko Crusted Fish: Instead of battering the fish in the usual flour mixture, you can coat it with panko breadcrumbs for a lighter, crunchier coating. The panko crumbs are great for achieving a golden and crunchy texture while keeping the fish moist on the inside. For an even more distinct flavor, season the panko crumbs with grated Parmesan, garlic powder, and parsley.
5. Oven-Baked Fish and Chips: If you want a healthier alternative, you can bake the fish and chips instead of deep frying them. Coat the fish fillets with olive oil and breadcrumbs, then bake them in the oven at 400°F (200°C) for about 20 minutes or until crispy. Similarly, you can cut the potatoes into chips, toss them in a little oil, and bake them until golden brown.

Best Practices To Store Leftovers

Storing leftovers properly is key to maintaining the quality and taste of your fish and chips. Here are some best practices for storing your leftover dish:

1. Fish Storage: If you have leftover fish, store it in an airtight container in the refrigerator. Ideally, you should consume it within 1-2 days for the best taste and texture. The fish can become dry and lose its crispness over time, so try to avoid storing it for too long. If you plan to keep it longer, consider freezing it. Wrap the fish tightly in plastic wrap and aluminum foil or place it in a freezer-safe container for up to 3 months.
2. Chips Storage: For the best results with leftover chips (fries), you should store them in a separate airtight container to avoid them becoming soggy. Once cooled to room temperature, refrigerate the chips and consume within 2 days. When reheating, avoid microwaving them, as this can make them limp. Instead, reheat them in an oven at 400°F (200°C) for about 10-15 minutes to restore their crispness.
3. Reheating: The best way to reheat both the fish and chips is in an oven or air fryer, as these methods help maintain their crispiness. Preheat your oven to 375°F (190°C) and bake the fish and chips for about 10 minutes, flipping them halfway through. If using an air fryer, reheat the fish and chips at 350°F (175°C) for about 5 minutes or until they’re crispy again.
4. Avoid Freezing After Frying: It’s not recommended to freeze fish and chips after they’ve been deep fried, as the texture may suffer once reheated. If you must freeze the fish and chips, try freezing them before they are fried, and then cook them directly from the frozen state. This helps to retain the fresh, crisp texture.

What Goes Well With Fish And Chips?

While fish and chips are delicious on their own, pairing them with the right sides and condiments can elevate the meal to another level. Here are some classic and modern pairings:

1. Mushy Peas: This traditional British side dish is the perfect complement to fish and chips. Made from peas that are mashed with butter, mint, and a pinch of salt, mushy peas add a creamy, slightly sweet element to the dish that balances the crispy, salty nature of the fish and chips.
2. Tartar Sauce: A quintessential condiment for fish and chips, tartar sauce is a creamy and tangy mixture of mayonnaise, pickles, capers, and lemon juice. Its fresh, zesty flavor cuts through the richness of the fish and complements the crunchy batter.
3. Pickled Onions or Gherkins: Pickled onions or gherkins (pickled cucumbers) add a tangy, crunchy contrast to the dish. They help cleanse the palate between bites, enhancing the overall enjoyment of the meal.
4. Coleslaw: Creamy coleslaw, made with cabbage, carrots, and a tangy mayo-based dressing, is a popular choice to serve alongside fish and chips. Its cool, crunchy texture provides a refreshing counterpoint to the hot and crispy fish.
5. Lemon Wedges: A squeeze of fresh lemon juice can bring brightness to the dish, enhancing the flavors of the fish while cutting through the richness of the batter. It’s a simple addition, but one that is absolutely essential.
6. Salad: A simple green salad with a light vinaigrette dressing offers a fresh and crisp side to balance the fried goodness of the fish and chips. A few mixed greens or arugula can add a bit of peppery bite to the meal.

Conclusion

Gordon Ramsay’s fish and chips is a classic that never goes out of style. Whether you stick to the traditional recipe or explore creative variations like beer-battered fish, gluten-free options, or panko-crusted alternatives, you’re sure to enjoy this beloved dish.

Storing leftovers properly will allow you to savor your meal even after the first round, and pairing fish and chips with classic sides like mushy peas, tartar sauce, and a squeeze of lemon will only enhance the experience. Whether it’s for a casual dinner or a comforting weekend feast, fish and chips remain a timeless dish that always hits the spot!.

FAQs

What Type Of Fish Does Gordon Ramsay Use In His Fish And Chips Recipe?

Gordon Ramsay typically uses fresh cod fillets for his fish and chips recipe due to its flaky texture and mild flavor. He also suggests haddock as an alternative, as it fries well and has a slightly stronger taste.

What Ingredients Go Into Gordon Ramsay’s Fish Batter?

Gordon’s batter includes all-purpose flour, baking powder, beer (preferably a light ale or lager), and a pinch of turmeric for color. The beer adds airiness and a light, crisp texture when fried.

Why Does Gordon Ramsay Use Beer In The Batter?

Beer contributes to a light and crispy texture due to its carbonation. The yeast and bubbles in the beer help create a puffed batter that fries golden and crunchy without becoming too heavy or greasy.

How Does Gordon Ramsay Prepare The Chips (fries)?

He uses Maris Piper or Russet potatoes, peels and slices them into thick chips, then double fries them: first at a lower temperature to soften, then at a higher heat for crispiness. He seasons them with sea salt and sometimes a touch of vinegar.

Does Gordon Ramsay Add Any Special Seasoning To The Fish Before Frying?

Yes, Ramsay seasons the fish fillets with salt, pepper, and sometimes a light dusting of flour before dipping them into the batter. This helps the batter adhere better and enhances the overall flavor.

What Oil Does Gordon Ramsay Use For Frying Fish And Chips?

He recommends using a neutral oil with a high smoke point such as peanut oil, vegetable oil, or sunflower oil. These oils allow for high-temperature frying and don’t overpower the flavor of the fish.

How Does Gordon Ramsay Ensure The Fish Remains Crispy After Frying?

He drains the fish on a wire rack instead of paper towels to prevent it from steaming. This helps maintain the batter’s crunch. He also serves it immediately after frying for best texture.

What Kind Of Tartar Sauce Does Gordon Ramsay Serve With Fish And Chips?

Ramsay’s tartar sauce includes mayonnaise, chopped capers, gherkins (pickles), lemon juice, and sometimes parsley or tarragon. It’s creamy, tangy, and complements the fried fish perfectly.

Does Gordon Ramsay Include Mushy Peas In His Fish And Chips Dish?

Yes, he often serves minted mushy peas as a traditional accompaniment. The peas are lightly boiled, mashed with butter, salt, and fresh mint, providing a refreshing contrast to the rich fried elements.

Can Gordon Ramsay’s Fish And Chips Recipe Be Made Gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend and use a gluten-free beer or carbonated water in the batter. The flavor and crispiness can still be achieved with these adjustments.