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Do you know that the delicious and mouthwatering Gordon Ramsay fish and chips can be made in just a short span of 40 minutes? I bet you didn’t. It was really surprising to learn that such a complex dish as this can be prepared in a very short span of time.
So, my mother loves Gordon Ramsay’s recipes, and I thought, why not put this 40-minute time mark to the test? Making fish has been an important part of my life since childhood, as I grew up eating fish and would often help my mom.
This recipe was especially her all-time favorite and mine, too! I bet once you try it, your friends and family will not stop thanking you for making them eat this dish. Hence, I set out to make this as a weekend brunch for my colleagues, and they, too, fell in love with it.
Preparing this dish requires only a handful of ingredients that I’m sure you will find in your pantry. For the fish, you can choose from halibut, grouper, or any other white fish you want. However, the beer batter coating makes the fish taste absolutely the best.
It makes the fish crispy on the outside and buttery on the inside. Moreover, it adds a subtle flavor that pairs wonderfully with the bright zing of the lemon. But that’s not all! What about the chips? They make the most delectable side, thickly cut and perfectly fried to golden.
I also like to sprinkle some sea salt and add a touch of vinegar to give them an organic British hint. Well… this dish is authentic English street food, which you can find in every pub. Now, you can easily make it at home! But wait a moment!
If you thought the awesomeness of the dish ended here, you are mistaken. Ramsay also adds his signature tartar sauce, which just upgrades the entire eating experience. So, if you want to level up your fish and chips game, then this one is a must-try.
What's In The Post
Equipment Required
- Deep Fryer: I use a deep fryer to fry the fish and chips. You can also use a heavy bottomed pot for the frying.
- Spotted Spoon: This will help remove the fish and chips from the oil without making it greasy.
- Paper Towel: I recommend using this to soak excess oil from the fish and chips.
- Knife: A knife is required to make sharp and thick cuts on the potatoes.
- Large Mixing Bowl: I suggest keeping one large mixing bowl handy to make the beer batter.
Gordon Ramsay Fish And Chips Ingredients & Substitutions
Note: These ingredients will help you serve one person. You can increase the quantity of ingredients to serve more people.
- 120 Grams Self-Rising Flour + Additional To Coat: If you don’t have self-rising flour, you can use cake flour or all-purpose flour with ½ teaspoon of baking powder and ½ teaspoon salt.
- 175 Grams White Fleshed Fish (such as Cod): I use haddock, pollock or tilapia in the absence of cod.
- 1 Medium Egg White
- 160 ml ( ½ Cup Or Little Under Half A Bottle ) Light Beer Or Large: Club soda, sparkling water, or non-alcoholic beer would also work fine.
- 1 large waxy potato, Peeled: When waxy potatoes are needed, I recommend using Yukon gold or russet potatoes.
- Sunflower Oil: You can also use canola or vegetable oil.
- Salt
- 1 Teaspoon Curry Powder ( used twice)
- 1 Teaspoon Baking Powder: ½ teaspoons of baking soda + ½ teaspoons cream of tartar or ½ Teaspoons vinegar + ½ teaspoons baking soda can work as good alternatives.
For The Tartar Sauce
- 50 Grams Creme Fraiche: Some good alternatives to creme fraiche are sour cream, plain Greek yogurt, or cream cheese.
- 200 Grams Mayonnaise: I substitute regular mayonnaise with Greek yogurt, sour cream, or vegan mayonnaise.
- ¾ Shallots, Diced: Red onions, small yellow onions, or green onions would also work fine.
- Lemon Juice (about 1 Teaspoon): In the absence of lemon juice, I advocate using white vinegar, apple cider vinegar, or lime juice.
- Hot Sauce (Optional): When I don’t have hot sauce, I simply look for cayenne pepper, chili flakes, or sriracha.
Preparation And Cooking Time
Preparation Time | Cooking Time | Total Time |
---|---|---|
15 Minutes | 30 Minutes | 45 Minutes |
How To Make Gordon Ramsay Fish And Chips
- Take self-rising flour in a mixing bowl.
- Add salt and curry powder to it.
- Now, add beer to the flour mixture. Mix it well. Then add egg whites in it and whisk vigorously.
- Take another mixing bowl and add flour and curry powder to it
- Now, take the fish and coat it with flour and curry powder mixture. Then dip it again in the wet flour and egg mixture.
- Now heat the sunflower oil in a medium-sized skillet and fry the fish in it.
- Now cut the potatoes lengthwise.
- Fry the potatoes again in the same oil to make chips.
- Season the chips with salt.
- To prepare the tartar sauce, mix chopped shallots with mayonnaise and creme fraiche.
- Add lemon juice. Now, serve your delicious fish and potato chips with the prepared tartar sauce.
Expert Tips That I Recommend
- Cold beer is the key to crispy fish. Hence, I advise you to make sure that the beer is icy cold. The combination of hot oil and cold beer makes the fish crispier.
- To get the extra crunchy layer, I double-fry the chips.
- Before dipping the fish into the beer batter, I pat them dry. This enables the batter to stick to the fish nicely and prevents any moisture that can make the fish greasy.
- I also season the fish and chips with sea salt and vinegar immediately after they’re fried. This way, the seasoning adheres better to the fish and chips, enhancing their flavor.
- After mixing the batter, I allow it to rest for at least 10-15 minutes before coating the fish with it to ensure the flour absorbs the beer properly and ensures a smooth and crisp coating.
- For an extra burst of flavor, I add chopped dill to my homemade tartar sauce.
FAQs About Gordon Ramsay Fish And Chips
Why is the fish too soggy?
If the oil used to fry the fish is not hot enough or the beer batter is very thick, the fish may become soggy. So, make sure to heat the oil to 350 degrees F and ensure that your batter has just the right consistency. It should be thin and not too runny, just enough to coat the fish properly.
Why is the fish greasy?
If you do not fry the fish in hot oil or leave it for a longer period of time, it might become greasy. To prevent this, fry the fish in small batches and keep an eye on the oil temperature, making sure it is exactly around 350 degrees F. Moreover, do not leave your fish in the oil for too long; remove it immediately after it becomes golden and crisp.
Why are the chips not crispy?
If you don’t double fry the potatoes or overcrowd them in the frying pan, they will not turn crispy. Hence, always double fry your chips first at 300 degrees F and then at 375 degrees F to make them crispy. Also, ensure that you fry them in small amounts so that the temperature stays consistent.
Why is the tartar sauce very runny?
If you use more lemon juice or chopped pickles in your tartar sauce, it might be runny. Hence, make sure you drain the pickles or gherkins properly before mixing them in the sauce. Also, add more mayonnaise to make it thick.
Why is the batter tasting too heavy?
If you use too much flour to make the batter, it may taste heavy. So, make sure to make your batter thin by incorporating more beer or sparkling water to get a lighter texture. Also, let it rest for at least 10-15 minutes so that it gets properly coated.
Why did the fish overcook on the outside but remain raw inside?
If the oil temperature is too high, the batter will cook very quickly, while the fish inside will remain undercooked. To fix this problem, lower the oil temperature to 350 degrees F and ensure that the fish slices are thin. This will make them crisp up from the outside while cooking them fully from the inside.
Why is the fish tough and chewy?
If you overcook the fish, it will become tough and chewy. To get rid of that chewy texture, keep an eye on the fish while frying and remove it from the heat as soon as it becomes golden.
Nutritional Information Per Serving
Gordon Ramsay’s fish and chips recipe is not exactly healthy, as the fish and chips are deep-fried. It also uses self-rising flour, which is not at all healthy. Moreover, the mayonnaise and creme fraiche used to make the tartar sauce increase the fat content. Hence, it is recommended to have it only as an occasional treat.
Have a more detailed view of the nutritional information in the table below:
Calories | 2258 Kcal |
Carbohydrates | 128 g |
Proteins | 61 g |
Fat | 163 g |
Saturated fat | 30 g |
Polyunsaturated fat | 91 g |
Monounsaturated fat | 35 g |
Trans fat | 0.4 g |
Cholesterol | 172 mg |
Sodium | 1907 mg |
Potassium | 1581 mg |
Fibre | 8 g |
Sugar | 6 g |
Vitamin A | 156 IU |
Vitamin C | 35 mg |
Calcium | 332 mg |
Iron | 5 mg |
This recipe suits people on a pescatarian diet well due to the use of white-fleshed fish and the classic British diet, as they are a unique part of the classic British tradition. Moreover, it also perfectly aligns with a high-protein diet and a flexitarian diet.
Recipe Variations For Different Diets
- Vegan: To make this traditional British dish completely vegan, I replaced white-fleshed fish with banana blossoms, egg whites with aquafaba, and creme fraiche with coconut cream. I also used vegan mayonnaise instead of the regular one to make it completely plant-based.
- Gluten-Free: For a gluten-free version, I simply substitute self-rising flour with a gluten-free flour blend and baking soda, and beer with gluten-free beer or sparkling water.
- Keto-Friendly: To make this dish fit for a keto diet, I switch the self-rising flour with almond flour, beer with sparkling water, and waxy potatoes with turnips, radishes, or zucchini.
- Paleo: Making this dish paleo-friendly is also easy. Simply use coconut flour instead of self-rising flour, sparkling water instead of beer, and sweet potatoes instead of waxy potatoes. Also, make sure to use coconut oil instead of sunflower oil, as the latter is not paleo-friendly. Moreover, use coconut cream instead of creme fraiche and homemade mayonnaise made from avocado oil instead of regular mayonnaise. Thus, a paleo-friendly fish and chips is ready.
Storing And Reheating This Recipe
Storing
- Refrigerator: To store the dish in the refrigerator, I first cool the fish and chips to room temperature, then place them separately in different airtight containers lined with paper towels so that excess moisture is absorbed. Then, I store these containers in the refrigerator, where they stay good for up to 2 days.
- Freezer: For long term storage, I use the freezer. I first lay the fish and the chips in a single layer on separate baking sheets and freeze them for at least 1-2 hours. After they become completely solid, I transfer them to separate freezer-safe containers or bags and keep them in the freezer for up to 2 months.
Sauce
- Refrigerator: To store this sauce in the refrigerator, I transfer it to an airtight container to prevent moisture and other odors from affecting it. Glass jars or plastic containers with tight-fitting lids also work well. Then I store it in the refrigerator, where it stays fresh for up to 7 days.
Reheating
Note: Make sure to reheat the fish and chips separately using the methods mentioned below.
- Oven: To reheat in the oven, I first preheat it to 375 degrees F, then place the fish and chips on a wire rack over a baking tray and reheat for at least 10-15 minutes. I make sure to flip the fish halfway until the batter is crisp.
- Airfryer: For this method, I simply preheat the air fryer to 350 degrees F and place the fish in a single layer for 5-7 minutes. This method keeps the fish crunchy. For the chips, shake the basket halfway for even reheating.
- Microwave: This is the quickest method of reheating. However, I avoid using this method as it makes fish and chips soggy. But if you are short on time, you can hear it for 1-2 minutes until it is completely heated.
What To Serve With This Recipe
I like to serve my yummy fish and chips with a classic British side dish called Mushy Peas. I also like to have it with Coleslaw or Tartar Sauce. The crunchy and creamy finish of the coleslaw and the tangy taste of the tartar sauce goes very well with the crispy fish and chips.
Let’s not forget the Baked Beans. They add a hint of sweetness and protein to the meal. Additionally, Potato Salad, Crispy Onion Rings, and Caprese Salad also tastes wonderful with this Gordon Ramsay fish and chips recipe.
Printable Version
Gordon Ramsay Fish and Chips Recipe
Author : Samah
Serving : 1 Person
Calories : 2258 kcal
Total time : 45 minutes mins
Gordon Ramsay fish and chips are made with the freshest possible ingredients and cooked to perfection. The fish is coated in a light batter and fried until crisp, while the chips are thick cut and fried to a golden brown. The dish is served with a side of tartar sauce and mushy peas.
5 from 4 votes
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Ingredients
- 120 Grams Self Rising Flour + Additional To Coat
- 175 Grams White Fleshed Fish such as Cod
- 1 Medium Egg White
- 160 ml ½ Cup Or Little Under Half A Bottle Light Beer Or Large
- 1 Large Waxy Potato Peeled
- Sunflower Oil
- Salt
- 1 Teaspoon Curry Powder used twice
- 1 Teaspoon Baking Powder
For The Tartar Sauce
- 50 Grams Creme Fraiche
- 200 grams Mayonnaise
- ¾ Shallots Diced
- Lemon Juice About 1 Teaspoon
- Hot Sauce Optional
Equipment
Electric Skillet
Saucepan
Mixing Bowl
Knife
Chopping Board
Paper Towels
Instructions
Take self-rising flour in a mixing bowl.
Add salt and curry powder to it.
Now, add beer to the flour mixture. Mix it well. Then add egg whites in it and whisk vigorously.
Take another mixing bowl and add flour and curry powder to it
Now, take the fish and coat it with flour and curry powder mixture. Then dip it again in the wet flour and egg mixture.
Now heat the sunflower oil in a medium-sized skillet and fry the fish in it.
Now cut the potatoes lengthwise.
Fry the potatoes again in the same oil to make chips.
Season the chips with salt.
To prepare the tartar sauce, mix chopped shallots with mayonnaise and creme fraiche.
Add lemon juice. Now, serve your delicious fish and potato chips with the prepared tartar sauce.
Video
Notes
- Cold beer is the key to crispy fish. Hence, I advise you to make sure that the beer is icy cold. The combination of hot oil and cold beer makes the fish crispier.
- To get the extra crunchy layer, I double-fry the chips.
- Before dipping the fish into the beer batter, I pat them dry. This enables the batter to stick to the fish nicely and prevents any moisture that can make the fish greasy.
- I also season the fish and chips with sea salt and vinegar immediately after they’re fried. This way, the seasoning adheres better to the fish and chips, enhancing their flavor.
- After mixing the batter, I allow it to rest for at least 10-15 minutes before coating the fish with it to ensure the flour absorbs the beer properly and ensures a smooth and crisp coating.
- For an extra burst of flavor, I add chopped dill to my homemade tartar sauce.
Prep Time : 10 minutes mins
Cook Time : 35 minutes mins
Total Time : 45 minutes mins
Cuisine : American
Course : Chef’s Delight
Nutrition
Calories : 2258kcal | Carbohydrates : 128g | Protein : 61g | Fat : 163g | Saturated Fat : 30g | Polyunsaturated Fat : 91g | Monounsaturated Fat : 35g | Trans Fat : 0.4g | Cholesterol : 172mg | Sodium : 1907mg | Potassium : 1581mg | Fiber : 8g | Sugar : 6g | Vitamin A : 156IU | Vitamin C : 35mg | Calcium : 332mg | Iron : 5mg
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Conclusion
This Gordon Ramsay fish and chips recipe, is a classic British recipe enjoyed by everyone in England and America alike. Its authentic beer flavor and crispy exterior make it a favorite. You can easily make this recipe with the straightforward steps I have mentioned above.
So, don’t wait and get cooking. I can bet that once you have it, you will crave it more. Do let me know if your fish and chips turned out as delicious as they did for me. Till then, stay tuned!