Gordon Ramsay Fish And Chips Recipe [+Tips]

I remember the first time I tried Gordon Ramsay’s Fish and Chips. It wasn’t just a typical pub dish. It was a whole experience. The batter was light and crispy, the fish flaky and tender and the chips? Perfectly golden and fluffy inside. It felt like the classic British comfort food had been elevated to a whole new level.

• Gordon Ramsay’s version is all about balance. crunchy batter, moist fish and fluffy chips.
• The batter uses a mix of flour and sparkling water for an airy, crisp coating.
• The fish is usually cod or haddock, fresh and thick-cut to keep it juicy.
• The chips are hand-cut and fried twice for that perfect texture. crispy outside, soft inside.
• It’s a celebration of simple ingredients done right, with a chef’s precision.

This dish reminds me why tradition, when respected, can be absolutely delicious.

Gordon Ramsay Fish And Chips Recipe

Ingredients Needed

Here’s what you’ll want to gather before you start. Trust me, having everything ready makes the cooking so much smoother.

• Fish fillets – Cod or haddock, about 6-8 ounces each, skin removed.
• All-purpose flour – For dredging the fish and making the batter.
• Cornflour (cornstarch) – Adds extra crunch to the batter.
• Baking powder – Helps the batter rise and stay light.
• Cold sparkling water – The secret for an ultra-crispy batter.
• Salt and pepper – Essential for seasoning.
• Potatoes – Russet or Maris Piper are best for chips.
• Vegetable oil or sunflower oil. For deep frying.
• Optional: malt vinegar or lemon wedges – Classic accompaniments.

Each ingredient plays a key role and freshness really shows in the final dish.

Equipment Needed

One of my early kitchen struggles was not having the right tools. This recipe is simple but benefits from the right gear.

• Deep frying pan or deep fryer. For frying fish and chips.
• Candy or deep-fry thermometer – To keep oil at the perfect temperature (around 180°C/350°F).
• Mixing bowls – For batter and prepping.
• Whisk – To get the batter smooth and airy.
• Sharp knife – To cut chips evenly.
• Paper towels – To drain excess oil.
• Slotted spoon or spider strainer. For safely removing fried food from oil.
• Baking sheet with rack (optional). To keep cooked chips crispy.

Having the right equipment makes the process much more enjoyable and your results more consistent.

Ingredient Science Spotlight

Let me share a little kitchen magic that happens here. When you’re cooking, understanding the science behind ingredients can totally transform your results.

• Sparkling water: The bubbles in sparkling water create tiny pockets of air in the batter. When fried, this makes the coating light and crispy rather than heavy and greasy.
• Baking powder: It acts like a tiny gas generator. When heated, it releases carbon dioxide which helps the batter puff up and become airy.
• Cornflour: Unlike regular flour, cornflour has less gluten. This prevents the batter from becoming tough and keeps it crisp.
• Double frying the chips: The first fry cooks the potato through at a lower temperature. The second fry, at a higher temperature, crisps the outside, giving you that perfect crunch.
• Oil temperature: Keeping the oil steady at around 350°F is crucial. Too hot and the batter burns, too cool and it becomes soggy and oily.

Understanding these details made me appreciate the art behind what feels like a simple dish.

Instructions To Make Gordon Ramsay’s Fish And Chips

Here’s the step-by-step I always follow. It feels like a ritual and the results never disappoint.

1. Prep The Chips

   • Peel and cut potatoes into thick, even strips.
   • Rinse in cold water to remove excess starch.
   • Dry thoroughly with a towel.

2. First Fry

   • Heat oil to 320°F (160°C).
   • Fry chips in batches for about 3-4 minutes until soft but not colored.
   • Remove and drain on paper towels.

3. Make The Batter

   • In a bowl, mix 1 cup flour, 1/4 cup cornflour and 1 tsp baking powder.
   • Season with salt and pepper.
   • Gradually whisk in about 1 cup cold sparkling water until batter is smooth and thick.

4. Prepare The Fish

   • Pat fish dry and season with salt and pepper.
   • Lightly dredge fish in flour, shaking off excess.

5. Fry The Fish

   • Heat oil to 350°F (180°C).
   • Dip fish into batter, then carefully place in hot oil.
   • Fry until golden and crispy, about 4-5 minutes.
   • Remove and drain on paper towels.

6. Second Fry For Chips

   • Increase oil temperature to 375°F (190°C).
   • Fry chips again until golden and crispy, about 2-3 minutes.
   • Drain and season with salt immediately.

7. Serve

   • Plate fish and chips with lemon wedges or malt vinegar on the side.
   • Enjoy immediately for best crunch.

Common Mistakes & Fixes

I’ve definitely made my share of mistakes, so here are the big ones to watch out for.

• Batter Too Thick Or Thin

  • Fix: Add sparkling water slowly to get a smooth, thick but flowing batter.

• Oil Temperature Too Low

  • Result: Batter absorbs oil, gets soggy.
  • Fix: Use a thermometer and wait for oil to heat properly.

• Overcrowding The Pan

  • Result: Oil temperature drops, food gets greasy.
  • Fix: Fry in small batches only.

• Not Drying The Fish Or Chips

  • Result: Oil splatters and batter won’t stick well.
  • Fix: Pat dry thoroughly before cooking.

• Not Seasoning Immediately After Frying

  • Fix: Salt chips while hot for best flavor absorption.

Smart Substitutions

Sometimes you don’t have exactly what the recipe calls for. Here’s what I use to keep it delicious:

• Fish: Try pollock or tilapia if cod or haddock isn’t available.
• Flour: Use gluten-free flour blends with cornstarch for a gluten-free batter.
• Oil: Peanut or canola oil works well if you don’t have sunflower or vegetable oil.
• Potatoes: Yukon Gold can be a good alternative but cut thicker as they’re waxier.
• Sparkling water: Club soda or seltzer will work fine in a pinch.

These swaps won’t ruin the dish but can change the texture or flavor slightly.

FAQs

What Type Of Fish Is Best For Gordon Ramsay’s Fish And Chips Recipe?

Gordon Ramsay recommends using white fish like cod or haddock for the best results.

How Do I Make The Batter Crispy In Gordon Ramsay’s Recipe?

To get a crispy batter, make sure the batter is chilled and your oil is at the right temperature-about 350°F.

Can I Use Frozen Fish For Gordon Ramsay’s Fish And Chips?

It’s best to use fresh fish, but you can use frozen fish if needed. Just make sure to thaw it properly before frying.