Gordon Ramsay Fish & Chips recipe (2024)

FAQs

Gordon Ramsay Fish & Chips recipe? ›

Ingredients. Beer battered cod fillets: 4 175g thick cod fillets.

Ingredients. Beer battered cod fillets: 4 175g thick cod fillets.

Gordon Ramsay's chunky oven chips

Blanch in a large pan of boiling water for 3 mins, then drain well. Shake the potatoes out onto a roasting pan, drizzle with oil, ensuring each chip is evenly coated, then season well. Bake for about 15-20 mins, turning the potatoes at least twice, until golden brown and crisp.

Haddock is the fish that most chefs prefer for fish and chips. The texture isn't as flaky or tender as cod but the meat has more flavor. Haddock has a slight sweetness that pairs well with the buttery flavor of the batter. It tastes delicious dunked in a curry sauce.

Haddock. Many chefs prefer to use haddock for fish and chips instead. While it's not as flaky or as tender as cod, haddock carries a much more flavorful punch to it.

Cod is by far the most popular type of fish used in the fish and chips combo in Britain, with more than 60% of all dishes sold through the country. Cod is mostly found in the chippies in the south of England where it reigns supreme!

Gordon Ramsay's best recipes include Beef Wellington, Coq au Vin, Beef Stroganoff, Chicken Piccata, Rack of Lamb, Baked Salmon with Lemon and Dill, Shrimp Scampi, Beef and Guinness Stew, Spaghetti Carbonara, and Beef Burgundy.

Recipe Tips

If you have time, soak the chips for up to 30 minutes to extract some of the starch before frying. You can also par-boil the chips for 8–10 minutes to cut the cooking time and make really fluffy chips.

Condiment – Of course, it goes without saying that splashing malt vinegar on fish and chips helps to add flavour and cut the greasiness of the dish.

Beer is a very popular ingredient in the batter used for fish and chips - this is for multiple reasons, including adding flavour and making the batter lighter and crispier. This is because the bubbles escape from the batter during frying, making it airier.

How do you keep fish and chips crispy? ›

The best way to keep fried foods crispy? Just place them on a cooling rack set over a baking sheet. If you're frying multiple batches, throw the whole setup into a low oven to keep everything warm as you keep frying and adding to the rack.

Since Gordon Ramsay Fish & Chips opened in Las Vegas in 2016, the restaurant has served over 750,000 fish & chips. Made with sustainable true cod and coated with custard powder batter for the perfect golden crisp, the fish continues to be the star.

In Britain and Ireland, cod and haddock appear most commonly as the fish used for fish and chips, but vendors also sell many other kinds of fish, especially other white fish, such as pollock, hake or coley, plaice, skate, ray, and huss or rock salmon (a term covering several species of dogfish and similar fish).

You want your fish to taste great with classic tartar sauce and sides for fried fish! So it's best to use a neutral oil, like canola, vegetable and safflower oil to fry fish. Peanut oil has a high smoke point, which is perfect for frying, but it could add a slightly nutty flavor to your fish.

High quality, sustainably WILD-CAUGHT Alaska Pollock. Flash-frozen at the peak of freshness to lock in full flavor & nutrition.

What kind of fish for fish and chips? In the British Isles, the most common fishes used for fish and chips are buttery-tasting cod or haddock (a species of cod), but pollock is also frequently used. Halibut is also fantastic for this purpose.

Traditionally, cod, haddock, or (rarely) flounder are used to make fish and chips. Of these, cod is by far the most popular. Other fish with white meat can be used as well, for example whiting or plaice. Many places that serve fish and chips have more than one kind of fish.

We use wild-caught Alaska Pollock for our Filet-O-Fish® sandwich in the U.S., which is 100% sourced from sustainable fisheries.