Fish and Chips 🐟🍟🇬🇧 Chef Gordon Ramsay's Recipe

Name: Fish and Chips 🐟🍟🇬🇧 Chef Gordon Ramsay's Recipe
Total time: 2700 s
Yield: Serves 2 servings
Ingredients: 2 1/4 lbs potatoes for frying (about 1 kg); 1 1/8 lbs cod fillets, lightly salted (about 500 grams); 3/4 cup beer (about 170 ml); 1 1/2 cups all-purpose flour (about 180 grams), divided; 1 egg white; 1 teaspoon curry powder; 1 teaspoon baking powder; Plenty of vegetable oil (such as sunflower oil) for frying; Salt; Malt vinegar

Maurice Colmener @MauriceColmener

Today I'm sharing my very first recipe! Inspired by the amazing cook @becky, I'm excited to show you how I make this classic British dish.

Every time I travel to England, I head straight to one of the typical fish and chips shops you find on every corner. I love this dish! Determined to make it at home, I searched through many recipes to find the best one. (As a fun story, I even asked my partner's grandmother, who is British, thinking she would reveal the secret to perfect fish and chips... But she said, "I don't know how to make it, I've always bought it from the shop" 😅) I can't imagine a Spanish grandmother saying the same about paella hahaha.
After trying many recipes, I finally found the one that, for me, tastes most like the shops in England: Chef Gordon Ramsay's recipe.
Let's go to the kitchen!

Today I'm sharing my very first recipe! Inspired by the amazing cook @becky, I'm excited to show you how I make this classic British dish.

Maurice Colmener @MauriceColmener

Today I'm sharing my very first recipe! Inspired by the amazing cook @becky, I'm excited to show you how I make this classic British dish.

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Ingredients

45 minutes

Serves 2 servings

2 1/4 lbspotatoes for frying (about 1 kg)
1 1/8 lbscod fillets, lightly salted (about 500 grams)
3/4 cupbeer (about 170 ml)
1 1/2 cupsall-purpose flour (about 180 grams), divided
1egg white
1 teaspooncurry powder
1 teaspoonbaking powder
Plenty of vegetable oil (such as sunflower oil) for frying
For serving
Salt
Malt vinegar

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Steps

45 minutes

1

Gather all the ingredients.
Chef's notes:
1. You can use any type of potato, but those labeled for frying work best.
2. There's a big difference between frozen and fresh cod fillets. If possible, buy fresh, thick fillets for the best flavor!
3. The chef recommends flour for frying, but I use regular all-purpose flour and it works just as well.
2

Peel, wash, and dry the potatoes. Cut them by hand or with a slicer into sticks about 3/8 inch (1 cm) thick. Meanwhile, heat your deep fryer to 340–355°F (170–180°C), or use a large pot with plenty of vegetable oil. I prefer a deep fryer for the best results.
3

Prepare the batter.
In a large bowl, add 1 1/4 cups (150 grams) of the flour (set aside the remaining 1/4 cup/30 grams), the curry powder (a must in this version!), the baking powder, and the beer. Whisk vigorously. In a separate bowl, beat the egg white until frothy, then fold it into the batter. Continue whisking until the mixture is smooth. Don't worry if it seems thin—that's how it should be.
4

Mix the remaining 1/4 cup (30 grams) of flour with a pinch of curry powder and set aside for pre-coating the fish.
5

Heat a large skillet with a good layer of vegetable oil, about 3/4 inch (2 cm) deep. Meanwhile, rinse and skin the cod fillets. Pat them dry and dredge them in the pre-coating flour mixture.
6

The pre-coating should be a thin layer of flour to help the batter stick better. Shake off any excess flour from the fillets.
7

Dip the fillets into the batter, making sure they are well coated. The more batter, the better the crust—this is key for great fish and chips.
8

Carefully place the battered fish into the hot oil. Cook over medium heat (about level 5 or 6 on an induction cooktop). The fish should be completely covered in a thick layer of batter. At this point, also start frying the potatoes so everything is ready at the same time.
9

Use a spatula or wooden spoon to gently spoon hot oil over the top of the fish. This helps seal the batter so it doesn't fall apart when you flip it.
10

After about 14 minutes, the fries should be ready. Stir them occasionally so they don't stick together while cooking! After about 19 minutes, the fish will also be done—flip it halfway through cooking. The photos show what they should look like.
11

Remove the fries and fish from the oil and place them on paper towels to absorb excess oil. That's it! Serve with salt and malt vinegar. In the US, malt vinegar is available at many grocery stores or online. For authentic flavor, don't substitute with other vinegars.