Cook Like a Michelin Star Chef: Gordon Ramsay’s Fish and Chips Recipe

Gordon Ramsay, a name synonymous with culinary excellence, has garnered an international reputation not just for his fierce demeanor in the kitchen but also for his unparalleled skill in crafting dishes that are as delightful to the palate as they are to the eye.

With multiple Michelin stars under his belt, Ramsay has transformed the way we experience British cuisine, particularly with his take on the classic fish and chips.

This recipe brings a taste of Ramsay’s Michelin-starred kitchen into your home, offering a gourmet twist on a beloved traditional dish.

Embarking on this culinary journey, we’ll dive deep into the Gordon Ramsay Fish and Chips Recipe, ensuring every home cook can achieve that perfect blend of crispy, golden batter and tender, flaky fish paired with delightfully crunchy chips.

From selecting the freshest haddock or cod to achieving the ideal batter consistency with Ramsay’s beer batter recipe, every step is designed to guide you through creating a masterpiece worthy of the Ramsay name.

1. Prep the Potatoes: After cutting the potatoes into thick strips, rinse them under cold water to remove excess starch. Pat them dry with a kitchen towel.
2. Blanch the Chips: Heat the vegetable oil in a deep fryer or large, deep saucepan to 300°F (150°C). Blanch the potato strips in batches for about 4-5 minutes each, or until they are soft but not colored. Remove and drain on a wire rack. Let them cool completely.
3. Double-Fry for Crispiness: Increase the oil temperature to 375°F (190°C). Fry the blanched chips in batches for the second time until golden and crispy, about 7-8 minutes. Drain on a wire rack and season with sea salt.

1. Make the Batter: In a large mixing bowl, sift the flour and baking powder. Season with salt and pepper. Gradually whisk in the beer until the batter is smooth and free of lumps. Let it rest for 15-30 minutes in the fridge.
2. Heat the Oil: While the batter is resting, heat the vegetable oil in a deep fryer or large, deep saucepan to 365°F (185°C).
3. Dust the Fish: Lightly dust the fish fillets with flour, shaking off any excess. This helps the batter to adhere better to the fish.
4. Batter the Fish: Dip the floured fillets into the chilled batter, coating them evenly. Allow any excess batter to drip off.
5. Fry the Fish: Carefully lower the battered fish into the hot oil. Fry in batches to avoid overcrowding, for about 5-7 minutes or until golden brown and crispy. Transfer to a wire rack to drain and season with a little sea salt.

Gordon Ramsay’s fish and chips focus on simplicity and quality, ensuring that the fish remains juicy and tender inside a crisp, flavorful batter, complemented by perfectly cooked, golden chips.

The key to this dish lies in the preparation and cooking techniques, from the batter consistency and the double-frying method for the chips to the seasoning that elevates the flavors.

Enjoy recreating this iconic British dish with a touch of Michelin-starred excellence.

The secret to a mouth-watering dish lies in the quality of its ingredients. For fish and chips that truly stand out, opt for high-quality, sustainable fish like cod or haddock, known for their meaty texture and delicate flavor.

When it comes to potatoes, choose varieties that are firm and starchy, such as Maris Piper or Russet, to ensure your chips are crispy on the outside and fluffy on the inside.

Achieving the perfect crispness in both your fish and chips requires mastery over your frying technique. Ramsay’s method involves maintaining the oil at a constant high temperature and using a batter that’s been chilled to create that iconic crunch.

Don’t forget to season your chips with sea salt and a touch of vinegar for that authentic British flavor.

Presentation is key in elevating your fish and chips from mere food to an experience. Serve your dish on a simple, elegant plate with a side of mushy peas, tartar sauce, and a wedge of lemon.

Garnish with a sprinkle of sea salt and freshly chopped parsley to add color and enhance flavor, ensuring a visually stunning and deliciously inviting meal.

• What is the best oil for frying fish Gordon Ramsay style?
  Ramsay recommends using vegetable oil or sunflower oil for their high smoke points, ensuring a perfectly golden and crispy finish.
• Can I make a gluten-free version of Ramsay’s fish and chips?
  Yes, simply substitute the regular flour in the batter with a gluten-free alternative to cater to dietary restrictions without compromising on taste.
• How can I keep my fish and chips crispy for longer?
  Ramsay suggests letting the fried items rest on a wire rack instead of paper towels to prevent steam from making them soggy.