Gordon Ramsay Fish & Chips recipe

There is nothing more British than fish and chips. What could be more delicious than freshly cooked, piping hot fish and chips, smothered in salt, soused with vinegar and topped with a dollop of moreish tartar sauce?

We’ve been enjoying this quintessentially British titan of a dish ever since Sir Walter Raleigh brought the potato to England from the New World in the 17th century. Classic fish and chips are now a British institution and a national dish that everyone can't help but love.

Instead of buying your fish and chips from one of the thousands of fish and chip shops all over the country, why not try making them at home? This delicious Gordon Ramsay recipe reveals how to make the perfect homemade fish and chips in under ten minutes.

This is one of the best and easiest fish and chips recipes from the internationally renowned, multi-Michelin starred chef Gordon Ramsay.

Ingredients

• 120 Grams Self Rising Flour + additional to coat 

• 175 Grams White Fleshed Fish (such as Cod)

• 1 Medium Egg White

• 160 ML (1/2 cup or little under half a bottle) Light Beer or Lager

• 1 Large Waxy Potato, Peeled

• Sunflower Oil

• Salt

• 1 Teaspoon Curry Powder (used twice) 

• 1 Teaspoon Baking Powder

For the Tartar Sauce

• 1 Tablespoon of Gherkins, chopped 

• 50 Grams Creme Fraiche

• 200 Grams Mayonnaise

• 3/4 Shallot Diced

• Lemon Juice (about 1 Teaspoon)

• Hot Sauce (Optional)

Method

1. Get oil in pan medium-high heat for frying before assembling ingredients. Do not need a deep pan or pot, a large pan will do 

2. In a bowl whisk together flour, baking soda, curry powder and beer. Then whisk egg whites till there are stiff peaks and fold into batter (if too heavy add some water)  

3. Add teaspoon of curry powder to dredging flour for more seasoning (optional)

4. Season fish with salt, then coat with flour. Knock off excess flour and put into batter mixture. Make sure fish is fully battered and ad to oil 

5. Once fish is in, baste the fish with oil. Let first side cook until golden brown and flip. Basting fish with oil on other side. Take pan on and off oil so that the oil does not get too hot. Fish should be in oil 3-3 1/2 minutes. Once finished put on plate with paper towel and put in warm oven 

6. Chop potato into square, then chop into tall skinny fries (the skinnier the fry the quicker they will cook). Then roll in paper towel to dry any excess moisture. Add new oil to pain then add potatoes to high heat. Once fries are browned, remove from oil on to paper towel and add salt. 

7. Add all Tartar ingredients together and mix. Add salt to taste and hot sauce if you want heat. 

8. Assemble together and enjoy!