Gordon Ramsay Fish And Chips Recipe

Gordon Ramsay’s video promises a 10-minute meal, but that timing assumes all the ingredients are measured and ready, with the pan already hot. In my kitchen, the entire process took about 55 minutes, from peeling the potatoes to plating the finished dish.

One of the biggest challenges with homemade fish and chips is keeping the coating from sliding off the fish during frying. This recipe is inspired by Gordon Ramsay Fish & Chips at the LINQ Promenade in Las Vegas, a spot known for its Alaskan cod and distinctive red London phone booths.

This Gordon Ramsay Fish And Chips Recipe involves shallow-frying the cod in a skillet and frying the chips twice to achieve a crisp, golden finish. I jotted down my cooking notes on the back of a pizza box lid as I worked through the recipe.

Why the Batter Stays Crisp Without a Deep Fryer

Soggy batter is one of the most common problems with homemade fish and chips. When the fish is damp, it releases moisture beneath the coating, causing the crispy shell to soften from the inside.

This method tackles the problem in three ways. Whipped egg whites incorporate air into the batter, helping the coating fry up light and crisp. Extra baking powder adds lift beyond what the self-raising flour provides, while a light coating of dry flour helps the wet batter adhere to the fish.

You don’t need a deep fryer to achieve a crispy finish. A 12-inch skillet filled with about ⅜ inch of oil is enough to fry the fish evenly.

Mild curry powder in both the dry coating and the batter gives the crust a deeper golden color and a warm, savory flavor. The spice also complements the Curry & Mango sauce listed on the Vegas menu, making it a fitting choice for this recipe.

Ingredients for Gordon Ramsay Fish and Chips

4 skinless cod fillets, about 6 ounces each: Cod flakes into large, moist pieces. It holds its shape in hot oil. I buy wild Pacific cod at the Wegmans fish counter. Choose fillets near 1 inch thick so they finish together.

2 large egg whites: Whipped to firm peaks, they fill the batter with tiny air pockets. Vital Farms eggs work for me.

120 g self-raising flour: This forms the body of the batter and carries its own leavening. King Arthur self-rising flour is my pick. Check the date on the bag, since old leavening goes flat.

A scant teaspoon baking powder: Extra baking powder gives the shell more lift than the flour alone. Bob’s Red Mill makes an aluminum-free version with no metallic edge.

1½ teaspoons mild curry powder, divided: Part goes in the batter, the rest in the dredge. It tints the crust deep gold. McCormick mild is my jar. Stale powder tastes dusty, so replace jars older than a year.

145 ml cold sparkling water: The bubbles loosen the batter and add lift when it hits hot oil. Topo Chico has the sharpest fizz in my fridge. Open it just before mixing, since a flat bottle gives a dense shell.

40 g plain flour: This dry coat gives the wet batter something to cling to. Gold Medal all-purpose is fine. Tap off the extra, or the batter turns gummy.

1¼ teaspoons fine sea salt, divided: Salt seasons the cod before the batter hides it. Morton fine sea salt dissolves into the dredge, so nothing stays gritty. Save a pinch for the hot chips.

½ teaspoon freshly ground black pepper: A little pepper in the dredge sharpens the fry. I grind Tellicherry peppercorns from Penzeys.

4 large Yukon Gold potatoes, about 2½ pounds: Waxy potatoes hold their shape through two rounds of frying. Choose firm ones with tight skin. Keep them out of the fridge, where cold turns starch to sugar.

2½ cups sunflower oil: It fries clean at 350°F and carries little scent of its own. Napa Valley Naturals is my brand. Canola swaps in with no change, and peanut oil handles the heat even better.

3 tablespoons crème fraîche: It gives the tartar sauce a light tang and a thinner body than mayonnaise alone. Vermont Creamery is my usual. Sour cream works in place of it, with a sharper edge.

3 tablespoons mayonnaise: The egg-and-oil base keeps the sauce thick. Hellmann’s holds up best for me, while light versions turn it runny.

3 tablespoons chopped cornichons: Their brine and crunch cut through the fried coating. Maille cornichons are firm enough to chop cleanly. Regular gherkins work too.

1 tablespoon capers, drained and chopped: Capers add a salty, floral bite to the sauce. Roland capers are what I keep on hand. Rinse salt-packed ones well.

1 tablespoon fresh lemon juice, plus 1 lemon cut in wedges: The acid brightens the sauce. It also cuts the oil on the plate. Roll the lemon on the counter first for more juice.

Required Kitchen Equipment

1. 12-inch non-stick skillet: holds shallow frying oil
2. Instant-read thermometer: confirms oil temperature
3. Balloon whisk: aerates the egg whites
4. Two mixing bowls: batter and whites
5. Wire rack and sheet pan: keeps crust crisp
6. Fish spatula: flips cod without tearing
7. Large spoon: bastes the fillets
8. Clean kitchen towels: dries cut potatoes

How to Make Gordon Ramsay Fish and Chips

1. Stir the Tartar Sauce: Stir the crème fraîche, mayonnaise, cornichons, capers, and lemon juice with a pinch of salt. Cover and chill. The sauce firms up while the rest cooks.

2. Cut and Dry the Potatoes: Peel the potatoes and trim the sides into a flat block. Cut sticks about ¼ inch thick. Rub them in a clean towel until dry.

3. Blanch the Fries: Heat the oil to 325°F in the skillet over medium heat. Fry the potatoes in two batches for about 3½ minutes each, turning once. Move them to a wire rack. A fork should slide in easily, with no color yet.

4. Mix the Base Batter: Whisk the self-raising flour, baking powder, 1 teaspoon curry powder, and ¼ teaspoon salt. Pour in the sparkling water and malt vinegar, then whisk until the batter runs like thin cream.

5. Fold in the Whites: Whip the egg whites to firm peaks that just hold their shape. Fold them into the batter with slow, wide strokes. Use it within 15 minutes, before the foam sinks.

6. Season and Dredge the Cod: Pat the cod dry and season both sides with salt and pepper. Stir the plain flour with the remaining curry powder and a pinch of salt. Press each fillet into it, then tap off the extra. I skipped the tap once, and the batter slid off in one sheet.

7. Fry the Cod: Heat the oil to 350°F. Dip a floured fillet in the batter and let it drip. Lay it in the pan away from you. Spoon hot oil over the top as it fries for 4 minutes. Flip with the fish spatula and fry another 3 to 3½ minutes, until deep gold. Only two fillets fit in my Tramontina skillet.

8. Fix Overheated Oil: When the oil smokes or the batter darkens within 30 seconds, lift the pan off the heat. Stir in a splash of cold oil. Wait 30 seconds, then return to medium. My smoke alarm went off the one time I ignored this.

9. Finish the Batches: Fry the remaining fillets the same way. Hold the finished cod on a wire rack in a 200°F oven.

10. Fry the Chips Again: Skim loose bits of batter from the oil. Fry the potatoes for 1½ minutes per batch, until deep gold. Salt them the moment they leave the oil.

11. Plate and Serve: Set the cod beside the chips, never on top. Add tartar sauce and lemon wedges. Serve within 5 minutes, while the crust still crackles.

Chef Special Tips for Gordon Ramsay Fish and Chips

1. Batter Runs Off: The batter is too thin. Whisk in 2 tablespoons more flour until it coats a spoon.

2. Chips Clump Together: Surface starch is gluing them. Rinse the cut sticks in cold water for 5 minutes, then dry them well.

3. Raw Center, Dark Crust: The fillet is over an inch thick. Finish it on the oven rack at 350°F for 4 minutes.

4. Greasy Coating: The oil fell below 325°F when the fish went in. Fry two fillets at most.

5. Runny Tartar Sauce: Wet cornichons water it down. Pat them dry on a towel before chopping.

How I Customize This Gordon Ramsay Fish and Chips

Haddock and Dill: Use haddock in place of cod. Stir 1 tablespoon of fresh dill into the tartar sauce. Haddock flakes into softer pieces, so I serve it with cucumber salad.

Gluten-Free Batch: Swap both flours for a 1:1 gluten-free baking flour plus ½ teaspoon more baking powder. The shell turns paler. My grandfather has celiac disease, so I fry his cod first, in clean oil.

Old Bay Dredge: Stir 1 teaspoon of Old Bay into the plain flour in place of the curry powder. Its celery salt suits a side of corn on the cob.

Curry-Mango Dip: Whisk 2 tablespoons of mango chutney into 3 tablespoons of mayonnaise with ¼ teaspoon of curry powder. This copies the sweet dip on the Vegas menu. I serve it with chips only.

What I Serve With Gordon Ramsay Fish and Chips

Mushy peas are the classic partner. I simmer frozen peas with a knob of butter. A squeeze of lemon goes in last, then a rough mash with a fork. Their mild sweetness balances the salty crust.

A crunchy slaw works too. Shredded cabbage with cider vinegar and a spoon of mayonnaise cuts the oil. The Vegas Fishwich pairs its fish with a malt vinegar slaw for the same reason.

On a drizzly Friday, I set out the sheet pan of cod and chips. Peas and slaw go beside it, plus tartar sauce. Everyone builds a plate. Sticky toffee pudding closes the meal, a nod to the pudding shake on the Vegas menu.

How I Store Gordon Ramsay Fish and Chips

Cool the cod and chips on a wire rack for 20 minutes. Trapped steam softens the crust, so never seal them warm.

Pack them in separate shallow glass containers lined with a paper towel, so chip moisture stays off the crust. They keep up to 2 days in the fridge. Label the lid with the date.

Reheat on a wire rack in a 400°F oven. Cod needs 8 to 10 minutes and chips need 6 to 8. Skip the microwave, which steams the crust soft. Limp chips crisp again on the rack, since hot air reaches every side.

Keep the tartar sauce in a lidded jar. It lasts up to 4 days in the fridge. Use a clean spoon each time. Stir before serving, since the crème fraîche can loosen. Never freeze battered cod, since ice crystals break the air pockets.

Gordon Ramsay Fish and Chips FAQs

1. Can I use frozen cod?

Yes. Thaw it overnight in the fridge, then pat it very dry. Frozen fillets release extra water, and that water thins the batter. Never fry it straight from frozen.

2. What can I use in place of self-raising flour?

Whisk 120 g all-purpose flour with 2 teaspoons baking powder and a pinch of salt. Skip the separate scant teaspoon of baking powder in that case.

3. Is the curry powder spicy?

No. A mild blend adds color and gentle warmth, and 1½ teaspoons covers four portions. Cod stays the main flavor. Pick a hot blend only for a deliberate kick.

4. Can I use russet potatoes?

Yes, but they are starchier and break more easily in the blanch. Handle them gently and cut the sticks closer to ⅜ inch so they hold together.

5. How do I know the cod is cooked?

Check the thickest fillet with an instant-read thermometer. It should read 145°F. The flesh turns opaque and flakes.

6. Can I reuse the frying oil?

Yes, once. Cool it, strain it through fine mesh, and store it in a jar. Toss it when it looks dark, foams, or smells fishy.

7. Can I prep the chips ahead?

Blanch them up to 3 hours early and leave them on the rack at room temperature. Give them the final fry just before serving. Do not refrigerate blanched potatoes.

8. Can I make the tartar sauce dairy-free?

Yes. Use 6 tablespoons of mayonnaise and no crème fraîche. Add an extra teaspoon of lemon juice to replace the tang. The sauce turns thicker and richer.

9. Can I use an electric skillet?

Yes. Set it to 350°F and check the oil with a thermometer, since dial settings drift. The surface is often smaller than a 12-inch pan, so fry in smaller batches.

Keep the oil at 350°F and drain the cod on a rack. Time the chips to leave the oil last, since they lose their snap within minutes. A cold ginger lemonade and a spoonful of tartar sauce finish the plate.