Copycat Gordon Ramsay Fish and Chips Recipe

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I’ll walk you through Gordon Ramsay Fish and Chips recipe that combines traditional techniques with signature twists—think perfectly crisp batter, heavenly seasoned chips, and mouthwatering sauces.

How to make Gordon Ramsay Fish and Chips

Gordon Ramsay Fish and Chips is a classic British comfort dish made famous in many of his restaurants and cooking shows for its extra-crispy batter, flaky white fish, and thick-cut fries.

Ingredients

For the Fish:

• Fresh Cod Fillets (or Haddock): 4 fillets (5–6 oz each)
• All-Purpose Flour: 1 cup
• Cornstarch: ½ cup
• Baking Powder: 2 tsp
• Beer (cold): 1 cup (a light lager works great)
• Sparkling Water (cold): 1 cup
• Salt: To taste
• Ground Black Pepper: To taste
• Vegetable Oil or Neutral Oil: For deep frying
• Optional: A pinch of paprika or cayenne for the batter, if you want some spice.

For the Chips (Fries):

• Russet Potatoes: 4 large, peeled and sliced into ½-inch thick fries
• Water (for blanching): As needed
• Oil (for frying): Vegetable oil, sunflower oil, or canola oil for frying.
• Sea Salt (or Maldon Salt): To taste

For the Tartar Sauce (optional, but recommended):

• Mayonnaise: ½ cup
• Dill Pickle (finely chopped): 2 tbsp
• Capers (chopped): 1 tbsp
• Fresh Dill (chopped): 1 tbsp
• Lemon Juice: 1 tsp
• Salt and Pepper: To taste

Instructions

1. Preparing the Chips:

1. Peel and cut the potatoes into ½-inch thick fries. Rinse them in cold water to remove excess starch.
2. Blanch the potato slices in a pot of salted boiling water for 3–4 minutes until slightly tender but still firm. Drain and pat them dry with a clean towel.
3. Heat the oil in a deep fryer or a deep pan to 325°F (165°C). Carefully fry the chips in small batches for about 5 minutes, or until they are pale but cooked through. Remove and set aside on a paper towel to drain excess oil.
4. Increase the oil temperature to 375°F (190°C) for the final frying. You’ll refry the chips later to achieve the perfect golden crispness.

2. Preparing the Fish:

1. Pat the cod fillets dry and season with a pinch of salt and pepper. This helps draw out excess moisture for a crispy batter.
2. In a mixing bowl, combine the flour, cornstarch, baking powder, and a small pinch of salt. Gradually whisk in the cold beer and sparkling water until you get a smooth, thick batter. The consistency should coat the back of a spoon. Add a pinch of cayenne or paprika if desired for added flavor.
3. Heat your oil to 375°F (190°C) in a deep fryer or heavy-bottomed pan. Be cautious not to overfill the pan with oil.
4. Lightly dredge each fillet in a bit of flour (this helps the batter stick) before dipping it into the batter. Let the excess drip off.
5. Lower the fish gently into the hot oil. Fry for 6–8 minutes, turning occasionally, until the batter is crisp and golden brown. The fish should also flake easily when tested with a fork. Remove and drain on paper towels.

3. Finishing the Chips:

1. Increase the oil temperature back to 375°F (190°C) if necessary. Refry the blanched chips in batches for 2–3 minutes until they become golden brown and crispy.
2. Let the fried chips drain on paper towels and sprinkle with sea salt while still hot.

4. Preparing the Tartar Sauce (Optional):

1. In a small bowl, combine the mayonnaise, chopped dill pickle, capers, fresh dill, and lemon juice. Stir well until creamy and smooth.
2. Season the sauce with a pinch of salt and pepper to taste. Chill until ready to serve.

5. Serve and Enjoy:

1. Serve the fried fish and chips immediately while hot and crispy.
2. Add a side of tartar sauce, mushy peas, or malt vinegar for authenticity. Sprinkle the dish with an extra pinch of sea salt or a squeeze of lemon juice if desired.

Pro Tips for Perfect Fish and Chips

• Cold Batter is Key: The colder the batter, the crispier it will be. If needed, keep your batter bowl in an ice bath while frying.
• Preheat Your Oil Properly: Maintaining the right oil temperature (375°F) is crucial for achieving a crispy result without greasy food. Use a thermometer for accuracy.
• Double Fry the Chips: Blanching the potatoes first ensures they cook evenly and develop a fluffier inside, while the second fry gets them beautifully golden and crispy.
• Choose Fresh, White Fish: Cod is traditional, but haddock, pollock, or even halibut are also great choices. Freshness is critical for the best texture and flavor.
• Do Not Crowd the Pan: Fry in small batches to avoid dropping the oil temperature too much, which can lead to soggy results.
• Serve Immediately: Gordon Ramsay Fish and Chips are at their best when served hot and straight from the fryer.

Ingredients Substitutes

If you’re eager to recreate Gordon Ramsay Fish and Chips recipe but don’t have access to all the ingredients, don’t worry!

For the Fish:

Cod Fillets:

• Substitute with Haddock, Pollock, or Tilapia. These are equally flaky, mild-tasting white fish.
• For a more luxurious option, you can use Halibut or Sea Bass.
• If you’re vegetarian, you can replace fish with firm tofu or jackfruit for a creative twist.
• If you prefer shellfish, shrimp or scallops work well and fry beautifully.

Seasoning (Salt and Pepper):

• Instead of just salt, you can use garlic powder, lemon pepper seasoning, or Old Bay seasoning for enhanced flavor.

For the Batter:

• All-Purpose Flour: Replace with gluten-free flour or chickpea flour for a gluten-free option.
• Cornstarch: Substitute with potato starch, arrowroot powder, or even more rice flour for lightness.
• Beer: If you prefer not to cook with alcohol, swap the beer for soda water or carbonated club soda. These provide a similar light and airy texture.
• Sparkling Water: Replace with more soda water or even tonic water for similar carbonation.

For the Chips:

• Russet Potatoes: Substitute with Yukon Gold potatoes or Maris Piper potatoes, which fry up beautifully and achieve a crispy exterior with a fluffy interior.
• Salt: Use sea salt, garlic salt, or even flavored salts like truffle salt to elevate the dish.

For the Tartar Sauce:

• Mayonnaise: Replace with Greek yogurt or sour cream for a tangier, lighter version.
• Dill Pickle: Swap with relish, pickled jalapeños, or even finely chopped cucumbers for crunch and acidity.
• Capers: Use olives (finely chopped) or green peppercorns for a briny flavor.
• Fresh Dill: Replace with parsley, chives, or tarragon, which provide a similar herbal punch.

For the Oil:

• Vegetable Oil: Alternatives include sunflower oil, canola oil, or peanut oil, which have high smoke points and neutral flavors.

Final Thoughts

With these detailed steps and tips, you’re all set to create a Gordon Ramsay Fish and Chips experience in your own kitchen.

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