Gordon Ramsay’s Classic Fish and Chips with Pea Mash and Tartar Sauce
#cod#beer#beer batter#french fries#The F Word
Learn how to make Gordon Ramsay’s iconic fish and chips featuring crispy beer-battered cod, golden Yukon Gold fries, creamy minted pea mash, and a tangy tartar sauce. This recipe includes tips for achieving the perfect crunch and rich flavors.
Prepare the beer batter a day in advance by mixing double zero wheat flour, eggs, and beer to create a light, crispy batter with excellent flavor.
Clean the cod, pat it dry, then season with salt, black pepper, and a little paprika. Let it rest to draw out moisture, which helps the batter stay crispier.
Lightly brush off excess seasoning and pat the fish dry to keep it firm for frying.
Coat the fish evenly in the seasoned flour, making sure to cover the ends well, then shake off any excess flour.
Dip the fish into the beer batter, allowing it to soak well, then shake off any extra batter.
Heat the oil to 300 °C (572 °F) and fry the fish for 6 to 7 minutes until golden brown. While frying, regularly baste and turn the fish to ensure an even, crispy coating.
For the chips, peel Yukon Gold potatoes but do not rinse them to preserve the starch, which enhances crispiness.
Blanch the potatoes by submerging them in oil at 330 °C (626 °F) for 2 minutes without browning.
Remove the fries and let them rest briefly while increasing the oil temperature to 385 °C (725 °F).
Finish by frying the chips again until they turn beautifully golden and crispy.