Spicy Fish and Chips, Gordon Ramsay Style

Name: Spicy Fish and Chips, Gordon Ramsay Style
Ingredients: rice flour; plain flour; baking powder; curry powder; cayenne pepper; garlic salt; black pepper; sparkling water; hot sauce; potato; wine vinegar; salt; fish; plain flour; flake salt

#fish#batter#potatoes#spicy#The Golden Balance

A fiery twist on the classic fish and chips, featuring a crispy, spiced batter and twice-fried potatoes for the ultimate crunch. Balanced heat from cayenne and hot sauce pairs perfectly with tender battered fish and golden fries.

Ingredients extracted via AI

Ingredients

rice flourplain flourbaking powdercurry powdercayenne peppergarlic saltblack peppersparkling waterhot saucepotatowine vinegarsaltfishplain flourflake salt

Procedure generated via AI

Cut the potatoes into thick slices, then slice each into three thick strips.
Drop the potato strips into boiling water with a splash of vinegar.
Drain, cool, and dry the potatoes carefully, then refrigerate for at least 1 hour.
To make the dry batter mix, combine rice flour, plain flour, baking powder, curry powder, cayenne pepper, garlic salt, and black pepper.
Gradually whisk in cold sparkling water until the batter reaches a pancake-like consistency.
Stir in hot sauce to add a spicy kick to the batter.
Let the boiled potato strips cool down on a tray.
Fry the potatoes for the first time in oil heated to 165°C (329°F) for a few minutes to cook through.
Remove the potatoes, then prepare them for the second fry along with the fish.
To prevent sticking, place parchment paper in the hot oil before adding potatoes and fish.