Gordon Ramsay Demonstrates How To Make The Perfect Fish & Chips | Season 1 Ep. 6 | THE F WORD

fresh white fish

🥗Healthier: cod

💰Cheaper: pollock

Pollock is often less expensive and widely available.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Cornstarch can create a lighter batter.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water maintains carbonation for a crispy texture.

malt vinegar

🥗Healthier: apple cider vinegar

💰Cheaper: white vinegar

White vinegar is more accessible and less expensive.

Peel and cut potatoes into thick strips.

Soak potato strips in cold water for at least 30 minutes.

Drain and dry the potatoes thoroughly with a clean towel.

Heat vegetable oil in a deep fryer or large pot to 180°C (350°F).

Mix flour, baking powder, salt, and black pepper in a bowl.

Gradually whisk in beer until the batter is smooth and thick.

Dip fish fillets into the batter, ensuring they are fully coated.

Carefully lower battered fish into the hot oil and fry until golden brown, about 4-6 minutes.

Remove fish and drain on paper towels.

Fry the potato strips in the same oil until crispy and golden, about 5-7 minutes.

Drain the chips on paper towels and season with salt.

Serve fish and chips with malt vinegar, tartar sauce, lemon wedges, and parsley.

Cooking Techniques

Spice Level:

Allergens