Gordon Ramsay Demonstrates How To Make Fish & Chips: Extended Version | Season 1 Ep. 6 | THE F WORD

fresh white fish

🥗Healthier: grilled fish

💰Cheaper: frozen fish fillets

Grilled fish reduces calories and frozen options are more accessible.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour adds fiber while cornstarch is more economical.

beer

🥗Healthier: sparkling water

💰Cheaper: non-alcoholic beer

Sparkling water provides a lighter batter without alcohol.

tartar sauce

🥗Healthier: yogurt-based sauce

💰Cheaper: mayonnaise

Yogurt sauce is lower in calories while mayonnaise is budget-friendly.

Prepare the batter the night before using double zero flour, eggs, and beer for a lighter, crispier texture.

Season the cod with salt and pepper, optionally adding paprika for flavor.

Dredge the seasoned fish in flour to help the batter stick, ensuring to coat the ends as well.

Dip the floured fish into the prepared batter, shaking off any excess flour to avoid clumps.

Heat oil to 300°F (150°C) for frying the fish, and cook for 6-7 minutes, flipping halfway through for even cooking.

Remove the fish from the oil and let it rest, seasoning with salt while hot to enhance crispiness.

Peel Yukon gold potatoes and blanch them in oil at 330°F (165°C) for 2 minutes without color, then remove and let rest.

Increase the oil temperature to 385°F (196°C) and fry the blanched potatoes until crispy, shaking to ensure even cooking.

Drain the fries and lightly rub off excess fat, then toss with fresh parsley, paprika, salt, and pepper.

For mushy peas, heat a splash of oil in a pan, add frozen peas, salt, pepper, minced shallots, and garlic, then toss with a knob of butter until heated through.

Crush the peas slightly to create a mushy texture, adding more butter for gloss and finishing with shredded fresh mint.

Plate the fish, fries, and mushy peas, serving with tartar sauce and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens